Can you help me??? cake crisis!!!!?!
and im going to have two layers and the middle will have fruit.
how am i suppose to put the fruit in without getting the cake soggy from the juice from the strawberries, blueberries, etc.
and can i use like whip cream to frost the cake???
Answers: im baking a cake.
and im going to have two layers and the middle will have fruit.
how am i suppose to put the fruit in without getting the cake soggy from the juice from the strawberries, blueberries, etc.
and can i use like whip cream to frost the cake???
Stay away from Frozen fruit if you want to avoid soggyness. Fresh fruit is always better. Also putting mixing frosting in with the fruit helps as well.
I love whip cream on cakes personally. But another good thing to do is to mix Pudding or Jello Mix in with the whip cream. It gives you a good consistency.
Me and my mom have done this many times.
The cake will not get soggy from the strawberries and blueberries if you wash them and dry them very well.
Also for the whip cream as a frosting I wouldn't go for that because whip cream is ment to stay in the freezer unless you want to freeze your cake.
The whip cream would probably turn the cake all soggy and turn a bit liquidy.
Good luck!
How about putting a very thin layer of some type of jam or frosting on both sides of the cake and then put the fruit in the middle. What kind of fruit are you using? I have never used whipped cream to frost a cake but make sure you keep the cake refrigerated.
To keep the cake from getting soggy from the fruit, brush some melted jam or jelly of the same flavor over the top of the layer that is to receive the fruit.
Yes, you can use whipped cream to frost the cake, just keep it covered and in the fridge.
You can cut fruit up and safely put it in the middle with out screwing anything up. Unless its very wet and messy it shouldn't sog out your cake. I use jam a lot also- or mix fruit into some of the whipped cream and it will stabilize it. Whip cream is a great icing for cake, just make sure it doesn't sit too long before serving and keep it chilled
That's easy-
fruit- drain it, and if it is fresh or frozen [thawed], pat dry; canned drain and lightly soak up the liquid you can; pie filling-just drain 1-2 minutes, the extra liquid shouldn't make it soggy as it is thicker.
And yes you can just use the whipped cream!! Enjoy, sounds good!
use fresh fruit it wont be soggy that way
I don't know if i would use whipped cream, but.. what I would do is drain your fruit well.
1. Put your cake on a cake board
2. give the layer a light coat of frosting or in your case, whipped cream.
3. Pipe in some whipped cream around the edge.. so it forms a little dam and keeps the fruit INSIDE the layer and not seeping out the edges.
4. add your fruit.
5. Gently lay down your next layer on top..
6. Frost all as one with whatever you want to use to frost your cake.
7. If you are fearful of handling the layers, put them in the freezer first,, they handle better, frost better, and are less apt to crumble or crack. Fruit will stay better, too.
8. You can frost it frozen, it will be very cold and make it easier to frost.
Pipe your top and bottom border and any side work you plan on doing!
Good luck!
PUt a light layer of frosting or jelly/jam as a bed for the fresh fruit.
Here is a Whipped Cream Frosting reciep, very yummy.
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
DIRECTIONS
In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
If you want to use only fruit in the middle it might leave you cake a bit tasteless. One of the solutions to keep the fruit juices from making your cake soggy is making a very tight jello mixture (mostly fruit and enough jello to bind your fruit together and keep the moisture under control).
Whipping cream is good to use for topping immediately before serving because it doesn’t hold form too well or for too long (If used as frosting on top of the cake it will develop visible cracks in few hours. If used in between layers it will become runny or very dry – depending on the cake moisture. The reason for that is whipped cream becomes whipped because you saturate the cream with air, eventually the air escapes and the cream losses its form). If you are going to use any kind of frosting make sure you frost only the one layer because frosting both layers (in between) and placing the fruit in the middle will cause your top layer to slide any time you move it or transport it. Good luck and I hope it turns out really tasty : )