Ginger Whipped Cream Frosting

This is a continuation of my previous entries found here and here about the cake I'm making from a recipe I found on Epicurious.com

I'm not dragging this black pearl cake post out on purpose, really, I'm not, but if you would just bear with me for one more day I promise I will love you forever and ever! I fully intended to come home from work and finish the post but I am dog tired, and there are so many pictures and so much to tell that I'm going to need more time to write it. I won't give too much away but I will say this, this was an interesting cake, it pleased many of the locusts I work with therefore I am happy and I can't wait to light a fire and dance around it tell you more.

I never thought to add ginger powder to heavy whipping cream before but this is something I will certainly do again. The whipped cream was surprisingly yummy with just the littlest hint of ginger to give it bite. I would very much like to eat this on top of some very dense ginger cake.

Ginger Whipped Cream Frosting

• 2 cups chilled heavy whipping cream
• 1/2 cup sugar
• 1/4 cup plus 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground ginger

For whipped cream frosting:

Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.

Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.)

Written by Deb on February 15, 2005 02:00 AM