I'm making a flourless cake with almond meal, thus quite dense, and it's also covered completely with whole cherries.
I thought I'd slice the cake horizontally and put a layer of cream in. The top layer will be quite heavy and I fear the cream will be squeezed out the sides. I wouldn't mind this too much normally, however I'll be transporting it in the springform tin I baked it in and suspect the squeezed out cream will smudge everywhere.
Just beat the cream until it's stiffer? Is there some additive that makes the cream firmer? The cream I was just planning on whipping it with confectioner's (icing) sugar and vanilla extract.
Gelatine method below worked perfectly with Australian Thickened Cream(35%, pre-thickened with Carrageenan and guar gum--I thought Aussie stuff was pre-thickened with gelatine?). Cream came out thick and did not squeeze out the sides when the heavy top layer was put on.