I made 3 mousse cakes this past week, and I finally managed to get daylight photos of this 3rd one before bringing it to @iamchubbybunny‘s halloween party last night (I swear I tried putting the cut piece back in but it didn’t cooperate hahah). 🎉🎃🕷
Here are the layers:
- Chinese sponge recipe from Kristina Cho’s cookbook, Mooncakes & Milkbread (with 1/2 tbsp of pumpkin spice added)
- Granny smith apples sautéed with butter, brandy, cinnamon and a bit of honey
- Salted caramel mousse, pulled from the Praline Caramel Mousse Cake recipe found on Canadian Living
- Chocolate Mirror Glaze recipe by RecipeTin Eats
Plates are vintage, and little cauldron was made by my friends Fish and Eye Studios (they sell them on etsy! ♡). And yes, I did put Greek yogurt in the cauldron so it wasn’t empty. 😂
I’m really proud of the flavor combo on this one – it tasted like a real cake! 😂💖
