Easy Black Forest Cake Decorations

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  • Level: Easy
  • Total: 55 min (includes chilling time)
  • Active: 25 min
  • Yield: 8 servings
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One 4-ounce semisweet chocolate bar, chopped and melted

One 6-inch store-bought frosted layer cake

Gold luster dust, for dusting

2/3 cup cherry pie filling

1 cup whipped cream

8 maraschino cherries


Special equipment:
a kitchen paintbrush; a piping bag fitted with a large star tip
  1. Cut a piece of parchment paper to 6 by 15 inches. Spread the chocolate on the center of the parchment to 1/8-inch thickness using a large offset spatula. Roll up the parchment from a short end and place in the refrigerator until firm, 20 to 30 minutes.
  2. Unroll the chocolate on a work surface. Place the curved chocolate pieces upright around the sides of the cake. Lightly dust the chocolate pieces with luster dust using a kitchen paintbrush. Spread the pie filling on top of the cake. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe swirls of whipped cream on top of the cake. Garnish with the maraschino cherries. 
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