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asked July 18th 2016

Black forest wedding tier

I’m making my first wedding cake in a few weeks . Bride wants bottom layer to be black forest . I’m thinking Pauls chocolate cake with cherry bits folded in, and using a kirsch syrup on top. I don’t want to use whip cream for the filling for 2 reasons- stability as its the bottom of 3 tiers, and the cake will not be able to be refrigerated in the hours before the wedding. I’m looking for thoughts on a way to get the black forest taste using buttercream. Do I add kirsch and cherries to smbc? Very open to suggestions- maybe Paul or Made With Love has advice for me?

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I’m making my first wedding cake in a few weeks . Bride wants bottom layer to be black forest . I’m thinking Pauls chocolate cake with cherry bits folded in, and using a kirsch syrup on top. I don’t want to use whip cream for the filling for 2 reasons- stability as its the bottom of 3 tiers, and the cake will not be able to be refrigerated in the hours before the wedding. I’m looking for thoughts on a way to get the black forest taste using buttercream. Do I add kirsch and cherries to smbc? Very open to suggestions- maybe Paul or Made With Love has advice for me?

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Hi ShellsBells

I use Italian meringue buttercream which is very similar to smbc. I can tell you it tastes fantastic. Both the meringue BCs are very light, not too sweet and compliment Paul’s moist chocolate cake really well. Kirsch and cherries can be added to smbc in exactly the same way as you would buttercream icing. Soak the cherries in the kirsch while the cake is baking to give them a great flavour. Kirsch can be added to the smbc when it comes together, keep beating until the liquid is completely incorporated with the meringue icing . The cherries can be added whole or chopped up. If you want to make kirsch simple syrup boil up equal parts sugar and syrup together for a minute and let it cool down. Once cool, weigh it and add to it 10% of the weight with kirsch, use it to moisten your cake layers. The aroma is amazing!

EDIT: Try it on a small trial cake first. Have it for Sunday teatime treat!

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That sounds exactly like what I’m after! Does the kirsch replace any other liquid in the BC or is it just added as extra liquid?

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The only liquid in SMBC is the eggwhites, there is nothing else until extra liquids are added. I add about 2 tablespoons of liqueur to my Italian meringue buttercream half way through when beating in the butter. Incorporate well and continue adding butter until done. Adding too much liquid can split the mixture, get the extra flavour you want by brushing the cake with the flavoured soaking syrup.

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I use Pauls choc cake for my black forest, brush each layer with kirsch then I sandwich each layer with black cherry buttercream (flavoured icing sugar from sugar and crumbs) along with black cherry jam and coat the whole cake in dark chocolate ganache – it’s one of my best selling flavours for wedding cake tiers!

Hope that helps,
Yvonne x

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