My cake looks a little lopisided doesn't it? I think it is just the camera angle agaisnt the white, I don't remember it shapped like that.
Two weeks ago I made this cake. I needed to pratice my birthday idea for almost 5 year old. I think the gold sprinkles are perfect for our gold birthday party.
I made whipped cream frosting for the cake, because I wanted it to be fluffy looking. It was my first time making it and it was so easy! Everyone liked it in my family, but the downside is the cake has to be stored in the fridge, which can take up a lot of space. I won't make it for the party though because I'm making cupcakes I think cupcakes are easier for kids to eat.
Here is what the Joy of Baking taught me about whipped cream frosting.
Whipped Cream Frosting:1 cup (240 ml) heavy whipping cream (35-45% butterfat content)1/2 teaspoon pure vanilla extract1 tablespoon (15 grams) granulated white sugarWhipped Cream: To the above add1 1/2 tablespoons unsweetened cocoa powder plus an additional 1 1/2 tablespoons (20 grams) granulated white sugarRaspberry Whipped Cream:Make the whipped creamAdd: 1/2 cup (120 ml) lightly sweetened raspberry puree or seedless raspberry jamStrawberry Whipped Cream:Make the whipped creamAdd: 1/2 cup (120 ml) lightly sweetenedstrawberry pureeFrosting: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.For chocolate whipped cream: Add the and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more or puree, if required.For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.Makes about 2 cups of whipped cream frosting.Source:Beranbaum, Rose Levy.The Cake Bible. William Morrow and Company, Inc. New York: 1988.