6-Inch Fruit Birthday Cake — With Whipped Cream Consistency Tips
The last two times I made mango and dragon fruit mousse cakes, and this is my first whipped cream cake! I feel like using less cream tastes fantastic—after eating one slice, I wanted another! It's much better than store-bought cakes, which use too much cream and feel heavy after just one slice. Since it's made for personal enjoyment, I used as little cream as possible!! 😋😋 I love making birthday cakes because I can design pretty shapes on my own~ Choose fruits you like—whatever you prefer works~ 👏👏 Drip cakes or glossy frosting cakes always catch my attention; they look so pretty~ If it's for a guy, you can use chocolate (ganache) for the drip effect to give it a more elegant and upscale look. For a girl, use pastel or softer colors for the dripping effect~ Ganache—I just learned—is the specific name for a chocolate glaze or sauce recipe.
Ingredients
Steps
👏👏👏 Key point!! Whipping cream must be refrigerated for more than 12 hours in advance (overnight)!! Otherwise, it won't whip (do NOT freeze it; freezing doesn't work!). 👏👏 In summer, prepare an ice bag or ice under the bowl to prevent the cream from getting too warm and difficult to whip. +20g sugar (8% sweetness; adjust between 6%-8% based on your preference). Add sugar in two portions—add half at the beginning, then the other half after whipping for a while. Whip on medium-high speed to 60% consistency. Whip to a yogurt-like consistency. It should just start forming lines, flows easily, and appears like a thick paste that slightly drips when you lift the whisk—this is the mousse consistency stage.
Switch to medium-low speed and whip to 70%-80% consistency. It should appear smooth, bubble-free, with clear lines, and form small peaks when lifting the whisk. — This is the perfect consistency for cake frosting. Stop here for our cake frosting needs!
Place one layer of cake onto the base mat. Spread an appropriate amount of cream using a spatula, add one layer of fruits, and then spread more cream evenly.
Place the second layer on top.
Start frosting the cake. First, spread an appropriate amount of cream on the top. Hold the spatula horizontally, rotate the turntable, and smooth out the top.
Apply an appropriate amount of cream around the sides. Hold the spatula vertically and rotate the turntable. There will be some excess cream on top; hold the spatula steadily and scrape off the excess cream by rotating the turntable. 👏👏 After finishing, place it in the fridge to chill.
Smooth out the surface.
Decorate with toppings such as cookies, fruits... Sprinkle cocoa powder, powdered sugar, milk powder, cookie crumbs... Write text with chocolate sauce... Use your imagination to create your favorite design—this is the happiest part of making cakes!
Finished product, looks great~