Last Updated: July 25, 2021
When I was pregnant last year, there were so many reasons it felt like a cloud was hanging over us, the pandemic being just one of them. Most of the time we powered through, busy with work, getting the house ready for the baby, and like everyone else in the world, tracking down toilet paper and disinfecting our groceries took up 80% of whatever time was left over! The upcoming early months with the baby seemed very daunting at the time, especially since we were not going to have anyone to help out at home, so to make it fun and to have something to mark the milestones and celebrate the fact that we were “surviving” early parenthood, I planned this very special little side project: I decided that for each of our baby’s monthly birthdays (the 25th of each month), I would make a seasonal cupcake recipe, and take his picture with the cupcakes!
Continue reading “Cupcakes and Gratitude”
If you can’t choose between gingerbread and chocolate for your holiday dessert, these are just for you! Make them even more festive with the addition of candied ginger, citrus peel and raisins or currants plumped in warm rum. These cupcakes are rich and intense, a perfect holiday dessert in a highly portable format. The recipe can also be made into an 8-inch square or 9-inch round cake, if that fits better with your menu!
Continue reading “Chocolate gingerbread cupcakes with chocolate icing”
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Gingerbread is one of them Christmastime/December rituals, something you make when you are invited to a holiday party, or throw one. It’s a purely seasonal event – both it’s making and consumption. And usually if someone asks me to make Gingerbread in any of the remaining 11 months of the year, I politely decline and make something else instead. I’m very much like Big Bang Theory’s Sheldon Cooper that way; he has a clear rule about these type of things, in that he only drinks Hot Cocoa in months that have “R” in them. Take a minute to see that it makes total sense.
Gingerbread is only for December, only when it’s cold out, and you are enjoying it with a hot cup of coffee or hot chocolate or mulled wine, doing absolutely nothing. The ultimate year end treat. Second only to Black Forest Cake, Gingerbread is one of the best things to come from Germany.
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I feel like I owe this blog a step-by-step guide to bake and assemble a Black Forest Cake, especially since all I’ve shared so far on the subject is a bunch of excuses. I do make this cake every year, sometimes twice or thrice a year, and this time around I decided to do it right i.e. with pictures and detailed notes! Without further ado, here goes.
The 6-inch double layered Black Forest cake is a good size for small parties (like our party of 2). It makes tall, impressive slices, comes together quickly and is easy to decorate too. To make a 9-inch double layered cake, simply double the recipe.
Continue reading “A guide to achieving Black Forest Cake bliss”
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Considering the fact that I have promised my husband that I’ll be making the traditional Black Forest Cake for his birthday every year, I guess I’ll get plenty of opportunities to do a long post about this in the years to come. Given the specific parameters of this week, I’m going to have to stick with the short format.
What parameters, you ask? I baked this cake in a very rushed manner, in a cluttered kitchen full of dinner prep and in-progress dish cleaning, and in highly sub-optimal lighting conditions (not one decent picture). I assembled and frosted the cake in various stages spread over several hours, in between late evening meetings and a hundred other things to cross off my “this needs to be done yesterday” list.
Before you start thinking that all I make is excuses, let’s talk about cake! Variations of the traditional German “Black Forest Cake” (or “Schwarzwälder Kirschtorte” in its native German tongue) are available in some format all over the world, really. It’s quite unlikely that you’ve never heard about it, wherever you are! It’s basically a type of German Chocolate Torte: sturdy chocolate sponge cake soaked in Kirsch (Cherry-infused Brandy) and chopped pitted cherries, stacked one over the other with Kirsch-infused whipped cream in between and all around. It is then covered in an avalanche of bittersweet chocolate shards and topped with whole, pitted cherries for garnish (and a “forest” appearance). The cake isn’t named after the German “Black Forest” mountains themselves, but after the Cherry liquor made from the dark, tart cherries found in the region, which lends itself beautifully to the cream and chocolate combination.
Continue reading “Black Forest Cake (Schwarzwälder Kirschtorte)”