Comments on: Black Forest Cake

By: cake recipes

cake recipes — Sun, 14 Dec 2008 18:31:48 +0000

When is the best time for cake? Why anytime, of course. I love ice cream cake, and cookies and cream cake, and especially any type of chocolate cakes. Cakes are appropriate for any and all occasions big and small: A good

By: Stephany

Stephany — Sun, 30 Nov 2008 19:51:01 +0000

I love your cake :O). My best friend makes the most beautiful cakes and mine well….. look like your’s no offence. I love your blog. I really want to start blogging too. Thank you for sharing your thoughts and ideas. God bless you.

By: Kristine/SHS

Kristine/SHS — Wed, 29 Oct 2008 19:22:14 +0000

BAHAHAHA on the cake, Kathy! My dd made a jello salad the other night for dinner. It wasn’t the first time she made it. It was the first time, however, that it came out like jello soup. I don’t know what happened, but you can bet I wasn’t going to actually complain about it. I don’t want to be the one making it next time!

By: Debbie

Debbie — Tue, 21 Oct 2008 21:30:17 +0000

Well, serves me right for laughing at your cake. I made your famous banana muffins and plum forgot to add the melted butter. Oooops. At least Zoe likes ‘em, sort of.

By: Paula

Paula — Sun, 19 Oct 2008 00:16:07 +0000

I also get impatient with the details and tend to “tweak” recipes–they never do come out looking/tasting like the original, but it doesn’t mean they aren’t good! I would have loved a taste of your cake.

By: Cynthia

Cynthia — Thu, 16 Oct 2008 14:24:26 +0000

I also like black forest cake, but I haven’t tried making it before! Hmmm…

By: chris

chris — Thu, 16 Oct 2008 03:02:45 +0000

Mmm, I would have eaten it! So what if it was a little off center .

By: Michelle

Michelle — Wed, 15 Oct 2008 15:33:11 +0000

Being fully German, one of my husband’s favorite cakes is the Schwarwalderkirschtorte! He has always said it but it’s so fast that I can never decipher the exact name – so, thank you Aunt Stephanie! I would LOVE to have that recipe. Thanks for being willing to share! I’ve wanted to attempt one – and never have.

Kath-I laughed out loud when I scrolled down and saw your cake! You are precious to me!!!! hehehehe One trick to remember for cake slicing is to freeze it for a while before you cut it. It firms up and is easier to assemble and frost! I found that tidbit on a Bobby Flay Throwdown episode!

Thanks for giving me the giggles first thing on a Tuesday a.m.!

By: Aunt Stephanie

Aunt Stephanie — Wed, 15 Oct 2008 15:18:41 +0000

When we lived in Germany (Schwetzingen bei Heidelberg) many years ago, the nearest Konditerei made the most wonderful Schwarzwälderkirschtorte. I spent many years looking for recipes, and even trying some of them. Finally I found what I remember: the recipe in the Time-Life Germany cookbook. It is not easy! The filling is made with sour cherries, ie., non sweetened. The cake layers are soaked with Kirschwasser. One of the hardest parts, for me at least, is putting little chocolate sprinkles on the icing.
If anyone is interested, I can probably send the recipe.

By: Aunt Kate

Aunt Kate — Wed, 15 Oct 2008 13:19:51 +0000

I have a solid fan base here at home.

That was my favorite line in your blog this morning, dear Katherine. I love you. I’d like to try the cake sometime. I, too, am NOT good at details. It looks like slippage could always be a problem.

I love you. Thanks for the recipe. Aunt Kate