Cinnamon olive oil sponge brushed with brown sugar cake soak, filled with rosemary-infused vanilla bean mousse, and frosted in a cinnamon fig Swiss meringue buttercream. The Pisces cake.
Hi! Thank you so much for your question! This could be due to a couple of things: firstly, be sure the cream is not over-whipped before adding the gelatin, be sure the temperature of the gelatin is not too hot (you just want it to dissolve, not be warm), and the temperature of the cream is still cold. Please let me know if you have any other questions!
i can’t seem to get the vanilla bean mousse to form stiff peaks after adding the gelatin :( any reason this could be ?
Hi! Thank you so much for your question! This could be due to a couple of things: firstly, be sure the cream is not over-whipped before adding the gelatin, be sure the temperature of the gelatin is not too hot (you just want it to dissolve, not be warm), and the temperature of the cream is still cold. Please let me know if you have any other questions!