Good question, Tish. Copper bowls are often used when whisking egg whites because the copper has the tendency to strengthen the protein in egg whites. This helps them whip up faster to a fuller volume. When it comes to whipping cream though, there's no true advantage of using a copper bowl. It's more about the temperature of the tools, and it's true that copper is a good conductor so it will chill quickly. However, the copper may interact with the fat in the cream and change the flavor; therefore, you're best off using a regular metal bowl and whisk when whipping cream.

Your layer cake with berries sounds like our Berry Tiramisu. You might consider using the filling from this recipe, as it's stable and designed to hold up well, even when berries are included. Otherwise, your whipped cream may start to weep and run. Be sure to chill the whole cake before serving to help keep things tight and well-shaped. Good luck! Kye@KAF

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