Hi there everyone! So I have been recently asked to bake a vanilla cake with fresh cream and jam but they also want it covered in fondant as it's a celebration cake. I covered a small fresh cream and jam cake with fondant once and it didn't work. The sides were bulging so much I thought it was going to explode and looked awful.
Any advice would be appreciated ☺
Are there any good stabilisers for fresh cream? I am a veggie so gelatine free preferably.
Thanks for reading!
HI Sweetheart! You could Chocolate Gananche the outside of the cake and this will keep your sides from bulging. I started doing this about 7 months ago and this changed my cake making process incredibly. The Eeyore, Incredibles and Justin Bieber cake in my Profile were all fresh cream fillings with different fresh fruits and I stacked the filling about an inch high in each layer so they could taste a good serving of the delicious filling. The Gananche will act like a "shell" sealing all of your fresh cream and filling in. let that rest for a while so that it can form a nice solid border around your cake and then you can cover it with fondant. I would truly recommend you trying this. HTH!
Omg thank you so much! I was thinking the same but really needed that second opinion.
And may I ask do you use anything to stabilise the fresh cream?
Unfortunately I use the Gelatine and the powdered sugar method to stabilize my fresh cream. I will do some research with my baking club and see if they have any suggestions.
Aww thank you so much ☺
Hello sweetheart, instead of gelatine search for products that contain PECTIN. I can not tell you the name of products because I live in Croatia and you certainly will not find our products. Pectin is vegetable origin and sitable for veggie. There is also the plant agar-agar which you can find in stores for veggie.
and whipped cream has to stay refrigerated