JustVcakes
Posted 21 Apr 2017 , 2:26am
post #1 of 1
I need help. I've been trying to figure out how to perfect my mousse cake for beautiful mini mousse cakes, like:
But everytime I do it and remove the cake from the silicone, I get bumps and tears in my frozen mousse. People who do this say to freeze the mousse overnight, which I do, but it I still get imperfect mousse. I want to pour mirror glaze over them like the photo above, but the imperfection seep through the glaze.
What am I doing wrong?
My recipe:
1 1/4 tsp. of gelatin
1 1/2 TBspn of water
9 oz. of white chocolate
1 3/4 cup of heavy cream
1/2 cup of pwdr sugar
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