Chiffon Cake: https://youtu.be/YLO7A--OehA
Chantilly cream to fill and crumb coat, and berry filling: https://sugargeekshow.com/recipe/berry-chantilly-cake/
Stabilized whipped cream to cover the cake: https://youtu.be/oAqV0yy0Ibg
Note:
1. Pink dust: edible pink dust spray
2. Rose gold pearl: white chocolate pearl in a tin with pink dust, shake, apply with a tweezer
3. After crumb coating, need double of the whipped cream recipe to cover the cake
4. Chantilly cream: make half of the recipe, it made too much. I ended up with 60 oz of the cream. Took 12 oz of it to add with whipped 8 oz heavy cream to thin it out and it is still too sweet (was out of heavy cream that day). The rest of 48 oz I divided it into 3 16 oz ziplock bag and freeze. Next time will add 8 oz of that to 16 oz heavy cream, and then continue adding to taste bc it is VERY sweet to make it less sweet and fluffier
5. the 8 inch cake height after frosting is 3 inches / 8 cm tall
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