This has got to be the best cake I have ever tasted. Hard to believe it started with a box. I used the "butter recipe" box mix that uses a stick of butter. I made mine as a torte with 6 layers and it turned out great. A lot of reviewers had mentioned trouble when they went to take the cake to work or such. So here are a few little catering tricks I use when I need to transport delicate cakes like this one. If you don't want your icing to slide on the layers, add a 1/4 teaspoon cream of tarter to the heavy cream before you whip it up. It will stablize the whip cream somewhat, just as it does for egg whites. Be sure to whip until you get stiff peaks. Also, after you put the mousse between the layers, chill the cake for about 30-45 minutes and then frost the rest and return it to chill until you need to transport it. With the extra time in the fridge, the mousse between the layers has time to set up and settle in to the cake.
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