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Blackforest Cake


GST incl.

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Blackforest Cake

Welcome this Fall season as we delve into the thick of it with a luxurious Blackforest cake! Stumped for new cake ideas? Why not revisit this all time classic with us?

Embellished with gold and red elements, this three-tiered cake is layered with a silky cherry curd, fresh cherries, and luscious brown butter ganache! Tying it all together is handmade Chocolate bark that surrounds the cake, paying homage to its namesake. Trust us when we say - this cake is absolutely cherrific!
Do not miss out on this decadent class that will sure to have you leafing through our recipes for more!

Learning Outcomes:

How to:

  • Make a Chocolate layered cake
  • Make Cherry Curd
  • Make Brown Butter White Chocolate Ganache
  • Make a Vanilla Chantilly Frosting
  • Frost a fresh cream cake
  • Make Chocolate bark decoration

Online Course Summary
By attending this course, you will learn how to make a frosted Blackforest Cake from scratch.

Class Duration: 2.5 hours
Class Type: Online class via Zoom

Materials & Equipment Required:

Basic Equipment
- Measuring Spoons
- Oven
- Spatula
- Weighing Scale

Chocolate Cake
- 6” Baking Tins with parchment x3
- Medium bowl x2
- Mixing bowl with Whisk attachment
- Pot for double boiling
- Serrated knife (For trimming, optional)
- Sieve

Fresh Cherry Curd
- Hand Whisk
- Small Pot

Brown Butter White Chocolate Ganache
- Small bowl x1
- Small pot

Vanilla Chantilly Frosting
- Mixing bowl with Whisk attachment

- 8” cake board x1
- Angle palette knife (Blade to be at least 3” long)
- Bench Scraper
- Parchment paper 60x40cm x4
- Piping bag x1
- Scotch Tape
- Small Knife
- Spoon
- Turntable

The full ingredient list and workbook will be sent via email once the class booking is confirmed.

Please read our Terms and Conditions before you proceed to register for the class.

About Claire Lim

Claire's "give it your all" attitude has made her into the passionate baker she is today. Her love for pastries started as a child, which eventually led her to pursue her dreams in culinary school at 18.
With all her experience gained from fine dining, hotels, and artisanal bread production, Claire is now eager to share her knowledge with students.

As an instructor, Claire makes learning fun and approachable. She takes pride in making students feel at home - no matter how new you are in the kitchen. All effort is praiseworthy as long as you try!