Sunday, January 16, 2011

Black Forest Cake: Beauty is only skin deep

Hello world! This post will be brief, because I have a backlog of posts that have been delayed by a semester (of awesomeness, I might add...3.9 GPA) and a lost camera.

Boyf and I made a Black Forest cake for my 24th birthday. The end result looked...ok in a picture, I suppose, but really not so great as a food item. The cake was dry, the filling was all wrong, and the icing was - I cringe to admit - plain old whipped cream with shaved dark chocolate. After making the cake and fixing and re-fixing the cherry filling, I was so over it that I just COULDN'T whip up real icing.

The filling was supposed to be sour pitted cherries. The novice that I am bought no sugar added cherry pie filling, thinking I could add sugar to my taste. When I got home, I realized "no sugar added" means "Surprise! we added Splenda instead." Gross. I cannot tell you how much I loathe Splenda. The after taste is one of the most vile flavors anyone can taste in their lifetime. So I went back out to the store and got normal cherry pie filling, but as I applied it to the cake I realized slowly that it was all wrong. I added frozen raspberries to make it more sour, but...the end result wasn't great. Well - lesson learned for next time.

The recipe I used was a generic Black Forest one I found online. It's been so long since my birthday, I can't remember where the recipe came from.

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