Start by creaming just the butter then slowly add the sugar. When folding in egg whites or whipped cream into a batter, mix in about a third of the whites, then fold in the remaining. You can make chocolate curls by shaving a chocolate bar with a vegetable peeler.
I grew up close to the Black Forest, so this cake is nothing new to me. But this is the first time I ever saw someone actually make the cake. BTW: The original is called Schwarzwälder Kirschtorte (Black Forest Cherry Cake)
Oh sweetie you are so funny!! It looks very yummy!! A tip or two , hand mixers are powerful little jerks sometimes! If you kinda mash the butter into the sugar to wet the sugar it won’t go flying. (Been there done that flying sugar and flour so many times!)And if you cut the cake into layers while laying flat and using the knife flat and go across it’s less stressful. You did a great job! Just a couple tips from an old baker to make it easier and less stressful for you!!
@@SageLilleyman Since you love vintage things, you can also find deeper mixing bowls at many vintage shops. They are almost always milk glass and originally came with stand mixers. So, when you use those, there is less spatter.
That brings up so many childhood memories. You know, back when most people didn't have kitchen machines at home. I might have caused a bit of a mess using a handmixer myself, way back when!
Sage you did amazing!! For someone who doesn’t like to bake your end result could fool anyone!! I Agree with all these tips. Also always wait until your cake is cooled before frosting. Especially with a whipped cream base frosting. I know it’s so hard to be patient when something looks so dang good 🤤 patience is a virtue when baking 😊
It really looks amazing!!! Love that your videos are so realistic! I could imagine how past generations of cake baking wives had similar problems. So adorable 🥰
1tip, allow butter to soften to room temperature. Since you are using a hand mixer, push your sugar into the butter. Mix on low untin they ate more blended. It looks wonderful and yummy. Live your videos. Happy Holidays!
I know my comment is late, but your cake looks wonderfully delicious! If you are ever worried about pouring hot liquid into an egg mixture, you can always temper it so the eggs don't scramble. But, you did a great job without having to do that. I love dining through the decades, it's so much fun. I grew up in the early 60s, but I remember my grandmother making a lot of dishes from the 40s and 50s. Some of them were quite yummy! So happy you are back, darling! You are very much loved by this community!❤ Merry Christmas, Sage!🌲
Fab job Sage! Great video as always. Unsolicited advice incoming …. just a tip I recently discovered to cut cakes into layers- use an unflavoured dental floss and hold it taught, it can slide through the cake quite easily and enable the layers to be sliced relatively stress free! Merry Christmas to you and James, you are just gorgeous 🎄❤️
Oh wow, that turned out so pretty! I think it actually looks better than the one on the cover. Note: If you are making a chocolate cake, instead of using flour to dust the pan, use cocoa powder. Let cake cool to room temperature before cutting and frosting. It should be less messy and not tear as much if it's room temperature. I just always start out very slowly, and increase speed as needed. I heard a tip a while back: When you want to cream butters and sugars together, hand mix for a minute to incorporate the sugars first, that way you don't end up with a dusty kitchen.
As a German my mother made Schwarzwälder Kirschtorte (Black Forest Cake) alot, especially for birthdays, and it makes me all nostalgic. My mom did use alot of cherries from a glass (not maraschino) but then again didn't always make the sheets herself hahah. Everybody's cake is different, you did such a good job! ❤
looks splendid! Also, you can drain a jar or two of cherries and fill them up with the left over brandy, cork them up, and let them sit for six months. So good! And, chocolate, hazelnuts, and coffee are an inspired combination! Have a Merry Christmas!!
Try drapping a tea towel over the top of your mixer and the bowl when you first start out mixing in the flour and see if that helps. The cake looked wonderful. Have a Happy Christmas!
The cake looks delicious. I love that you try these recipes even though you aren’t an expert baker. You have a great attitude about it. I think I’d rather watch your baking videos more than just about anything else on TH-cam.
Sage, you crack me up I love your personality! And welcome back! I was so excited to watching this as I am to all of your videos! The cake looks delicious 😋🤤 you should really get your own cookbook someday with oldies style recipes I would def love that! I hope you have a great week!
Sage, you’re too relatable. Especially when trying to frantically make room for the cake in your freezer. We’ve all been there. I just chuckled! That cake looks great. ❤❤
Wow! Black Forest cake isn’t something I’d even consider trying to make, just reading the recipe would frighten me! It looked fantastic well done Sage , and I hope you and James have a wonderful Christmas time and a very very happy new year. Xxx
I love watching your cooking videos. They are fun and you are entertaining but I also appreciate that they are realistic and that things don’t always go according to plan because that’s what happens to me when I try recipes. Thanks for your lovely videos, Sage!
A serrated knife would help when cutting a cake. 🎂 Also cooling completely will make it all a tad easier too. Love watching you cook!! Happy Holidays 🧡🖤🧡
Good job on saving the cake. Honestly, the bloopers at the end we're great. Thanks for the laughs, Sage. Good for James helping you. Y'all are so cute together. Did y'all make the move to a new home yet? God bless y'all! 👑😇🙌🏻
Great job, Sage! I've never had it with white cream before, only chocolate mousse. Either way, it looks delicious. You always inspire me to spend more time in the kitchen and try new recipes. I love the concept 'dining through the decades' as I love learning more about bygone eras.
It turned out really good Sage little hint when you're doing your creaming your sugar and butter just start your mixer on a lower speed and then eventually make it faster
An easy way to slice layers is to use some sewing thread as a knife. Possibly there are videos online to show how to do this. Hope that makes sense! Love Black Forest cake!
Wow little Lady! I’m impressed that you tried to make that cake! It’s not the easiest to make but well worth the effort and I think that yours turned out beautiful! Merry Christmas to you and James!
You did such a beautiful job Sage !!! I always love watching your videos. I know we strive for perfection, but remember even if something is slightly flawed give yourself grace & know it's going to be delicious regardless ! Merry Christmas Lovely 🌲💝
To stop the cream from melting add a packet of bloomed gelatin to it very slowly while mixing. It’ll stop it from melting and will not soak into the cake ❤ you did an amazing job!
Cream the butter on slow, then add the sugar in three or so parts, each time mushing it in with the beater off and then starting the beater slow and held straight vertically. Mixer movement is from the shoulder not the wrist. :D Make chocolate curls with veritable peeler on the edge of an almost melted block of chocolate. You could have made the cherry filling go further with more kirsch and cornstarch. But.... yum, I want some.
Beautiful!!. It is alot black forest cake. My favorite part of watching you bake is your resourcefulness to use up what you have and look what deliciousness you have. 1 more tip from old baker. Try a carrot peeler (vegtable) try long strokes along the thin sides of the chocolate. If you can get a thick bar it makes it easier. Let it warm in your hand a bit too. Lovely curls you will have. When using your cheese grater, I have the Same one. Just go slow on the flat side again warm the chocolate just a bit. Good Luck keep baking you are amazing.
Been there done that. Cake has to be 100% cooled before putting icing or whipped cream. Yours turned out surprisingly well. Your quick thinking of popping it in the freezer saved the day.
It looks so beautiful and delicious!!! Easy tip to cream butter and sugar is have the butter room temperature kind of mushy. To make easy chocolate curls you can use a vegetable peeler. When you peel the chocolate, it makes little curls instead of crumbles. I love your channel you are such a sweetie!!!!
Seasoned baker You’ve gotten a couple of good hints. Definitely make sure the butter is a bit warmer than room temp. You can do this by a few seconds in the microwave or place in an airtight container and warm in the sink filled with warm water. Mash the warmed butter into the sugar and really cream them well before adding sugar. You can substitute pecans or walnuts for allergies. When baking- measuring is precise. So use your measuring spoons and cups exactly. Putting the cake in the freezer for 30 minutes or so will help cutting it so much easier. Also, “ flick” the shaved chocolate onto the sides ( think of flicking flour onto a cake pan). Great job!
Looks great! Black Forest is one of my absolute favourite cakes! Little note about the cooling of the chocolate...years ago by the time chocolate melted it was also very hot. I was taught to cool it enough so that could dap chocolate against your bottom lip without burning it. Once you could, it was fine to add it to eggs.
Your cake looked marvelous. A tip from an old baker - when you have a dry ingredient like sugar or flour to mix in - start out the mixer on a very low speed and get those dry ingredients wet then turn the speed up to mix them.Keeps the dry ingredient from going all over the place.Last week I was making pizelles and did not follow my own advice - I had flour all over my nice clean kitchen and all over my mixer and myself.Yes, I could've just kicked myself - what happens when you try to hurry.
Start by creaming just the butter then slowly add the sugar.
When folding in egg whites or whipped cream into a batter, mix in about a third of the whites, then fold in the remaining.
You can make chocolate curls by shaving a chocolate bar with a vegetable peeler.
I was about to come down here and give these exact tips!
Yes exactly what 8 would say
Good tips
Excellent advice!
Looks great, and I know it tastes amazing!
I grew up close to the Black Forest, so this cake is nothing new to me. But this is the first time I ever saw someone actually make the cake. BTW: The original is called Schwarzwälder Kirschtorte (Black Forest Cherry Cake)
Nothing to you? What do you mean?
@@jackieellenbarnes1268 "nothing new" as in "not new"
@@eggsbenedict99 , Got it.
Have a Merry Christmas 🎄
@@jackieellenbarnes1268 Merry Christmas to you as well 😊❄️
Merry Christmas to all!
Black Forest cake is one of my favorite cakes to make from scratch. And I have been making them for 40 years.
Thank you for your smiles and laughter! It always makes the day brighter!❤
Oh sweetie you are so funny!! It looks very yummy!! A tip or two , hand mixers are powerful little jerks sometimes! If you kinda mash the butter into the sugar to wet the sugar it won’t go flying. (Been there done that flying sugar and flour so many times!)And if you cut the cake into layers while laying flat and using the knife flat and go across it’s less stressful. You did a great job! Just a couple tips from an old baker to make it easier and less stressful for you!!
Amazing tips, thank you so much! xx
@@SageLilleyman Since you love vintage things, you can also find deeper mixing bowls at many vintage shops. They are almost always milk glass and originally came with stand mixers. So, when you use those, there is less spatter.
That brings up so many childhood memories. You know, back when most people didn't have kitchen machines at home.
I might have caused a bit of a mess using a handmixer myself, way back when!
Sage you did amazing!! For someone who doesn’t like to bake your end result could fool anyone!! I Agree with all these tips. Also always wait until your cake is cooled before frosting. Especially with a whipped cream base frosting. I know it’s so hard to be patient when something looks so dang good 🤤 patience is a virtue when baking 😊
It always makes me happy to see people cooking German dishes, baking German cakes etc. Greetings from Munich 🙂
It really looks amazing!!!
Love that your videos are so realistic! I could imagine how past generations of cake baking wives had similar problems. So adorable 🥰
I love that you always show the reality of making the cake 😂
Merry Christmas, darling Sage! Best New Year wishes to you and James in 2024- you have so many wonderful things ahead!
1tip, allow butter to soften to room temperature. Since you are using a hand mixer, push your sugar into the butter. Mix on low untin they ate more blended. It looks wonderful and yummy. Live your videos. Happy Holidays!
You can use a veggie peeler to get chocolate curls from a block of chocolate. Looks delicious!
I know my comment is late, but your cake looks wonderfully delicious! If you are ever worried about pouring hot liquid into an egg mixture, you can always temper it so the eggs don't scramble. But, you did a great job without having to do that. I love dining through the decades, it's so much fun. I grew up in the early 60s, but I remember my grandmother making a lot of dishes from the 40s and 50s. Some of them were quite yummy! So happy you are back, darling! You are very much loved by this community!❤ Merry Christmas, Sage!🌲
Fab job Sage! Great video as always. Unsolicited advice incoming …. just a tip I recently discovered to cut cakes into layers- use an unflavoured dental floss and hold it taught, it can slide through the cake quite easily and enable the layers to be sliced relatively stress free! Merry Christmas to you and James, you are just gorgeous 🎄❤️
What a great idea, thank you!! Xx
Could you possibly do a video about your vintage cookbook collection? Great video BTW
Oh wow, that turned out so pretty! I think it actually looks better than the one on the cover.
Note: If you are making a chocolate cake, instead of using flour to dust the pan, use cocoa powder.
Let cake cool to room temperature before cutting and frosting. It should be less messy and not tear as much if it's room temperature.
I just always start out very slowly, and increase speed as needed.
I heard a tip a while back: When you want to cream butters and sugars together, hand mix for a minute to incorporate the sugars first, that way you don't end up with a dusty kitchen.
As a German my mother made Schwarzwälder Kirschtorte (Black Forest Cake) alot, especially for birthdays, and it makes me all nostalgic. My mom did use alot of cherries from a glass (not maraschino) but then again didn't always make the sheets herself hahah. Everybody's cake is different, you did such a good job! ❤
I’m super impressed that you got the three layers! I couldn’t have done it! I haven’t had Black Forest cake for decades. It looks delicious!❤🇨🇦🎄
That cake looks wonderful and cherries takes it over the top!! Happy Holiday! 😊
So happy to see new Dining Through The Decades, I love seeing what you get up to. by the way this is one of my favorite cakes.
Thank you for sharing! The cake looks fabulous! Merry Christmas, Sage!❤💚🎄
looks splendid! Also, you can drain a jar or two of cherries and fill them up with the left over brandy, cork them up, and let them sit for six months. So good! And, chocolate, hazelnuts, and coffee are an inspired combination! Have a Merry Christmas!!
Yay!! I've been looking for a good black forest cake recipe!! Thank you for sharing!! ❤️🤎
Looks fabulous, Sage. ❤
Try drapping a tea towel over the top of your mixer and the bowl when you first start out mixing in the flour and see if that helps. The cake looked wonderful. Have a Happy Christmas!
I was smiling the whole way through, cake looked superb, you looked very elegant and stylish, James always there to help, you are a lovely couple.
It looked amazing Sage! Can’t wait for more of this series! 🎄🎉
Very Excited! We have missed you
The cake looks delicious. I love that you try these recipes even though you aren’t an expert baker. You have a great attitude about it. I think I’d rather watch your baking videos more than just about anything else on TH-cam.
Aww thanks so much!! Xx 💕
Sage, you crack me up I love your personality! And welcome back! I was so excited to watching this as I am to all of your videos! The cake looks delicious 😋🤤 you should really get your own cookbook someday with oldies style recipes I would def love that! I hope you have a great week!
You did a great job! I've been a baker my whole life and I've never attempted a cake like this!
Yay! So happy to see your sweet smile, and silliness! That pic looks soo good!
I love Black Forest cake, thanks sage
Sage, you’re too relatable. Especially when trying to frantically make room for the cake in your freezer. We’ve all been there. I just chuckled! That cake looks great. ❤❤
Looks so beautiful!!!!😍 great job 🎂
Merry Christmas 🎄
Oh Sage!so anxsious seeing your new video!Im sooo happy seeing your dreamy stories again!please harry up!
It turned out so well, Sage!! So lovely and rich. Great job! Thanks for sharing.
It looks beautiful and delicious!!! You did a smashing job on it!!!! Cheers
Well done and thanks for being real❤
I haven't been able to watch Great British Bake-off in over a year now, so this delighted me to no end. Merry Christmas Sage and James!
That cake looks so good. Sage all the meal you make look amazing!!
I get this cozy feeling watching and I’ve always loved your videos! So happy you are back 🥰🥰
Really enjoyed this video! You're a brave baker in my opinion - the cake looks wonderful!
Wow! Black Forest cake isn’t something I’d even consider trying to make, just reading the recipe would frighten me! It looked fantastic well done Sage , and I hope you and James have a wonderful Christmas time and a very very happy new year. Xxx
This is my favorite cake but ive never actually made one, you have inspired me to give it a go this week. Thank-you xx
This feels like Samantha from Bewitched making a cake without using her witchcraft.
Very accurate, its the same vibe
I love watching your cooking videos. They are fun and you are entertaining but I also appreciate that they are realistic and that things don’t always go according to plan because that’s what happens to me when I try recipes. Thanks for your lovely videos, Sage!
That looks amazing, Sage! Well done! Merry Christmas to you and James! ❤🎄
A serrated knife would help when cutting a cake. 🎂 Also cooling completely will make it all a tad easier too. Love watching you cook!! Happy Holidays 🧡🖤🧡
Good job on saving the cake. Honestly, the bloopers at the end we're great. Thanks for the laughs, Sage. Good for James helping you. Y'all are so cute together. Did y'all make the move to a new home yet? God bless y'all! 👑😇🙌🏻
Great job, Sage! I've never had it with white cream before, only chocolate mousse. Either way, it looks delicious. You always inspire me to spend more time in the kitchen and try new recipes. I love the concept 'dining through the decades' as I love learning more about bygone eras.
Your bloopers 😂 Cake looks really incredible! 😋
Congratulations Nurse! Success with cake making and Nursing…❤
It turned out really good Sage little hint when you're doing your creaming your sugar and butter just start your mixer on a lower speed and then eventually make it faster
It looks delicious.
A little tip, put a damp tea towel on your surface, with your mixing bowl on top. It stops the bowl from moving when whisking. 😊
The cake looks so good! 😋
It's beautiful you did a great job!!
An easy way to slice layers is to use some sewing thread as a knife. Possibly there are videos online to show how to do this. Hope that makes sense! Love Black Forest cake!
Hello from Croatia! I usually beat sugar and butter in my kitchen sink...and it hapens to fly all over when my butter is not properly melted 🙂
It's a hot favorite on a cold day in my home. So yummy & delicious. Best in 2023.
That looks absolutely delicious and I would love to make the cake. Have a very Merry Christmas Sage and James
The cake looks amazing, I have never made a Black Forest cake but I am going to try now, I just love your videos!! Happy Holidays❤️🎄🎄🎄
Wow little Lady! I’m impressed that you tried to make that cake! It’s not the easiest to make but well worth the effort and I think that yours turned out beautiful!
Merry Christmas to you and James!
You did such a beautiful job Sage !!! I always love watching your videos. I know we strive for perfection, but remember even if something is slightly flawed give yourself grace & know it's going to be delicious regardless ! Merry Christmas Lovely 🌲💝
Looks delicious!!!!!
To stop the cream from melting add a packet of bloomed gelatin to it very slowly while mixing. It’ll stop it from melting and will not soak into the cake ❤ you did an amazing job!
Cream the butter on slow, then add the sugar in three or so parts, each time mushing it in with the beater off and then starting the beater slow and held straight vertically. Mixer movement is from the shoulder not the wrist. :D
Make chocolate curls with veritable peeler on the edge of an almost melted block of chocolate.
You could have made the cherry filling go further with more kirsch and cornstarch.
But.... yum, I want some.
Lovely to have you back Sage
I have that same Mason and Cash bowl. It’s very useful.
The end result is so pretty! Bravo!
Very enjoyable video. Thank you
🤗It looks sooo scrumptious😋...great job Sage....❤
This is my favorite cake for my birthday. Since I was 10... I adore it!
Beautiful!!. It is alot black forest cake. My favorite part of watching you bake is your resourcefulness to use up what you have and look what deliciousness you have. 1 more tip from old baker. Try a carrot peeler (vegtable) try long strokes along the thin sides of the chocolate. If you can get a thick bar it makes it easier. Let it warm in your hand a bit too. Lovely curls you will have. When using your cheese grater, I have the Same one. Just go slow on the flat side again warm the chocolate just a bit.
Good Luck keep baking you are amazing.
That’s an amazing idea using a peeler!! Why didn’t I think of that! 😂 I’ll try that next time! Xx
That was amazing!
The intro!!! I’m so excited!!!!
It looks lovely! 😋
My high school German teacher loved to bake and she made us a black forest cake once, it was sooooo good!
You are very brave to try such a big project. It turned out so very good. Congratulations and thank you for a fun video.
Great job Sage trying something new! Bravo!
Delicious forest cake recipe
Omgosh I just love you, You are so real!!! You made me smile today, and it was just what I needed. Thank you Sage. Keep being you darling.: )
Been there done that. Cake has to be 100% cooled before putting icing or whipped cream. Yours turned out surprisingly well. Your quick thinking of popping it in the freezer saved the day.
It looks so beautiful and delicious!!! Easy tip to cream butter and sugar is have the butter room temperature kind of mushy. To make easy chocolate curls you can use a vegetable peeler. When you peel the chocolate, it makes little curls instead of crumbles. I love your channel you are such a sweetie!!!!
Sage, hand mix your sugar and egg mix until they are just incorporated and then use your mixer. No flying sugar:)
I will keep in mind 😊
Seasoned baker
You’ve gotten a couple of good hints.
Definitely make sure the butter is a bit warmer than room temp. You can do this by a few seconds in the microwave or place in an airtight container and warm in the sink filled with warm water.
Mash the warmed butter into the sugar and really cream them well before adding sugar.
You can substitute pecans or walnuts for allergies.
When baking- measuring is precise. So use your measuring spoons and cups exactly.
Putting the cake in the freezer for 30 minutes or so will help cutting it so much easier.
Also, “ flick” the shaved chocolate onto the sides ( think of flicking flour onto a cake pan). Great job!
Black Forest cake was one of my favorite cakes
Looks great! Black Forest is one of my absolute favourite cakes!
Little note about the cooling of the chocolate...years ago by the time chocolate melted it was also very hot. I was taught to cool it enough so that could dap chocolate against your bottom lip without burning it. Once you could, it was fine to add it to eggs.
Oh I love Black Forrest cake! That looks so good! So wonderful to see new Dining through the Decades video again! Merry Christmas!
My favorite cake! In fact I made a version recently for my 37th birthday this 15th of December!!!!!! 🍰🍰🍰
Beautiful, It was much easier than I thought it would be. Great catch with cooling it in freezer. Thank you, Merry Christmas.
Oh how beautiful it turned out! You did a fantastic job! ❤️
Your cake looked marvelous. A tip from an old baker - when you have a dry ingredient like sugar or flour to mix in - start out the mixer on a very low speed and get those dry ingredients wet then turn the speed up to mix them.Keeps the dry ingredient from going all over the place.Last week I was making pizelles and did not follow my own advice - I had flour all over my nice clean kitchen and all over my mixer and myself.Yes, I could've just kicked myself - what happens when you try to hurry.
Have a blessed Christmas, and a awesome New year, and I love your videos!!!!!
❤ Hello from York, South Carolina USA ,, LOVE 🎉 your channel
Looking forward to this!
Sage!! You done an amazing job!! I bet it was so good!
I definitely need to try this
Great job! Looks yummy. Love the overhead camera angles you added. Excellent comeback 💖
Your cake do look so delicious 😋🎄