Below is my original post from 2 years ago when I first showed you how to make Vegan Aquafaba Swiss Buttercream and now I have updated the video with another more in depth tutorial which is (in my opinion better) but it may be helpful to watch both versions.
The first video here includes a bonus tip on what to do when your buttercream “breaks” or curdles into that horrific mess and most people throw it out in disgust at that point, but wait!
I show you how to come back from that with tips on how to avoid it altogether so be sure to check it out!
However I always try to show you the best most efficient ways to get to the end and I will do that again here.
You can prepare this White Chocolate Cake recipe in advance since I always freeze my cake layers before assembling anyway.
The raspberry mousse should only be done at the point of assembly since you will see I am doing this as a molded cake (meaning I am building it inside of a ring mold rather than traditional filled layer cake style) Because this type of mousse filling is a Paté Bombe style preparation it is meant for molding; this way it keeps it luxurious texture.
I went for my Buttercream Recipe to ice this cake and made it fabulously White Chocolate Buttercream simply by adding melted white chocolate to it!
You can of course use any recipe you prefer and whipped cream would also be great here!
I wanted to bust out my Russian Piping Tips again and thought what better cake than the White Chocolate Raspberry Mousse cake to do so!?
There really are no “rules” on How to Make a Birthday Cake, since the birthday boy/or girl can pretty much have whatever they want!
this tutorial is geared more towards pointing out some of the tricks to getting a perfectly torted, perfectly filled, perfectly crumb iced, perfectly smooth sided and perfectly decorated cake in no time with some easy simple tips!