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Black Forest Cake (Pic&Recipe)
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Fri Jan 27, 2006 1:32 pm    Post subject: Reply with quote

If I don't like canned cherries, can I use just fresh cherries for the filling?
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irenechin
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Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Fri Jan 27, 2006 2:30 pm    Post subject: Reply with quote

if you don't like canned cherries, you can replaced it with jam ... i think that would be a better choice compared to fresh cherry bah Wink
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Florence
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Joined: 22 Oct 2004
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Location: Hong Kong

PostPosted: Fri Jan 27, 2006 4:22 pm    Post subject: Reply with quote

Linda wrote:
If I don't like canned cherries, can I use just fresh cherries for the filling?


Certainly!

I used both fresh and canned cherries for my filling.
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MamaC
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Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Thu Feb 09, 2006 9:38 am    Post subject: Reply with quote

Good job here.
Uhh, Florence I will try your recipe next chance. It looks marvelous.
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Thu Feb 09, 2006 11:27 am    Post subject: Reply with quote

MamaC

you should visit Florence' blog and be wowed over with her cakes too. She's very good in decorating them. Very creative.

Wink
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xuenx
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Joined: 12 Jan 2006
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PostPosted: Wed Mar 01, 2006 10:24 am    Post subject: Reply with quote

Florence,
may i know how long u need to mix the ingredients A (egg yolks) with hand whisk?
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Sun Mar 12, 2006 6:26 pm    Post subject: Reply with quote



Florence

This was my 1st attempt on your black forest cake and also a different way of decorating using non dairy whipped cream.

I couldn't find fresh cherries and so used those dark cherries by PH. Big mistake. They were so sweet. I should have used blue berries instead. Other than that, my dh said "taste and decoration of cake have standard". Personally I find that the cake was not light and fluffy enough. May I know why?
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moifredah
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Joined: 02 Mar 2006
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PostPosted: Sun Mar 12, 2006 8:49 pm    Post subject: Reply with quote

Linda you made it! *clap clap*
See you worry to much yesterday... Very Happy
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Linda
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Joined: 07 Jan 2006
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Location: Singapore

PostPosted: Sun Mar 12, 2006 11:05 pm    Post subject: Reply with quote

Moifredah

Thanks! Well ... I can't really complain since it was my 1st attempt. But I'm a perfectionist. I like things to turn out good, so am still kind of disappointed that the cake didn't turn out as light and fluffy as I want it to be and the cherries were a wrong choice, but I am quite satisfied with the use of whipped cream to decorate and cake.
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Mon Mar 13, 2006 7:38 am    Post subject: Reply with quote

Nice job Linda

Don't worry ... everything will become better ... the more you practice the better the quality.
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Linda
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Joined: 07 Jan 2006
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Location: Singapore

PostPosted: Mon Mar 13, 2006 9:45 am    Post subject: Reply with quote

MamaC

Thanks for the encouragement. Will certainly try again.

Do you know why my cake was not fluffy enough? Could it be I didn't whisk the egg white long enough?

When I was applying the whipped cream on the cake, the cake crumbs always got into the cream. May I know why?

I find the whipped cream not that "thick", so the patterns were not that distinct. Is it because I didn't whip it long enough? I only whipped it with 2 tbsp of icing sugar until peaks formed (when I turned the bowl upside down, the cream didn't spill).
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Mon Mar 13, 2006 3:52 pm    Post subject: Reply with quote

I never did Florence's cake so don't know what to tell you.
Maybe the girls who made it can tell what is what.

In my Black Forest Cake I add syrup. I slice it in 3. One on the bottom, which I sprinkle with cherry syrup mixed with a little cherry liquor. I put a thin layer of whip cream. I take the second part of the cake and break into pieces ontop of the whip cream layer... add cherries... some whip cream and then I add the last layer of the cake... which I sprinkle with syrup also. Then decorate.

But don't forget... no matter what... I like to freeze my cakes after I assamble, this way it will allow me to decorate it easier and plus will be very cold for the whip cream and won't run.

As for the whip cream, I add cream of tartar and sugar and beat. But I watch it very carefull. And it needs to be refrigerated before you can decorate with it.

These are the steps I do.
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Mon Mar 13, 2006 3:59 pm    Post subject: Reply with quote

MamaC

Oh ... thanks for the pointers. I didn't freeze the cake nor did I refrigerate the whipped cream. No wonder ... Now I know how to improve on my cake decorating.

May I know how long do you refridgerate your cake after assembling? How long do you refrigerate your whipped cream before decorating the cake?
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MamaC
Commis Cook


Joined: 05 Feb 2006
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Location: USA

PostPosted: Mon Mar 13, 2006 4:06 pm    Post subject: Reply with quote

Don't confuse freezing with refrigerating :lol:

I freeze the cake overnight and refrigerate the whip cream the same... the next day I assamble everything and allow about 4-6 hours to defreeze in the refrigerator before eating.
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Linda
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Joined: 07 Jan 2006
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Location: Singapore

PostPosted: Mon Mar 13, 2006 4:27 pm    Post subject: Reply with quote

MamaC

Thanks. Now I understand ..... Blur me ....

So I should actually freeze the cake and refrigerate the whipped cream over night. Then I can decorate the cake. Sorry for asking so many questions MamaC, but wouldn't the cake be hard?
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Mon Mar 13, 2006 4:39 pm    Post subject: Reply with quote

Of course it will be hard :lol: that's the point.

As soon as you take it out, you start decorating... it will probably take 1/2 to 1 hour before you are done, because you are ambitious to make it well :lol: So by that time is already starting to defreeze.
And if you keep it in the refrigerator another 4-6 hours before eating ... it will be just yummy to eat.

Linda ... I do the freezing only to the most fancy and the ones are made for special occasion ... like Anniversaries, Birthdays, Holidays... and usualy I make 3-4 cakes at once.
I can't have the risk the cake to run under my eyes :lol:

Freezing is for the cake posture, for clean cut if you make individual pastries... for decorating well so when you put the frosting on to stay put not to go flat, and frosting can get warm from your hand if you use bags like me.

I have 2 profesional cake makers as friends and both use this method.
Ever since I respected what they thought me I made better cakes... and of course reading and practicing helps a lot.
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Mon Mar 13, 2006 4:46 pm    Post subject: Reply with quote

MamaC

Thanks for the patience. I fully understand now. Will definitely use this in my next cake decoration attempt Smile
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peggygsf
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Joined: 15 Dec 2005
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PostPosted: Tue Mar 14, 2006 12:49 am    Post subject: Reply with quote

wow!!!! :shock:

I learned something new today!! KC really rocks!!!! Thanks to everyone here, I really learned a lot of all the experts here!!! Very Happy
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Glad
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Joined: 24 Jul 2004
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Location: Singapore

PostPosted: Sat Mar 18, 2006 5:20 pm    Post subject: Reply with quote

I tried out this recipe and it's very GOOD. The cake is sooooo soft and taste good (not sweet, I like). I follow Florence's recipe exactly (except that I used blueberry filling) and managed to get two 6" round cake. I decorated one and gave it to my neighbour and let dd iced the other cake while I was cooking (she played till the whipping cream melted). This is her first time icing a cake. Here are the pictures:





Thanks Florence for the great recipe.
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irenechin
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Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Sat Mar 18, 2006 10:51 pm    Post subject: Reply with quote

woh woh woh glad ... i say u really did a great job on the deco ... wish i can deco like you on my cakes ...
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Irene Chin
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dewitan
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Joined: 21 Feb 2006
Posts: 196
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PostPosted: Sat Mar 18, 2006 11:34 pm    Post subject: Reply with quote

wow... glad, I love the way you deco the cakes. It looks so neat!!!
Especially the chocolate one gives me a simplistic kind of feeling, but beatiful!!! bravo!!! :o
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Sally
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Sat Mar 18, 2006 11:39 pm    Post subject: Reply with quote

Glad.. u r another expert in decorating cakes uh....
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Glad
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Joined: 24 Jul 2004
Posts: 228
Location: Singapore

PostPosted: Sun Mar 19, 2006 9:56 am    Post subject: Reply with quote

You ladies made me Embarassed . I'm still learning cake deco and there are lots more to learn. This cake has to thank Gina for her chocolate moulding lesson. The center piece of chocolate is actually made out of "fan" mould (too bad can't see the design clearly in the pix). Then I just used some melted chocolated to make the lace effect. It's very simple.
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peggygsf
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Joined: 15 Dec 2005
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PostPosted: Sun Mar 19, 2006 4:29 pm    Post subject: Reply with quote

Glad, ur cake design is very nice!! How did u manage to spread the whip cream onto the cake till so smooth? Any tips?
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Glad
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Joined: 24 Jul 2004
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PostPosted: Sun Mar 19, 2006 6:31 pm    Post subject: Reply with quote

peggygsf wrote:
Glad, ur cake design is very nice!! How did u manage to spread the whip cream onto the cake till so smooth? Any tips?


Not very smooth if you see the actual cake (seems to be smooth from pix huh Wink ). This is what I did, I spread a layer of cream on the cake, then add on more cream and spread again. If you have time, you can freeze your cake after you have spread the 1st layer of cream. Wait till the cream harden a bit, then continue with the final icing. HTH.
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