Sugar and Crumbs kindly sent me some Black Forest and Chocolate Milkshake icing sugars as part of their newly extended range (see here for my last use of their delicious products at the end of 2013!) and as we had some german family visiting us, I thought I would attempt a black forest sponge cake as one of the options for kaffee und kuchen – remembering what a spread was put on for us in July!
I used 150g sugar, 6 eggs and150g of self-raising flour to make two fatless sponges, some of my super speedy summer berry jam (blackcurrant, raspberry and raspberry) as a filling, and whipped up the cherry chocolate buttercream. I used the full bag of icing sugar which was just enough to cover the cake (with possibly just a few gaps, which was easily rectified with some strategically placed berries. I found that the buttercream was well flavoured with an authentic hint of cherry, which complemented the light sponge and the thick layer of berry jam. There is no easy way (in my mind anyway) to gain such a tasty range of buttercream flavours, without using some of Sugar and Crumbs products – they definitely do the hard work for the baker! Later on in the week I will be using the Chocolate Milkshake icing sugar in some cookies, so make sure that you come back for that recipe (which I have spied on another baking blog)
Thanks to Sugar and Crumbs for providing samples of their new chocolate flavour icing sugar. My review is 100% my own words.