Haunted Forest Cake (Happy Birthday, Northern Army!)

Haunted Forest Cake (Happy Birthday, Northern Army!)
October 27th was local design agency Northern Army‘s first birthday, and I was asked to make them a cake to commemorate the occasion, ideally incorporating their logo. I’d recently been toying with the idea of a spicy black forest cake, and this seemed like the ideal opportunity to finalize the recipe.

I made 3 square cake layers using the recipe below. The icing was a similar combination to the one I used for my Cupcake Camp Cupcakes - I find it eliminates the chalky mouthfeel I get from using a simple buttercream. I layered the cake with thick layers of frosting (next time, I’m making the icing batch bigger so I can get a better ratio of cake to icing). I printed out the Northern Army letters at about 320 pt Helvetica Bold, cut them out, and laid them on rolled-out white fondant. I cut the letters out of the white, then rolled out a full tub of Duff’s Black Fondant that I got at Michaels. I covered the cake, then cut the letters out of the black. I laid the white letters where the black cutouts were to make a relatively flush surface. To make it shiny, I brushed the cake all over with kirsch.

[amd-recipeseo-recipe:3]

Cherry-Kirsch frosting

Adapted from Demolition Desserts

1 cup butter, softened

2 tablespoons whipping cream

5 cups sifted icing sugar

1 teaspoon salt

1 teaspoon vanilla

2 teaspoons kirsch, divided

3 egg whites, at room temperature

pinch salt

3/4 cup granulated sugar

2 tablespoons invert sugar

1 cup cherry jam

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter until creamy. Add the whipping cream and mix. Reduce speed to low and add icing sugar, 1/2 cup at a time. Mix in the salt, vanilla, and 1 teaspoon of the kirsch. Set buttercream frosting aside.

In a medium heatproof bowl, whisk together the egg whites, salt, granulated sugar and invert sugar. Set bowl over a saucepan of simmering water. Using a hand mixer, mix for seven minutes, or until white, glossy, and thick. Remove from heat and add kirsch. Let cool slightly.

Purée cherry jam until smooth. Mix into the buttercream frosting until thoroughly incorporated. Fold the seven-minute frosting into the buttercream mixture until combined.

Use this mixture to frost the haunted forest cakes. Garnish or decorate cakes as desired and serve.

Makes 1 3-layer cake or 6 dozen mini cupcakes.