Mousse Cakes

After an entire month of mousse cake demos and creation, it is done! Why a month, you ask? The design of the layers and creation of the different layers must be made before it can be assembled. Plus we only have class once a week so there’s only so much that can be accomplished in one class period. Anyway, I’ve included a quick slide show below that fast forwards through several weeks worth of demos by the chef instructor on assembling a chocolate mousse cake. Neat, eh?

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Here is my mousse cake – coconut mango sticky rice. Yes, we did – there is a layer of coconut sticky rice in there. It was risky, and sadly it didn’t fulfill my hopes and dreams of a sticky rice cake. The glutinous sticky rice layer hardened up in the fridge and there was no way I could think of to soften it up to get its chewy texture back without ruining the rest of the cake. Maybe I’d try it a different way or perhaps avoid adding it in as a layer in the future.

But I’d say the rest of the cake was a success. We did a coconut dacquoise base, coconut sponge cake layers, mango gelee, the coconut sticky rice layer as mentioned previously, and of course the mango mousse. We decorated the top with mango slices and sweetened coconut shavings. The pulled sugar piece was ‘borrowed’ from another classmate who didn’t need it anymore. It seemed to match our color scheme quite well, don’t you think?

The uneven edges on the cake was from the acetate lining not behaving itself and wanting to lean out instead of lying flat against the cake pan. Quite nice for the first mousse cake I’ve ever made, if I don’t say so myself!

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