Friday, May 11, 2012

Bananna Whipped Cream Cake

Our local bakery has my absolute favorite cake, Banana Whipped Cream, it is to DIE for and I request it on my birthday every year. One of our friends was having a birthday and I mentioned that I would like to try to emulate that cake, we were on!

I checked out their website and they use a Chiffon Cake with whipped cream frosting and fresh bananas, well we all know I don't normally make cakes from scratch so I engaged my old friend Betty Crocker! I visited our local Decorette shop and got Banana Extract to make it extra banana tasting and even bought a professional cake box to deliver the cake in!

It was super delicious (from what I hear from the birthday boy) and I was excited to make a cake for him and his family.

I made a 3 layer cake which takes 2 boxes of cake mix and I used Vanilla, I think adding some Poppy seeds would be a good next time!

2 Betty Crocker Cake Mixes White or Vanilla
1 1/2 quart heavy whipping cream
3 to 4 ripe bananas
sugar for whipping cream (powdered sugar works better)
1 tbl vanilla for whipping cream
(I use a product called Whip Cream Aid which is a stabilizer)

Bake your cake at 300 degrees for about 30 minutes (lower and slower will help them not dome)

Let cool completely, trim tops off so they are nice and flat (use a large knife)

Make your whipping cream by pouring the Heavy Whipping Cream into a large bowl (use a metal bowl and chill the bowl and beaters) and whip until you are somewhere between soft and hard peaks, carefully add your vanilla and sugar to taste and combine.

Place your 1st layer on a cardboard cake round, add a layer of cream and fresh banana slices

Add 2nd layer and repeat, finish with 3rd layer and then frost the entire cake

(I hold back a bit of the cream and add a drop or two of color to decorate with)

This was not my best work looks wise, I had a terrible problem with humidity on the day I made it and the whipped cream was too runny!

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