First we will put the whipped cream into a big icing bag fitted with the nozzle of your choice. Take the piping bag, put nozzle in it and then them in a tall glass as shown. Now with a spoon fill the prepared cream mixture.
Fold it from top and cut the end tip near the nozzle. The icing is ready to go. Keep refrigerated till use.
Take the cooled cake sponge.
Mark a slit at the edge of the cake. This will ensure two cut layers can be assembled on each other just like before cutting after they are sandwiched with the cream.
Now cut the cake and separate the layers.
Take the cake board on which the cake needs to be assembled. Put the icing on it an spread it. (This will help the cake to stick well and it will not slide and will be easy to carry).
Take the top cut layer of the cake and invert it on the cake board. Soak the layer of the cake with the syrup in which the gulab jamun are soaked. Use brush or spoon to put the syrup on the cake sponge.
Pipe the cream mixture into horizontal lines near each other as shown. Pipe the borders too. (You can spread the cream mixture with spatula or spoon but with the piping bag the cream is spreaded out easily and evenly).
Cut the gulab jamun into pieces into quarters. I had used around 12 gulab jamun pieces to sandwich between the layers.
Put the cut gulab pieces uniformly as shown on the cream layer.
Now put the other layer of the cake over it. Make sure the slits made on the edges of the cake come over each other. Brush it again with the gulab jamun syrup.
Now again pipe the icing on horizontal lines and then the borders.
Put the cut gulab jamun pieces over the cream layer. Put the third layer of the cake from the prepared another sponge. Again pipe the icing over it and put gulab jamun pieces.
Now place the final layer of the cake and cover it entirely by piping cream over it.
Smoothen the edge by offset spatula.
Smooth the top layer with offset spatula. This is the crumb coat. Put the cake into the fridge and let it set for 30-40 minutes.
Take the cake out and put some more icing over it with spoon and smoothen the cake entirely.
Smoothen the edges . The cake is ready. Do not worry if you do not get sharp finishing of the cream as we will decorate the cake with gulag jamun and icing. Keep the cake in the fridge for 30 minutes.
Now take some icing into 2 bowls. Around 4 tbsp of icing into each bowl. In one bowl add yellow food colour or saffron powder. Add red food colour into another bowl. I forgot to take picture of another bowl. Mix well. The yellow and pink colour icing are ready.
Take a sheet of cling wrap. Put the yellow icing on it and with the spoon let it come together like a log.
Wrap it tightly securing both the edges as shown. Refrigerate till use or freeze it for 10 minutes.
Take a sheet of cling wrap. Put the pink icing on it and with the spoon let it come together like a log.
Wrap it tightly securing both the edges as shown. Refrigerate till use or freeze it for 10 minutes.
Take a big piping bag and put the nozzle of your choice into it.
Cut one end carefully insert both the coloured wrapped icing into a big piping bag one after another. This will be tricky so be careful. Cut the tip of the bag and pipe the icing into dual colour on your cake as per the design you want.
Decorate the top of the cake with full gulab jamun and cut gulab jamun. Pipe white icing and dual colour icing as per the design of your choice. Pipe white icing on the bottom border.
Pipe white icing on the top border.
Garnish with some dried rose buds and rose petals. Sprinkle saffron strands and golden sprinkle balls.
The eggless gulab jamun cake is ready . Refrigerate till use. Cut with sharp knife and serve.