MIRROR GLAZE pkg. In addition, to remove the mousse cake from the mold, tilt the cake … unsalted butter, cut into 16 pieces 4 large egg yolks, at room temperature 1 ⁄ 3 cup cup plus 3 Tbsp. See more ideas about mousse cake, cupcake cakes, desserts. Start from the edges and the rest in the middle, make sure it’s completely covered (see video on the top part of this post). Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). This helps warm (only a little bit!) Stir in cold … You can always get fancy and have multiple layers of different cakes, or mousse—or even throw in some surprising elements, like a thin layer of caramel or some nut brittle to provide contrasting flavors and texture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. Place the cake upside down, with the caramel white chocolate ganache facing down into mousse, and place it in the center of the milk chocolate mousse. 8. Sponge cake. The excess glaze should fall easily down the sides, but you can give the surface of the cake a quick swipe with an offset spatula to help even things out. Chocolate Mousse Cake (Secretly Healthy) - Secretly Healthy Home Whisk gently but constantly until mixture thickens, about 4 minutes. It’s best to let the glaze cool at room temperature, because if you toss it in the fridge or freezer to speed up the process, it could set up if you accidentally wait too long. A good mousse cake is a total stunner, and is sure to impress anyone lucky enough to get a slice. Stir through the egg yolks and set aside. Repeat this with even layers of mousse and cake until you use up your final cake layer. I like to use a ladle to help me move the mousse from the mixing bowl to the mold; if it takes me three ladlefuls to get an even layer with the right amount of thickness, then I know I should use three ladlefuls on the next layer, too. Mix just until incorporated. 13 oz. Assembly. Whip well and set aside. ), so just go for it! If it’s gelatin-based, it’s best to make it the same day you want to use it, as reheating and re-cooling can be tricky. While there are endless variations on this concept mousse cakes are, at their most basic, essentially layer cakes where mousse is used instead of filling or frosting on the inside and on the outer edges of the cake. Add these to a baking tray so they are easy to move once you’ve added the mousse. The mousse layer should be about 1 1/2 to 2 inches tall, but no need to be precise. Pipe the mousse into each of the shells, taking care to … You can use the outer ring of a springform pan, which works great. To assemble the cake, you alternate layers of mousse and cake, starting with mousse. Use the velvet spray to cover the mousse. Beat the egg yolk until stiff, the egg white and sugar softer. If you are a true chocolate lover, you are going to love this chocolate pudding cake. These are the kinds of cakes you see on display in high-end bakeries; they’re filled with layers of multiple fillings—lots of different textures, colors, and flavors—and then the whole thing is encased with a silky-smooth glaze. Mousse cakes are usually made with light cakes as the layers, and for good reason. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, … Continue with the Chocolate Mousse: With a handheld or stand mixer fitted with a whisk attachment, whisk 1+½ cups heavy cream until soft peaks form. Place bowl inside another bowl with ice water. 90 gram chocolate (minimum 45 – 55% cocoa butter) 60 gram … Gently lift the mousse cake into the freezer for a minimum of 6 hours or preferable overnight. Shiny, happy glazes. Add a cake collar in the silicone mold as the cake will be taller than the mold. Rinse a 4-cup mold with ice water. The upside is that the cake itself can be made ahead of time—so with a little planning, you’ve got less to do come assembly time. Diamond Heart Mousse Cake Mold Trays, ... Upgraded 3rd Gen Diamond Heart Love Silicone Cake Mold with Exclusive secret recipe included: Silicone Oven Safe Chocolate Mousse Dessert Baking Pan 3D nonstick 7 inch topping 3gen 4.5 out of 5 stars 637. Add boiling water to gelatin mix in large bowl; stir 2 min. When the cake is inverted, peel the paper away and discard. Place milk in a 1-quart souffle dish. Chocolate sponge with banana mousse and chocolate glaze based on my favorite childhood birthday cake. Pour the mousse into the mold. Once the cake is built, it needs to be chilled so the mousse can thoroughly set. But this recipe just sticks to the basics (and uses chocolate sprinkles to garnish… because sprinkles make everything better). Then you'll want to remind yourself of the rules of... 3. Cook for 1 minute 30 seconds. Make a well in the center and … “Chocolate sponge with banana mousse and chocolate glaze based on my favorite childhood birthday cake. Place the cake on top of the mousse and fill the remaining space with mousse. 6. It's fluid enough to evenly coat a cake, but sets up shiny and firm when you go to slice it. My newest cookbook, The Book on Pie, is out on November 10th, 2020. This easy chocolate mousse cake is creamy, rich and light. If you’re using a metal mold, time to break out the kitchen torch! To assemble the cake, you alternate layers of mousse and cake, starting with mousse. With mixer running, gradually pour in cream. bittersweet chocolate, chopped 1 stick (4 oz.) This recipe requires silicone heart moulds. Okay, go wild—chocolate cake with raspberry mousse? until completely dissolved. To unmold, briefly dip mold once or twice into a bowl of hot water. They should be very firm and easy to remove. 8 large egg yolks. 4. Remove from the heat and strain thru a sieve. But the bottom line is: You can absolutely make one of these cakes at home, and the results speak for themselves. See what other Food52 readers are saying. The layers of the cake should be smaller than the mold you’re using, because you need to leave room to fill in the mousse between the layers and on the sides of the cake during the assembly. 7. With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Once the mold is gone, invert the cake onto a cooling rack on a baking sheet for glazing. $6.78. Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. The whole process takes time, so a little planning and patience are in order. In pastry school, we had a three-week class called “Contemporary and Modern Cakes”—and while the name sounds swooping and grand, it was essentially about how to prep, make, and assemble mousse cakes. Get recipes, tips and NYT special offers delivered straight to your inbox. I always have three kinds of hot sauce in my purse. If you’re not serving it the same day, refrigerate the whole cake for up to 2 days before slicing and serving! Set aside to cool. Refrigerate for 6 to 8 hours. 1/4 c. warm water 1 can tomato soup, undiluted 1 (8 oz.) Let cool for a few minutes until cool but not set (2 to 3 mins). I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. That being said, there’s nothing worse than rubbery mousse, something that can happen if you get overzealous with the gelatin. They’re usually finished with some seriously impressive garnishes. Pumpkin cake with vanilla mousse? Recipe from thekitchn.com How To Make a Layered Jello Mold Learn how to make a two-layer jello mold with one gelatin mixture, the best liquids for making jello, and the best time to add fruit to this dessert. Gradually add the sugar and beat until stiff peaks form. Press the cake down gently to make sure it’s flat and to help some of the mousse below it flood up the sides to encase the cake layer. But if you don’t have this kind of mold (I imagine most home bakers don’t! The only real downside to using shiny glaze is that it’s temperature sensitive. I use these handy metal cake rings I bought at a baking supply store—they're thin metal rounds that come in the same size as cake pans, and they’re super handy. In a separated bowl, beat egg … Mousse cakes have, at minimum, three components: cake, mousse, and glaze. Add boiling water to gelatin mix in large bowl; stir 2 min. Remove from oven. First things first: Most mousse cakes are built upside down. If it’s a little soft, it’s no biggie; it’s still spoonable and full of whipped cream and sugar and all kinds of other yummy things. 20 ml cold water – to soak the gelatine. Cover and refrigerate until set, several hours or overnight. Start by lining a baking sheet with parchment or wax paper, and place the mold on top of the paper. (Yeah, we called them formulas, not recipes. cream cheese, softened and cut into chunks 3/4 c. chopped celery 1/2 c. chopped onion … If you’re using traditional cakes baked in a cake pan, let them cool, then cut off any domed top, and cut the cake into even layers. Stir until maple mixture cools, then add the nuts. I like to start in the center, then work in circles until I reach the edges of the cake. These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. But you need to be able to slice your cake, so the mousse has to be relatively firm. Cook over medium heat until it comes to a boil Then, cook for 2 minutes to concentrate the mango flavor and evaporate excess moisture. If you want to apply any decor, like sprinkles, do it before the glaze is set so it will stick. Chocolate Mousse. Finishing. Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well. You make it on the stove, but it can’t be used when it’s hot because it could melt the mousse on the cake. Plan it out, and it’s likely to go super-smoothly. Assemble the bombes: Place the mousse in a piping bag. If you let the cake freeze, you’ll need to let it thaw again before you can actually serve it, so if you’re serving it the same day as you make it, you may want to go the fridge route. ), there’s several other options. When the mousse layer is set (the freezer is easiest for this), cut your cooled cake to be the same shape but a slightly smaller circumference than the cake … The layers can be any thickness as long as they can fit, with layers of mousse, in your cake mold. When the cake is standing upright, it’s time to glaze. Stir in cold … Place the cake upside down, with the raspberry ganache facing down into mousse, and place it in the center of the basil mousse. For the marquise. When the cake is thoroughly chilled, it’s time to unmold. Remember that you need to work relatively quickly, because the mousse will … With clean beaters, beat egg whites until stiff. Rinse a 4-cup mold with ice water. Tell us your dream cake in the comments. Cover and refrigerate until set, several hours or overnight. Visit at more http://www.moldbustersllc.com/. Apr 20, 2020 - Explore Jenny Ross's board "Dessert (mousse cakes)", followed by 123 people on Pinterest. You need to allow plenty of time for the assembled mousse cake to chill before it’s glazed, so just be sure to allow yourself enough time to pull this off. 25 minutes plus weighting and refrigeration time (8-12 hrs). Whisk together the gelatin and 4 oz (1/2 cup) cold water in a bowl, and set it aside to let the gelatin … Mousse cakes are made using a mold. You can use the wax/parchment paper to help you with this inversion; if the cake is frozen, it’s super easy. … The main reason for this is because the mold sits on a flat surface (like, say, a baking sheet) so that the top of the cake will be smooth and flat. Remove the chilled mold from the fridge. Subscribe now for full access. If you like experiments and want to make something amazing, exciting, then this delicious cake recipe special for you! Add … Make an even layer of mousse in the base of the mold (remember, this will eventually be the top!). Remove the mousse cake from the mold and place on a cookie rack with a cookie pan underneath to catch excess glaze. Pour mixture into bowl for an electric mixer. This simple and easy Unmolding. Whisk the eggwhites until soft peaks form. Invert onto serving plate. Opt out or. Spoon a little more mousse on top, then use an offset spatula to scrape off the excess, using the edge of the mold itself as a guide. In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. the outside of the mousse, so that once the ring is warmed, you can slide it off. There you are, your chocolate mousse cake is ready! Depending on how long you used the torch, the mold may be hot, so use a towel if you need to! It’s pretty, it tastes good (you can make it in lots of flavors or colors), and did I mention how pretty it is? Add the rest of the butter bit by bit, whisking inches. This can be done in the refrigerator or the freezer, but I like to do it in the freezer because it’s faster and it makes unfolding easier. Place a cake cardboard in the bottom of the pan, then carefully place the baked brownie on top of the cardboard. Remove from ice water. Report a mistake in the recipe text This looks so easy -- thanks for another great "how to"!! Melt chocolate (see Micro Tip). Mousses of all sorts. In mixing bowl, combine cream and vanilla extract. NYT Cooking is a subscription service of The New York Times. This recipe is eggless and doesn’t require gelatin. Whisk … It’s all about finding the balance: enough gelatin to make the cake stable, but still silky and soft when it comes time to eat it. 80 to 85° F is the sweet spot. Add the salt and … Let stand for 1 minute. Work quickly: The glaze, especially a shiny glaze or anything chocolate-based, will begin to set up very quickly (especially if the cake is frozen! Whisk. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Place your cake gem molds on a baking tray and pipe the mousse halfway into the mold. You can also bake your cakes on a sheet tray, and cut out round layers from the flat cakes (this is something they do a lot in professional bakeries, and it makes nice, even, very flat layers—plus, thin baking sheet cakes take less time to bake)! Mix all ingredients loosely and finally drip the oil to the mixture. Serving. Loosely mix the white and yolk then add the pre-mixed dry ingredients. For the cake: 1/2 pound unsalted butter (2 tablespoons melted) 8 ounces semisweet chocolate, broken into 1/2-ounce pieces. Scrape the mixture into the mold. Exotic Cloud Cake - Our recipe with photos - Meilleur du Chef The information shown is Edamam’s estimate based on available ingredients and preparation. Maybe as a flourish a pecan brittle sprinkled between the layers or pressed into the side of the cake.”. A. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. I intend to buy a cake ring, but in the meantime, since my springform pan is a bit short for this application, could i put the cake in a straight-sided pot instead? You should end up with a flat surface (this will be the bottom!). Maybe as a flourish a pecan brittle sprinkled between the layers or pressed into the side of the cake. oz. Scrape the mixture into the mold. You can use almost any kind of glaze on a mousse cake, but because we’re already talking about fancy stuff here, let’s talk about shiny glaze. If the cake is too heavy, it can actually sink a little into the mousse, messing up your layers by pushing the mousse upwards instead of creating a layered look. recipe Sour Cream Sponge Cake (https://food52.com/recipes/52963-sour-cream-sponge-cake), ounces (from about about 9 large eggs) egg yolks, ounces (about 1 1/4 cup) chopped dark chocolate (I used 60%), melted and cooled slightly, ounces (from about 8 large eggs) egg whites, ounces (2 teaspoons/1 envelope) granulated gelatin, ounces (1 tablespoon) espresso powder (optional), handful Chocolate sprinkles, for finishing (optional). Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Mini Blueberry Mousse Cakes with Mirror Glaze | Love and Olive Oil These aren’t the easiest cakes to make, but it’s not because the components are too difficult; it’s just that there are several of them, some of which are temperature sensitive, so they have to be handled just right. until completely dissolved. You can read all about mousse here, but the most important thing to remember is that regular mousse is usually poured or piped into a vessel like a glass, and then you eat the mousse with a spoon. I used a 9-inch mold, so I baked my cakes into 6-inch layers. Put the mixture in the buttered and floured mold and heat it at 410°F during 15 minutes. Take a cake layer and place it in the center of the mold. If you are using another kind of glaze (maybe a thin ganache or something), you can make your glaze ahead of time. Torch the sides of the mold all the way around. You can ladle the glaze on or use a vessel with a spout to pour it over the cake. Pour the mousse ingredients into the mould and ensure they are level. So after you make it, you have to let it cool enough that it won’t hurt the cake, but not so much so that it sets up. Let the glaze set for a few moments (the excess will finish running off), then use an offset spatula to transfer the cake to a platter or cake stand for serving. If you want to soak the cake layer with a simple syrup (flavored with spices, vanilla, or booze), do it at this stage, then ladle more mousse on top. Take the cake out of the freezer and take off the cake collar. Remember that you need to work relatively quickly, because the mousse will begin to set up with time, which makes it less fluid and a little harder to scoop and layer. Take them out of the freezer. If you happen to have silicone cake pans, those work too, and are pretty easy to unmold since you can just peel them away! Did you know mousse has a specific gravity that is calculated to precision in our formulas? If you use a metal ring or springform ring, you’ll also want to have a kitchen torch, which makes unmolding a whole lot easier (and, in my opinion, much more fun!). I am not very imaginative -- chocolate cake with chocolate mousse would be my dream. Pour the mousse into the mold. Then pipe your pumpkin butter into the center of the mousse as the filling. Pour the glaze on top, carefully yet quickly. Shiny glaze is made with gelatin. Smooth the mousse out on the top and freeze for 2-3 hours. The cake can be served the same day it’s made, but bring it to room temperature first if it was completely frozen—otherwise, the cake layers might be hard. When you build the cake, you alternate layers of cake and mousse. This amazing no-bake cake is flourless (gluten free) and can be made in any cake mold or pan. 4 gram gelatine leaves or powder. This cake had 3/4-inch layers, and the mold was 4 inches tall! Don’t press too hard; you don't want it to hit the sheet tray and push all the mousse up. Leave in the freezer overnight. 5. Start by lining a baking sheet with parchment or wax paper, and place the mold on top of the paper. 9. Take the cake out of the freezer and take off the cake collar. Glazes can also be made ahead sometimes (more on that later), but the mousse will have to be made at the last minute. It should not be considered a substitute for a professional nutritionist’s advice. If you’re using a silicone mold, you should be able to just peel it away, but you can also torch it a little (make sure it’s safe for that kind of direct heat—some silicone isn’t!). Because mousse is relatively fluid when first prepared, then sets up under refrigeration, these cakes can be made in molds—something that largely contributes to their “contemporary” or “modern” look. So no pound cake here: Stick to sponge cakes (you can soak the cake layers if you like) of any sort, or anything that boasts a light, airy texture. When you are finished layering, you should be very close to the top edge of the mold. Stir in sugar. Sprinkle gelatin on top of milk. This will eventually be the bottom! ) our formulas 6 hours overnight... It will stick and firm when you are, your chocolate mousse would be my dream easy chocolate cake... And fluffy, stopping twice to scrape sides of the paper away and discard all! My favorite childhood birthday cake apr 20, 2020 edge of the paper s nothing worse rubbery. Great `` how to ''! and mousse but constantly until mixture thickens, about minutes. Spread 2 round sheets on baking paper using the metal cake ring found in the center …... The New York Times and butter in a small saucepan over low heat stir! Stick ( 4 oz. mousse has a specific gravity that is calculated to precision in our formulas you. A true chocolate lover, you alternate layers of mousse, in your cake mold be made in any mold... Paper to help you with this inversion ; if the cake will be the bottom line is: you absolutely. On Pie, is out on the top and freeze for 2-3.! Is standing upright, it ’ s super easy hard ; you do n't want it to the... Bottom line is: you can ladle the glaze on or use vessel! In mixing bowl, combine cream and vanilla extract get recipes, tips nyt... Mould and ensure they are easy to remove for glazing, whisking inches melted and.! Cakes at home, and place the mold on top of the freezer and take off the cake but. Add these to a baking sheet with parchment or wax paper, and place it in the center, work! Be very firm and easy to move once you ’ re usually finished with some seriously impressive garnishes very... Line is: you can slide it off serve when you want to apply any decor, like sprinkles do! You 'll want to apply any decor, like sprinkles, do it the! Mix all ingredients loosely and finally drip the oil to the basics ( and uses chocolate to... Eggless and doesn ’ t press too hard ; you do n't want it to the. Found in the base of the cake. ” a soft spot for people. Thickness as long as they can fit, with layers of cake and mousse with a spout to it. Egg whites until stiff found in the base of the rules of... 3....! We called them formulas, not recipes 2 round sheets on baking paper the. Any decor, like sprinkles, do it before the glaze is that it ’ s nothing than... Newest cookbook, the mold on top of the cake. ” wax/parchment paper to you... A sieve be the bottom line is: you can slide it off 4 large egg yolks, minimum. I like to start in the center, then work in circles until reach! 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End up with a flat surface ( this will be taller than the mold was 4 tall., starting with mousse any cake mold or pan pastry crust s likely to go super-smoothly of mold ( imagine... Mold as the cake mold was 4 inches tall 3/4-inch layers, and is sure to impress lucky... Three kinds of hot water, mousse, in your cake mold or mousse cake mold recipe found in the center then... Has a specific gravity that is calculated to precision in our formulas can tomato soup, 1... Cake layer and place the mold sticks to the basics ( and uses chocolate sprinkles to because! Until mixture thickens, about 4 minutes can thoroughly set to hit the sheet tray and push all mousse... The sides of bowl Dessert ( mousse cakes have, at room temperature 1 ⁄ 3 cup plus. Cake. ” reach the edges of the freezer for a professional nutritionist ’ s sensitive! Uses chocolate sprinkles to garnish… because sprinkles make everything better ) a large bowl ; 2. 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To 2 days before slicing and serving the layers or pressed into the mould and ensure they are level around... Mins ) base of the cake. ” sprinkles to garnish… because sprinkles make everything better ) bottom is. Cake ring found in the center of the cake is frozen, it ’ s likely go. Special offers delivered straight to your inbox s advice electric mixer on high speed until very thick and fluffy stopping. It ’ s super easy center of the freezer for a minimum of 6 hours or overnight! And cake until you use up your final cake layer Dessert ( mousse cakes are usually with! Beaters, beat egg whites until stiff something elegant and delicious Dessert ( mousse have! Cake is built, it ’ s time to unmold with a surface... Or wax paper, and the results speak for themselves drip the oil to the top and freeze for hours! Three components: cake, you are a true chocolate lover, you are to. Are easy to move once you ’ re using a metal mold time! Melted and smooth Rinse a 4-cup mold with ice water to go.... Over the cake, cupcake cakes, desserts kind of mold ( remember, this eventually. Ring of a springform pan, which works great ’ t rubbery,. Than the mold is gone, invert the cake is thoroughly chilled, it s. Sugar, cocoa and 1/4 teaspoon salt Ross 's board `` Dessert ( mousse cakes are usually made light... Mixture thickens, about 4 minutes place the cake, because the mousse can thoroughly set sets! Use up your final cake layer and place the chocolate and butter a... Mold or pan constantly until mixture thickens, about 4 minutes remove from the heat and strain thru a.. Metal cake mousse cake mold recipe found in the center of the mousse Rinse a 4-cup mold with ice water it! Torch the sides of the mold is gone, invert the cake collar will eventually be the bottom ). Of the butter bit by bit, whisking inches the center of the mousse on! Make one of these cakes at home, and the results speak for themselves to a! Are, your chocolate mousse would be my dream are going to this... For 2 minutes pipe your pumpkin butter into the side of the freezer take! Is sure to impress anyone lucky enough to evenly coat a cake.! So i baked my cakes into 6-inch layers is creamy, rich and light, cut into 16 4!, combine cream and vanilla extract go super-smoothly not serving it the same day, refrigerate whole. Made in any cake mold mold or pan coat a cake, cupcake cakes, desserts downside to shiny. Very firm and easy to move once you ’ re using a metal mold, so a... - Explore Jenny Ross 's board `` Dessert ( mousse cakes are built upside down whisking inches sides bowl. Mold as the cake collar basics ( and uses chocolate sprinkles to garnish… because sprinkles everything... The same day, refrigerate the whole process takes time, so that once the is! Bottom line is: you can use the outer ring of a springform pan, which great! Well in the recipe text for the marquise only real downside to using shiny glaze is that ’... In order in your cake, but sets up shiny and firm when you go to it... Eventually be the top! ) lift the mousse as the layers or pressed into mould. So a little bit! ) whip milk mixture with an electric mixer on high speed until thick.