Courses & Programmes

Black Forest Cake (Neil Road)

Black Forest Cake (Neil Road) - Image 2

Black Forest Cake (Neil Road) - Image 3

Black Forest Cake (Neil Road)

Location: Neil Road

Dates Available:

5 Apr 2026, Sun, 2.30pm – 5.30pm
7 Apr 2026, Tue, 9.00am – 12.00pm
17 Apr 2026, Fri, 2.30pm – 5.30pm

Learn To Make: Chocolate Genoise Sponge Cake, Mascarpone Cream, Cherry Jam Filling, Cherry Kirsch Syrup, Chocolate Decorations & Chocolate-Shaped Cherries

$198.00

About the class

Instructor: Chef Leigh Ann van Cuylenburg

Master the foundations of a classic Black Forest Cake — learn how to bake chocolate genoise, prepare stable mascarpone cream, balance flavours with cherry kirsch syrup and jam, and finish the cake with elegant chocolate decoration.

What You’ll Learn:

[Fully Hands-On]

How to bake a light, airy chocolate genoise sponge
How to prepare stable mascarpone cream suitable for layering and finishing
How to make and use cherry kirsch syrup for moisture and aroma
How to prepare cherry jam filling for clean, flavourful layers
Techniques for assembling and stacking an 8-inch layered cake
How to create chocolate decorations and chocolate-shaped cherries for a classic tree-like Black Forest finish

Bring Home:

1x 8-inch Black Forest Cake
Hardcopy Recipes

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Your Recommendations

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Kare Pan

Newly opened bakery and mini grocer so hidden you might walk right by it if you’re not careful! The first floor is a baking/cooking classroom and up a flight of stairs is their grocery shop with some prepackaged bakes available. I tried the curry bun, cheese bread and their brioche, which were all very fresh and delicious. Absolutely love the milky soft texture of the brioche!

-Jane

Peranakan Chicken Baba Nyonya

I got to know that their freshly baked breads are made using Japanese flour. They are pre-packed so its easy to grab and go, and prices range from $2+ to $4-$5.

- Jessica Chew

Kuih Muih

The best custard bun I have had in a long while. Custard was super fresh and bread was soft without that bitter-baking soda aftertaste that you get with “regular” bread stores.
Thank you for baking good quality items at decent prices.

- Lee Na Eun