Triple Layer Carrot Cake

I spent my whole day today making cakes for a customer. He ordered them as business Christmas gifts. It was a great day except for one problem: I didn't get to taste them. I so wanted to take a generous slice out of just one. Do you think he would have noticed??? Maybe cut a circle out of the middle, remove it to eat, fill the hole with paper towels and frost it smooth. (Any Cosby Show fans out there???)
I decided today that cakes are my favorite item to bake. Yep, they are a lot of work, but I love stacking those three layers together and then decorating them. I took a couple Wilton classes years ago and they have certainly come in handy.

Want the recipe? Just take my carrot cake cupcake recipe and put it evenly into three 8" pans. Bake at the same temperature but for 38-40 minutes this time around. Allow the cakes to cool for 20 minutes then remove them from the pans to cool completely. For the brown sugar cream cheese frosting, I used more powdered sugar so the frosting would be stiff enough to pipe nicely. Cream cheese frosting is delicious, but is much softer and more sensitive than your usually buttercream. As with most cakes, I like this to sit in the fridge overnight before serving. The flavors end up being truer and the texture more to my liking.

Stable Whip Cream

I had quite a few inquiries about the topping on my pies. Most of you thought it was just regular ol' whip cream, but that is not the case. There is nothing wrong with regular whip cream, but after it sits longer than an hour, it begins to soften and eventually, the water will separate from the cream. Nasty!
For whip cream that will last for days, you have to stabilize it. It sounds complicated, but really, you just have to add one additional ingredient--unflavored gelatin. It doesn't alter the flavor at all, so don't let that worry you. This recipe results in a slightly sweetened cream which is a perfect compliment to the sweet pies and cakes it tops.
Stable Whip Cream
(makes enough to top one pie)
1 envelope unflavored gelatin
4 tsp cold water
1 C heavy whipping cream
1/4 C powdered sugar
1/2 tsp vanilla
dash of salt

1. In a small saucepan, combine gelatin and cold water. Let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat and allow to cool, but do not let it set!!!
2. In your stand mixer with the whisk attachment, whip the cream with the powdered sugar until slightly thickened. Add the vanilla and salt. Turn on low and add the gelatin to the cream. Whip at high speed until stiff. Do not over-beat or you will have quite a disaster!