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Cake lacks aroma

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

Reply to
lay_kim
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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! ;)

lay snipped-for-privacy@yahoo.com wrote:

Reply to
Jim Light

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