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How do you make a good Black Forest Cake thats okay for kids?

I'm making this for a birthday and i dont want to include liquer so...

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  1. it doesnt really matter cause its being cooked so the liquor evaporates
  2. I've never made a black forest cake with liquor....I always thought it was just a chocolate cake with cherries. But the person who already answered is right....cooking with alcohol is usually fine for kids.
  3. Check out the "variation" version of this recipe: Lemon Pillow Cake 1 white cake mix 1 can lemon pie filling Mix cake as directed on box and pour into a 9x13 pan. Place spoonsful of lemon pie filling in blobs over batter. Bake as directed on the box. Let cool completely. Cake batter covers blobs, so there will be pockets of lemony filling inside. Frosting 1 can ready to spread lemon flavored frosting 1 tub of Cool Whip Mix frosting and Cool Whip together and spread on cake. This does need to be kept refrigerated. Variation: Use chocolate cake mix, cherry pie filling, and chocolate icing to make a Black Forest Pillow Cake.
  4. 1 2/3 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups buttermilk 1/2 cup kirschwasser 1/2 cup butter 3 1/2 cups confectioners' sugar 1 pinch salt 1 teaspoon strong brewed coffee 2 (14 ounce) cans pitted Bing cherries, drained 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1 tablespoon kirschwasser 1 (1 ounce) square semisweet chocolate DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
  5. Easy Black Forest Cake From Diana Rattray, Your Guide to Southern Food. FREE Newsletter. Sign Up Now! Recipe Feedback: User Rating 4 out of 5 (2 reviews) 2 of 2 users would make it again Write a review Easy Black Forest cake recipe made with a cake mix, cherry pie filling, and whipped cream, along with Kirsch and shaved chocolate. INGREDIENTS: 1 chocolate cake mix, 2-layer size 2 cups whipping cream or heavy cream 2 tablespoons confectioners' sugar 2 teaspoons vanilla extract 2 tablespoons Kirsch 1 can (21 ounces) cherry pie filling 1 ounce shaved semisweet chocolate PREPARATION: Prepare chocolate cake following directions on package, making 2 round 9-inch layers. Cool cake thoroughly. In a small bowl, beat the cream with the confectioners' sugar and vanilla until stiff peaks form. Brush tops of the cakes with the Kirsch. Place one cake layer on a cake plate and spread with about 3/4 cup of the whipped cream. Sponsored Links Recipes for Diabetes It's easy to eat better with these helpful diabetes recipes. www.Type2Diabetes-Info.com Chocolate Lava Cake Mix Rich moist chocolate cake erupts chocolate lava when you cut into it www.cookscorner.net Chocolate Cake Cherries Gourmet Foods from 300+ Stores. Save on Food & Gourmet! Shopzilla.com/Food Top with half of the cherry pie filling, then top that with the second chocolate cake layer. Spread the side of the cake with half of the remaining whipped cream. Spoon remaining pie filling on top of cake, keeping it in the center. Spoon or pipe remaining cream around the cherries. Sprinkle the whipped cream around edge with shaved semisweet chocolate. Serves 12. More Chocolate Cake Recipes Chocolate Fudge Cake Recipe with Coconut Broiled Frosting No-Egg Wonder Cake Chocolate Depression Cake Easy Chocolate Snack Cake Recipe Devils Food Cake II Chocolate Marshmallow Cake with Pecans Upside Down German Chocolate Cake Coconut Chocolate Cake Chocolate Butter Cake Chocolate Sour Cream Cake and Frosting Chocolate Shadow Cake and Frosting Company Chocolate Cake Recipe Chocolate Banana Cake Five Minute Cocoa Cake Chocolate Mayonnaise Cake Collins Family Chocolate Cake Jennie's Chocolate Cake Recipe Chocolate Better than Sex Cake Mississippi Mud Chocolate Cake Turtle Chocolate Cake Kahlua Bowl Cake Tunnel of Fudge Cake Wacky Chocolate Cake Chocolate Fudge Pudding Cake Chocolate Cake Index Chocolate Recipes Red Velvet Cakes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter User Reviews Overall Rating: 4 out of 5 Healthy SC Challenge, December 24, 2007 By Bumbinator (read all my reviews) "Teaching my boyfriend to bake. Great recipe. Any idea for some healthy substitutes?" Was this review helpful to you? Yes No See all 2 user reviews Related Articles Black Forest Cake Recipe Chocolate Fudge Frosting - Recipe for Fudge Frosting Coconut Pecan Frosting Recipe - Recipe for Coconut Peca... Vanilla Crazy Cake - Vanilla Cake Recipe With Chocolate... Cake Recipe Bavarian Kirschtorte
  6. INGREDIENTS 1 cup milk 1 tablespoon vinegar 1 3/4 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 1/2 cup vegetable oil 1 cup strong brewed coffee, cold 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling 1/2 cup water DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling. To make the cherry filling: Combine the cherry pie filling and 1/2 cup water. Refrigerate cherry mixture until chilled, then fill cake. *this recipe has no alcohol but in cakes that do all alcohol evaporates when cooked , so it's not harmful to kids
  7. I used to order black forest cakes from a bakery that was famous for them. They always asked if I wanted it with or without kirsch. You can simply leave out the kirsch. It should be fine. Not quite as good, but the kids wouldn't like that flavor anyway.
  8. Just do a normal cake recipe and omit the alcohol. It should still taste fine. By the way, all of the alcohol does NOT evaporate! This was proved recently in a science experiment. In fact, a lot of it is retained in the cake or whatever recipe you're making. Fondue is another good example. White wine is often utilized in making the cheese fondue and most of the alcohol does stay behind.
  9. Make the cake, and don't let the alcohol bother you. It will evaporate. But serve the rich cake in small slices because it is high in sugar and fats.
  10. Black Forest Cake Yield: 8 Ingredients: Black Forest Cake Biscuit 6 x egg yolks. 6 x beaten egg whites 3/4 cups of sugar 1/2 cup flour 6 tbsp of butter 2 tbsp of dark chocolate powder Black Forest Cake Filling Step 1 3 cups of pitted sour cherries 6 tbsp of sugar 2 tbsp of wheat starch Water, just enough to dissolve the starch. 1 oz of Cherry Schnapps Black Forest Cake Filling Step 2 3 oz of Cherry Schnapps 3 oz of aqueous solution of sugar 3 oz of water Black Forest Cake Filling Step 3 3 cups of cream 2 tsp of gelatin powder 3 1/2 tbsp of sugar 6 tbsp of Cherry Schnapps Black Forest Cake Filling Step 4 3 1/2 tbsp of chocolate sprinkles 1 cup of whole cherries Directions: Black Forest Cake Biscuit Pre heat oven to 400 degrees Fahrenheit (180 degrees celcius) It is important that all of the ingredients for the biscuit are the same temperature. Melt the butter in a saucepan and keep warm, not hot. In a double broiler, place the egg yolks and the sugar, mix until well blended and frothy. Using a sieve, sprinkle the flour and chocolate powder into the egg yolk mixture. Pour the butter into the egg yolk mixture and stir until blended. Fold the egg whites into the mixture Pour the mixture into a greased 12-inch round pan. Bake for 35 minutes. Black Forest Cake Filling Step 1 Place cherries and sugar into a pot over medium heat and bring to a boil. Dissolve the wheat starch in water and add it to the cherry mixture. Let the cherry mixture cool then add the Schnapps mixing until you reach a jam like consistency. Set aside. Black Forest Cake Filling Step 2 Place all ingredients in a bowl and mix. Moisten all three layers or biscuits with the Schnapps and sugar mixture. Then spread the jam mixture you made in step one over the first layer, place the second layer of the cake on top of the first. Black Forest Cake Filling Step 3 Place the cream, gelatin powder, sugar and schnapps in a bowl and whisk together. You want to reach a consistency where the cream forms peaks. Spread 1/3 of the cream over the second layer of the cake. Add the last layer of the cake on top of the cream mixture. Black Forest Cake Filling Step 4 Spread the rest of the cream mixture over the entire cake. Covering the top and the sides. Place the chocolate sprinkles around the sides of the cake and decorate the top with cherries. hope i helped
  11. Simply Delicious Black Forest Cake 1 pk Devil's food cake mix -(18.25 oz) 3/4 ts Cinnamon 2 ct Lowfat cherry yogurt (8 oz) 2 Whole eggs 2 Egg whites 1/4 c 2% lowfat milk 1 ts Vanilla extract Instructions: ----------------------------------TOPPING---------------------------------- 1 ct Frozen non-dairy whipped -topping, thawed (8 oz) 1 cn Cheery pie filling, chilled -(21 oz) Preheat oven to 350'F. Spray two 9x2" round cake pans. In large mixer bowl, combine all ingredients. Mix at low speed, scraping bowl, for 1 minute until blended. Mix at medium speed for 3 minutes, until smooth. Turn batter evenly into prepared cake pans. Bake at 350'F. for 30-33 minutes until toothpick inserted in center comes out clean. Cool on wire rack for 15 minutes. Release from pans; cool completely. To decorate, place on layer upside-down on large platter. With cake decorator tube or spoon, circle edge of cake layer with 1 cup whipped topping. Spread 1 cup cherry pie filling within center. Spread 1 cup whipped topping over filling. Top with second cake layer. Tube or spoon remaining whipped topping around outer edge. Spread center with remaining cherry filling. Chill at least 1 hour before serving. Leftovers must be covered and refrigerated