Mousse Cake From Scratch - Patisserie Style

1. Introduction (Trailer): Hey everyone and welcome to my course, [MUSIC] Mousse Cake from Scratch. My name is Maryam Khan and I run a YouTube channel called Cakes by MK, where I teach people how to make different types of cakes and desserts, and from time to time I do more in-depth courses like this one here where I'm going to be showing you guys how to make a beautiful patisserie style mousse cake right in your own kitchen at home. I'm going to teach you guys how to make the cake layer, and then I'm going to show you how to make a beautiful mousse followed by a gorgeous shiny Moreau glaze. You'll also have access to the full written recipes I use in this course as well as a checklist to ensure that you don't miss any crucial steps. If you think you're ready to take on the challenge of creating a delectable show-stopping dessert, then come join me in my course where I cannot wait for you to discover just what amazing cakes you can create. 2. Equipment: Now before we get into the course, I just want to quickly show you guys some of the specialist equipment that you're going to need in order to create this mousse cake. The first thing that you're going to need is some silicon mold, which our mousse cake is going to be sitting in or that is going to sit in. What I've got here is I've got this really cool geometric mold here by silica mud It's got this really cool geometric pattern which I really like, and it's going to be like a dome shape. Now you guys can go ahead and use whichever silicon mold, shape or brand that you like, as long as you know that it's a decent quality and that you know your mousse cake is going to really swell from it. Now inside the mousse cake that we're going to be making in this course is going to be a thin layer of chocolate cake. You guys can use whichever flavor you like, but I'm going with chocolate cake. But basically for the chocolate cake, you're going to need some cake tin to bake your cake in. What I've got here is just a regular cake tin which my cake is going to be baked in. Now in terms of size, so the silicon mold that I've got it's about seven inches. I'm going to be making a six inch cake so that it's slightly smaller so that the outsides of the cake are covered with mousse. Just make sure that when you're doing your calculations of how big you need your cake layer to be, that you've taken into account how large your mold is. For example, if your silicon mold is maybe 10 inches, then you want to go ahead and maybe make a cake that's about nine or eight inches so that it's covered on the outsides with the mousse, so it's not showing through. Yes, that's basically it. The only other thing that you're going to need in terms of specialist equipment is some handmixer which is going to be important when we come to mixing up our mousse. Everything else is just basic stuff which hopefully you've got in the kitchen, but yes, let's get right into the first step of this course. 3. Preparing Cake Tin: The first thing that we're going to do is we're going to make our cake layer, which is going to go inside our Mousse cake. Now before we prepare our cake butter, you want to prepare your cake tin first, so that once your cake butter is already to go, you can just pop it straight into your cake tin and into the oven. What I've got here is I've got a six inch cake tin which I'm going to be using for my cake layer because the mold that I'm using that my entire Mousse cakes are going to go into is about seven inches. You just want to make sure that whatever size cake you're baking is slightly smaller than the mold that you've got so then the Mousse can cover it on the outside as well. All I'm going to do is I've just got some baking paper here and I'm just going to place my cake tin on top. Now I'm just going to use a pin to mark an outline of the parchment paper so that I can put it on the bottom of my cake tin. You can use an edible marker for this, but I'm just going to be using a regular pin, but don't worry about any of the chemicals or anything like that getting into your cake because we are going to cut out the circle slightly smaller than what we marked. Then I'm just going to cut that out. That's the round part of our cake tin done, so that will simply just go into the bottom of your cake tin like that. Now the next thing that I'm going to do, is I'm going to cut out some parchment paper to go around the size of our cake tin. Now all I'm going to do is I'm just going to cut a straight line out of my parchment paper and then I'm just going to put that around the size of my cake tin. I am slightly short, so I'm going to cut a little bit more. If you do want to measure this out properly, then you can measure it beforehand to make sure that your parchment paper is exact. But I'm just going to go ahead and just cut out a little bit more. I'm a bit of a lazy baker, so I'll try and take the shortcut when I can. That is my cake tin already to go. Don't worry if your parchment paper isn't quite staying up against the sides of your cake tin because once we pour our cake butter and that will spread out and become nice and smooth around the edges. You can also pre-grease your cake tin a little bit with say some shortening or butter and then place your parchment paper into your cake tin. That'll help everything stick to the sides. But because I'm not too worried about this cake layer coming out super perfect because it is going to be the inside layer of our Mousse cake, I'm just going to keep it like this. If you decide to keep it like this too, that's absolutely fine as well. I'm going go ahead pop this aside, and we're going to move on to our cake butter. 4. Cake Batter: For my cake layer today, I'm going to be making one of my favorite chocolate cake recipes, which is also up on my blog at cakesbymk.com. All I'm going to do is I'm just going to make a smaller quantity because I don't need a whole cake for this chocolate mousse cake, because the majority of the cake is going to be mousse. We only want just a nice, smooth thin layer of chocolate cake. What I've done is I've just cut the quantities down so that I'm only making a third of the original recipe, and I will post the full quantities to all these ingredients for the smaller batch in a PDF which I will attach to this video. In that PDF, I've also included a whole bunch of tips and tricks so that you guys can make the perfect cake. For the ingredients today, what I've got is some all-purpose flour, some baking powder and egg, some baking soda, yogurt, cocoa powder, a small pinch of salt, some canola oil, or you can use any kind of vegetable oil that's unflavored. Then I've also got some unsalted butter, some instant coffee powder, 50 percent dark chocolate, some milk, and some white granulated sugar. Now, all I'm going to do first is I'm going to combine my butter, chocolate, coffee powder, milk, and my granulated sugar into a bowl, and I'm simply going to melt that in the microwave. I'm just going to pop it in the microwave for 20 seconds burst at a time, giving it a mixing between each burst until it's all completely melted [MUSIC]. You can also use a double boiler for this if you prefer not to use a microwave or don't have one. I'm just going to go ahead and melt this and then I'll be back. My chocolate mixture is all melted now. As you can see, it's a nice liquid consistency. Now this only took about a minute because it's such a small quantity. Just make sure that you're not overheating your mixture without giving it a mix, otherwise it's not going to heat up evenly and you run the risk of burning your chocolate. So just keep that in mind. Now the mixing that I'm going to do is I'm going to whisk in my oil and my yogurt. [MUSIC] Now next I'm going to whisk in my egg. [MUSIC] Now you want to give your egg a really good whisk, because this is going to help incorporate some air bubbles into your mixture, which is going to give you a more fluffier cake. Now once that's done, the last thing to do is to put in all our sifted to ingredients. I have pre-sifted mine, so just make sure that you do sift your dry ingredients because you don't want any lumps in your cake batter [MUSIC]. You just want to mix that together until it's just combined. Now once your cake batter is nicely mixed together, then it's going to go straight into our pre-prepared cake tin. Now next I'm just going to give my cake just a little bang, and this is just going to help settle the batter so that there's no holes when we cut through our cake. [NOISE] Now, our cake batter is ready to go into the oven, so I have pre-heated my oven to 150 degrees Celsius, and it's going to go in there for about 50 minutes. You can check this with a skewer or a knife. Just make sure that wherever you poke in there comes out nice and clean, and that's how you know that your cake is ready. Again, I do have the full recipe and instructions on the PDF which is attached to this video. So I would recommend that you guys go ahead and read through that before you actually make this cake. Now I'm going to go ahead and put this into the oven and we'll be back once it's done. My cake is out of the oven now. It's been cooling in the cake tin for about 20 minutes and now going to turn it out of the cake tin and remove the parchment paper. Now you do want to make sure that you allow your cake a little bit of time to cool down before you go ahead and just take it straight out of your cake tin because this is going to allow it to solidify a little bit so that it doesn't break apart when you take it out of your cake tin. [MUSIC] We've got our nice little cake layer there, it smells amazing and now what you want to do is you just want to let this completely cool before we come back and trim off the top so that we've got a nice flat cake layer. 5. Torting Cake: I've given my cake some time to cool down now, so I'm going to go ahead and trim off the top. Now, the reason why you want to do this step once your cake has cooled down is because it's going to make it a lot easier for you to trim off the top without your cake being too crumbly. Because if you try and trim off the top when the cake is still hot, then it can be quite crumbly and harder for you to get a nice smooth top. What I'm going to do is I've just got a serrated knife and I'm going to use that to trim the top of my cake. I've got my cake on a turntable at the moment. Now you don't have to do this on a turntable, but a turntable just makes them trouble a whole lot easier. If you don't have one, it's still okay as well. All I'm going to do is I'm just going to hold the knife really straight up against the side of my cake at the height that I want to trim it and then simply start making a cut into the cake while turning your turntable. You just want to keep your knife in the same spot and at the same height. [MUSIC] Now once you come back to the initial cut that you made, what are you going to do next is you're going to again just keep your knife really nice and straight, and you're going to start slowly bringing it into the middle of the cake as you turn your turntable. [MUSIC] Then once you've cut it off, it should literally just slide off like that. Then you can just go through and clean up any little parts which you think aren't completely straight. Now my cake still does seem a little bit too high for the mold that I'm going to be using so I'm just going to go ahead and trim a little bit more off the top. [MUSIC] I'm happy with it now and I'm going to pop this aside while we go ahead and make our dark chocolate mousse. 6. Chocolate Mousse: [MUSIC] For our dark chocolate mousse today, there's a few different elements which we need to prepare. We're going to prepare those individually and then bring them all together at the end. For the ingredients, what you're going to need is some heavy cream, some 50% dark chocolate, some instant coffee, some powdered gelatin, and then some water to bloom our gelatin with. What I'm going to do first is I'm going to start off by blooming my gelatin, so what I've got here is I've got some powdered gelatin and again, I am going to have the full quantities to all these ingredients in the PDF which is attached to this video as well as the full instructions as well. What I'm going to do first is I'm just going to get my water and I'm going to mix that in with my powdered gelatin and then I'm just going to set that aside for at least five minutes. This is going to allow our gelatin to bloom up. [MUSIC] Now once that's nicely mixed together, you just want to set it aside while we go ahead and prepare the other components of our mousse. Now next what you want to do is you want to melt your dark chocolate so that it's really nice and smooth when we come to mixing it into our heavy cream. The way that I'm going to melt my chocolate today is I'm just going to do it the easy way, which is melting it in the microwave. I'm simply going to pop it in the microwave for a 20-second burst set of time, giving it a little mix in-between each burst until it's completely melted. You really want to make sure that you do not burn your chocolate, so this is why you really need to be giving it a mix in-between, every 20 seconds or so. Otherwise, it's not going to heat evenly, and then your chocolates going to burn and clump up what you don't want. Now if you are worried about burning your chocolate in your microwave and you're not confident in doing that, then you can melt this over a double boiler too so to do that, all you need to do is just get a saucepan, put some boiling water into it and bring it to a boil and then turn it down so that it's simmering and then just place a bowl on top of your pan. Just make sure that the bottom of the bowl is not actually touching the water and then that steam from the water is what's going to really gently melt your chocolate and then just keep giving that a stir until it's completely melted. But I'm going to go ahead and mount mine and the microwave and I'll be back once it's melted. My dark chocolate is out of the microwave now and it's nicely melted. If you take a closer look, you can see that it's nice and silky smooth and it's got a beautiful shine to it as well, which is how you know that you've melted your chocolate correctly. Now the next thing that I'm going to do is I'm just going to put this aside while we go ahead and work on our heavy cream. Now for the heavy cream, what I'm going to do first is I'm just going to mix in my coffee powder. Now the coffee powder is optional, but it does really elevate the taste of the chocolate and your mousse. I would highly recommend putting it in. It's going to give that a little mix. The next thing that I'm going to do is I'm going to whip up my heavy cream. Now usually when whipping up a heavy cream say for a dessert or a topping for a dessert, you'd usually want to whip it up until you reach either a soft peak or a stiff peak. What that means is that it's thickened up quite a bit and it holds its shape. But what we want is we only want to whip this up until it starts to just thicken up and I'll show you what that looks like when we get to that point. You just want to make sure that you're not over-whipping your cream for your chocolate mousse. Now I'm just using a hand mixer for this and I'm going to whip it up on a low speed because I want to keep a really close eye on the consistency of my whipped cream. You can also do this in a stand mixer too but I just like using a hand mixer just because I'm able to judge the consistency a little bit better. [NOISE] Now if you take a closer look at my whipped cream, you'll see that it has thickened up quite a bit and consistency, but it's still relatively liquid. If I lift up my whisk, little droplets which are falling off my whisk, they leave a little indent on the top of the whipped cream, but then they sink right after that, it doesn't have a peak on the top. If I just show you that again [NOISE], if I lift it up, it leaves a little indent there, but then it falls straight back into the whipped cream. That's how you know that your whipped cream is at the right consistency. Now the next thing that I'm going to do is I'm simply going to add in my chocolate and my gelatin and then just mix it until it's just combined. Now you'll notice that with your gelatin, it's probably quite thick now, so you won't be able to whip it into your cream like this. What you need to do is just pop it into the microwave for just about maybe five seconds and what you'll see is that it will turn to a liquid and that's what we want, which is what we're going to then whip into our whipped cream. I've just popped my gelatin into the microwave. It took about 10 seconds for it to turn into a liquid consistency, so as you can see, it's quite liquidy now and it should be warm to the touch as well. Now what I'm going to do is I'm simply going to put my melted chocolate and my gelatin into my cream and I'm just going to mix it in until it's just combined. [NOISE] Now you don't want your chocolate mousse to get too thick. If you continue whipping it and it feels like it's getting a little bit too thick then just finish it off with your spatula, so for me I noticed that it was getting a little bit thick, so I'm just finishing off mixing it all in with my spatula. That is what your chocolate mousse should look like, so it should be a nice smooth consistency and not too liquidy but not too thick either. If I lift up my spatula, that's the consistency that it should be. Now the next thing that we're going to do is we're going to start putting our chocolate mousse in our cake together into our mold. 7. Assembling Cake in Mould: Now we're ready for the fun part. We're just putting our chocolate mousse and cake together into our mold. Today I've got this really cool geometric mold here from silicon mat. But you guys can go ahead and use whichever shape silicon mold that you have. What I'm going to do first is I'm going to fill up my mold about three-quarters of the way. Then I'm going to go ahead and put my chocolate cake in, and then I'll fill the remaining space in the mold with my chocolate mousse. You don't want to leave your most sitting for too long either otherwise it's going to start thickening up, which you don't want. You want it to really go into the creases of your mold really nicely. [MUSIC] Now I'm just going to use my spatula to help me spread that all out. Just going to put in a little bit more. Now before you go ahead and place your cake layer and you want to give your mold a little bang just to make sure that all of the mousse seals really nicely up against the edges of your silicone mold. It should also settle quite nicely up the top as well because we've still got that nice liquidy consistency to our mousse. Now the next thing that I'm going to do is I'm going to go ahead and put my little cake layer in. Now I'm just going to gently insert that in and just drop it down into the mold. Now you don't want to push down too hard on your cake because you want it to just sit on top of the chocolate mousse layer that you've just put into your mold. That looks good. I'm just going to go ahead and fill the remaining space in the mold with the rest of my chocolate mousse. Now because my mold is a little bit tricky because of the geometric side, I'm just going to go ahead first and just push the mousse to the edges just to make sure that it's falling into all the little creases on the sides. Now before I finish off the top, I'm just going to give my silicone mold other bang just to make sure that the mousse has gone to the edges of my mold. I'm just putting a little bit more on the top. Then I'm just smoothing out the top with my spatula, just so that it's all nice and even. You can even use an officer spatula or a cake scraper for this, but because it's just the bottom, I'm not too fussed about it being super smooth. Then I'm just giving this one last bang just to remove all the air bubbles and settle my mousse. Now once everything is nicely in the mold, the next step is to simply pop this into the freezer for at least eight hours or so. Ideally, you want to keep it in the freezer overnight. This is going to help everything solidify really well, so when we come to taking off our mold tomorrow then it'll be a lot easier. Now what I like to do is just pop a little bit of cling wrap over the to. Just so that everything is nicely covered. I'm just going to pop this into the freezer now and then it will be back tomorrow to take it out of the mold and put on our chocolate glaze. 8. Chocolate Mirror Glaze: My chocolate mousse cake has been sitting in the freezer for about 12 hours now, so it should be ready to take out of its mold. But before I go ahead and do that, I'm going to first make my chocolate mirror glaze, which we're going to be pouring on top of our chocolate mousse cake. For our chocolate mirror glaze today, what we need is some heavy cream, some cocoa powder, water, coffee powder, some white granulated sugar, some gelatin powder, and then some water to bloom our gelatin. Now, the first thing that I'm going to do is I'm going to start off by blooming my gelatin and then putting that aside. Now, I'm just going to bloom it in the same way that I did when I was making my chocolate mousse cake. I've just got some water here. Again, the full quantities will be in the PDF which is attached to this video. Then I'm just going to add in my gelatin powder, just give that a little mix. Now, I'm just going to put this aside to allow this to bloom up while we go ahead and work on the rest of our glaze. The next thing that I'm going to do is, I'm going to combine my cocoa powder, water, and my coffee powder into a saucepan. Now, the reason why I'm putting it directly into my saucepan is because we are going to heat this up very shortly. We aren't going to turn on the heat just yet. First, what you want to do is just combine those three ingredients into your saucepan, and then just give it a little mix until it becomes like a thick paste. Now, you want to use a spatula for this as opposed to a whisk because a whisk is going to incorporate air bubbles into our mixture. We don't want any air bubbles in our glaze, so that it's really nice and smooth. Instead, I like to just use a spatula while making my mirror glaze. [MUSIC] It's also best to use a deep saucepan for this because as it rises when we heat it up later, then this prevents it from overflowing. But I'm using a small saucepan for the purposes of this video, so that you guys can see the mixture inside of it better. Just remember that we don't have the heat on just yet. [MUSIC] Now, the coffee powder again is optional, but I always love to add a little touch of coffee to anything chocolaty that I make because it really helps to amplify that chocolate flavor. Now, I'm just going to give this a stir until it becomes a thick paste. Now, as you can see, we've got this thick chocolaty paste now. It's really nice and silky smooth, which is what you want. Now, the next thing that I'm going to do is I'm going to start slowly pouring in my cream, and then I'm going to add in my sugar after that and just mix that all in. I'm going to add in a little bit of my cream first just to help me loosen up my chocolaty mix to there, and then I'll add the rest in. The great thing about using a spatula too is that it helps you really get everything out of your bowl or your cup. Now, once you've mixed in all of that cream, you should be left with a thick liquid-y mixture. Now, I'm going to add in my sugar. Now, once that's all nicely mixed in, it's time to turn on the heat. What I'm going to do is I'm just going to bring this to a boil on a medium heat. Once it starts to boil, then I'm going to turn off the heat and then add in my bloomed gelatin and just let that melt away into my chocolate glaze. My mixture just started to boil now. As you can see, it's bubbling at the top there. Now, I'm going to turn off the heat and add in my bloomed gelatin. Now, when it comes to adding in the gelatin, I don't need to pop it into the microwave to make it liquid. I'm just going to put the whole lump straight in like that because my mixture is nice and warm. That's what's going to help melt that gelatin into my entire mixture. Now, one thing I forgot to mention was as you're making your initial mixture and bringing it to a boil, you want to make sure that you keep slowly stirring it so that it doesn't burn on the bottom [NOISE]. Now, I've got my little clump of gelatin, and I'm just going to pop that right in. Now, I'm just going to stir that just very gently for maybe about a minute until the gelatin is completely dissolved. Now, once the gelatin is completely melted into the mixture, the next step is to put it through a sieve. I've got a [NOISE] large sifter here, and that's going to make it really nice and silky smooth and remove any little lumps or anything like that that may have remained from the initial cocoa powder mixture that we made. Now, I'm pouring mine straight into a jug which has a little spout on it because this will make it a lot easier when we come to pouring it over our cake. Now, when you're pouring the mixture through your sieve, you want to make sure that you're pouring it as close as possible. Don't pour it too high; otherwise, it's going to incorporate air bubbles into our mixture, which we don't want. Now, once that's done, the next step is to simply let this sit aside now to cool down to around 30 degrees Celsius before we pour it over our chocolate mousse cake. Now, if we let this cool the way that it is, then what's going to happen is it's going to develop a skin on the top of your mirror glaze, which we don't want. To prevent that from happening, what you can do is just grab some Glad wrap or cling wrap. Just break a little bit off. Then what you want to do is you want to push it down so that it's touching the top of your mirror glaze. Just make sure that you've got it touching right to the corners. It should look something like that. That is it. That is going to prevent a skin from developing on the top of our mirror glaze. Now, we're simply going to let this sit aside for around 2-3 hours. It depends on the climate that you're staying in, but generally, anywhere between 2-3 hours should be fine. I say just check it at the two-hour mark. You want to use a Pigeon thermometer to check whether your glaze is at the right temperature. Now, I've already made one earlier, so I'm going to go ahead and get our chocolate mousse cake out of the freezer and show you how I take it out of the mold and put my chocolate glaze over the top. 9. Pouring Mirror Glaze: [MUSIC] Now, once your glaze is ready to go, I've got mine here. I made another batch earlier and I've just got my thermometer on here, which is helping me track the temperature to make sure that my glaze isn't getting too cold or too hot. This is what the consistency should look like. It has thickened up quite a bit, but it's still quite liquid and consistency. Now, you don't want your glaze to be too thick or too thin, because if it's too thin, then it's just going to run off your mousse cake and it's not going to cover it properly. But if it's too thick, then it's going to leave too thick of a layer on your mousse cake. This is particularly important when you're using a mold that has some special design on it. Today I'm using my geometric mold here, which has got heaps of sharp corners which you really want to show through the glaze. That is why you don't want your glaze to be too thick either, otherwise it's going to dampen the effect of all those sharp corners on your mold. Once your glaze is really, you're now ready to remove the mold from your mousse cake. What I've got here is I've got my mousse cake from yesterday and I'm simply going to remove the cling wrap. Now, before I take it out of the mold, what you want to have prepared first is something which you can put your cake directly onto, which we're then going to pour our glaze over. What I've got here is I've got a pan which my glaze is going to fall into. Then I've just got my little six-inch cake tin like the one I used earlier to make my chocolate cake. I'm certainly going to place that upside down and this is what my mousse cake is going to be sitting on. Now, the reason why I like to put it on something which is elevated and nothing's touching the bottom of the edges of the mousse cake, is because this allows the glaze to fold really nicely and sit nicely on the side of the cake. I'll show you how to clean it all up once we get to that point. Once that's ready, we're ready to remove our cake from our mold. Now, the way you want to do this is you just want to start really gently, removing the mold from the edges and then work your way deeper and deeper into the mold. Now, once I've released that top edge, I'm going to flip my mold over and then slowly pull the mold off of my chocolate mousse. I've got my mold off and that really beautiful design is coming through, which I'm super happy with. Now, the next thing that I'm going to do is I'm going to place my cake on top of my six-inch cake pan. Then, I'm going to go ahead and start gently pouring the glaze over my cake until it's completely covered. Now, as I've placed my chocolate mousse cake on my six-inch cake tin, I've noticed that it's little bit too big than what I want. Because it's just touching the bottom edge of my mousse cake, but I want actually the edges of my most cake to be completely bare so with nothing touching it. What I'm going to do is I'm just going to swap my cake tin now with a four-inch cake so that I've got a bit more space on the edges of my cake. Now that's looking a lot better now. Just remember that this doesn't have to be a cake tin it can be like a big cup or maybe like a saucer or something like that. Anything that's going to have a nice flat bottom that your mousse cake can sit on and it's got that kind of space on the edges. Now what I'm going to do is I'm simply going to gently pour-over my chocolate mug glaze. I've put my chocolate glaze over my cake. It looks absolutely incredible. I'm really happy with it. It's super shiny and all those subtle patterns in the mold has come through. That's what I mean by you want your glaze to be thin enough that those patterns are going to come through, but not too thin that it's not covering your cake well. What I'm going to do now is I'm going to show you guys how to clean up this cake and then transfer onto a cake board or a cake stand wherever your cake is going to be sitting on. Now to clean up the bottom of this cake, I'm just going to use my offset spatula to drag any of that excess glaze that's hanging on the bottom of the cake, into the middle of the cake. You just want to really gently do this. Now once you've mostly cleaned [LAUGHTER] up the bottoms of the cake, then the next step is to transfer this onto a cake board. What I've got here is I've got a square ten-inch cake board, which my cake is going to be sitting on. If you're not using a cake board, then you can totally just transfer your cake straight onto a cake stand. Now to transfer my cake from my cake tin to my cake board, is I'm just going to use two offset spatulas. You can even use big knives or anything that's nice and flat. I'm just going to simply place it on the bottom of the edge of either side of my mousse cake. I'm simply going to lift it up and gently place it into the middle of my cake board. Now you do want to make sure that you're not living the sit for too long, otherwise your chocolate mousse is going to get soft and it's not going to be easy for you to lift it up. If you do feel like once you're lifting it, if your chocolate mousse feels a little bit softer than just pop this into the fridge for maybe about half an hour or so and then you can lift it up and put it on your cake board. You just want to be really gentle with it. Then just gently slide your knife out and don't worry about any kind of mess because we can clean that up later. That is probably the most nerve-wracking part of making this whole cake. But once you've got it nicely onto your cake board then now you can finish off by cleaning up and decorating this cake however you like. What I'm going to do is I'm just going to first clean up the edges of my cake and I'm just going to use a little tissue which I have dubbed in a little bit of water. I'm just going to use that to get into little corners and wipe off any of that extra glaze that's sticking out. Now, I'm not too fussed about getting super clean edges because I am going to be decorating this by putting some grated chocolate around the edge of my cake, which I'm going to be showing you guys next. [MUSIC] 10. Final Decorating: I'm going to finish off my chocolate mousse cake by doing a little bit of decorating, and I'm just going to keep it really simple. [MUSIC] First of all, I've just got some chocolate here which I'm going to grate in this little grater that I've got here. You can also just use a regular grater or a knife for this as well. Then I'm going to place those pieces of chocolate around the edges the bottom of my cake. Once you think you've got enough chocolate there, the next step is to simply place it around the edges of the cake. I'm going to use the little pot that my chocolates are in to gently place the chocolate around the edge of the cake. The next thing that I'm going to do is I'm just going to use my brush to help me clean up the edges of the cake, and push some of that chocolate into the deeper corners of the cake. I've cleaned up the bottom-up my cake now, now I'm going to go ahead and finish off with a little bit of gold leaf and then I'm done. If you are applying gold leaf, the best way to do it is to just get a little brush, get some of the gold leaf on your brush and then just dab it where you want it on the cake. I'm just going to grab a little bit on my brush. I'm just going to crease it up a little bit, I like that creased look on gold leaf, and then just simply place it on the cake. That is my chocolate mousse cake all done. What you want to do before you cut into this cake, is you want to leave it sit for about an hour or so because it has been sitting in the freezer. This is going to allow the moist to really soften up, and you're going to have the perfect bite when you come to eat in your mousse cake. I'm just going to let this sit for a little while, and then I'm going to show you guys what it looks like on the inside. [MUSIC] 11. Class Project: We've now reached the end of this participatory style moose cake course. I hope you guys enjoyed content and I'm really excited to see what moose cakes you guys create. Just remember that you can totally change up things like you can change up the flavor of your cake, you can use a different silicon mold, different shape. Just the main thing is to follow the key steps. Make sure you've got the right consistency of your moose and to make sure that you've left your moose cake to sit long enough in the fridge as well to sit before you put your mirror glaze on top. Just those key tips and tricks, which I do have a separate PDF which I will be attaching to this course which you guys can download, there will be a step-by-step checklist in that PDF to ensure that you guys don't miss a steep and that you have the best chance of success for creating a beautiful chocolate moose cake. That's basically it. Thank you guys so much for joining me in this course and I cannot wait to see what you create.