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    • Profile PhotoKashan
      Participant
      @kashan
      Post count: 4

      Dear Dr. Lin,

      Hello again. Your response on my previous query regarding the chocolate cake sponge convinced me I’m at the right place. Thank you once again.

      I’ve come back with a bigger issue. I paired the sponge with some fruit based mousse. However, the mousse melts and deflated within 35 mins at room temp. How do I prevent that? I know from the mousse cakes from the local bakeries that this is possible.

      I have looked everywhere but haven’t found anywhere near a solution.

      Looking forward to hearing from you.

       

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      Hi @kashan you would need a stabilizer of some sort, either a gelatin based or an emulsifier based solution. Even alpha cyclodextrins would work.  Otherwise, use a non-dairy solution for your mousse. For example, Cool Whip (vegetable shortening) lasts longer than dairy based cream. If you look at my tropical icing demo in the last clean label cakes seminar (view it in the Academy), you would be able to make your own shelf stable cool whip.

       

    • Profile PhotoKashan
      Participant
      @kashan
      Post count: 4

      <p style=”text-align: center;”>Thank you so much. I will get on this right away??</p>

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