We had one week to make three mousse cakes.
The first was a fruit mousse, with a jelly
top. I used raspberry mousse, with blackberry for the glazed top. Getting the glaze shiny like that, without air bubbles or anything, is very hard and requires a special brand of patience. It's a special kind of cake for the border, stencil paste spread over a stencil (duh) and then a thin layer of cake on top of that.
Second was a chocolate mousse. I used acetate that had been printed in a cocoa butter pattern for the border. The top is glazed in ganache and decorated with white chocolate.
mousse cake is called a Charlotte.
It involves making a jelly roll, slicing it thin, using the slices to line the inside of a bowl, and then filling the bowl with mousse. A layer of genoise cake is laid over that, then the whole thing is inverted and glazed with apricot glaze. Yeah. The whole thing winds up looking kind of like a brain. I'm making one for my next zombie party.