For Thanksgiving I planned to make my pumpkin mascarpone pie and a Black Forest Cake. I brought some kirschwasser back from my trip to Germany, since it is essential to making a 'real' Black Forest cake. I planned to use a recipe from Certified Master Pastry Chef Decker, who taught me much of what I know about pastry.
The chocolate chiffon cake was made a frozen ahead of time. That still left the Swiss buttercream, whipped cream, and cherry filling to make.
The cake looked great when done. Four layers of cake, cherry filling, super rich buttercream, all frosted with Chantilly whipped cream.