Monday, February 17, 2014

4-Layer Raspberry Cake with Whipped Cream Rosettes

I learned something life-changing a couple weeks ago.  Okay, maybe that's a wee bit of an exaggeration.  But I did learn something new, and I applied my new found knowledge on Baby's birthday cake.  Brace yourselves:

You can use whipped cream to frost a cake.

Okay, that part's not that big of a deal. I did that with The Girl's Halloween-themed birthday cake.  Let me rephrase.  You can use whipped cream in a pastry bag to PIPE onto a cake.  Yep.  Life changing.

Now, I don't know if it would work with the tub stuff, but if you're making your own, from scratch, you can whip it stiffer than normal and then make pretty decorations with your fancy cake decorating tips.  So fun!

So I read a blog that's all about baking and she mentioned in passing that the fancy decorated cake in her post was done with whipped cream.  Whoa.  You should go check it out - it's too stinkin' cute.  That chick has skills.

Anyhoo, I was sold.  THEN, like three days after my life-changing whipped cream frosting discovery, I saw this blog post.  So clearly the cake gods were speaking to me.  I used her tutorial with my homemade whipped cream and voila, Baby's birthday cake was done.  And the rosettes where insanely easy.  I swear.  Mine was far from perfect, but you can't tell when they're all squished together.  I even filled in gaps with just "squirts" of the whipped cream and it looked fine.  Give it a shot - I promise you'll rock it.

So for the cake I used a box white cake mix.  I know.  Judge away.  It's just so easy.  Anyway, I blended up some frozen raspberries and stirred them into the mix.  I baked it in two round pans, then cut each round in half when the cake was completely cooled.  At that point, I stuck all four layers in the freezer, divided by wax paper and wrapped in saran wrap.  The party got snowed out, so I wanted it to stay fresh.

The day before the rescheduled party, I took the cake out of the freezer and mixed up my first batch of whipped cream.  Instead of sweetening it with sugar, I folded in my mom's homemade raspberry jam.  Mmmmm.  For the four layers and a crumb coat for the outside, I whipped 1 1/2 cups of heavy whipping cream and it was the perfect amount.

Here are the layers, with the raspberry whipped cream, comin' together:

I didn't know how well piped whipped cream would hold up, so at this point, I just put a crumb coat on.
It doesn't have to be perfect, since it will all be covered up.
I do this even if I'm just frosting a cake with a spatula.

Once the entire cake had a crumb coat, I covered the top with wax paper, covered the whole thing with saran wrap, and stuck it in the fridge until the next day.

Thankfully, the whipped cream was still lookin' good and stable.

I mixed up another batch of whipped cream, this time I did 2 cups of heavy whipping cream, 2 tablespoons of powdered sugar, a cap full of vanilla, and 2 drops of red food coloring.
I whipped it until it was stiff enough to hold its shape.
Watch close, it'll be butter if you turn your back at this point.

I know it's hard to tell consistency from photos.  It was still really light and fluffy, but wasn't goin' anywhere when I turned the spatula upside down.

Time to go for it, GI Joe.
I started at the top edge and made my way around.

Then I worked my way toward the center.

I filled in any gaps as I went.

Onto the sides.
I started just under the first row and worked my way down.

Here's a closeup of the "squirts" and "squiggles" I used to fill in the gaps.
They all blend in when it's done, I think.
I suppose once you did a few, you'd get better at the spacing, but not bad for a first timer.

Now, it was sooo cute just like this, but I had to guild the lily.
I had all those bees and flowers and butterflies I had made out of chocolate when I made her cupcakes for her actual birthday day, so I stuck them on the top and sides.


I liked it better without them, but hey, she's two and she wanted bees and butterflies.
So bees and butterflies is what she got.

So whadya think, are ya gonna try whipped cream as frosting?
It was kinda nice to not have a sugar-laden frosting, especially since the boxed cake mixes are so sweet anyway.
What about the rosettes, think you'll give 'em a go?
I wanna try doing them on cupcakes with a smaller tip.
I think it would be sooo cute.
Now I just need an excuse to have more treats in the house.

Please see my sidebar for the parties I link up to.


  1. Wow wow wow--this is so pretty! I love whipped cream, so this got pinned tout-sweet! I can remember my mom decorating cake with whipped cream, but I don't know that I've tried it myself, so I appreciate all your good tips. This would be so pretty to serve for any kind of a party happening in spring, but very special for the baby's big day.

  2. Gorgeous cake! She must have been thrilled! And it looks delicious. Did the leftover cake store well in the fridge?

  3. Girl, you are amazing! I wouldn't even attempt something this intricate. You are much more fearless than I am. I love it, love it. I bet it tasted delicious too. And the Baby was thrilled. ... I hear we're supposed to have dry weather this weekend so maybe you can get outside. I'll keep my fingers crossed.

  4. you did a fabulous job. Amanda has a video of how to make her original rose cake

    1. Thank you, Nicole! I'll have to check out her video, thanks!

  5. What a dream it would be to be able to make a cake with frosted roses! I am so tempted to try even though my cakes decorating attempts often end up being thrown into the kitchen sink during a fit of despair! This is so beautiful!

    1. Thank you so much, Heather! It really is surprisingly easy. And, actually, way more forgiving than even just smearing the frosting on. You should definitely give it a shot!

  6. I will have to try this for my husband, he loves anything raspberry!

  7. Hi there! Cake looks beautiful! I'm wondering if you would suggest keeping everything as cold as possible? Did you find that the icing weeped a bit if it got to room temp? I want to attempt this but it's summer and I'm just worried he rosettes will lose their shape quickly.

  8. Hi Andie.
    I did the whipped cream filling and crumb coat the day before and it kept great in the refrigerator over night. For the rosettes, if you'll have your cake sitting out for an extended period of time, I'd make sure your whipped cream is at least as stiff as I had it. I had mine out for the whole party and it was fine, but it was also February. No weeping at all and no loss of shape at all, though, so you should be fine. I've seen regular frosting slide off the cake in extreme summer heat, so I'd treat it the same as any other dessert. Don't leave it sittin' out by the pool. ;) Good luck and thanks for poppin' by!


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