Yellow Whipped Cream - Frost the outside of the cake
Yellowgel food coloring
1 1/2cupsheavy whipping cream
1/3 to 1/2 cupcuppowdered sugar
1 1/2 tspgranulated gelatin
3tbspcold water
1tspVanilla Extract
Red Whipped Cream - Pipe the Cherries
Redgel food coloring
1/2cupheavy whipping cream
2tbsppowdered sugar
3/4tspgranulated gelatin
3tbspcold water
1/4tspVanilla Extract
Green Whipped Cream - Pipe the Stems and Leaves - see Red Whipped Cream for ingredients and instructions(use green gel food coloring in place of red)
White Whipped Cream - Swirls on the top of the cake
1cupheavy whipping cream
3tbsppowdered sugar
1/2tspgranulated gelatin
2 tbspcold water
1/2tspVanilla Extract
Instructions
Chocolate Cake Layers
Bake 3 - 6 inch chocolate cake layers, let them cool completely before filling the cake.
Sour Cherry Preserves
Strain sour cherry preserve (2cups), reserving both sour cherry syrup liquid (approx. 1 cup) and cherry fruit (1cup).
Stabilized Whipped Cream Cherry Cake Filling
Sprinkle gelatin (1pkg./ 2 1/4tsp) over cold water (4tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if gelatin is dissolved. There should be no graininess. Set aside to cool to room temperature.
Beat heavy whipping cream (2cups) until soft peaks are formed. Beat in powdered sugar (2/3cup) then on high speed beat in dissolved gelatin and Vanilla Extract (1tsp).
Reserve about 1 1/2 cup of whipped cream. To the remaining whipped cream fold in sour cherries from the preserves. Use the filling to fill the cake.
Fill the Cake
Spread 1/3 cup of sour cherry syrup from the preserves onto each cake layer. Place chocolate cake layer on a cake stand, spoon 1/3 of the filling on the cake and spread it evenly with a spatula. Repeat with remaining cake layers.
Smooth the sides and crumb coat the cake with remaining/reserved whipped cream. Chill cake for 30 minutes.
Sprinkle gelatin ( 1 and 1/2tsp) over cold water (3tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if gelatin is dissolved. There should be no graininess. Set aside to cool to room temperature.
Add yellow gel food coloring into heavy whipped cream. Beat until soft peaks are formed. Beat in powdered sugar ( 1/3 to 1/2 cup) then on high speed beat in dissolved gelatin and Vanilla Extract (1tsp)
Take the cake out from the fridge and frost the cake with yellow colored whipped cream. Use a spatula and a bench scrapper to smooth the sides. Chill for 30 minutes.
Red Whipped Cream
Sprinkle gelatin ( 3/4tsp) over cold water (3tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if gelatin is dissolved. There should be no graininess. Set aside to cool to room temperature.
Add red gel food coloring into heavy whipped cream. Beat until soft peaks are formed. Beat in powdered sugar (2tbsp) then on high speed beat in dissolved gelatin and Vanilla Extract (1/4tsp).
Fit a piping bag with a large round piping and and fill the bag with red whipped cream. Pipe cherries onto the frosted.
Prepare Green Whipped Cream - use instructions from Red Colored Whipped Cream, use green gel food color
Fill a piping fitted with a small round piping tip #3 or #4 and fill it with about 1/2 cup of the green whipped cream. Fit a piping bag with a large leaf tip and fill the bag with remaining green whipped cream. Pipe the stems and leaves onto cherries. Chill for 10 minutes while you prepare White Whipped Cream.
White Whipped Cream
Sprinkle gelatin (1/2tsp) over cold water (2tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if all if the gelatin is dissolved.There should be no graininess. Set aside to cool to room temperature.
Beat heavy whipped cream (1cup) until soft peaks are formed. Beat in powdered sugar (3tbsp) then on high beat in dissolved gelatin and Vanilla Extract (1/2tsp).
Fit the piping bag with a Star Piping Tip 1M and fill the bag with strabilized whipped cream. Pipe the swirls on the cake.
Decorate swirls with fresh cherries or use sprinkles.
Refrigerate till ready to serve. Can be made up to 2 days ahead. Store in the fridge.
Notes
When making stabilized whipped cream with gelatin it is crucial to let dissolved gelatin cool to room temperature or it may seize when added to cold whipping cream.