Piping roses with whipped cream is an easy task. If you just know the technique behind it, you can create beautiful colourful cakes with whipped cream. This is one of the most requested designs and finally I decided to make it for a celebration. My YouTube channel crossed 10,000 subscribers today and this is for all of you who have encouraged me with your comments and likes throughout my journey.
By the end of the year 2015, I had just 868 subscribers for my channel and by the end of 2016, I had more than 9000. And this month, I reached my goal of 10,000 subscribers. I hope this year, doubles my subscriber count. It has not been a very easy journey. With such a roller coaster ride, I thoroughly enjoy my time at YouTube. I feel lucky to have you all to support me through my journey.
Coming to the cake today, this is an eggless orange cake which I made based upon my regular oil based vanilla cake. I will post the recipe of the cake in a while. You can use any oil based cake for this. As I have mentioned earlier, any cake frosted with whipped cream is served chilled and the cake needs to be moist even after refrigerating. For that oil based cakes are the best. And do not forget to soak the cake with simple syrup for extra moisture.
I have used Rich’s non dairy whipping cream. It is very good for frosting and piping flowers as it is very stable. I have tried with dairy cream but have never achieved such a perfect finish. So my advice is to use any non dairy whipping cream available at your place. For the colour, I have used liquid red as it is easily available and is dilute enough for you to apply easily inside the piping bag. If using gel colours, add a few drops of water to dilute it and use. It would be easier.
Refrigerate the cake after crumb coat and after the frosting. Chilling it for 30 minutes makes the cream firm and makes it easier for you to add decorations. For the central flower, freeze it for 30 minutes. It must be quite firm and easy to handle. If soft, it will be hard for you to transfer it on to the cake. So do not rush things while working with cream. It needs a lot of time in fridge in between for excellent results.
Ingredients Used For this cake:
6″ Eggless Oil Based cake (click for recipe) – 2 nos ( I used orange cake for which recipe is coming soon)
Non Dairy Whipping Cream – 1 1/2 cups
Red Food Colour – a few drops
Simple Syrup ( boil together equal quantities of sugar and water, cool and use)
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Unfortunately I find that you have’nt detailed quantity of non dairy cream and other ingredients go with while whipping as you do in the past. Could spare time to post the details for a 8″ two layered cake please mam….thanks
Will add the details. Mine is a 6″ layered cake. So if using 8″ cakes, then use at least 2 1/2 cups of cream.
Whipped cream flower do they firm in fridge like butter cream
They do firm in fridge but not as buttercream. But if you freeze it, it will firm up nicely.
Superb akka! Love this video tutorial!
Beautiful Gayathri. What is the liquid you added to the whipping cream before whipping it to stiff peaks?
I haven’t added anything. It is just the cream. As it is non dairy, it is stabilized, so need of adding any stabilizer.
Gayatri deedi,u r my true inspiration on cake decoration. I have tried ur modeling chocolate and melted chocolate flower.it came out perfect.got lots of apreciation.thank you so much.love u . I have a problm am using non diary whiping cream.but after sometimes it texture changed with full of air bubbles. so the piping and flowers not getting a perfect smooth finish.why it so? Pls help me.what am doing wrong?
That is great Evaa. I am so happy. I think you are over whipping the cream. That is why there are so many air bubbles in the cream.
Thank you so much for the fast reply.ohh k it might be. I will keep this in mind next time.
That’s a wonderful cake. I am planning to do a Barbie cake. Can I use the non dairy cream to fill and frost? Should I refrigerate after finishing the cake or can I leave it outside for a couple of hours?
You can use non dairy whipping cream, but it needs refrigeration.
You have beautiful cake designs! I love the rose topping. I’m going to try it but I’m not sure on what brand to purchase of the non diary whipping cream. Also I’m a starter and feel a little uncomfortable still with the petals tip but I must try it! Thanks for sharing your beautiful ideas and your page it’s awesome!!
Hi,
What a pretty cake! Did you use Rich’s non-dairy topping on this cake? or a different brand?
Thanks!
Thank you. I used Rich’s cream.
Loved this cake and the tutorial.
How do I get these roses to survive hot weather? Mine started collapsing. It’s not always possible to keep the cake refrigerated right until cutting it. Any tips to make it survive the heat at least for an hour?
Thank you so much. Non dairy whipping cream can stay at room temperature for an hour without melting. If it is dairy cream then it would not hold.
Trued freezing my whipped cream flowers in the freezer overnight but they wouldnt freeze to a firm structure. The moment i take them out of the freezer condensation sets in. Any pro tips to overcome this?TIA
That usually happens. We need to be very fast while assembling the flowers.
Is there any way I can use dairy whipping cream? I can’t find non-dairy cream where I am.
Thank you!
You have to stabilize daiy whipping cream. Otherwise you won’t get clean designs. And the cream will also weep.
To make a rosette on cake. What is the brand of whipping cream to use? Must it be 35%
Can i use ‘Creme”
You need high fat whipping cream. Above 35%. Not sure about he brand Creme. Where do you reside?
how would you stabilize dairy whipped cream? What sort of non dairy whipping cream could you make yourself that might work well here? I’ve tried my hand at cashew cream but it doesn’t stay the same color for long..
In India we get soy based whipping cream that is already stabilized. It also colours really well. So it is quite stable for the designs. I am not sure about using other creams.
Also any particular reason for egg less? Is it so you have enough oil in the cake? Making this for my 1yo for her bday. Was going to do a coconut flour cake with like 10-12 eggs!
I like eggless cakes, so I usually make them. But if you are ok with eggs, then go for a sponge based on eggs.
Bitte would you stabilize d what sort of non dairy whipped cream would you use? Ice tried my hand at cashew cream a coyote of times but the color always turnsairy whipped cream?
How would you stabilize dairy whipped cream? What sort of non dairy whipped cream would you use? Is like to make mine from scratch. I’ve tried my hand at cashew cream but the color always turns. My comment was covered by an ad so I had to blind type which is why there are so many typos!