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Whipped Cream Piping..its so simple it has me stupid

post #1 of 3
Thread Starter 
Hi, I'm Bre. I am new around here. I am also new to a town that has no bakery, so goodie for me, as I have been messing with cakes/baked good for the past 8 years and thought the holidays might be the time to see if I wanted to take off in this world. Well I have my 1st client cake order and its for the Saturday and its so simple that I guess I am dumbfounded. Its a basic 2 stack round in chocolate, frosted in buttercream, but the top is angel food cake/made in a bundt pan so that the middle can be filled with strawberries and whipped cream. The client very clearly wants them stacked and she wants whipped cream around the bottom of the angel food cake also. So my question is, bc I have never done this, how does whipped cream transport 20 mins up the road or will I need to do this when I get there?
post #2 of 3
You can use a stabilized non dairy whipped cream. There are several brands out there like Pastry Pride (which is what I use for frosting and decorating all my cakes), Bettercream, Rich's are a few. I am in California and I buy Pastry Pride at Smart & Final. I believe you can buy the others at Costco or Sams club in their bakery department.
Since it is stabilized and non dairy it will hold up for hours even if it is not refrigerated.
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #3 of 3
Stabilized Whipped Cream: Soften 0.25 ounce (7 grams/2 3/4 teaspoons) granulated gelatin in 2 fluid ounces (60 milliliters) cold water. Melt the gelatin. Add to the cream just as it begins to form soft peaks; then continue whipping to the desired consistency.

(In case you don't find Pastry Pride or the such).
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