This post is completely out of character for this blog, but I simply must post it–not for the photography, and certainly not for anything related to visual design–but I love any kind of photo-based DIY instructional tutorial. If I had to frame this within design thinking terms, I guess you could say that the following could be likened to storyboarding (i.e. a visual model with captions).
I’ll start the next sequence of photos by assuming you’ve already got your cake made. I’m also going to assume you have two layers ready, contrary to my one layer of super moist homemade buttermilk cake displayed below. And I’ll also assume that you’ve levelled the cake tops.
Next, frost the top of your first layer. I used heavy cream (with a bit of gelatin added for extra stability). I plan on adding a layer of fruit, so try to be conservative.
Next, you want to add a layer of fruit. Try not to have the fruit pieces overlap or they’ll slide around. (I ended up eating any large pieces that overlapped.)
Using another thin layer of frosting, gently pat on a second layer over your fruit.
Stack your second cake layer on top.
I clearly skipped a few photos here, but you want to frost your top first, followed by the sides. Due to the nature of a whipped cream frosting, it’s rather difficult to get it silky smooth unlike buttercream or (ugh) rolled fondant–not that it mattered, as this cake was purely for personal consumption!
It’s also advisable to brush off any loose crumbs from the sides and top first, followed by a thin “crumb coat” to seal in your cake. You can then add a thicker layer afterwards to even out the cake’s sides and top.
Decorate at will! Speaking of which, whipped cream pipes into rosettes, shells, beads, and ribbons quite well.
And now finally….a cake! Whipped cream frosting is best when served fresh, but it can hold its shape if you refrigerate it afterwards.
