Raspberry Mousse Recipe

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Raspberry mousse recipe is a mouthwatering, sweet dessert that is even better than chocolate mousse. Raspberry mousse is unique in that there are no eggs needed for this whipped cream based mousse.

Using pureed raspberry mixture, the raspberry flavor is strained to only its juice. The juice is then infused into heavy whipped cream, creating a light, and very flavorful raspberry mousse.

Our raspberry mousse recipe is able to be used as an entremet (layered dessert) or as a dome cake as shown below. If you’re up for more of a challenge the next time you make raspberry mousse, give one of them a try.

If you’re wanting to use raspberry mousse as a cake filling, this one works particularly well because its quite thick and firm. It’s easily spreadable, yet very thick and able to hold its shape well.

You can also freeze our raspberry mouse recipe, it keeps in the freezer for up to 1 month. Thaw in the fridge overnight.

Raspberry Mousse Dome entremet Recipe

Why do you have to mix raspberry mousse gently

Whipping heavy cream in a stand mixer creates air, which makes the cream expand, and be light and fluffy. By mixing the raspberry mousse gently, you retain all of the air you have created, and you keep the volume of mousse you’ve made. If you rapidly mix the mousse, this can deflate the whipping cream, causing the dessert to be heavy and much smaller in volume.

Raspberry Mousse for Entremet
raspberry mousse recipe

Raspberry Mousse Recipe

Step by step guide how to make raspberry mousse
Prep Time6 hrs
Active Time10 mins
Total Time6 hrs 10 mins
Course: Dessert
Keyword: dessert
Yield: 8 servings

Materials

  • 12 oz raspberries frozen
  • 1/4 cup water
  • 2/3 cup sugar granulated
  • 2 1/4 tsp gelatin 1 package
  • 1/4 cup water

Instructions

  • In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
    Raspberry Mousse for Entremet recipe
  • In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
    Raspberry Mousse for Entremet dome cake recipe
  • Remove the mixture from the heat source and place into a blender to purée.
    Raspberry Mousse for Entremet recipe
  • Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
  • Cool the raspberry mixture to room temperature.
  • Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
  • Whip the cream until stiff peaks form (5-7 minutes).
  • Fold the raspberry mixture into the whipping cream. Place raspberry mousse into serving containers.
    Raspberry Mousse for Entremet
  • Chill the raspberry mousse for 4 hours before serving.
raspberry mousse recipe
raspberry mousse used in an entremet dessert with mirror glaze
raspberry mousse recipe
entremet

Raspberry Mousse Dome Recipe

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Raspberry mousse dome recipe is made using half sphere silicone molds. The center of the raspberry mousse dome cake is filled with luscious white chocolate ganache. The dome cake case is made out of a shortbread cookie.

You could also use a different cake base if you wanted. A cookie crumble cake base would also work well with raspberry mousse.

Raspberry mousse by itself is incredibly decadent and satisfying. The shortbread cookie tones down the sweetness a little, giving it a more balanced flavoring.

For garnishing your raspberry dome cake, you could add a chocolate decoration, fresh raspberries, or a mint leaf.

Raspberry Mousse Dome entremet Recipe

Raspberry Mousse Dome Cake Recipe

How to make a raspberry mousse dome dessert.
Course: Dessert
Keyword: dessert
Yield: 8 servings

Materials

Shortbread Cookie Dome Cake Base

  • 3/4 lb butter room temperature
  • 3/4 cup sugar granulated
  • 2 3/4 cup flour all-purpose
  • 1/4 tsp salt

White Chocolate Ganache Filling

  • 140 g white chocolate melting wafers
  • 80 ml heavy cream
  • 1 tbsp butter unsalted

Raspberry Mousse

  • 12 oz raspberries frozen
  • 1/4 cup water
  • 2/3 cup sugar granulated
  • 2 1/4 tsp gelatin 1 package
  • 1/4 cup water

Instructions

White Chocolate Ganache Center Filling for Dome Cake

  • Place chocolate in a heat proof bowl.
  • Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
  • Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
  • Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.
    White Chocolate Ganache Filling for Entremet

Raspberry Mousse for Dome Cake

  • In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
    Raspberry Mousse for Entremet recipe
  • In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
    Raspberry Mousse for Entremet dome cake recipe
  • Remove the mixture from the heat source and place into a blender to purée.
    Raspberry Mousse for Entremet recipe
  • Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
    Raspberry Mousse for Entremet cake recipe
  • Cool the raspberry mixture to room temperature.
  • Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
  • Whip the cream until stiff peaks form (5-7 minutes).
  • Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your dome cake.
    raspberry mousse dome cake recipe

Shortbread Cookie Dome Cake Base

  • In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
  • Slowly add flour and salt and cream together.
  • Press the cookie base into a 9"x13" pan lined with parchment paper.
  • Bake for 16-20 minutes at 350 degrees F.
    Shortbread Cookie Dome Cake Base
  • Cool the cookie base. Make cut outs of your cookie base once it has cooled for your raspberry dome cake.
    base for entremet cake

How to assemble Raspberry Mousse Dome Cake

  • You will have enough for 8 half sphere raspberry dome cakes. Reuse your half sphere molds as needed.
  • Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
  • Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
    How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze
  • Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
  • Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
    raspberry mousse dome cake recipe
  • Place the raspberry mousse dome cake in the freezer overnight.
  • Remove the raspberry mousse dome cake from the silicone mold.
    raspberry mousse dome cake
  • Serve immediately. Freeze the raspberry mousse dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The raspberry dome cake is good for up to 1 month in the freezer.
raspberry mousse dome cake
raspberry mousse dome cake with chocolate mirror glaze

Entremet Cake Recipe with Mirror Glaze

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Entremet Cake recipe is made with chocolate mirror glaze, decadent raspberry mousse and a white chocolate ganache filling.

The bottom of the entremet is made with a shortbread cookie.

You can substitute our choices by using any of the examples below to create your own entremet recipe.

Entremet Cake Recipe with Mirror Glaze

What is an entremet

An entremet is “dessert” translated from French. An entremet is a dessert that has several layers to it.

What are the components of an entremet cake recipe

Cake Base

The cake base of an entremet is the bottom layer of the entremet. 

Cake Base examples for entremet:

  • Shortbread cookie
  • Cookie crumble crust
  • Graham cracker crust
  • Sable breton
  • Praline Feuilletine
  • Dacquoise

Body

The body of the entremet is the main composition of the dessert. There can be a few layers of body in an entremet cake, especially if it is prepared in a 9″ spring form pan.

Body examples for entremet:

  • Mousse – made with gelatin so it stays firm
  • Sponge cake – vanilla, chocolate, etc.
  • Syrup soaked cake – (cointreau, orange, stout, amaretto, lemon, raspberry)
Entremet dome Cake Recipe with Mirror Glaze

Filling

The filling of the entremet is one of the layers in the entremet recipe. The filling can also be the center of a dome entremet recipe.

  • Chocolate ganache
  • Curd
  • Pastry cream
  • Jam
  • Panna cotta

Coating

The coating of an entremet is the outer layer that coats the body of the entremet. It’s also known as the topping of a cake.

  • Dark chocolate glaze
  • Mirror glaze
  • Chocolate ganache
  • Salted caramel glaze
  • Raspberry glaze
  • Caramel glaze

Garnish

The garnish of an entremet is to add decoration to the entremet cake recipe. It’s not necessary, but it does add appeal and makes the dessert eye catching for your guests.

How to make an entremet dome cake recipe

To make an entremet dome cake, prepare the entremet in a silicone half sphere mold.

  1. Press the body of the entremet into the silicone half sphere mold, making sure to fill all of the crevasses.
  2. Place the center filling of the entremet using a melon baller. At this point you can put more of the body around the center filling. An option too is to put the body component completely over the center filling to cover it. The center looks well presented this way.
  3. Prepare your cake base for your entremet. You can bake the crust in a 9″x13″ pan, and then let it cool down. Use a cookie cutter or glass to “cut” out a perfect circle that will fit your silicone half sphere mold. You’ll have to measure to make sure it will fit.
  4. Place the cake base cut out onto the silicone half sphere mold. Press it in well so it sticks to the body composition of the entremet.
  5. Place the entremet dome cake in the freezer overnight.
  6. Remove the silicone mold from the entremet. Use your fingers to gently pry the mold from the body of the entremet. Press down on the top of the silicone mold to remove the entremet.
  7. Place the entremet on a wire rack with a plate underneath to catch any drippings.
  8. Pour your glaze coating over your entremet.
  9. Add your garnish to the entremet and serve immediately. If it’s too hard to serve, let it thaw for about 10-15 minutes before serving.
How to make Entremet dome Cake Recipe with Mirror Glaze

Entremet Cake Recipe with Mirror Glaze

How to make an entremet cake recipe with chocolate mirror glaze
Prep Time21 hrs
Active Time18 mins
Total Time21 hrs 18 mins
Course: Dessert
Keyword: dessert
Yield: 8 servings

Materials

Shortbread Cookie Cake Base for Entremet

  • 3/4 lb butter room temperature
  • 3/4 cup sugar granulated
  • 2 3/4 cups flour all-purpose
  • 1/4 tsp salt

White Chocolate Ganache Filling for Entremet

  • 140 g white chocolate melting wafers
  • 80 ml heavy cream
  • 1 tbsp butter unsalted

Raspberry Mousse for Entremet Recipe

  • 12 oz raspberries frozen
  • 1/4 cup water
  • 2/3 cup sugar granulated
  • 2 1/4 tsp gelatin 1 package
  • 1/4 cup water
  • 1 1/2 cups heavy cream

Chocolate Mirror Glaze for Entremet

  • 38 ml water
  • 4 tsp gelatin
  • 2/3 cup water
  • 2/3 cup heavy cream
  • 1 cup cocoa powder unsweetened
  • 280 ml sugar granulated or fine

Instructions

Chocolate Mirror Glaze for Entremet

  • Place 38 ml water and gelatin together in a small bowl to bloom gelatin. Let stand for 5 minutes.
  • Using a whisk, mix together cocoa powder and 2/3 cup of water in a medium saucepan on medium heat. Make sure all of the clumps are removed, and it should become the consistency of paste.
  • Add a couple of tablespoons of the heavy cream to mix into the cocoa powder. Whisk until it has combined.
  • Add the rest of the heavy cream and mix with a wooden spoon. You will not need your whisk anymore, as this will create bubbles, which can ruin the chocolate mirror glaze.
  • Bring the mixture until it starts simmering. Remove the mixture from the heat source right before it starts boiling.
  • Add the gelatin and mix together.
  • Place a fine mesh sieve over a small heat proof bowl. You'll want the sieve as close to the bottom of the bowl as possible, this will prevent bubbles from forming.
  • Pour the mirror glaze into the sieve. Let the mixture fall through on its own. It will take awhile to fall through (20-30 minutes).
  • As soon as the glaze is through the sieve, put a layer of plastic wrap touching the glaze to cover it. This will prevent the glaze from forming a skin on it.
  • Cool the chocolate mirror glaze until it reaches room temperature. You can place it in the fridge until you're ready to use it.

White Chocolate Ganache Filling for Entremet

  • Place chocolate in a heat proof bowl.
  • Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
  • Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
  • Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.
    White Chocolate Ganache Filling for Entremet

Raspberry Mousse for Entremet

  • In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
    Raspberry Mousse for Entremet recipe
  • In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
    Raspberry Mousse for Entremet dome cake recipe
  • Remove the mixture from the heat source and place into a blender to purée.
    Raspberry Mousse for Entremet recipe
  • Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
  • Cool the raspberry mixture to room temperature.
    Raspberry Mousse for Entremet cake recipe
  • Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
  • Whip the cream until stiff peaks form (5-7 minutes).
  • Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your entremet cake.
    Raspberry Mousse for Entremet

Shortbread Cookie Cake Base for Entremet

  • In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
  • Slowly add flour and salt and cream together.
  • Press your cookie base into a 9" springform pan. Try to make it as even as possible. If you're making entremet dome cakes, press the cookie base into a 9"x13" pan lined with parchment paper.
  • Bake for 16-20 minutes at 350 degrees F.
    Shortbread Cookie Cake Base for Entremet
  • Cool the cookie base. Make cut outs of your cookie base once it has cooled if you're making entremet dome cakes.
    base for entremet cake

How to assemble Entremet Cake Recipe with Mirror Glaze

  • With your cookie base in your 9" springform pan all cooled, add your white chocolate ganache layer overtop. Spread it evenly, leaving about 1 cm of margin of cookie on the outside.
  • Add raspberry mousse on top of the white chocolate ganache. Spread it evenly, and make sure the top looks nice and flat.
  • Freeze the Entremet cake overnight or 8-12 hours.
  • Remove the chocolate mirror glaze from the fridge and let it come to room temperature.
  • If the glaze looks lumpy or has bubbles in it, strain the mirror glaze again before using.
  • Remove the outer ring from the springform pan.
  • Place the cake on a wire rack over a plate to catch any drippings.
  • You will have enough mirror glaze for 2 cakes. Freeze the rest of your mirror glaze to use at a later date. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
  • Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
  • Serve immediately. Freeze the entremet cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet cake is good for up to 1 month in the freezer.

How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze

  • You will have enough for 8 half sphere entremet dome cakes. Reuse your half sphere molds as needed.
  • Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
  • Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
  • Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
    How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze
  • Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
    How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze
  • Place the entremet dome cake in the freezer overnight.
  • Remove the entremet dome cake from the silicone mold.
    Raspberry Mousse Dome entremet Recipe
  • Place the entremet dome cake on a wire rack over a plate to catch any drippings. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
    How to make Entremet dome Cake Recipe with Mirror Glaze
  • Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
    How to make Entremet dome Cake Recipe with Mirror Glaze
  • Serve immediately. Freeze the entremet dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet dome cake is good for up to 1 month in the freezer.
    How to make Entremet dome Cake Recipe with Mirror Glaze

Tartufo Ice Cream Recipe

What does Tartufo mean

Tartufo is an Italian dessert which is composed of a minimum of 2 different ice creams and filling in the center. The center could be filled with jam, ganache, chocolate sauce, etc.

What mold do you need to make Tartufo

You’ll need a half sphere silicone mold to make Tartufo.

How long does it take to make tartufo

You’ll need to freeze the silicone mold in between ice cream layers, give yourself a couple of hours to make your tartufo dessert.

Make your tartufo recipe at least a day in advance to have the ice cream freeze well before serving.

chocolate ice cream in a silicone mold with caramel and oreo crumbs

Tartufo Ice Cream Recipe

  • small half sphere silicone molds
  • 2 types of ice cream that go well together
  • Center filling – jam, chocolate ganache, fruit, etc.
  • 1-3 toppings for the ice cream (cookie crumble, caramel sauce, cocoa powder, sprinkles, etc.)

Decide on your ice cream and center filling. In our recipe we will be using chocolate ice cream as the outer layer, espresso ice cream for the middle layer, and dark chocolate ganache as the center filling. The toppings we’ll be using are caramel sauce and cookie crumble.

You could use milk chocolate ganache or white chocolate ganache as your center filling if you prefer to use that instead.

If you’re using chocolate ganache as your filling, make sure it’s chilled and ready to use to fill your silicone molds.

Begin with the outer layer of ice cream. Your outer layer will be the one that will have your toppings on it.

how to put ice cream in silicone mold for dessert

Place your ice cream in the silicone mold. Use a metal spoon to press the ice cream around so that all of the sides are covered in ice cream. Try to make it a 1/2 cm in thickness. Place each silicone mold in the freezer in an airtight container as you complete them. They will start to melt very quickly and it will be messy.

Freeze for 30 min – 1 hour. Then you’re ready for your next layer. Select your inner layer of ice cream. Use a fresh metal spoon to put the ice cream in the molds. Press the ice cream into the first layer so it’s completely covered. The thickness isn’t as important for this one, just make sure you leave a bit of space for the center flavor.

Freeze for 30 min – 1 hour. Now you’re ready for your final layer. Use a melon baller or a fresh spoon to scoop your center filling (ganache, jam, fruit, etc.).

Press your final layer into your silicone mold. It doesn’t have to be flat by any means, just make sure it’s filled and pressed into your second layer.

Freeze your silicone mold dessert overnight.

how to make desserts in silicone molds

When you’re ready to serve your ice cream for your dinner party, first remove the silicone mold from your ice cream.

How to Remove Ice Cream from a Silicone Mold

Use your fingers on either side of the silicone mold to peel the outer silicone mold off of the ice cream, with your thumb on the top of the mold pushing the ice cream out. Try to take them out and place them directly onto your serving plate.

Once you have all of your desserts on their serving plates, you can top your ice cream. Use 1-2 toppings for your layered ice cream dessert.

Tartufo made with silicone mold chocolate ice cream at home
Tartufo made with silicone mold

Creating this layered ice cream dessert is called a “Tartufo”.

How to Serve Ice Cream at a Dinner Party

How to Pick the Best Cake Flavors for your Wedding Cake (You’ll Love #3)

When deciding on your wedding cake, you’ll need to select the cake flavor, the filling, and the frosting.

Not only that, you will need to think about how you want your wedding cake to be decorated.

What are the Best Cake Flavors for a Wedding Cake

Vanilla Buttercream Wedding Cake

Vanilla buttercream wedding cake is the most classic and traditional wedding cake flavor you can choose. Since vanilla is a neutral flavor, most people that attend your wedding will enjoy it.

Sometimes picking a wedding cake that has chocolate cake, will not go over well with everyone. It’s best to select a cake that most of your guests will enjoy, without being too shocking of a flavor.

Vanilla buttercream cake is made with a buttermilk vanilla cake base.

In between the layers are vanilla buttercream icing.

Alternatively, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.

Adding Vanilla Beans and Custard to your Wedding Cake

Sometimes vanilla buttercream cake is made with real vanilla beans. If you choose to go with a vanilla bean buttercream cake, this can be a bit more expensive, but it’s worth it.

The vanilla bean is opened, and the vanilla beans are extracted from the pod. The pod infuses its vanilla flavor into vanilla custard. The remaining tiny vanilla beans will fill the custard with luscious vanilla flavor.

The outside of the cake will be covered in vanilla bean buttercream icing. The vanilla beans extracted are added to vanilla buttercream icing, adding a ton of vanilla flavor. Vanilla bean buttercream icing is much more flavorful than just regular vanilla buttercream icing.

Usually, vanilla buttercream cake is flavored only with vanilla extract, which can be just a hint of vanilla. Adding vanilla beans will be sure to overwhelm your taste buds and will be a huge hit at your wedding.

Vanilla bean custard adds a ton of flavor to your wedding cake. Vanilla custard is a sweet and rich addition to your wedding cake.

Vanilla custard is made by tempering eggs. Tempering eggs is fairly time consuming and laboring for a baker. Vanilla custard is warmed until it has thickened enough, and then it needs time to chill in the refrigerator until it’s ready to use.

I would highly recommend adding vanilla custard to your wedding cake. It will take your wedding cake from tasty to mouthwatering.

What are the Best Cake Flavors for a Wedding Cake
Fortune Hill Photography

Lemon Custard Wedding Cake

Lemon custard wedding cake is a light, and tangy cake for your wedding.

Lemon custard wedding cake is made by adding fresh lemon juice and lemon zest to a vanilla cake base. Lemon cake will have strands of lemon zest throughout the cake base, making it quite eye catching when it is served.

In between the layers of lemon cake is lemon custard.

Lemon custard has a bit of a tart and sharp taste to it, since it has lemon juice added to it for the flavoring.

Lemon custard wedding cake can be frosted with either a lemon cream cheese frosting, or a lemon buttercream icing. 

Lemon cream cheese frosting will be a bit more creamy and full than lemon buttercream icing.

Lemon custard wedding cake has a strong pungent flavor. I would recommend adding lemon cream cheese frosting, as this will make the cake have complimenting flavors, and won’t be too overwhelming with lemon flavor for your wedding cake.

Champagne Cake with Strawberry Buttercream

Champagne cake one of the newest trends in wedding cakes. Champagne has hints of lemon, peach, almond, or white cherry notes depending on the bottle of champagne.

By adding these hints of flavor to a wedding cake, it gives just a touch of citrus and toasted almond flavors that come together well for a light and flavorful wedding cake.

Champagne cake is made by adding champagne to a vanilla cake base.

Adding Strawberry flavoring to champagne wedding cake

For a little more succulent flavor, strawberry extract, and chopped strawberries are added to the champagne vanilla cake base.

Strawberries are a little bit sweet and acidic, making them a burst of flavor inside a wedding cake.

For the champagne cake layers, they have an added thin layer of champagne infused syrup. The cake has small holes poked in it to have the champagne syrup seep into the cake, making it a little sweeter with more champagne flavor.

Champagne strawberry wedding cake is filled with layers of cream cheese icing, made with whipped cream, strawberry extract and strawberry purée.

Champagne strawberry wedding cake is covered top to bottom in champagne buttercream frosting, with added strawberry extract and strawberry purée.

Champagne cake with strawberry buttercream is one of the most memorable cakes you can choose for your wedding. It has a light pink color to the frosting from the strawberries. When the cake is cut, it has the chopped strawberries popping with color throughout the layered pink cake.

Choosing a champagne cake for your wedding will thoroughly impress your guests by its unique special flavor. Most people will never have tried a champagne cake before, so it will be an remarkable choice for a wedding cake.

How are wedding cakes decorated

You can choose to have your wedding cake decorated with

  • detailed icing
  • painted icing
  • a cake topper
  • fresh flowers
  • sprigs of greenery

If you’re going with a more modern wedding, you can opt for detailed or painted icing on the sides of your wedding cake as added decoration.

For a rustic wedding you could choose to go with the fresh flowers or sprigs of greenery for your wedding cake decorations.

Best Cake Flavors for your Wedding Cake
Fortune Hill Photography

37 Mouthwatering Cake Flavors to Devour

Choosing a cake flavor can be difficult depending on the occasion you need it for.

Here’s a few of our favorite cake ideas for you to try out for your next get together.

We’ve complied a list of cakes that have everything from ombre cakes to champagne cakes to help with your selection of which cake flavor to choose.

cake flavors
Fortune Hill Photography

1. Mille Feuille Cake

Mille Feuille cake is made by baking puff pastry into sheets. The sheets are stacked in layers. In between the layers are vanilla pastry cream. The vanilla pastry is made by adding vanilla beans, and infusing the pod into the pastry cream. Mille Feuille cake is topped with royal icing and melted bittersweet dark chocolate. Mille Feuille has specific lines of chocolate that are made with a sharp knife, creating beautiful lines on the top of the cake.

cake ideas

2. Lemon raspberry cake

Lemon raspberry cake is made by infusing lemon juice and lemon zest into a cake recipe, and then adding a few frozen raspberries. The cake has the raspberries throughout, giving it a beautiful look of yellow and red. The colors are vibrant when you cut the cake. Lemon raspberry cake is coated in lemon infused cream cheese icing. Lemon raspberry cake is satisfying and light.

3. Cookies and cream cake 

Cookies and cream cake is made by adding cocoa powder and coffee to cake. The cake is made with buttermilk, making it extra creamy. The cookies and cream cake is iced with a cookie Italian buttercream frosting.

4. Caramel chocolate cake

Caramel chocolate cake is made by creating a chocolate cake using cocoa powder. The caramel chocolate cake is iced using a salted caramel infused icing with a touch of chocolate using cocoa powder. The layers are assembled by adding salted caramel sauce, and salted caramel chocolate icing in between the chocolate cake.

5. Black forest cake

Black forest cake is made by baking a cake with cocoa powder and coffee infused into it. The cake layers are then soaked in a cherry syrup. In between the cherry soaked chocolate layers of cake, are whipped cream and cherries. The cake is covered in whipped cream on its exterior, and chocolate shavings are added to the sides of the cake.

6. Vanilla buttercream cake

Vanilla buttercream cake is made by baking a vanilla cake with buttermilk. In between the layers are vanilla buttercream icing. Alternatively, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.

cake ideas
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7. Cookie dough cake

Cookie dough cake is made by baking a cake using vanilla and Greek yogurt at its base. The cookie dough is made using a recipe that does not have eggs in it. The cookie dough is made with mini chocolate chips, as to not be too overwhelming in the cake. The cookies are shaped, chilled, and gently placed into the cake, and then the cake is baked. The rest of the cookie dough is shaped again so it’s flat and chilled. This will act as the top of the cake and will be crumbled to look like mini bits of cookie dough. In between the layers of cookie dough cake, is cookie dough frosting. Cookie dough frosting is made by adding a little bit of flour, brown sugar and mini chocolate chips. The brown sugar gives the look of cookie dough by turning it a golden brown color. Covering the cake on the top is chocolate ganache with the bits of cookie dough crumbled on top.

8. White chocolate raspberry cake

White chocolate raspberry cake is made by adding chopped white chocolate to a vanilla based cake. In between the layers is a thin smear of raspberry jam and white chocolate Swiss meringue buttercream.

9. Chocolate Kahlua with strawberry buttercream cake

Chocolate Kahlua cake is made by making a cake with cocoa powder, espresso powder and Kahlua infused into it. The strawberry buttercream is made by combining whipped cream, buttercream, and diced strawberries, giving the icing a beautiful pink color. The strawberry buttercream fills the layers in between the cake. The cake has dripped chocolate ganache to give the cake a little bit more of a chocolate hint to it.

10. Chocolate cake

Chocolate cake is made with cocoa powder and espresso powder. The cake is iced using chocolate buttercream which is made with cocoa powder and espresso powder infused into it. Chocolate cake is a very rich and heavy dessert.

11. Hazelnut chocolate cake

Hazelnut chocolate cake is made with cocoa powder and it uses hazelnut flour at its base. In between the layers of cake is hazelnut spread and cocoa powder infused icing. The hazelnut buttercream icing is coated around the cake, with the option of adding hazelnut meringues to the top as well.

12. Lemon poppy seed cake

Lemon poppy seed cake is made by lemon juice, lemon zest, and poppy seeds to a vanilla cake base. The cake is iced with a lemon cream cheese frosting.

13. Vanilla chai cake

Vanilla chai cake is made by adding chai spice to a vanilla cake base. Chai spice includes cinnamon. ginger, cardamom, allspice, and cloves. Vanilla chai cake is iced with vanilla and chai spiced buttercream icing.

16. S’more cake

S’more cake is made by adding allspice, cinnamon, and brown sugar to a vanilla cake base. In between the layers of S’more cake is chocolate buttercream and homemade marshmallows. The chocolate buttercream is made by adding melted chocolate to buttercream frosting. On top of the two fillings is a mixture of spices and crumbled graham crackers. The cake is topped with more homemade marshmallows and torched to give it a “fired” look to it.

17. Peanut butter cake

Peanut butter cake is made by adding peanut butter and chopped peanut butter cups to complete the cake base. The peanut butter icing is made by adding whipped cream and peanut butter to buttercream. Peanut butter cake has the icing covering the entire cake and topping with a few peanut butter cups.

18. Lemon and elderflower cake

Lemon and elderflower cake is made by adding lemon juice and elderflower cordial to a vanilla cake base. The cake is filled with lemon curd in between the layers. The cake is iced topped to bottom with elderflower buttercream frosting.

19. Orange and cream cake

Orange and cream cake is made by adding orange zest to a buttermilk cake base. The cake is filled with cream cheese and whipped cream filling, infused with orange juice and orange zest. The cake is covered with orange zest flavored whipped cream.

20. Lavender lemon cake with white chocolate buttercream

Lavender cake is made by adding culinary lavender to a vanilla buttermilk cake base. Lemon curd fills the layers of the cake. The white chocolate buttercream is made by adding melted vanilla chocolate to a buttercream base. This frosting covers the lavender lemon cake, making it very flavorful and light.

21. Coffee cake 

Coffee cake is made by adding instant coffee to a buttermilk cake base. In between the layers of cake is apricot jam. The coffee layer cake is covered in coffee buttercream icing, which is made by adding instant coffee to buttercream icing.

22. Carrot cake with cream cheese icing

Carrot cake is made by adding shavings of carrots, ginger, nutmeg, and cinnamon to a vanilla cake base. Carrot cake is also made with applesauce and brown sugar, giving it a caramelized carrot flavor. Carrot cake is covered in cream cheese icing from top to bottom.

23. Chocolate mousse cake

Chocolate cake is made by adding instant coffee and cocoa powder to a buttermilk cake base. The next layer is the chocolate mousse, which is made by adding gelatin to warm heavy cream and chocolate. The gelatin helps to stabilize the chocolate mousse for using it in a cake. The chocolate mousse cake is topped with chocolate ganache to give it a rich chocolatey flavor.

cake flavors

24. Red velvet cake

Red velvet cake is made by adding cocoa powder and red food coloring to a vanilla cake base. The cake is covered in cream cheese icing for a fluffy and rich cake flavoring.

25. Mint chocolate chip cake

Mint chocolate chip cake is made by adding cocoa powder to a vanilla cake base. The cake is covered in mint buttercream icing which is made by adding mint extract, and dark chocolate chips to Italian buttercream icing. The cake is topped with a thin layer of chocolate ganache to finish it off with a rich chocolate and mint flavor for the cake.

26. White chocolate raspberry cake

White chocolate raspberry cake is made by baking a vanilla cake base. The cake is filled with raspberry and lemon sugar sauce. The cake is covered in white chocolate buttercream which is made by adding melted white chocolate to buttercream icing.

27. Lemon velvet cake

Lemon velvet cake is made by adding lemon zest and lemon extract to a buttermilk vanilla cake base. Lemon velvet cake is iced using lemon extract and lemon zest infused buttercream icing.

28. Almond amaretto cake

Almond amaretto cake is made by adding almond extract and amaretto to a vanilla cake base. The cake is covered top to bottom is amaretto infused buttercream frosting. To add a bit of decoration, you can add some sliced toasted almonds on the top of the cake.

29. Chantilly cake

Chantilly cake is made by first baking a vanilla cake base. A Chantilly cake has a unique frosting that is made by combining whipped cream, mascarpone cheese and cream cheese together to a buttercream frosting base. The layers of cake are made by creating a berry syrup, such as raspberry syrup, and then placing the unique cream frosting on top of the syrup. Fresh berries are place into the cream frosting, making this beautiful and colorful layered cake. Some of the berries that are too large, like strawberries, are cut in half to have an even layered cake. When the Chantilly cake is sliced, you can see the colorful red and blue berries throughout the layered cake. The Chantilly cake is covered in the cream frosting all over the sides and top of the cake. Chantilly cake is usually topped with a few fresh berries, giving it an eye catching look to it.

30. Irish cream cake

Irish cream cake is made by adding Irish cream and cocoa powder to a buttermilk vanilla cake base. In between the layers of cake is Irish cream infused whipped cream. The cake is covered in Irish cream flavored buttercream icing. Using the drip method, chocolate ganache is dripped from the top of the cake down the sides of the Irish cream cake.

31. Mocha cake with toffee bits

Mocha cake is made by adding coffee and cocoa powder to a vanilla cake base. Toasted pecans and toffee bits are added to the cake to be baked into the cake only on the top of the batter. The cake is covered in mocha buttercream icing, which is made by adding coffee and cocoa powder to a vanilla buttercream icing. The cake is topped with a few more toasted pecans and toffee bits for added decoration and flavor.

32. Ombre cake

An ombre cake can be a combination of icing colors or cake colored layers going from dark to light. An ombre cake is eye catching and unique. The colors are made by adding more or less food coloring to change the colors of the cake or icing.

33. Dulce de leche cake

Dulce de leche cake is made by adding caramel sauce to a vanilla cake base. The cake slices are soaked with a combination of condensed milk and whipping cream, making the cake extra sweet. The layers of the cake are filled with caramel flavored whipped cream. Toasted hazelnuts are added on top of the whip cream layers to give the cake an added crunch. The cake is covered in dulce de leche whipped cream.

34. Champagne cake with strawberry buttercream

Champagne cake is made by adding champagne, strawberry extract, and chopped strawberries to a vanilla cake base. The cake layers have a thin layer of champagne infused syrup. The cake has small holes poked in it to have the champagne syrup seep into the cake, making it a little sweeter with more champagne flavor. The cake is filled with layers of cream cheese icing, made with whipped cream, strawberry extract and strawberry purée. The cake is covered top to bottom in champagne buttercream frosting, with added strawberry extract and strawberry purée. The cake has a light pink color to the frosting from the strawberries. When the cake is cut, it has the chopped strawberries popping with color throughout the layered pink cake.

35. Coconut cream cake

Coconut cream cake is made by adding coconut emulsion and coconut milk to a vanilla cake base. Coconut cream cake is filled and covered with coconut buttercream frosting. The coconut buttercream icing is made by adding cream of coconut and coconut emulsion to buttercream icing.

36. Banana cream cake

Banana cream cake is made by adding bananas to a vanilla cake base. Banana cream cake is filled with vanilla pastry cream. Banana cream cake is frosted with banana buttercream icing. Banana buttercream icing is made with banana extract to buttercream frosting. You could add food coloring to the icing if you wanted it to have a hint of yellow in it. The sides of the cake have crushed graham crackers, and the top of the cake has banana chips for added decoration.

37. Strawberry shortcake

Strawberry shortcake is made by baking biscuits or vanilla cake. In between the layers of cake or biscuits are vanilla bean and sugar coated strawberries and whipped cream. The whipped cream helps hold the strawberries in place, and acts as an filler instead of icing or custard.

Best Hot Chocolate Mix Recipe

Jump to Recipe

The best hot chocolate mix recipe includes using your favorite chocolate bar to sweeten it. Hot chocolate made from cocoa powder has a silky and velvety texture to it.

Cocoa powder is bitter, so it needs a sweetener to make it taste creamy and delicious.

Instead of using granulated sugar for our hot cocoa, we use chocolate to give the hot cocoa more of a rich taste.

Best Hot Chocolate Mix Recipe

Best chocolate bar for hot chocolate

The best chocolate bar for hot chocolate is Lindt’s Extra Creamy Milk Chocolate Bar. It contains minimum 31% chocolate solids, making it extra rich for your hot chocolate.

How to make hot chocolate with cocoa powder

To make hot chocolate with cocoa powder, add 1 tbsp of cocoa powder to 200 ml of warm milk. The cocoa powder needs to be stirred in order to dissolve and create hot chocolate.

How to make hot chocolate without milk

To make hot chocolate without milk, you can use hot water instead. Using hot water instead of milk will not give your hot chocolate a creamy texture. It’s better to use a milk alternative instead to give your hot chocolate more of a luscious taste like cashew milk, almond milk, oat milk, or macadamia milk.

How to make hot chocolate better

To make your hot chocolate even better than it already is, try using dark, milk, or white chocolate in your hot chocolate for a more thicker and lush hot chocolate.

If your hot chocolate is too bitter, add some granulated sugar to sweeten it.

You can also add whipped cream, sprinkles, caramel sauce, marshmallows or candy cane pieces to your hot chocolate.

How to flavor hot chocolate

You can add a hint of peppermint extract (1/8 tsp), vanilla extract (1/8 tsp), cinnamon, nutmeg, to flavor your hot chocolate.

You could also add coffee liqueur for an adult version of hot chocolate.

How to make hot chocolate with cocoa powder

If you’re feeling a little more adventurous, try making hot chocolate bombs.

Best Hot Chocolate Mix Recipe

How to make the best hot chocolate mix recipe at home
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Dessert
Keyword: drink
Yield: 1 hot chocolate

Materials

  • 1 tbsp cocoa powder unsweetened
  • 1/4 cup chocolate of your choice (white, milk, dark chocolate) cut into small pieces that will melt easily
  • 200 ml milk your choice of milk (homo would be the most creamy hot chocolate)
  • sprinkles optional
  • marshmallows optional
  • whipped cream optional

Instructions

  • Cut chocolate into small pieces ~ 1 cm in thickness. Place the chocolate into a large mug.
  • Add cocoa powder to the mug.
  • Heat the milk. You can heat it in the microwave. Every microwave is different at heating. Try heating it for 45 seconds – check the heat, and put it in for another 30 seconds if necessary. You could also heat the milk in a small saucepan over low to medium heat. Once the milk comes to a simmer, remove it from the heat source and pour the milk into your mug only 1/3 full.
  • Let the milk melt the chocolate. Leave it for a minute or two, then start stirring. Stir until the cocoa powder is completely dissolved. By only adding 1/3 of the milk, you can mix vigorously without spilling.
  • Add the rest of the milk and mix well until all of the chocolate has melted.
  • Top your hot chocolate with a few marshmallows, whipped cream, and few sprinkles. Serve immediately.

How to Put Melted Chocolate on Cake

To put melted chocolate on a cake, you can make a chocolate ganache for topping your cake.

Chocolate ganache is a type of icing or glaze that is made by using warm heavy cream to melt chocolate.

The chocolate pieces that are melted by the warm cream melt slowly, therefore they must be in small pieces.

The smaller the pieces of chocolate, the more likely the chocolate ganache will become smooth and melt together to create a homogeneous mixture.

How to Put Melted Chocolate on Cake

Chocolate ganache is a better choice for covering a cake over melted chocolate because it’s more rich and creamy than regular chocolate. Melted chocolate will be very hard to bite into if it were to cover a cake. Chocolate ganache is easy to bite into and it flows better for covering a cake than regular chocolate.

How to Put Melted Chocolate on Cake

Is chocolate ganache hard or soft

Chocolate ganache can either be hard or soft depending on the ratio used of heavy cream to chocolate. Ganache will be hard if the ratio is 1:1. Ganache will be soft if the ratio is 1:2.

Softer ganache is typically used to coat brownies or cakes. When you bite into the cake or brownie the ganache is easily moveable.

Hard ganache can be used for chocolate tarts or éclair topping.

How to store a chocolate ganache cake

Chocolate ganache cake should be stored in the refrigerator for 2-3 days.

Chocolate ganache cake is best served within 1-2 days.

Chocolate ganache cake shouldn’t be left out of the fridge for more than 2 days.

The ganache cake will stay better in the refrigerator as well; it slows down the aging process which lets it remain fresher for longer than if it was at room temperature.

How to store a chocolate ganache cake

Dark Chocolate Ganache for Cake

How to make dark chocolate ganache for use on cakes
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Dessert
Keyword: ganache
Yield: 1 cake glaze

Materials

  • 8 oz dark chocolate chopped into small pieces
  • 1 cup heavy cream

Instructions

  • Place heavy cream in a saucepan over low-medium heat. Bring the heavy cream to a simmer, but not boiling. Remove the cream from the heat source as soon as it starts simmering.
  • Place your finely chopped chocolate in a heat proof bowl. Pour the hot cream over the chocolate and let it sit for a couple of minutes.
  • Mix the chocolate and cream together. Be patient. It won't look like it's coming together, but it will eventually. Keep mixing until you get a homogenous mixture.
  • Let the dark chocolate ganache cool down before you use it on your cake. Let it cool for 15-20 minutes.
  • Place your cake on a wire rack. The chocolate will flow off of it if you are encasing the cake in the ganache. Be prepared for spillage. You might want to place a plate underneath the wire rack to catch any drippings.
  • Pour the ganache over the cake. Make sure to go to the edges with the ganache to make it flow and flood evenly.
  • Let the ganache cool on the cake. You can place it in the fridge to speed up the process. The ganache should set after about an hour.
  • Serve the dark chocolate ganache cake within 1-2 days. Store in the refrigerator up for 3 days.

Fluffy Lemon Frosting

Fluffy lemon frosting is tangy and savory which goes well with vanilla cupcakes or macarons. Our fluffy lemon frosting makes a lot of icing, if you don’t need that much, feel free to cut the recipe down to how much icing you need. Fluffy lemon frosting can be frozen and used at a later date if you don’t need all of it for your recipe. Our fluffy lemon frosting would be perfect for icing a vanilla or lemon cake as well. The vanilla extract in the recipe cuts down the bitterness of the lemon juice and makes the icing a bit creamier than if you didn’t add it. The creaminess of the icing is very palatable and pungent in flavor. Enjoy!

Fluffy Lemon Frosting

How to make fluffy lemon frosting
Prep Time7 mins
Total Time7 mins
Course: Dessert
Keyword: frosting
Yield: 12 cupcakes

Materials

  • 1 cup butter room temperature
  • 1/4 cup lemon juice fresh
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 4-5 cups icing sugar

Instructions

  • Cream butter on high until light and fluffy
  • Add vanilla to butter and mix until well combined. Cream mixture together with lemon zest until evenly distributed.
  • Add 1 cup of icing sugar and mix on low. Add lemon juice and another 3 cups of icing sugar. Cream together.
  • Check the consistency of the icing, if you need it thicker, add more icing sugar as needed.
Fluffy Lemon Frosting

10 Types of Mousse

There are many different types of mousse you can make by using a custard base or whipping cream base. By infusing different flavors into your mousse, you’re able to make a few different types of desserts. You can make layered mousse and make it into an entremet, or dome cake. Try experimenting with a couple different types of mousse and topping it with a mirror glaze to be a bit more fancy.

Lemon Mousse

Lemon mousse is made by adding fresh lemon juice and lemon zest to the mousse. If you’re wanting to make a dome shaped lemon mousse, the center portion can be lemon curd. Around the lemon curd would be lemon mousse. This gives the cake a tart, flavorsome lemon flavoring that would go well with a serving of whipped cream.

Raspberry Mousse

Raspberry mousse is made by heating raspberries in a saucepan and adding sugar and water. This creates a raspberry sauce. The raspberry sauce is strained to remove the seeds of the raspberries, and only have the infused raspberry sauce left. The gelatin is added to create a thickened texture. The raspberry sauce is then adding to folded stiff peaks whipped cream and chilled to create a decadent raspberry mousse. Raspberry mousse typically is perfect on it’s own, or serve a small piece of milk or dark chocolate with it.

Types of mousse

Blackberry Mousse

Blackberry mousse can be made in the same way raspberry mousse is made. Blackberry mousse can also be made by adding pureed blackberries and hot water in a blender and mixing together. The blackberries must be strained and then the remaining blackberry sauce is infused into vanilla pastry cream after thickening the custard.

Blueberry Mousse

Blueberry mousse can be prepared by mixing pureed blueberries with bloomed gelatin. The blueberry gelatin mixture is mixed with melted white chocolate chips. This gives the blueberry mousse a creamier texture. The blueberry mousse is thickened with stiff peaks from whipping cream that are folded in and chilled.

Honey Mousse

Honey mousse can be easily made by mixing whipping cream, honey, and chocolate over medium heat in a saucepan. Once combined and thickened, the rest of the whipping cream and be beaten until stiff peaks form and folded into the honey mixture to create honey mousse.

Guava Mousse

Guava mousse can be made by warming the guavas over medium heat until their juices start streaming out. The guava juice needs to be strained and combined with 1 cup of water and reheated together. Add bloomed gelatin and combine with condensed milk. Condensed milk gives the guava mousse a rich flavoring. Mix together with stiff egg whites and chill until ready to serve.

Vanilla Bean Mousse

Vanilla bean mousse can be prepared by whipping cream until stiff peaks form and combining with icing sugar. Add contents from a scraped vanilla bean and fold the flavoring into the mousse. Chill the vanilla mousse before serving.

How to use vanilla beans

Cheesecake Mousse

Cheesecake mousse can be made by creaming together cream cheese, icing sugar, vanilla and lemon zest. The cream cheese mixture is combined with stiff peaks whipping cream and folded together. Graham cracker crust can be made and crumbled on the top of the cheesecake mousse for more of a traditional cheesecake flavor.

Durian Mousse

Durian mousse can be prepared by removing the insides of the Durian seeds. Puree the insides of the durian. Mix whipping cream and icing sugar until stiff peaks form, then fold the pureed durian into the durian mousse.

types of mousse

Chocolate Mousse

Chocolate mousse can be made a few different ways. One way to make chocolate mousse is by mixing egg yolks and sugar together until light and fluffy. Warm heavy cream in a saucepan until simmering, not boiling. Temper the eggs by slowly adding warm cream until fully combined. Whisk the mixture vigorously as it’s slowly coming together, as to not cook the eggs. Warm the cream and egg mixture over medium heat until it thickens. Remove the mixture from the heat source and whisk in chocolate and vanilla extract. Strain the mixture and chill. Remove the mixture once chilled and fold in whipped cream that has formed stiff peaks. Chill and serve chocolate mousse with some chocolate scrolls on top.