Need ideas for my birthday cake...

Hey, Pat - I have a question about the chocolate mousse cake....

It says "We make it in both two-and three-layer versions,"... So, am I to understand that the layers do not have to be split, ie, it can be kept as a two-layer cake? Since the top layer would be thicker and heavier over the mousse, as opposed to using split/thinner layers, wouldn't the mousse filling get squooshed???

 
Don't know, I've never tried. The skins might add a little texture--I don't think they'd hurt a bit

 
Oops, was going to add that it's easy to blanch them; just dip in boiling water, drain, and

they pop right out of the skins.

 
That's a good question, Meryl.

I see what you mean. The only way I've made the cake is by splitting the layers and I really like how the mousse is distributed that way between each layer...not just visually but when you're eating it. If you try it that way....not splitting the layers, would you let us know how it turns out for you?


Oh, and Happy Birthday! :eek:)

 
Mine is on a day that a lot of Amercians would rather do without- since they have

their checkbooks out writing something or other to Uncle Sam. smileys/smile.gif

 
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