Hey Everyone,
Does anyone have a recipe for Chocolate Ganache Mousse or give me some tips on how I could make it. Also, I am making a Pineapple cake with pineapple in the icing. I have always made it with cool whip/pineapple mix icing. Well I went to a restaurant and had it with something like a whipped icing. Does anyone know what I am talking about. I was trying to make some buttercream in my KA one day. The icing was whipped with whipping attachment. The icing was kinda of this consistency really light and fluffy. I was wanting to know if this is along the lines of what I need or something with egg whites? Can you guys give me some suggestions.
Thank you ,
Licia
Here's a recipe for chocolate mousse filling:
http://tinyurl.com/y8v26o
I'll pm you with a nice whipped frosting recipe.
I've used these recipes with great success:
http://www.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
http://www.cakecentral.com/cake_recipe-2110-Marshmallow-Creme-Buttercream.html
http://www.cakecentral.com/cake_recipe-2006-Dreamy-Cream.html
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
Jan H,
How long can this cake sit out with the mousse? If it's out too long will the mousse get soft and compromise the structure of the cake?
I've only done mousse once (raspberry) and i definitely don't think I let it firm up enough in the refrigerator because my cake layers were giving on me (sliding around). If you do firm it up enough will it stay that firm or does it have to be refrigerated until serving time?
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