My Mom is irritated about the 70th birthday dinner my aunt is throwing. I suppose she's irritated about turning 70. Anyhow, I FINALLY forced her to tell me what kind of cake she wanted, and the answer is, grudgingly (and after mentioning she prefered pie anyway)..."something with whipped cream, not sweet, candy-like icing"
So, I want to do a layer cake (yellow butter cake layers) with whipped cream frosting and fruit filling. I don't need a cake recipe, but I' a little unsure about the other components.
I don't think I've ever frosted a cake w/ whipped cream, how much stabilizing to I need to do? I can frost the cake a few hours before the party, but it will have to be transported...and this is South Carolina...and we're having a heat wave.
As to the filing, I would like to make three different fruit filling layers. Perhaps peach, blackberry, raspberry. I have considered making lemon curd and flavoring it three ways. Or making a pastry cream and doing the same. Or the Cloud Creams in the Cake Bible. Opinions? My husband says my fruit fillings always disappear into the cake, so I don't want to do a simple layer of fruit puree.
Many thanks, cake experts !
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