Pumpkin Mousse Layer Cake
Simplified version for Pumpkin Mousse makes creating endless pumpkin possibilities a breeze!
Ingredients
- 1 Recipe White Cake
- OR 1 White Cake Box Hack
- 1 Recipe Pumpkin Mousse
- 1 Recipe Gingersnap Cookies *optional
for the drip
- 4 ounces Vegan White Chocolate (113g)
- ¼ cup Plant Milk (60ml)
for the icing
- 1 Recipe American Style Buttercream
- 2 teaspoon Cinnamon 2 teaspoons
- 1 teaspoon Nutmeg 1 teaspoon
- 1½ teaspoon Ginger 1½ teaspoons
- ¾ teaspoon Cloves
- OR 3½ Teaspoons Pumpkin Pie Spice
Instructions
- Prepare the individual recipes one at a time as per the video tutorials for each recipe as well as the written supporting instructions on each recipe.
- First prepare the cake recipe, then while that is baking you can prepare the gingersnap cookies & the buttercream, adding the spices to the buttercream recipe at the last stage of mising
- Prepare the pumpkin mousse once the cakes are cold & you are ready to assemble the final cake
- To make the white drip ganache melt the white chocolate with the plant milk in a small sauce pot stirring constantly until melted, whisk smooth. use warm to drip on a COLD cake
- Assemble the cake as shown in the video tutorial above the recipe.
Video
Notes
Storage Pumpkin Mousse Layer Cake must be kept refrigerated & will stay fresh for up to 5 days, loosely wrapped to prevent drying
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