Gretchen I've never had that cake either. I'm watching your video hungry, but at the same time coming from this Covid crap. This actually made me feel better to see how delicious that cake looks. ❤️☺️
I follow your recommended 'build on recipes' technique all the time and have really came up with some fun desserts - so Thank you!!!! I was looking for something to make for St. Pat's day and will be using this recipe, but with flavor changes. Mine will be Mint Chocolate Chip mousse with a mint ganache on top. Thanks Gretchen for all your excellent recipes and ideas! Everyone who's using your recipes and who appreciates your talent, should totally support your channel ($$). I plan on doing so! Another home run - way to go!
@@GretchensVeganBakery - The mint version was a huge hit! Turned out amazing! I'm going to make a lemon version next, for Easter! Such a great recipe too! My brain is going overdrive thinking of all the different flavors to try out: strawberry, cherry, raspberry, orange, pumpkin, coconut, toasted almond....... oh my! You're recipe is so inspiring! Thanks again!!!!
Oh goodness. Look RU-vid might think I'm a bot because I keep using the same words to describe your recipes 😂😅 this is gorgeous! Holy cannoli. I'm going to add raspberry preserves to the vanilla mousse. Thanks Gretchen! 😊
Gretchen, I know you bake cakes more than you bake pies, but have you ever tried making the impossible coconut pie? I’ve tried a couple of times, following the recipe almost to a tee, (minus the eggs, but using an egg substitute), and it never turns out. No crust is made. All the ingredients are mixed in a blender, poured into a pie pan, and baked, and the crust forms while the pie is baking. This recipe looks delicious. If I make it, I will leave out the brownies, as I’m not a brownie lover. But, I have yet to see a recipe that didn’t look delicious.
Can I make the mousse alone and then apply it to a cake as a filling? Also I use Jello pudding mix brand with heavy cream to create a whipped cream. I wonder if Silk dairy free cream would mix well and give me a nice stable whipped cream for a filling or to frost?
Yes you can make the mousse ahead and scoop into cake when building I prefer to mold mousse IN my cakes though, more stable and less "breakdown" when cutting slices The SILK brand heavy whipping cream is very stable and I find that all vegan whipped creams get MORE stable as they are refrigerated on finished cakes versus the way cow cream will break down after a little while if not stabilized I have an entire article about vegan whipping cream here www.gretchensveganbakery.com/vegan-whipped-cream/
I order it online, but I think whole foods may have it? Or a specialty health food store that sells food too? I link to everything in the written post here :) www.gretchensveganbakery.com/tuxedo-cake/
