Nerdygirl0724
Posted 6 Jun 2017 , 1:24am
post #1 of 3
Hello,
Last week I made a 3 layer mousse cake and for some reason my Raspberry mousse layer didn't turn out. The whipped cream curdled (?) it balled up and became very hard, instead of incorporating nicely like my chocolate and vanilla layers. If anyone could help me to understand why, I would be very grateful. This isn't the first time I've had problems mixing fresh fruit purée with whipped and buttercream and had it not turn out. You can see how weird it looks in the photo.
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