In Response to Re: Does anyone...:
Elsa is correct. The stabilizer for the whipped cream works well. Brand I use is Oketer. I think the whipped cream topping on the cake even with a stabilizer will not hold up to decorations made of a regular icing or frosting. The decorations are pretty heavy. What I would do is work backwards so to speak. Place the stars or scallops around the edge of the cake, make them pretty high. Then put the whipped cram inside the ring of decorations. The edge of the decoration should act like a dam and hold in the whipped cream. I do pretty much the same thing when I want to fill a cake. I pipe a ring of frosting around the edge of the first layer then fill with what ever I am using, cheesecake filling, mousse... then I place the second layer on top and gently press down the ring of frosting seals the edge so that the filling does not ooze out. Then I just complete the frosting as usual.
Posted by nikki p
Thanks Nikki! You have the correct spelling. I guess its a senior moment or something! LOL You bring back many memories of when I owned my bakery.