A repost from my old baking blog…
The finished product. Sorry for the grease spots on the lens. We were in a hurry to get to the party!
Black Forest Cake / Schwarzwalder Kirschtorte
Elements here, bottom to top:
- the turntable/cake stand
- The baking circles or rounds, and the doily
- the cake layers
- the ganache
- the cherry filling
- the chocolate curls
- and — uh,oh — I guess I forgot the whipped cream portion.
Here you go: an excellent tutorial from egullet.org. Except I don’t use gelatin sheets in mine. Just straight up whip the cream, add sugar (confectioners and regular both work for me fine, maybe I’m not that discerning a baker, eh?), any flavoring I want, like a bit of extract or liqueur. I guess mine is (more accurately) what’s called Chantilly Cream.