Fresh Cream Cakes?

Decorating By heroes Updated 2 Dec 2010 , 1:55pm by AmysCakesNCandies

heroes Posted 2 Dec 2010 , 9:25am
post #1 of 2

Ok I have been asked to make a fresh cream cake covered with sugarpaste for Sunday, My problem is I have only made cakes with buttercream, Do I do the sponge the same way as normal then just put fresh cream in it? Do I pipe a dam round the middle of the cake to stop overflow? and what do I put underneath the sugarpaste for it to adhere? Oh and one more question if I may, Can I make the cake on Saturday for it still to be fresh for Sunday? Thankyou all as always you are fantastic with your responses. Karen xxx

1 reply
AmysCakesNCandies Posted 2 Dec 2010 , 1:55pm
post #2 of 2

I have not used whip cream under sugar paste but I have used it to fill & ice cakes in place of buttercream.
A few thoughts/ tips on whip cream:
Whip breaks down quickly, Stabilize your whip with unflavored gelatin dissolved in a bit if water. This will make is slighlty firmer and help it hold up longer.
Whip is pershable so be sure to keep the completed cake refrigerated.
Whip has a higher moisture content that most buttercreams, so expect some settling (especially is toy stack tiers)
Otherwise filing & icing is done the same as you would buttercream

I've never used it as a base for fondant so hopefully someone else can chime in on that one.
Hopr this helps.

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