Classic Black Forest Cake in Singapore

Once you eaten the cakes here, you won't eat cakes from anywhere else. You can taste the difference. The taste, you taste that it's handmade, so for sure. You cannot compare it with any other bakery. It's the best, really the best. they don't do any publicity, and also more importantly is that they emphasize a lot on quality. So every single batch I buy, the quality is always there, so that's why I always come back. I mean, you pay for quality. you try to create cakes that suit the palette of my customers. I don't just produce cakes, just for the sake of producing cakes. Do not just follow the trend. Be unique, be different. During my time before I started, everything was converted to mousse cakes and all that. So you couldn't find a traditional classic cakes like black forest with sponge and all that. So the black forest cake was the first one that got me going I was baking at home and people buying and all that. And then from there, I brought her into brick and mortar It's the shop. I want to go back to the old traditional way. And then the black forest basically is the chocolate sponge. And in between is a lot of dark bitter cherries with alcohol we put kirsch and fresh cream. And that's a very, very classic cake that has been around since 1960s, 1970s. And after a while was sort of gone, it went into mousse cakes and all that. For me, quality is my most important thing that I do. People pay for quality. Like for example, the black forest, in between the cherries is entire full of cherries. Here, we use all real stuff. As in, like, we use vanilla beans for our custard. And vanilla beans are very pretty expensive. So that is top-end stuff. Even the cream, the butter, the milk, all New Zealand. here we don't have anything that is machine made except for beating the eggs. So everything we put together is all handmade. like we make to order. So everything is fresh. they make fresh daily from what I know, so basically, that's what I like about them. They don't keep overnight, Someone once asked me, what do you do with the stale cakes? Into the dustbin. There was a customer who just sent me a WhatsApp. There was a feature on Black Forest cake. And then she said, Charles, your Black Forest cake is still the best. And when they feature Black Forest Cake in the States and in Germany and everything. And some customers who said their parents or their father, mother, who doesn't eat cake after trying my Black Forest cake. And that's the only cake that they eat. I will say at the next one is the chocolate Chocolate cake, yeah. It's really different also in a way. We use a ganache. We use dark couverture droplets mixed with butter, mixed with cream and all that for the ganache. it's basically the butter base cake, chocolate. Similar in a way, but different in a way also. It all depends on the taste of our customers. We are the first one to come up with a mille crêpes in Singapore. Beside Malacca and then of course now Lady M and all that. It's very laborious way of doing it. We do it layer by layer of the crepe. And then we put it together. Pastry cream basically is a custard and fresh cream mixture. To make the custard, we use real vanilla pods You can see the vanilla seeds in the custard You sell both savory and sweet cakes within the shop. You can hardly find I think any cake shop doing that So this savory one is, this recipe was for my mom. My sister and I also then came up with the yam cake and the pumpkin yam and later the vegetarian version of radish cake So we use 50% of yam and the rest 50%. So there's a lot of yam and radish in each cake Each cake weighs about 1.5 to 1.7 kilo And then we use lap cheong fried prawns for seasoning. Vegetarian radish is without lap cheong, without fried prawns. Replaced with sweet corn and mushroom and chai po. and mushroom and chai po. And then our chili sauce is so very, very, quite famous for it. We do our own chili sauce. Got a customer, his father always had must have my, have the yam cake for breakfast. I'm buying pumpkin yam as well as the radish. I recommend both, depends on your preference, but the radish is really good. Pumpkin, it's a bit more stronger in flavor, but then if you like it if you like pumpkin you really like it. And then they have the vegetarian option so those that are vegetarian they go to enjoy it. So I think it's the best of both worlds. I got a recommendation from my aunt so she said that my grandma likes the food here, that's why I came to pick up some for her. If you like it, how far also... the distance is not the problem. - So you give it how many stars? Out of five? Oh, five, five. I give five, yeah. Otherwise, I won't come back, right?