| Apricot Mango Whipped Cream Cake |
|
| These two simple tricks will change how you bake a cake! |
The first trick is so simple: Bake the cake in a 9x13-inch pan instead of in two eight-inch rounds. Then trim the edges and cut the cake in half, layer it, and frost it. (The apricot cake above was cut lengthwise.)
The second trick is to make whipped cream frosting. It's easier than buttercream and so much better. |
|
To make whipped cream frosting, use extra heavy whipped cream (we buy Darigold 40% fat cream from Sam's Club) and make it just like whipped cream adding meringue powder for a stabilizer.
We added dessert filling to the frosting above for flavor and color. It's incredible--whipped cream frosting with a peach, strawberry or other filling on a cream cake.
See how to make whipped cream frosting with meringue powder. |
|
|
|
|
|
|
