Page 463 - Chocolate Cake Doctor

F R O S T I N G S 445

SWEETENED CREAM M
SWEETENED CREA

here’s nothing fancy about
MAKES 2 CUPS, ENOUGH TO
this recipe—heavy cream is GENEROUSLY FILL OR
THINLY FROST A 2-LAYER CAKE,
whipped with a little sugar A BUNDT CAKE, A TUBE CAKE,
OR A 13- BY 9-INCH CAKE
and vanilla for flavoring—and yet
PREPARATION TIME: 4 MINUTES
it is so delicious. Use it on top of

or between layers 1 cup heavy (whipping) cream
of many 1 ⁄4 cup confectioners’ sugar, sifted, or to
taste
cakes in
1 ⁄2 teaspoon pure vanilla extract or pure
this book. almond extract

How to Fold

f you’re just coming to baking, to you the heavier ingredients. Using a rubber
I“folding” might refer to card tables, spatula and, beginning at the back of the
or cards, or worse, laundry! But when bowl, gently cut down through the
it has to do with baking, folding is the whipped cream or egg whites and the
down-across-up-over motion used to batter, across the bottom of the bowl, and
incorporate whipped cream or beaten egg up to the side nearest you. Rotate the
whites into heavier ingredients without bowl a quarter turn after every few
losing the precious air in the batter. To strokes. Fold until the batter as a whole
fold properly, as needed for the chiffon lightens in color and texture, and no
cakes or the Cookies and Cream Cake traces of whipped cream or egg whites
(page 61), turn the beaten egg whites or remain.
whipped cream out of the bowl on top of