I would like to use the mousses in layers over a single 6" diameter cake layer - will this work?

Question

Wondering if the yields are enough, and also if the mousses have enough body to be layered in a container larger than single serving.  Thank you!

Emmie · Answer

You got this, excited to hear how it goes!

Tracy · Answer

Thank you again!  When I try it, will be overjoyed if it turns out, and will rename it and serve in bowls if it collapses.  And will post the results here.

Emmie · Answer

Actually, looking at similar recipes (https://www.abakingjourney.com/strawberry-mousse-cake/#recipe), I think that would work. This one has comparatively less gelatin and has a freestanding mousse layer. If you chill thoroughly, I think it would work and be delicious!

Tracy · Answer

Emmie, thank you - I was planning to layer the mousses one on top of the other, with a cake layer at the bottom, acetate lining the cake pan, and chilling each layer before adding the next.

Emmie · Answer

Are you planning on sandwiching each mousse between a cake layer, or layering all of them on top of a single layer of cake? They are gelatin-stabilized (except for the chocolate), but I think the safest bet might be to use them as fillings within a ring of a more stable frosting. As for yield, I saw recipes making mousse with ~2 cups of cream for one 8-9 inch cake, so I think the yield for one 6 inch cake would be more than enough.

I would like to use the mousses in layers over a single 6" diameter cake layer - will this work?

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