This is how I decorated the second smaller cake for my baby sister. I split the chiffon cake into two layers, sandwiched sweetened whipped cream in the middle, coated it with chocolate fudge and then enrobed the whole cake with stabilized whipped cream (which I got an excellent recipe) and decorated it with the remaining strawberries from the first cake. This stabilized whipped cream holds very well in warm and humid weather (especially here in Manila) because of the addition of gelatin. For best results, chill the bowl and the whip attachment for 15 minutes before using.
She's going to bring this tonight for her friends--oh to be sweet sixteen again!
STABILIZED WHIPPED CREAM FROSTING
Unflavored gelatin 1 teaspoon
Water, cold 1/4 cup
All-purpose cream, chilled 1 box (250 ml)
Refined sugar 1 tablespoon
Dissolve gelatin in water, wait for it to become spongy (around 5 minutes), microwave for 30 seconds on high, stir and set aside to cool. Whip cream and sugar with whip attachment of the Kitchenaid mixer and slowly add cooled gelatin to mixture. Whip until firm and frost cake.