Vanilla Cake w/ Mango Mousse filling - Disney Cake

My first tiered cake.  Not as easy as I thought, but hey practice makes perfect, so I'll be fine. Plus with how things turned out, I have nothing to worry about.  So, what is it? Vanilla Cake,  layered with thin slices of Mangos, topped with Mango Mousse filling, finished off with Vanilla Buttercream Frosting, and decorated with fun colors and a bit of Fondant (the silhouette of Mickey's Face)

Mango mousse Filling 
  • 1 packet gelatin
  • 1/3 cup cold water
  • 2 cups mango puree (I prefer canned over frozen mangoes.  I've yet to try the fresh )
  • 1/3 cup powdered sugar
  •  1 mango thinly sliced (use fresh or the canned mangoes.  it doesn't have to perfectly even in size. also, you only need enough to layer once over each cake layer when filling will be applied)
  •  2 cups heavy whipping cream, chilled
  • 1/4 cup granulated sugar

- using a microwaveable bowl, add gelatin to water and allow to sit for a few mins so mixture thickens.
- heat the mixture in microwave for about 30 -45 secs till the gelatin dissolves.  (be sure to stop, stir and check every so often to ensure it doesn't bubble over). SET ASIDE

-using mixer & whip attachment, whip heavy cream till soft peaks form.  Add granulated sugar and whip till firm peaks form.  PUT IN FRIDGE TO CHILL

- puree mangoes in food processor. Add water (sparingly) as necessary to loosen the puree
-if necessary pass through a strainer to remove any small chunks and strings (found in mangos)
-if necessary add a bit more water (or liquid from canned mango) to try and equal 1 &3/4C - 2 C. 

- combine Step 1 and 3. Mix well. 
- Add the gelatin/mango mixture to the whipped cream and fold with rubber spatula. (note that mixture will begin to get runny...that's fine)

-Since the mixture is now runny, chill in fridge for about 15-20mins till it firms slightly.  When it reaches that stage it will then be ready to fill cake. 
-BEFORE adding to cake....
  1. use icing/buttercream to create a dam around the outer edge of the bottom layer to keep filling from seeping out (excessively)
  2. layer the slices of mango on top of the bottom cake layer within the damn. 
  3. add the mousse on top of the mango slices and try to make it leveled evenly.
  4. add  top cake layer on top of mousse
  5. *** since you created a dam in point 1, the mousse shouldn't seep out too much, but if it does a little, don't worry.  you can scrape it off once cake is completely chilled.
  6. Put cake in fridge for at least 2hrs to allow mousse to completely chill.
  7. ***if you're in a rush, you can take it out 1 hr  -30mins sooner to apply a crumb coat of icing, BUT don't use too much pressure or you may squeeze the mousse out.  When done, put back in fridge.   
TIP:  1 week before making this cake, I tested out this mousse recipe just to make sure it tasted good (since it was my first time).  I layered it with some left over coconut cake I had in the freezer.  This combination tasted EXCELLENT.  It was light, refreshing and so tropical.

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