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I'm making DH's birthday cake and I need to stack three square cakes together, so I figure I'll merge them with cream. How do I get the cream to be that super thick hard cream that cake shops manage? I've bought thickened cream, do I add a stack of icing sugar and let it set a bit before I use it? I can't have it runny as I need to cover the outside of the cake with buttercream icing.
TIA
Add a cup of castor sugar and beat with electric beater till its as thick as you need - BUT there is a fine line between thick and seperated!!
Try just whipping it? You can also add a little icing sugar to make it a bit sweeter. Otherwise you can always use buttercream icing as the filling. But if using cream, remember it will need to be refridgerated.
Hope your cake is going well!
Yup, I'd do what Jakabella suggested. Plus make sure your cream is really cold, and make sure your cakes are refridgerated as well.
You might want to think about putting some skewers in vertically through the layers as well to help keep it all together.
(ie the skewers go in after the cream and through all 3 cakes). Hope that makes sense.
And refridgerate the "creamed" cake before putting the buttercream on.
HTH
Thanks girls, I'll give the castor sugar a go! I did the buttercream yesterday, but its all coloured (building him a rubix cube cake) so won't look flash in the layers in between! I knew the skewer idea, I did that last week with another cake. Thanks :)
Hey just a question? are you covering the cake with fondant after the buttercream? If so using cream wont work as cream will need to be refrigerated and you cant put a fondanted cake in the fridge or it will sweat. Just thought id ask.
ShootingStar - Not covering with any fondant, just the buttercream, thanks for the tip though :)