Black Forest Dome Cake
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Photo: Heather Baird
An aspiring painter with a background in fine arts, Tennessee-based Heather Baird brings us today’s beautiful dome cake. Her blog, Sprinkle Bakes, is where she shares her baking secrets—and some pretty artistic ones at that.
We’re certainly not the first to discover her, though: Saveur magazine nominated Baird for its best blogger awards for two years in a row, and in the fall of 2015 she’ll release her second book with Running Press. (Her first book, SprinkleBakes: Dessert Recipes to Inspire your Inner Artist, was published in 2012.)
Now: Let’s discover our inner artists with Baird’s Black Forest Cake. The inspiration, Baird says, came from Black Forest cuckoo clocks. She starts by baking some batter into a bowl and the rest in two 9-inch rounds. She then fills it with boiled vanilla whipped cream, which holds up better then typical whipped cream recipes. Then comes the paintbrush: Baird makes Kirsch syrup with the German cherry liqueur, Kirschwasser, and paints it onto the cake to make it flavorful and moist. After she forms the outside with chocolate frosting, she dusts it with powdered sugar for a snowy effect. Homemade dark chocolate pinecones and oak leaves truly make this a work of art—and an edible holiday centerpiece.
Get this recipe: Black Forest Dome Cake
Photo: Heather Baird
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