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!
As I played around with several different names for this cake; such as Green Tea Chai Roulade, Green Tea Spiced Chai Cream Roll, Green Chai Tea Cake etc etc … I decided to do some research on just exactly what is “chai” anyway.
I am glad I did thus settling on the name Green Tea Masala Cake Roll; only to change the name again back to Green Tea Chai Cream Cake.
Now you may be thinking what is she talking about and who really cares?