Whipped cream in a middle of a cake?

Yup. Put some icing sugar in the whipped cream to stabilize it, and refrigerate the cake, and it should hold together.

The problem with whipped cream is that it can melt/ separate easily and isn't very sturdy.

Stabilized Whipped Cream:

-put 1/4 cup water in a small microwave-safe bowl and sprinkle gelatin over water and allow to soften 5 minutes.

- Then dissolve the gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Then you add that to the chocolate whipped cream.

This makes it have a slightly different texture but you wont have to worry about the cake soaking up all the melted whipped cream in the middle (:

Hope this helps!!

I would use chocolate mousse rather than whipped cream. it has a bit more substance to it than the whipped cream does so won't go flat the minute you turn your back on the cake.

no, neither will fall apart on you for using them as filling in a cake!

Yes you can, it's not as firm as butter cream but it does hold. I use it all of the time because I prefer it to butter cream because its not as rich. Just be gentle with it, if your worried pop your cake in the fridge when its been filled to solidify the cream a little. Make sure you whip it properly first though otherwise it will just collapse when its been spread, it should be stiff but not as stiff as butter.

Hi

I would say so as long as you refrigerate it or the cream will become runny and go off.

Have a wonderful day :-)

Thin layers, cold cake, lots of refrigerating, stabilized cream.

http://baking.about.com/cs/hintsandtips/ht/stabili...

Trust Bobby Flay:

http://www.foodnetwork.com/recipes/bobby-flay/red-...

Obviously you can add chocolate!