Lea, whose wedding cupcakes I made, gave me the honour to make a birthday cake for her lovely mom. Since they are not a fan of overtly sweet desserts and since I am on a mousse cake streak, fatally, I suggested a mango mousses layer cake for her mom. Lea gamely went with my idea.
But little did I know that the mousse cake was to travel 5 hours back to Lea's hometown down south. Needless to say, the mousse cake collasped but not to the point unconsumable. Apparently, in keeping up with the cheer, the sporting family went ahead and dug into the mango mash with spoons and declared it yummy! all the same.
Lesson : Ask question, don't assume! (oh gosh! I do feel like an imcompetent a** and was glad that Lea was good-natured over the whole issue.. :) )
Aunty Choon Hua, I am sorry that you did not get to see the actual cake, here's some pixs - hope this will make up part of your birthday experience!)
Now, mousse cake is a very sensitive cake with real mango puree mixed into whipped cream and set to firmness with gelatine. It need to be refrigerated. At most, you can leave it at room temperature for less than an hour!
I had to keep sending it back to the fridge each time I worked on it. The mousse will melt if left out too long. Rather time consuming at this stage.
The cake is covered with mango buttercream. Double ZIIIING of mango!
I love star tips. Each star is impeccable!
Hands will ache and tired out very soon. Make sure you rest your hands in between fridge time.
Leanne likes a garden theme.
I used pastel colours because it's for a lady!
View from the top.
Close up. Rainy days threaten to soften the flowers. But they turned out alright!
Hope you enjoy!
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