My first Egg-less Black Forest Cake
(Made in February 2011)
It does not look professional. Tried to decorate with Whip Cream but its more of liquid and starts to flow down. I'd used Blue Bird Whip Cream. It does not become thick.
After cutting, Whipped Cream started flowing out from the Sandwich Cake
Can anyone help me how to make Whip Cream thicker.