slice the fruit into even-sized pieces. For my cake I used raspberries, blueberries, kiwifruit, clementine/mandarin pear and apple (I include a video tutorial on this page for creating flowers from clementines/mandarins
Whip the cream
Place the cream, vanilla, and maple syrup in a large bowl and whip (a wee tip, chill the bowl and beaters before you start this makes your cream even whippier and fluffier!) (If you would prefer to use an alternative sweetener there are some ideas in my blog post)
If you are making this cake in advance you may want to stabilise your whipped cream, I have linked some techniques for this above. I added 2 teaspoon of cornflour to the mix before beating to stabilise my whipped cream
Fill a piping bag with the whipped cream, I used no tip on my bag, you could also
Put it all together
Lay the base layer of the cake on your cake board, in the shape of the number 1, if you have chosen to add a fruit purée spread this on the cake (see my notes above)
Pipe even round 'blobs' of cream onto the base layer, I found I needed 3 blobs of cream per row to cover the cake
Add the top layer of cake.
Pipe cream right around the edges of the cake
Top the cake with the fruit you have prepared
Chill until ready to serve