I still am.But I’m learning that we can manage some of them as they’re not that difficult.I have eaten BF cake only once or twice before and yes, Cham, the cream and cherries put me off them till now.I have a lot of experience(s) with cakes in a warm kitchen, Ivy, thanks to the DB challenges!Thanks, Bharti. I think I’m beginning to look at my cake in a btter light now.:)I would send it across to you, Curry Leaf, if there was an easy and inexpensive way to do so.:)I was also in awe of any one who could bake beautiful cakes, Sra. Truly, there’s nothing “Wylde” about me but then we all our own intepretations of the word, I guess.:DThanks for all the good words. I also added 2 tbsp of cornstarch to the flour as I don’t get cake flour here, as cake flour makes a lot of difference to the cake. I used 3 tbsp of cocoa instead of dark chocolate to cut down on the fat and calories (this might seem silly when you consider how much cream goes into the cake!). Eva had suggested I could use rum in place of Kirsch, but we’re teetotalers and I don’t like the flavour or taste of rum even in chocolate or Christmas fruit cakes. I used her recipe with a few modifications to suit the ingredients I had on hand. I have also made this cake with fresh cherries. I managed to get all the ingredients, including a can of cherries (luckily not the sickly sweet ones in syrup). We don’t use alcohol in any form, and I thought if a German could make a Black Forest Cake without Kirsch, then so could I. She is a German living in Australia and had a recipe without using Kirsch (a cherry liquor). I had seen and bookmarked a recipe for this cake from Eva’s blog Sweet Sins, quite a while back. I don’t normally experiment with food when guests are expected, so I had made some of Cynthia’s coconut ice-cream just in case the cake was a disaster. We were also having a few guests to dinner the night before his birthday (no, it wasn’t a party, just a coincidence) so I thought I could serve the cake for dessert. I’m plagued by scary thoughts! What if I don’t cut the layers neatly? What if my cake crumbles? How do I level the filling/ frosting to perfection? What of my stacked layers slide off and land on the table?What if the cream/ frosting melts in my notoriously hot Indian summer? And so it goes on.īut a birthday of one’s better half deserves something beyond mediocre and something he definitely likes, and so I set about making the Black Forest Cake. Yes, I know for a lot of people out there, baking a layered cake and frosting it is as easy as peeling a few potatoes but I’m a person who gets scared at the thooght of having to cut cakes, fill them and stack them one on top of the other.
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