I haven't made many mousse cakes - only the few I tried when I learned mirror glaze - but I wanted this one to be not too plain and basic!
For the cake topper, I made a gumpaste peony and bud and added some leaves and a few gumpaste raspberries to tie into the flavors in the cake.
This is when the peony was packed to travel but I just really liked how the veining turned out on the underside of the petals!
The cake started with a brownie base that I topped with a raspberry simple syrup to ensure it wasn't too dry. On top of that went layers of chocolate mousse, raspberry mousse and white chocolate vanilla bean mousse with fresh raspberries strewn in between each mousse layer. The cake was topped with bittersweet chocolate ganache and the peony added to top it all off.
This blog will follow my adventures with cake, pastry and all things sweet!