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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