Reply to Doing My Own (Beginner) Bake Off

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Everyone submit a photo for week 1 and we will judge the one that looks the best. [/quote]

OP here. Doubt anyone else will do it, lol, but if someone can explain how to post a photo I’ll do so after I bake my cake today.

Also — has anyone ever stabilized whipped cream with cream cheese?[/quote]

I made the sponge cake in two 9 inch pans (so skinny layers). But I'll be filling with fresh fruit and cream so no super photo worthy.
I wouldn't stabilize whipped cream with cream cheese- will make it heavy and change the test. There are so many other options. [/quote]

Awesome!!!

Mine is in the oven now, and I'm ... confused, lol. First off, when I added the eggs to the creamed butter/sugar, it ended up curdled. I added a TB or so of flour, which can help (according to the internet??), and it didn't help. So I just folded in the flour and then put it in the pans. That confused me too, it felt like I didn't have anywhere near enough batter. So skinny layers for me too, even with 8" pans. It smells good. I'll report back when done.

I'm putting raspberry jam and whipped cream in mine. How else to stabilize my whipped cream so the cake will last more than a few hours with the cream in it? [/quote]

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