Pinterest is almost (but not quite) an addiction. For me, Pinterest is like my Ravelry queue only not just knitting. Other crafts, food, interesting clothing that might work as a DIY project populate the vast majority of my boards. But food, mostly food, and of the foods, mostly sweets. I'm nothing if not consistent.
One of the latest cakes I pinned was this Black Forest Cake. The blogger posted this cake from Sky High: Irresistible Triple-Layer Cakes, a book that I have to wonder why I don't own (I'm sure it is because I'm too lazy to go to the bookstore). Over the weekend, I bought cherries, cherry brandy and even more chocolate. This cake is easy and fairly forgiving as long as you love the parchment paper.
Whipped cream is an issue though. I love whipped cream, and it is very easy to spread. However, I wish I had either made more whipped cream (like 3 cups wasn't enough) or had at least made stabilized whipped cream (or this for gelatin-free methods). I just couldn't envision piping the whipped cream into pretty swirls to hold the reserved cherries.
So, as a vegetarian I don't really approve of gelatin. I use it every once in a while, because gelatin does things that cannot easily be duplicated with other normal household ingredients. This cake has normal whipped cream only, because the sponge cake is designed to absorb liquid. Having not made a true sponge cake before, I was amazed by how much liquid the cake could absorb without a great alteration in appearance.
That might mean there is too much brandy in this cake, if such a thing is possible.
(Oh, and I am still trying to get pictures of a dress I made. When my husband got the photos off the camera for some reason they were all marked as 0 kb and that does me no good. Hopefully I'll have them tomorrow.)