I have a bridal shower cake due tomorrow and I really don't want to have to re-bake. I made a White cake with the extender. I used a 1/2 cup of heavy cream as my liquid AND added 6 oz. of shredded white chocolate to make a white chocolate cake. My extra teeny cake is delicious. However it is a dense, moist, white chocolate-y cake that doesn't even need icing in my opinion. Crap. Now what?

What do a I fill it with to offset the rich taste? I tried it with raspberry preserves and it was just too much. What about icing? Could I use a whipped icing? I usually make almond flavored buttercream dream but that would be complete overkill on this cake.

The ingredients were expensive so I hate to toss it and start over.

maybe you could try a lemon or lime filling? i find that the citrusy flavors provide a bit of relief from extra-rich cake.
whipped icing is an excellent idea. contrast of light and fluffy with the dense cake.

Is there some kind of stabilized whipped cream icing you can use? That would taste yummy....

I made the WASC cake with raspberry preserves and buttercream dream and thought it was way too sweet. So the next time I made a white almond cake, I filled with raspberry Mouseline bc and frosted with plain Mouseline bc. It really helped with the richness and sweetness.

Whipped cream something will be perfect. You can ice with it as is, doesn't need any stabilization unless it is going to sit for a long time.

definately whipped cream

Whipped cream buttercream sounds just right for this one and maybe fill with a combo of whipped cream buttercream mixed with lemon or lime..

When I think of white chocolate I think of coffee! Maybe you can make a moca whipped cream! (like Starbuck's) Just a thought!

I get a lot of compliments when I make the whipped cream icing on this site with the cream cheese in it. I mix fruit preserves or fruit icing with some of the icing to fill the cake. The cream cheese kind of cuts the sweetness a little too. Your white chocolate cake sounds yummy!

Strangely enough I didn't add any almond extract to this cake so it's just straight white chocolate. I love all the suggestions so keep them coming. It's a 6" round baked in a 3" pan so it's tall and I will need to torte it. It is going to be the top tier in a cupcake tower that I made myself.

Thanks to all the suggestions here, I'm thinking of torting it twice and adding in thinly sliced fresh strawberries with a whipped cream frosting. Any thoughts on this? I could then garnish the top with a couple of white or dark chocolate dipped strawberries.

I need a good recipe for whipped cream frosting. Does anyone know of a good one? I've never done one before. One time I took heavy whipping cream and whipped it and then added a touch of rasperry preserves and it was amazing. Unfortunately 12 hours later the water had seeped out of it and made the bottom layer soggy. I can frost this cake about 4 hours before it will be served so it can hold I hope.

How do you frost the cake and decorate with whipped frosting??

strawberries???

Y E S ! ! !


(passing you a BIG plate so I can have a slice too!)

Thanks Doug!

I've looked up recipes on here for whipped frostings. Can you still put them in a piping bag to decorate with or is it a hopeless cause?

I'm already imagining the nightmare this cake will be to cut. It's so dense that with torting with slippery fresh cut strawberries combined with a soft frosting... Oy. Well hopefully it will taste good and look okay prior to cutting. I'll remind the hostess to take the cake to the kitchen to cut by herself!

I haven't even considered what to make for the cupcakes yet. The bride to be's favorite cake combo and I quote, "Yellow cake from a box with canned chocolate frosting."

Gag. Just gag. I was hoping to use a variation of that for the cupcakes and at least make one yummy cake.

The only place I'll have access to in the morning will be a regular grocery store since it's Sunday. I will look for one of the frozen ones you mentioned while I pick up some unflavored gelatin as a stabilizer.

I use Cool Whip on jello cake (you know where you bake a sheet cake and poke holes and pour in jello, makes a really moist slightly fruity flavored cake, yummy with Cool Whip!) and it holds up pretty well, of course I just ice it "Homestyle" without borders or decorations.

Has to be the name brand Cool Whip though, its stiffer than generic.