Comments on: Blackberry Mousse Cake

By: Chelsweets

Chelsweets — Sun, 23 Oct 2022 21:09:18 +0000

In reply to Lillian.

Hi Lillian,

I’d recommend making the cake layers and frosting ahead of time and freezing them, but then assembling the cake closer to when you plan to eat it! The berries between the layers and the mousse don’t hold up great when frozen for long periods of time. It’s a delicious cake recipe but not the best make ahead cake flavor. I’m so sorry!

By: Lillian

Lillian — Fri, 21 Oct 2022 20:08:49 +0000

Can you freeze this cake? How long will it last in freezer? I would like to get ahead of holiday baking.

By: Chelsweets

Chelsweets — Tue, 20 Sep 2022 22:33:56 +0000

In reply to Jae.

Hi Jae,

For sure! The recipe with the entire recipe (including the cake) is located right above the comments section in this post 🙂 Happy baking!

By: Chelsweets

Chelsweets — Tue, 20 Sep 2022 21:20:08 +0000

In reply to corina.

Hi Corina,

One batch of my hybrid frosting should work for this recipe! You could 1.5x the frosting recipe if you are worried about it, but it just will take quite a long time for the egg whites to whip up!!

I do think that frosting recipe is thick enough to keep in the blackberry mousse and jam in the cake. But do a thick, double ring of frosting just to be safe 🙂 Hope that helps, happy baking!!

By: corina

corina — Sun, 18 Sep 2022 19:40:51 +0000

I love that your recipe uses carton egg whites! I can’t wait to try the hybrid buttercream recipe. Would one batch of the hybrid recipe work for this cake since you are only using it for the dam and the outside of the cake? I noted that you don’t recommend doubling the recipe so I hope one batch is enough.

By: Jae

Jae — Fri, 16 Sep 2022 06:53:02 +0000

Can I have the link for the cake recipe please? I’d love to try this entire recipe