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New Year’s whipped cream cake — a spiced base and festive decoration

A whipped-cream cake with silver edible pearls and lit candles, in front of blurred twinkling string lights

This cake uses the white color of the cream as an advantage, not a limitation — the white layer reads as "snow" over a spiced, fragrant base, and a few silver edible pearls and lit candles give a festive look without needing elaborate decoration.

Why this combination works

Cinnamon and orange are a classic New Year’s flavor pairing, and the neutral taste of whipped cream doesn’t overpower them — it just adds a cool, light contrast to the warm, spiced base.

Prep time
30 min
Total time
150 min
Servings
12

Ingredients

  • 4 eggs
  • 150 g sugar
  • 150 g all-purpose flour
  • 1 sachet baking powder
  • 1 teaspoon cinnamon
  • Zest of one orange
  • 200 g instant whipped-topping powder (check the ratio on your own packaging)
  • 400 ml well-chilled milk or water, for whipping the cream
  • Silver edible pearls, for decoration

Method

  1. Preheat the oven to 175°C (350°F). Line a 22 cm cake tin with parchment paper.
  2. Whisk the eggs and sugar until pale and foamy.
  3. Fold in the flour, baking powder, cinnamon, and orange zest gently, in a few additions.
  4. Bake for 30-35 minutes, until a toothpick comes out clean. Let it cool completely.
  5. Whip the cream following the stable whipped cream guide.
  6. Cover the cooled cake with a thick layer of whipped cream, mimicking a snow texture with uneven spatula strokes.
  7. Decorate with silver edible pearls and candles just before serving.

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