I’ve been loving making these whimsical little cakes recently and trust me when I say, those are words I never thought I’d say. But ever since entering my baking era last year, things have definitely shifted.

I even went as far as taking a two-day cake decorating workshop where I was quite literally the only person there who showed up on a whim and knew absolutely nothing. I was mortified- like actually what the heck was I doing there lol- but somehow, here we are now.

I think what really changed for me was realizing that baking doesn’t have to look one specific way. I kept trying to force myself into making those super crisp, perfectly smooth, bakery-style cakes, and it just didn’t feel natural to me. Once I let that go and focused on what I actually enjoyed, everything became easier.

That’s how I fell in love with what I now call my whimsy cakes — soft Chantilly cream, fresh fruit, sometimes flowers, and that slightly imperfect, romantic finish. They’re light, airy, and honestly so much more forgiving which makes the whole process feel a lot more fun.

PS: Chantilly cream is simply whipped cream with powdered sugar and vanilla.

Before you start, this part honestly makes such a difference. I like to pop my KitchenAid bowl and whisk into the fridge (or even the freezer) for about 15–30 minutes so everything is really cold. This helps the cream whip up so much better. Also make sure your cake is fully cooled, like completely, because even a little bit of warmth will melt your cream and mess up the texture. My best tip and what I do, is to bake your cake the night before, let it cool, then wrap it tightly in cling wrap and put it in the fridge overnight. It makes frosting so much easier.

Here’s exactly how I do it!

Get the Perfect Chantilly Cream

Ingredients:

• 1 Cup Cold whipping cream
• 2 tbsp Powdered sugar
• Vanilla extract (about 1–2 teaspoons)

How to:

1. Add cold whipping cream to your chilled bowl
2. Begin mixing on low speed (2–3) for about 30 seconds
3. Increase to medium speed (4–5)
4. Once it starts to slightly thicken, add:
   • Powdered sugar
   • Vanilla extract

What to Look For:

As your cream starts whipping, you’ll notice it going through a few stages, and this is where you really want to pay attention. At first it’s going to look super foamy- bubbly, loose, no structure at all- and that’s completely normal, just keep going. Then it’ll start to smooth out and thicken slightly, but it’s still going to be pretty runny, so don’t stop yet.

What you’re waiting for is the soft peak stage, and this is where you want to stop. When you lift the whisk, the cream should hold just slightly and the tip will form a soft curl. It should cling to the whisk, but still look soft and airy — not stiff. This part happens really quickly, so once it starts thickening, stay close and keep checking because it can go from perfect to over whipped fast.

Stop when it no longer looks liquid and starts holding its shape, but still feels soft- not stiff. You’re looking for a texture that’s smooth, airy, and really easy to spread. Be careful here because over-mixing happens very quickly, and once you go too far the peaks get too stiff and hard to work with, or even worse, the cream turns grainy, which you definitely don’t want.

For whimsy cakes, you’re really looking for that soft, cloud-like texture- something that spreads easily and feels light, not heavy. It should be able to hold your fruit on top without collapsing, but still look airy and delicate rather than stiff.

Just a note, this is not a stabilized whipped cream, so it’s best enjoyed fresh. The cake will hold up well in the fridge for about 1–2 days max, but after that the cream can start to soften and lose its structure. I always recommend making it as close to serving as possible for the best texture and look.

I’m still very much learning as I go, but that’s honestly been the most fun part of all of this. These whimsy cakes have become my little reminder that things don’t have to be perfect to be beautiful. So if you’ve been wanting to try baking or decorating, take this as your sign to just start, find what works for you, and lean into your own style.

If you tried this let me know what you think!