After reading about this recipe in the comments for Pink Champagne cake I dedided to give it a try. It was a perfect pairing for the cake. I also beat the cream longer. I had plenty of leftover mousse, and my daughters gobbled it up with big smiles on their faces. The taste was great, and although I'm not personally a fan of mousse as a standalone dessert, this mousse is now my permanent filling for the Pink Champagne cake.
About how much of what size cakes will this fill? Like if I did a 1/4 sheet cake that was torted into 4 layers, would this one recipe be enough or would it need doubling?