It's done!

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Permalink Reply by Karen Marie on July 26, 2010 at 12:10pm

Ebony, Wilton makes a princess cake pan....Michael's carries it or you can use any stainless steel bowl...just make sure you grease with shortening and flour the pan before you bake with it or your cake will stick. Any place that sells kitcheware or a restaurant supply store.

ebony bardell said:

Yes very helpful. I have some thinking to do before i start the princess cake. Do u know if metal mixer bowls can go in the oven, or a good place to get an oven proof glass or metal bowl?

Karen Marie said:

All frondant is, is a sugar paste made into a workable dough so it really doesnt have too much flavor unless you add extracts to it. The only things left to use on cakes are ganache, powdered sugar glazes and just sprinkling powdered sugar on the cake. Whipped cream is kinda tricky to use because one minute it is wonderfully light and fluffy and the next minute it is overworked, looks lumpy or worse turned into butter. The other thing to remember it that whipped cream has alot of air in it so adding things to it after it is whipped takes a delicate hand or you break down the cream back to a liquid state. I think that is what happened after you tried to add the cream cheese to the already whipiped cream. It is too heavy to fold into the cream. You can fold in fruit purees, melted chocolate, flavorings and pastry cream into whipped cream as long as you havent overwhipped it to very stiff peaks. The add-ins need to be cool or at least room temperature. Then you refrigerate until set, stir very gently and pipe or spread with a spatula.I hope that helps.

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Permalink Reply by Diana on July 26, 2010 at 1:52pm

Thanks for the tips, Karen! The last time I made "whipped icing", I took heavy whipping cream, vanilla sugar (German Vanille Zucker), vanilla extract and added some geletin to it (added to boiling water and let it cool before adding to mixture... my bowl was in the freezer as well), but it didn't have the flavor I was looking for and still did not enjoy icing the cake with it. I was trying to see if I could find some liquid Rich's Bettercreme to give it the flavor of the kind you buy at the grocery store, but had no luck locating any! :-( I will usually turn down ppl that request whipped icing and tell them I only do BC or fondant. Is that bad?

Karen Marie said:

Diana you can stablize whipped cream by adding 2 tsp of unflavored Knox geletin added to 1/4 cup boiling water...mix until dissolved, cool to room temperature then add to the cold heavy cream as you are whipping it. The whipped cream will hold its shape better. The other thing about whipped cream is that the cream, beaters and bowl need to be VERY cold....put the bowl and beater in the freezer for 10 minutes and dont take the cream out of the fridge until you are just about to pour it into the mixer. Why? Cuz the butterfat in the cream will melt...hence messy soft runny whipped cream....

Diana said:

Is it the #1 cake? If so, it looks really great! I know what you mean about whipped icing. So many people prefer it over bc icing, but it is so difficult to work with. It doesn't have that nice and smooth finish to it. I don't like to take orders when people request whipped icing (although I have done it before). I cannot wait to see that princess cake!

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Permalink Reply by ebony bardell on July 27, 2010 at 1:56am

Diana u could keep working on it so u could please those customers like me who don't like bc. I know almond extract isn't good in whipped cream but what about orange or lemon?

Karen how do I know my bowls stainless steel and not aluminum or something. It's a Hamilton beach mixer not kitchenaid

Diana said:

Thanks for the tips, Karen! The last time I made "whipped icing", I took heavy whipping cream, vanilla sugar (German Vanille Zucker), vanilla extract and added some geletin to it (added to boiling water and let it cool before adding to mixture... my bowl was in the freezer as well), but it didn't have the flavor I was looking for and still did not enjoy icing the cake with it. I was trying to see if I could find some liquid Rich's Bettercreme to give it the flavor of the kind you buy at the grocery store, but had no luck locating any! :-( I will usually turn down ppl that request whipped icing and tell them I only do BC or fondant. Is that bad? Karen Marie said:

Diana you can stablize whipped cream by adding 2 tsp of unflavored Knox geletin added to 1/4 cup boiling water...mix until dissolved, cool to room temperature then add to the cold heavy cream as you are whipping it. The whipped cream will hold its shape better. The other thing about whipped cream is that the cream, beaters and bowl need to be VERY cold....put the bowl and beater in the freezer for 10 minutes and dont take the cream out of the fridge until you are just about to pour it into the mixer. Why? Cuz the butterfat in the cream will melt...hence messy soft runny whipped cream....

Diana said:

Is it the #1 cake? If so, it looks really great! I know what you mean about whipped icing. So many people prefer it over bc icing, but it is so difficult to work with. It doesn't have that nice and smooth finish to it. I don't like to take orders when people request whipped icing (although I have done it before). I cannot wait to see that princess cake!

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Permalink Reply by Karen Marie on July 31, 2010 at 4:10am

Well see whipped cream breaks down really fast because of all the air...that is why it is so fluffy....so the more you work with it the more it will eventually break down and sometimes even turn to butter as you are smoothing it on the cake. The only way I really can work with whipped cream is if I make it into a mousse. Here is my recipe for chocolate mousse:

1 qt heavy cream
1 cup (4 oz) 10X sugar sifted
12 oz dark chocolate (or white chocolate is especially good)
2 pkg Knox gelatin
1 tbsp vanilla extract

IN a double boiler add 1 cup of cream and gelatin. Stir until gelatin is completley dissolved. Add chocolate and melt completely. Remove from heat and cool to room temperature. When the chocolateis almost cool whip cream to frothy then add sugar and vanilla and whip almost to stiff peaks. Do not overwhip. Take about a cup of whipped cream and stir gently into the chocolate mixture. Fold this very gently into the whipped cream. Cover directly on the surface with plastic wrap and refrigerate until firm. To frost the cake spread gently to prevent deflating the mousse.


Ebony to answer your question about stainless steel it will be shiny and have some weight to it. Aluminum bowls do not shine and are very light. But I havent seen too many aluminum bowls for the kitchen only pots and pans

I personally love almond and use itin whipped cream. You can flavor it with just about anything.

Hope this helps...

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