First off, Happy New Year everyone! I am very much looking
towards 2012 and I’m excited for what this year will bring. I just want to say:
be happy, love your family and friends, and live life to the fullest! If I only
learned one thing last year, it is to not take anything for granted (especially
true friendships and family) and live everyday like it’s your last.
Forest Cake! This recipe is incredibly simple (as my recipes always are) and I
received a lot of great feedback on it at my Christmas party!
lengthwise to create two layers. I also used a serrated knife to cut the top of
the cake to level it off a bit.
pie filling (no name brands taste just as good) and took out about ¾ of the
cherries. Spread a little bit of the syrup and place the cherries evenly onto the bottom later of the cake. I left
most of the syrup in the can because I didn’t want to make the cake too soggy.
whipped or premade whipped cream and spread a generous amount onto the
cherries. As for myself, I whipped my own whipped cream. I bought a 1L carton of whipping
cream and whipped it all with an electric beater until soft peaks formed. In
the process of whipping, I added about 250ml of sugar. I’m not a baker who likes to go by exact measurements so I actually eyeballed the sugar. Definitely adjust the sugar level according to your desired taste. Reserve 1/3 of the whipped cream.
kind of tricky. Use a tiny bit of the whipped cream and very lightly cover the
entire surface of the cake by spreading it with a spatula. You do this to “glue”
all the crumbs down before you actually start frosting the cake for real. This
is called a crumb coat. Once the crumb coat is on and you let it dry for a bit,
coat the entire cake with the remaining whipped cream in soft little stroking motions
to create a pattern as shown in my picture. Then decorate the cake however you
want. I used the leftover cherries from the can and shaved some chocolate