I have just tried out baking a Black Forest Cake. The cake turned out
fine, with a nice, light chocolate aroma. I left it in the open
overnight, covered with a pan, and finished the frosting and filling
the next day. I have expected my cake to give a nice, strong aroma that
could be picked up from a distance, but it did not smell as nice as
those from bakery shops.

I wonder is it because of fresh cream and sugar syrup not strong
enough? I have brushed the cake layers with kirsch syrup, used black
cherries mixed with whipped cream for the fillings, and then frosted
the whole cake with whipped cream. For the syrup, I have mixed 3 tsp
kirsch flavour to 60g granulated sugar boiled in 125 ml water.

Should I have added 2 Tbsp of the flavour in the syrup? And should I
add kirsch flavour to the whipped cream to add more aroma?

Thanks for any comments/help.

Kim