![]() I filled in the crevices on the mousse layer and of course the buttercream layers. This truly allows the final glaze to be even. Tip 4: Use the remainder buttercream to put a skim coating on the sides of the cake. Because the mousee is set, and the buttercream is stable, your cake will be fine. Go ahead and put the 4th layer on top of that. Tip 3: When assembling the buttercream on top of the 1st layer (then but your top/bottom mousse filled duo on top of that), then cover 3rd layers with butter cream). You now can advance a step in the process&see Tip 3&. When you put the second layer on it, it will maintain stability, and not get squishy. Then put in the freezer for about 10 minutes. Tip 2: For the mousse&.I put the mousse on one layer (rather than assembling with the other three) as follows: Put the mousse on one layer, spreading to the edges. You will save yourself much beating/waiting time (even with the mixer) by employing this. For the glaze, be careful as it will set up quickly. Tip 1: With the buttercream, glaze and coffee mousse-use a metal/copper pan set in a bowl of ice water to speed the beat-to-cool phases on each of these. This is cake that leaves everyone is so beautiful and so delicious. I have a few 'tips' to speed along the process of making this exquisite cake. ![]() And it still tasted great! The only changes I made to the recipe were to use a standard ganache recipe in place of the glaze, and to cut the cake into six layers rather than four (with three layers of buttercream and two of mousse in between). I *did* have trouble with the mousse not setting up properly, but that could have been something I did. Really delicious! The cake is moist and light, the coffee mousse is fantastic and the buttercream is rich and chocolatey (but definitely buy a good quality milk chocolate to keep the end product from being too sweet, or add some unsweetened cocoa/chocolate).
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