I have just tried out baking a Black Forest Cake. The cake turned out
fine, with a nice, light chocolate aroma. I left it in the open
overnight, covered with a pan, and finished the frosting and filling
the next day. I have expected my cake to give a nice, strong aroma that
could be picked up from a distance, but it did not smell as nice as
those from bakery shops.

I wonder is it because of fresh cream and sugar syrup not strong
enough? I have brushed the cake layers with kirsch syrup, used black
cherries mixed with whipped cream for the fillings, and then frosted
the whole cake with whipped cream. For the syrup, I have mixed 3 tsp
kirsch flavour to 60g granulated sugar boiled in 125 ml water.

Should I have added 2 Tbsp of the flavour in the syrup? And should I
add kirsch flavour to the whipped cream to add more aroma?

Thanks for any comments/help.

Kim

Hi Kim!

In Germany, backers use real Kirsch liquor (pure). This would certainly
give it the kick you might be looking for. Between the first cake layer
(from the bottom) and the first layer of whipped cream there is also
traditionally a layer of mashed up cherries (sometimes soaked in
Kirsch).

Hope this helps!
Viel Glueck!



wrote:
> I have just tried out baking a Black Forest Cake. The cake turned out
> fine, with a nice, light chocolate aroma. I left it in the open
> overnight, covered with a pan, and finished the frosting and filling
> the next day. I have expected my cake to give a nice, strong aroma that
> could be picked up from a distance, but it did not smell as nice as
> those from bakery shops.
>
> I wonder is it because of fresh cream and sugar syrup not strong
> enough? I have brushed the cake layers with kirsch syrup, used black
> cherries mixed with whipped cream for the fillings, and then frosted
> the whole cake with whipped cream. For the syrup, I have mixed 3 tsp
> kirsch flavour to 60g granulated sugar boiled in 125 ml water.
>
> Should I have added 2 Tbsp of the flavour in the syrup? And should I
> add kirsch flavour to the whipped cream to add more aroma?
>
> Thanks for any comments/help.
>
> Kim