Newbie question here, apologies if it's a bit basic.
I'm still learning the ropes with all this and I'm making a chocolate birthday cake this weekend. I want to do a tiffany style box cake with chocolate sponge and whipped cream as the filling. I've never worked with real cream before, I've always used buttercream. I was wondering if there would be any foreseeable problems with using whipped cream as a cake filling, and if it would be appropriate to put a thin layer between the cake and the sugarpaste to help adhear the icing...??
If it's not a good idea I'll stick to buttercream but I wanted to try something a bit different...
Looking to you wonderful experts for some advice!
P.S. Sorry if some of my terminology isn't US friendly, I'm in the UK and still learning my definitions!
Your tereminology is just fine
The only problem I forsee is the whipped cream filling &/or icing use means the cake has to be refrigerated. I don't kn ow how warm/cold it is there but maybe you have an unheated room where you could store the cake? Some people object to the shine you might get from putting a fondant covered cake in the frig.
I will tell you from experience that using whipped cream under fondant sucks, haha..it is really hard to get the fondant smooth. hth and good luck
Thanks both for the advice! I think I'll have a look on here for a new/different buttercream recipe instead. I
'm also making this cake this weekend http://www.bbcgoodfood.com/recipes/6417/orange-berry-wedding-cake which is very ambitious for me!! It uses a creamy custard as it's filling which I'm going to switch to whipped cream but I will make sure it's kept chilled - thanks for the tip, I hadn't taken that into consideration!