Well... this os my idea, make a half sphere of chocolate, fill it with caramel mousse and chocolate cake.... and then cover it with chocolate mirror glaze... is it possible? I mean, can i cover a chocolate dome with chocolate mirror glaze?? Or should i just make a sphere with mousse and freeze it..

And if i make a half sphere just with mousse... how long can it be outside the freezer/refrigirator?? Will it conserve its shape? 

Sorry about the grammar, spanish speaker here...

I would think the idea you describe is possible mousse needs to be kept refrigerated except for maybe 1 or 2 hrs

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I don't know why you could not put a mirror glaze on a chocolate dome, but if you temper the chocolate, it will be almost as shiny without anything else added.

Tomorrow I am attempting my first ever mirror glaze, but it will be applied to a cake covered in buttercream.  I was able to get a pretty smooth finish, so I am hoping it will turn out nice.

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Yikes, I am doing it!  Waiting for the glaze to cool off to 90 degrees F.  It is a chocolate mirror glaze and, to me, it looks a little lumpy and not as thin as I was expecting.  I used Liz Marek's recipe.  We will see.

OK, not perfect by a long shot, but pretty and the glaze tastes like chocolate fudge sauce!

Nice Sandra.   Those white choco flowers look good too :)

Wow Sandra, you’re cake looks awesome. Lovely and shiny. By the smile on your neighbour’s face, I think she was very pleased!!!

Thanks, kakeladi and June!  Bless her heart, she said it was the most beautiful cake she's ever had......and I've made her several before.

Ahhhh....that’s great Sandra. 

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Thanks, June.  We have the greatest little community of artists, but I am the only baker.  I keep everyone else plump with breads and cakes, lol.

Ha Ha. getting everyone else “plump”  :o)

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