Hello Dreamers! We’ve all seen that picture perfect Fresh Cream Cake and might have even tried your hands on making one, only to find out that it’s almost impossible given Singapore’s heat and humidity. This was one of the questions we’ve received on our Instagram story and today we’re here to tell you just how!
Things you’ll need:
- Chilled bowls and beaters (Approximately chilled for 5 - 10 minutes)
- Fish Gelatin Sheet
Now, you’re ready to make this stablilised Fresh Cream in 3 easy steps
- Mix a few teaspoons of water with the fish gelatin sheet and let it sit for around 5 minutes
- Microwave the bowl of gelatin for around 5 to 10 seconds, stir it and let it cool down.
- With your soft-peaked whipped cream, add the cooled gelation slowly. Mix it thoroughly until your whipped cream has reached stiff peaks.
That’s it! With these steps, you can be sure that your Fresh Cream would stay and look fresh! Alternatively, if you are making a celebration party cake meant to display for long hours, we would suggest using Swiss Meringue Buttercream. The difference between Fresh Cream and Swiss Meringue Buttercream is found in the ingredients. Swiss Meringue Buttercream contains butter, which hardens when it is in the fridge and is more stable at air con room temperatures. This is our secret to our customised cakes being able to be displayed for hours during parties and weddings. Keep a lookout for this space as we would be sharing our Swiss Meringue Buttercream Recipe here!
Till next time, happy baking and stay safe Dreamers!