Photos: Stuttgart Singapore Pte Ltd, STOMP
Visitors to the S-One Expo on its last day literally got to have their cake and eat it. The grand finale saw the creation of Asia's biggest black forest cake that was sliced and shared with all the expo visitors.
Led by Chef Jörg Mink from the Schloss Solitude Gastronomie in Stuttgart, and Chef Julien Bompard from Le Saint Julien in Singapore, the final dessert measured a gastronomical 8m x 1m and chefs enlisted the help of the public to decorate the cake and be part of the feat.
The team of chefs put together the near-half-tonne cake with 37kg of flour, 42kg of sugar, 1,500 eggs, 165 litres of cream, 60kg of chocolate shavings, 68kg of cherries, 10 litres of speciality Kirsch.
Chefs prepared the cake beforehand by baking the layers of chocolate sponge in 60cm by 30cm trays offsite. With about 45 trays of sponge, they mounted and laid out the first two layers of the cake before finishing off the final layer onsite with the help of the public.
The biggest challenge was putting on the final layer of whipped cream, taking into account the large quantity and achieving the right consistency in Singapore's heat and humidity.
Chefs started work onsite around 2pm, and the cake was finally presented for phototaking around 3.30pm. The cake was then cut and shared with the public, who queued eagerly to get a slice of the tasty cake, with some re-queuing for seconds and thirds.
The month-long S-One Expo was opened to the public from Nov 13 to Dec 9 at the waterfront park on Marina at Keppel Bay. Visitors to the event also enjoyed live performances by local musicians Jack and Rai, gingerbread and cuckoo clock workshops, free hotdogs and beer, and could purchase fresh produce that was flown in direct from Germany.