I was at a party today where the celebratory cake was frosted with freshly whipped cream frosting and decorated with fondant flowers. When I first saw the cake I doubted that the cake was frosted with whipped cream due to my past experience of adding fondant accents to whipped cream frosting which resulted in wilted/melted fondant flowers. But then I found out that the baker that baked the cake was present at the party and she confirmed that it was freshly whipped cream frosting with fondant flowers!!!!
So now I'm baffled and very curious with a lot of questions that I hope you can answer:
How can this be achieved?
Would adding tylos to the fondant prior to making the flowers keep them hard?
Will fully dried GUMPASTE flowers wilt/soften if exposed to the moisture of whipped cream?
Just to point out :
Freshly whipped cream as in heavy/double cream whipped with powdered/icing sugar. Not non-dairy whipped frosting or bettercream that you find in the states.
I mostly use Freshly whipped cream to frost/decorate my cakes so I'm not interested in how buttercream or other alternatives could be used in regards to this query.