HOME > Chowhound > Home Cooking >
What's your latest food project?
TELL US

Help with Cake recipe

c
cleopatra999 Nov 24, 2010 09:38 AM

I am wondering what components of a Black Forest Cake I can make ahead of time (1 day):

Cake (cut or uncut?)
chocolate ganache
whipped cream
Cherry filling

Thanks for the help!

  1. ver1307 Nov 24, 2010 09:45 AM

    cake - uncut
    ganche yes but you have to keep it in the fridge until ready to use and then remelt it.
    Whipped cream yes
    cherry filling yes!
    As long as everything is kept in the fridge it will be fine. It is even best to make the cake and have it sit in the fridge over night. The cake will taste better.

    3 Replies
    1. re: ver1307
      c
      cleopatra999 Nov 24, 2010 10:09 AM

      thank you! I don't think I will have time to make the whole thing the day before, but I will start and see how it goes.

      I was thinking of making the cherry filling today or tomorrow. It should keep for 4 or 5 days in the fridge, won't it?

      1. re: cleopatra999
        ver1307 Nov 24, 2010 01:07 PM

        No problem! Yes, the cherry filling will be fine but I would not recommend keeping it longer than a week.

      2. re: ver1307
        souschef Nov 25, 2010 05:03 AM

        You do not have to remelt the ganache. Just keep it out of the fridge till it softens, then whip it gently before use.

      3. blue room Nov 24, 2010 10:08 AM

        I agree with ver1307, except my whipped tends to separate so I like to do that last minute.

        8 Replies
        1. re: blue room
          ver1307 Nov 24, 2010 01:09 PM

          When I whip cream it always stays intact for a good week. Try whipping to a medium-stiff peak not soft. Are you only using 35% whipping and icing sugar?

          1. re: ver1307
            c
            cleopatra999 Nov 24, 2010 01:30 PM

            hmmmm....I don't know for sure what percentage whipping cream is here, yes, to icing sugar, no gelatin. do you recommend gelatin? the recipe does not call for it, but several others did.

            1. re: cleopatra999
              ver1307 Nov 24, 2010 01:37 PM

              No I don't recommend gelatin because it is tricky. I use 35% whipping cream and cover the surface with sifted icing sugar, whip and it's done! (you could also add vanilla extract) I don't sugest using a less fattier whipping cream because it may not whip up.

              1. re: ver1307
                c
                cleopatra999 Nov 24, 2010 02:09 PM

                Do you think I can do the ganache a few days ahead? I have time tomorrow, the cake is being served on Sunday. If I get the ganache and whipping cream made tomorrow, I could probably put it together on Saturday.

                1. re: cleopatra999
                  ver1307 Nov 24, 2010 06:35 PM

                  yes, you can make the ganache ahead of time. As long as everything is kept in the fridge it will be fine. Let me know how it turns out!

                  1. re: ver1307
                    c
                    cleopatra999 Nov 25, 2010 06:43 AM

                    thanks! will do! so far the cherry filling turned out great, used my frozen cherries that I got in the summer :)

                    now to find some decent reasonably priced chocolate in this small town

                    1. re: cleopatra999
                      souschef Nov 25, 2010 01:00 PM

                      If there's a Trader Joe's near you, try their Pound Plus Dark. It's amazingly cheap for the quality.

                      1. re: souschef
                        c
                        cleopatra999 Nov 25, 2010 01:05 PM

                        unfortunately not, I am in a small town in Canada. I bought some Equador Lindt, it was on sale, so not too bad.

        Show Hidden Posts