by Dora Melton
(Quincy,Fl.Gadeden)
Hi, On your Chocolate mousse recipe for filling it said to multiply recipe times 2. Is that each ingredient or for each recipe?
by Dilara
(Germany)
I love to bake and have been searching for recipes for wedding cakes. Mostly what I am looking for are a variety of creams and decoration ideas. This is a beautiful question page that has great chemistry and asks them all. My question to you is which cream can be used inside of the cake.
I would be delighted if you would write a few different variations for the fillings inside.
Many thanks from Germany in advance
Dilara
Dilara, Thank you very much for your lovely compliments on my wedding cake website. Slowly but surely I am building a repertoire of recipes and my fillings page, I admit has had a slow start. But now that you ask I will add a few cream style fillings to the cake filling recipes page for you.
Click here to read or post comments
by Ilona
(PA)
Your chocolate mousse recipe request eggs, should I get chocolate very hot so it cooks the yokes? Is it safe to have egg whites not cooked? Sorry, those are silly questions...i just don't want anybody to get sick...
thank you.
Ilona
Hi Llona, They are not silly questions. You can get eggs that have been pasteurized in containers to be on the safer side. But I use fresh eggs from the grocery store and have never had a problem. Just make sure that you use very fresh high quality eggs and store them properly.
I do add the yolk to the hot melted butter and chocolate mixture, but not too hot as they will get scrambled. The sugar in the recipe also acts as a preservative for the whites. Then make sure that you keep the mousse itself nice and cold. I fill my cakes right away with the chocolate mousse and then freeze them. Thanks for a great question about the chocolate mousse recipe.
This article was printed from Wedding-Cakes-For-You.com