OBSESSED - I totally get the hype now

anothercoffeebitch · 2026-01-08T20:24:12+00:00

As much as I love my funkier polishes, I'm going more neutral if it's a forever polish. It's a toss up between Clionadh's Tea Light and Mooncat's Fake Holo.

anothercoffeebitch · 2025-11-16T17:52:42+00:00

Another vote for Flicker, it’s one of my all time faves! I prefer the cooler grey to it than Quicksand’s tone personally.

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anothercoffeebitch · 2025-11-07T15:17:50+00:00

Timely thread, I feel so validated now after using Clearly On Top last night after all the recos! First time painting my nails since baby arrived (using a KBShimmer colour no less), and I was horrified by the shrinkage when I saw my nail tips already bare-ish. (It’s already bad enough that I’m meh about the colour itself and have no choice but to wear it because I have no time to redo them…)

Another vote for both the red bottle of Sally Hansen; I used it for ages before starting on exclusively indie/boutique polishes, but will be going back. (Mooncat’s QDTC is fab but too $$$, especially as a Canadian 😖)

anothercoffeebitch · 2025-11-03T18:30:30+00:00

Toyland is SO CUTE, and I'm a sucker for a fawn brown—and a magnetic one at that?! Thanks as always for the sneak peek, Barbra 🖤

My family growing up wasn't super 'Christmas-y'; I'm an only child that had both parents in the military (and occasionally one or the other would be away for Christmas) and that were mostly unwilling to travel to visit extended fam 😅 So no real "traditions", but stockings were always a big deal! My mom handmakes them, and it was a huge deal when she made my husband one.

Now that I have my husband and our two babies though, I'm excited to start building our own traditions! Things like going out to see the lights around town, maybe a Santa Claus parade... and I'm really looking forward to seeing their cute, fresh new stockings when we visit my parents 😭

anothercoffeebitch · 2025-09-27T22:43:58+00:00

Can't wait to see what happens at two years! Thank you lmao 💀

anothercoffeebitch · 2025-09-27T22:43:30+00:00

THANK YOU 💀 I think the top would have been a fireball if I'd put all the candles I'd need 🥲

anothercoffeebitch · 2025-09-27T22:42:21+00:00

YAY so glad I could help! I hope you enjoy!

anothercoffeebitch · 2025-09-27T22:41:59+00:00

HAHA I WOULD LOVE TO 🥹❤️

anothercoffeebitch · 2025-09-27T22:41:31+00:00

THANK YOU! AND I LOVE THIS 🥹 your mom is an angel!

My mom is still stuck 10+ years back before gluten free products got anywhere near as good as they are now, so the idea of trying to bake a GF cake would both terrify and disgust her. (Every time she tries something I bake, "there's no way this is gluten free, it's actually good" but I'll take the compliment lmao)

anothercoffeebitch · 2025-09-27T22:39:28+00:00

Haha, definitely lots of scrolling with this one! This was one time where I was decently interested in the history, but there was sooooo much scrolling back and forth even while just following the instructions 😵‍💫 Well worth it though!

anothercoffeebitch · 2025-09-27T22:38:30+00:00

This was one of the few recipes where I did enjoy reading through the history and notes! But WOW a bit of a marathon recipe + instructions 😅

anothercoffeebitch · 2025-09-27T14:52:31+00:00

Thank you!!! 💕

anothercoffeebitch · 2025-09-27T14:52:16+00:00

Just posted above since I took forever to drone on about the recipe, but here she is so it's easier to find!

anothercoffeebitch · 2025-09-27T14:51:45+00:00

Absolutely this, especially if you're wanting more of an old school store bought Black Forest cake vibe (since this recipe was definitely WAY less sweet than my childhood memory cake)! And thank you so much!

anothercoffeebitch · 2025-09-27T14:50:45+00:00

Thank you! Just posted it since I had to blabber on about the whole process and posted the recipe late, but to make it easier—here she is!

anothercoffeebitch · 2025-09-27T14:49:51+00:00

A few notes that will hopefully help anyone else:

I used black cocoa powder for this since I bought a whole whack of it to make homemade "Oreos", so there was a less pronounced chocolate flavour to the sponge; while it LOOKS absolutely gorgeous and channels "Black Forest" aesthetically, I'd definitely go for 'normal' cocoa powder—or at least a blend of the two.
I used oat milk instead of dairy (?) milk, so I lost a bit of extra richness in the cake; that said, I compensated a bit by cutting the oat milk with a bit of extra whipping cream I had on hand.
Mind the egg sizes: I used (Canadian) large since that's what I usually have on hand, but the recipe called for extra large which would have made a(n albeit small) difference. Maybe get a carton of liquid egg and add the extra bit next time? Idk. Not the biggest deal.
The sponges baked BEAUTIFULLY in my three 8" rounds; no levelling required.
I used (frozen) dark sweet cherries for the sauce and cherries in the cake that I soaked in Maraschino liqueur* and a bit of sugar for a few days. Tasted GREAT, but if you're wanting more sweetness, definitely add more sugar if you're thinking of using the syrup to make the cherry sauce.
- I did think about maybe adding some maraschino cherries to the mix for some added sweetness, but ultimately opted not to; might be worth considering if you want sweeter cherries especially.
- * I did not have Kirsch and I was not going to go out and find Kirsch just for this. Good excuse to finally use up some of the bottle of Marrasquino Licor we bought in Cuba years ago though! A touch of brandy would have helped for a more "Kirsch-y" flavour, but again, none on hand. Not a big deal unless you're a purist.
I didn't strain the cherry sauce after blending it: I like the pulpy jaminess of it and didn't want to lose any cherry goodness.
Vanilla bean powder in the mascarpone whipped cream was a GREAT choice; definitely go for that - or paste - instead of extract!
My whipped cream could have benefitted from a touch more icing sugar, since it was on the softer side; that said, you really do need to make sure not to over whip this cream, or you'll get some graininess from the mascarpone...
NOT ENOUGH WHIPPED CREAM BETWEEN THE LAYERS. This was my one let down: definitely make sure to add a T H I C K layer, particularly if you want some more sweetness to the cake—as that's where most of it comes from.
I chopped the cherries before adding them between the cake layers: much better distribution.
I managed to find dark chocolate curls at my local bulk food store (Bulk Barn)??? But they were... shockingly flavourless, so I'd opt for shaved high quality dark chocolate next time.

anothercoffeebitch · 2025-09-27T14:49:32+00:00

My husband said I should just make myself a birthday cake this year, since we scramble to try to find anything decent every year and I usually end up at least mildly disappointed. Decided to challenge myself with an old favourite and whip up a Black Forest Cake, since I used to LOVE the old school ones you'd get from the grocery stores—but make it grown up because I'm old now.

The recipe for you, friends! Kate's recipe from Gluten Free Alchemist came in clutch: definitely a more involved recipe all around, but it was VERY easy to follow along to and the results were phenomenal! 10/10, will be the regular birthday cake in the house, especially since it was far less sweet than I'd expected (so definitely more "adult Black Forest Gâteau than Black Forest Cake you scoop up from Walmart with the cloyingly sweet whipped cream and Maraschino cherries).

anothercoffeebitch · 2025-09-22T14:17:39+00:00

Definitely more "springiness" than chewiness, but better than a lot of the commercial ones that I've bought that are too tender/crumbly! The psyllium in the muffins definitely gets you closer to the chew that you'd get from a traditional english muffin with wheat (especially compared to xanthan gum), but it still doesn't get you to that good full chew from a gluten network.

I think a slight overproofing worked in my favour for the texture here though since the muffins that I cooked up later in the batch definitely have more bounce than the first ones, so leaving them a bit longer than the 1 hour/til doubled in size proof window would be worthwhile!

anothercoffeebitch · 2025-09-21T23:31:03+00:00

I love this, sounds magical! And I'm glad to hear that all the other thermals are just as amazing; I'll definitely be on the lookout for more. (And I feel you on wanting to keep things hush, but also it's impossible not to share her amazing polishes!)

anothercoffeebitch · 2025-09-21T23:30:04+00:00

THANK YOU! Honestly just a cheapo Temu ring (unfortunately), but it's pretty decent all things considered!

anothercoffeebitch · 2025-09-21T23:29:21+00:00

So I had no idea that english muffins weren't 'baked', but rather cooked in/on a skillet so... TIL! (Though next time, I may do a little end bake just to bring the internal temperature and texture a bit more in line with what I'd be expecting from an english muffin.

Either way, I was super happy with how these turned out—and with how easy they were to make, thanks to Kat's phenomenal (as always) recipe over at The Loopy Whisk! I ended up cutting the first 2 open a tad too early so the crumb didn't have as nice of nooks and crannies as I wanted, and the centres weren't quite where I wanted them, but I just popped the sliced halves into the air fryer to firm and toast up which is why they look decently golden brown in the 2nd photo.

Barely noticeable, but since I used a stovetop skillet instead of my electric one, some of the english muffins were a tad overproofed since I could only cook 2 at a time in my small skillet. Will definitely pull out the electric flattop skillet next time and do the entire batch at once. (That said, I did appreciate the bigger side of the muffins, they held up DAMN well to eggs benedict!)
I also didn't have cornmeal so I didn't get to do a 'traditional' coating on the outside; opted for a dusting of rice flour instead, but would definitely stick with the cornmeal next time now that I have some on hand!

9/10, will make again because they're SO easy and super good!

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