To create perfect rosettes, hold the bag directly above the top of the cake and move it in a clockwise motion while squeezing with even continuous pressure. Instructions Line an 8×3 inch round cake pan or springform pan with clear plastic wrap. Homemade raspberry coulis is swirled through. You don’t have to use a lot of pressure to create the rosettes as the whipped cream is very airy. Shop-bought ice cream stars in this summery ginger biscuit, raspberry ripple and strawberry frozen dessert. Cover and refrigerate until ready to use, up to 1 hour. Using an electric hand mixer, whip at medium-high speed until stiff peaks form, 2 to 4 minutes. 5 To a large bowl, add the heavy cream, 1/2 cup of the lemon curd, and the vanilla. Freeze until the cake is firm, 6 hours or up to 1 week. Piping rosettes: If you don’t have a piping bag you can also use a ziplock bag with the corner cut and then fit it with the star tip. 4 Wrap the entire loaf pan with plastic wrap.If you prefer to not use a piping bag that’s okay! You can transfer the whipped cream onto the cake using a large spoon and then use your knife or spatula to spread it around the cake. Place one layer of the chocolate cake on your cake stand (or large plate) and spread the hot fudge cookie mixture over the top in an even layer. You can fit the piping bag with a round tip, then pipe the whipped cream in a spiral over the top and on the sides of the cake, then use your spatula to smooth the lines out. Use a piping bag: This is my favorite way to frost any kind of cake, but especially whipped cream as it has a much lighter texture and makes it easier to work with.If you don’t have a large spatula you can also use a large butter knife, although the final texture won’t be as smooth. Use a large offset spatula: A large offset spatula is designed to frost cakes with little effort and is my go-to tool of choice when frosting.
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