Whipped Cream Cake｜Fresh Cream Cake ｜How to Cover a Cake with Whipped Cream

Whipped Cream Cake｜Fresh Cream Cake ｜How to Cover a Cake with Whipped Cream｜How to Frost a Cake with Whipped Cream

Whipped cream frosting:
whipping cream (35% fat ) + 10% caster sugar

Fillings : 380g cream + 38g caster sugar
Cake surface : 180g cream + 18g caster sugar
Piping: 100g cream + 10g caster sugar

Sugar Syrup Recipe: ( make it in advance, can be kept in fridge for 1-2 weeks)
50g water
55g caster sugar
7.5g Cointreau (or cherry flavoured liqueur, or if don't use any, still ok)

1. Put all ingredients to saucepan and bring it to boil.
2. Once it is boiled, turn the heat down, simmer for 5 mins. Turn off the heat.
3. After it is cooled down, store the sugar syrup in the fridge for overnight, then it is ready to be used!!

**The sugar syrup is very important for Genoise Sponge cake, so it is recommended not to skip this step.

Please be reminded that do not apply hot sugar syrup on your cake layers!

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This tutorial is about how to decorate a cake with Whipped cream. In this tutorial, I am going to show you how to cover a cake with Whipped Cream. The whipped cream frosting that I use is very simple. I always cover my cakes (genoise sponge cake/chiffon cake) with whipped cream and decorate it with lots of strawberries. It is very beautiful, simple and delicious strawberry cake that you can DIY at home!

Music: Ukulele by Bensound
www.bensound.com

#whippedcreamcake #whippedcreamsharpedgecake #freshcreamcake