My daughter asked me to make a cake with only cream, so I did. While making it, I practiced my piping skills. I wanted the cake to look vintage. I've been getting into cake decorating lately. It looks a lot like the last one I made

Tall 6-inch (No.1) round cake pan (Diameter 15 cm × Height 7 cm)

Egg whites: 3 (90–95 g)

Sugar: 90 g

Egg yolks: 3 (50–55 g)

Cake flour: 90 g

Salt: 1 g

Vegetable oil: 22 g

Milk: 30 g

Vanilla extract: 3 g (optional)

Baking instructions: Preheat the oven to 160°C (320°F) and bake for 35 minutes.

This is a No.1 size cake, but I multiplied the recipe by 0.6 to make a mini-sized version.

The frosting is only heavy cream and 10% sugar.

Marin said:
You said only cream, so I thought the inside would just be a big blob of whipped cream.

I’m glad I uploaded a picture of the inside. Otherwise, people might have gotten the wrong idea.

@Mal
Not gonna lie, I was a bit let down.

Marin said:
You said only cream, so I thought the inside would just be a big blob of whipped cream.

I was thinking the same.

This cake looks so beautiful and clean! I’m sure it tasted great too!

Drew said:
This cake looks so beautiful and clean! I’m sure it tasted great too!

Thank you very much!

This is so adorable!

Jai said:
This is so adorable!

Thank you!

Carmine said:
This looks delightful!

Thanks so much!

Oh my gosh, I love this!

I usually dislike how sweet icing is, and I prefer whipped cream. If you add some berries, I’m in heaven!

Thanks for sharing, I hope your daughter enjoyed this lovely cake.

Page said:
Is the inside just frozen cream?

Yes, it’s the same cream as on the outside.

Adorable cake, and the background decor is just as cute!

Looks tasty!

What a beautiful cake! I’m sure she was really happy.

It’s so perfect! You did a great job!

Arlo said:
This is tiny and sweet. I live alone, so I don’t usually make many cakes, but I might start making small round cakes like this for guests. How many people can this serve?

It really depends on how much they eat, but I think it could serve about four or five.

I swear I’ve seen this post more than once.

Looks really delightful and tasty!

How did you make the cream so firm for piping?