Instructions

1. Chill a large metal bowl, the electric mixer beaters and the icing bag with metal tip attached in the freezer. Whipped cream comes together best when everything is very cold.

2. Dissolve 1/2 tsp. gelatin in 1 tbsp. water.

3. Make the whipped cream icing. To a chilled metal bowl, add 1 cup chilled whipping cream and 1 tbsp. sugar. Whip with the electric mixer, using the chilled beaters, until it starts to stiffen. Add the dissolved gelatin, and whip until the cream forms a "peak" when you pull the beaters away from the bowl.

4. Spoon the whipped cream icing into the chilled icing bag immediately after it's been made. Pipe a few practice lines on a piece of wax paper to get the icing flowing.

5. Pipe the whipped cream icing around the edge of the frosted cake, applying slightly more pressure to the bag in 1-second intervals. As you release the pressure, lift the bag slightly, then lower it again, to make a fancy border.

6. Place the tip about 1/4 inch above the surface of the cake to make a flower. Apply pressure to the bag, then release. As you release the bag, lower the tip slightly, then pull it straight up. Repeat anywhere you want flowers.