If there’s one thing I wish to achieve via this entry, it’s to show you that cake decorating need not be such a huge and overly stressful production number. :) You just have to take that very first step, and that is, to TRY. I should know! I, too, was intimidated by this task – cake decorating – once upon a time. And at times, I still get intimidated and frustrated, specially where fondant is concerned. I also used to rely heavily on cake mixes. In fact, Betty (Crocker) and Duncan (Hines) were my very first baking pals! ;) So go ahead, while you’re searching for your inner baker and cake decorator, go use a cake mix! I’d say grab a can of frosting as well, but there’s something else I’d much rather you use. :)
As I’ve mentioned in a previous blog entry, Creme Chantilly (a fancy term for flavored/sweetened whipped cream) is my current filling and frosting of choice. Why? It is far easier to make than buttercream and has less sugar, thus, healthier. The good news is, you can buy frozen whipped topping for your cakes, which I would highly recommend…
Tadaaaah! This is not a paid advertisement, by the way. :) I totally forgot I have two tubs of this Cool Whip Whipped Topping by Kraft. They have been sitting in the freezer for some time now and the good thing is, they won’t expire until 2010.
I only remembered to use them, well, one tub at least, when I had two layers of rejected mocha chiffon. There were three layers, actually. But we managed to devour one layer sans frosting. :D
So how easy is it to use this Cool Whip thing?! So easy it’ll make you cry! Ha! All you have to do is take it out of the freezer and thaw it in the fridge for 4 hours and you’re all set. No mixing bowls, no mixer necessary! All you need is a spatula and a teeny weeny dose of creativity. And this is how my decorated leftover rejected layers of mocha chiffon looked like after they’ve been made over…
You don’t even need a spatula to ice and fill the cake! You can just use the back of a spoon to smooth out the whipped topping. One other thing you don’t need, at least in the beginning, is piping skills! I still had plenty of marshmallows from the cakes I made last week, so I used them and only them to decorate the cake. ;)
To achieve that look on top of the cake, I scraped a thin layer of icing starting from the edge of the cake to the center using the end of my small spatula . I ended up with a mound of icing in the center, which worked to my advantage. ;) I topped that mound with a big pink marshmallow and covered the side of that mound with mini marshmallows.
The whipped topping is much softer than the Creme Chantilly that I use for my cakes, which is why I didn’t bother to do any piping with it. That explains why instead of a shell or star border, I used marshmallows. :) The possibilities for decorating are endless. I could have used fruits, chocolate candy kisses, M & Ms, Oreo cookies, etc.! If you check your pantry or your fridge, I bet there’s something there that might look great on a cake. :)
And that, dear readers, is how I transformed the two layers of cake, wrapped tightly in plastic wrap and just waiting to be noticed in the fridge. No mixing! No whipping! The time I saved was used to surf the great deals over at Circuit City. Haha!
PS. There’s a chiffon recipe that I found on the internet earlier today. I’d like to test it first before I share the results with y’all. Hopefully, it will turn out nicely.:)