I’m tired. Really, really tired.
So much to do and I can’t get enough sleep.
And that’s why this cake doesn’t look so pretty.
OK, I’m lying.
No, I’m not lying about being tired.
I really am tired.
And I’m not lying about it not being so pretty.
I’m lying about that being the reason the layers are messy.
“That” being that I’m tired.
And messy meaning not so pretty, as I stated above.
Whoa, this is getting complicated.
Are you following me?
OK, let’s start again.
The layers are messy because this is the first time I ever made a layer cake with mousse in the middle.
Phew, I feel much better now that I told you the truth.
I somehow have to figure out how to make the layers the same size.
But the good news is that it tasted really good!
Oh yeah, and that the mousse filling is ridiculously easy to make.
So please ignore the uneven layers and messy frosting (which is buttercream, by the way), and focus on how yummy it will taste if you make it yourself.
Yum.
.
.
Really Really Easy Mousse Cake Filling (recipe from Food.com)
- 1 pint heavy whipping cream
- 1 (3 1/2 ounce) box instant vanilla pudding mix
Did you frost the cake with the same filling?
No, I make buttercream frosting for the outside. 🙂
Hi there,
I would really like to make the vanilla mouse but could you please tell me how much instant vanilla pudding is need in grams ,as i don’t understand in the other measurements.
Kind regards
Vesna
https://www.metric-conversions.org/weight/ounces-to-grams.htm. 🙂
Looks delicious!
How many days ahead can you make this?
Sorry, just seeing this message now! I typically make it the same day, but could make it the day before if necessary. Just store the cake in the fridge.
Do you just add the pudding dry to the heavy whipping cream?
Yes, you just add in the pudding powder. So easy! 😊
Would it be OK to make this moose filling the day before and storing it in the refrigerator?
It should be ok, but it’s best to make it right before you put it in the cake. It hardens in the refrigerator and becomes more difficult to spread.
Just let it come to room temp and rewhip! Works great!
Hi! I’m thinking of using this filling in a wedding cake that I have to make and am wondering will the cake need to be refrigerated with this filling in it?
Thank you!
Carol
Hello! Yes, I recommend refrigerating it if it will be out more than a few hours.
Thank you! I can’t wait to try it!
Good luck! Let me know how it works out! 🙂
There are tools in cake making that really help. I have a cake leveler that cuts off the mound that I do often have on top of layer. That being said the cake looks delicious😋I am going to try this 🎂🎂
Yes, I bought the cake leveler too! 🙂 Thank you!