![]() ![]() On hotter days, this means taking the butter out of the fridge as little as just 20-30 minutes before using. So, depending on your climate and season, you may not want to leave the butter out overnight as I tend to do (we live in a cold climate)! The safest is to stick a food thermometer into a piece of butter - it should be around 60f. For the Swiss Meringue Buttercream, the butter should be at a “cool” room temperature. (March 2020 - minor updates with helpful tips and dairy-free substitutions, and new images.) In fact, I prefer using frozen cherries for the poached cherry filling because they are already pitted and stemmed! Woohoo! Mind you, I still went for fresh cherries on top and paid a staggering $10 for them because, well…the heart wants what the heart wants.and it wanted fresh cherries in the last month of Canadian Winter! I used frozen sweet cherries you can find in 1-pound bags in the freezer at the grocery store and it is perfect for this. I baked a batch of her favorite chocolate fudge brownies to top the cake. And before you think I'm the meanest Auntie evar, I did not completely disregard my niece's preferences, it being 50% her cake. Traditionally whipped cream is used but since I had to (a) make the cake 2 days in advance, and (b) transport it (most gingerly I might add, in an Amazon cardboard box because I've been too cheap to buy a proper cake carrier) to the restaurant where we had the birthday dinner, I opted for a vanilla Swiss meringue buttercream which maintains it's form far better than whipped cream. Black Forest cakes are so old school (just like dad heh). My niece actually dislikes cake of any kind so I let my dad's favorite cake - the German Black Forest cake - lead the inspirational way this time. ![]() Well, precisely 3 days + 63 years apart (dad turned 70, niece turned 7 this year). I made the cake for my dad's and niece's birthdays which are 3 days apart. I reckon this is the best cake I've ever made! It is decadent without being overly sweet or heavy. Uber moist chocolate-y sponge cakes are layered with a simple vanilla Swiss meringue buttercream and gently poached sweet cherries, blanketed in dark chocolate ganache and topped with fudge-y brownies (update: I went for fresh cherries and chocolate curls on top on the version in the updated images). I'm finicky when it comes to chocolate + fruit combinations in a cake (as in, I don't always love it), but I have to say this cake was reaaally scrumptious. This cake was a huge hit at a family gathering over the weekend.
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