A lot of time has past since I was last able to sit down in front of the computer and update the blog. Many meals, desserts and fun times have gone by so it is time for a quick update in my life of food. Most recently my wife’s birthday past. Being a Halloween child means a lot of fun on your birthday including a great cake. This year I opted to make a modified black forest cake. This is an amazing cake but one that is difficult to make while living in a small Wyoming town. Traditionally this cake is make using a German liquor called kirsch or kirschwasser, a clear cherry flavored brandy. This differs from a cherry liqueur as it is not as sweet. While trying to find a recipe for this cake I discovered that there are as many ways to make this cake as there are bakers. One of the most common versions uses chocolate cake layers with a cream filling covered with a type of cherry glaze and cherries on top. My version was admittedly a bit different. I baked two chocolate cakes using a recipe almost identical to the one on the Hershey’s cocoa box which is a tried and true very yummy recipe. Instead of cherries soaked in kirsch, I mixed cool whip with cherries for my filling. From one of the cakes I carved out the center leaving about a 1/2 inch of cake on the sides and bottom. This cavern was filled with the strawberry mix, and the second cake was placed on top. Because this was a Halloween cake the glaze I used was red and although I covered the top of the cake I let it drip down as though the cake was bleeding. The glaze was made using corn syrup, butter, vanilla and Guittard’s Melting Drops. The top was decorated with pumpkins and other typical Halloween candy. The result was a great tasting fun birthday cake that the whole family enjoyed.
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