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.