Black Forest: the easiest way to pretend a master baker!

Here comes the 'bad' news for bakers: once you start to make a cake for a friend, you then have the responsibility to bake everyone a cake for their birthdays! So that was what I did basically... Fortunately, until now, baking is still more of joy than pain XD

As I'm still a green hand in baking and haven't tried making a cream, decorated cake, I decided to go for a simple one- simple but should be good-looking~ The black forest is apparently the perfect recipe for me! A rough spreading of cream covered by shredded chocolate, it looks just like what we buy in 'real' bakeries!

The cake base is a chocolate sponge cake- it is firmer than a chiffon so that it can hold the cream and filling more easily. I cut the cake into two slices, brushed rum with cherry juice (Kirschwasser would be the best!) on each, and put lots of cream and black cherries in the middle (never too much!!!). The cherries give the cake an extra layer of flavor- yum!!!

Last but not least, the recipe is from http://blog.sina.com.cn/s/blog_4a5089ff0100ftlj.html

It was the last slice of cake (soon gone too). Pretty messy then, but I'll just put it here anyway. Enjoy~

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First bread in my new kitchen: Thomas Keller's multigrain batard

Follow my blog with Bloglovin Isn't spring the moving season? Yes, to me I guess as I've been moving for two years in a row at this time of year. Sadly I finally moved out from the glorious upper east side of New York after being there for 4 years (can't believe! is it that long already??), to the "humble" Queens.. However, after I moved in, I'm starting to love my neighborhood. There is actually quite a few to explore and to discover (I mean, hmm, restaurant) in Queens. Indeed, I can't just improvise to make a call to order some Chinese food delivered to my door, or walk to the French bakery a few blocks away whenever I want. Luckily I can opt to make my own. With a good multigrain bread, some jam/spread, slices of good cheese, I am considering myself having a perfect breakfast/brunch. Of course, the world is even better if there is a cup of tea :) Multigrain batards are the most frequently-ordered bread I do in store- they're crust...

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A touch of Claire- baking, cooking& life

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