Lately, I’ve been super obsessed with those gorgeous INS-style cakes—yes, the kind you see all over Instagram with soft pastel colors and dreamy whipped cream decor. They’re not just pretty to look at, but also light, fluffy, and melt-in-your-mouth delicious.
One of my all-time favorites to make? Mousse cakes. They’re perfect if you’re looking for something elegant yet simple to whip up at home.
The best part? Decorating them. It’s so satisfying to watch the cake transform from a plain mousse to something truly stunning just by using a piping bag and the right nozzle. Whether you're a beginner or someone who’s already dabbled in cake making, this tutorial will help you level up your mousse cake game. So grab your favorite piping tips, and let’s get baking (and decorating)!
🧁 What You’ll Need
✨ Cake Base
- 1 layer of sponge cake or biscuit base (like crushed Oreos + melted butter)
✨ Mousse Layer
- 250 ml heavy cream (chilled)
- 100 g white or dark chocolate (melted)
- 2 tbsp sugar (optional, depending on your chocolate)
- 1 tsp gelatin powder (bloomed in 2 tbsp cold water)
✨ Decoration
- Whipping cream
- Food coloring (optional)
- Piping bag + nozzles:
- Open-star tip (for swirls/rosettes)
- Closed-star tip (for fuller flowers)
- Leaf tip (for leaves)
- Round tip (for dots or writing)
🍰 Step-by-Step Instructions
Step 1: Make the Mousse
- Bloom gelatin in cold water and let it sit for 5 minutes.
- Gently melt the chocolate and mix with the bloomed gelatin until smooth.
- In another bowl, whip the cold heavy cream (and sugar, if using) until soft peaks form.
- Slowly fold the chocolate-gelatin mixture into the whipped cream until fully combined.
- Pour the mousse over your cake base inside a cake ring or mold.
- Chill in the fridge for at least 4 hours or until fully set.
Step 2: Prepare Your Piping Cream
- Whip extra cream until it holds shape (don’t over-whip!).
- Divide into bowls and add food coloring if you want pastel shades.
- Fit your piping bags with your desired nozzles and fill them up.
Step 3: Decorate Like a Pro
- Rosettes: Use an open-star or closed-star tip. Start from the center and swirl outward in a circle.
- Shells or Waves: Press, pull, and repeat along the edge for a classic border.
- Leaves: Use a leaf tip and give it a short squeeze and pull to taper it off.
- Dots: Use a round tip to add tiny pearls or polka-dot accents.
💡 Tip:
Try your designs on parchment paper first to get comfy with the flow!
🌸 Q&A: Your Mousse Cake + Piping Questions, Answered!
Q: What’s the best base for this kind of mousse cake?
A: You can go with a classic sponge cake layer or keep it simple with a biscuit base—crushed Oreos and melted butter are a no-fail combo!
Q: Do I really need gelatin?
A: Yup! Gelatin helps the mousse set nicely. Without it, your mousse might be too soft to hold its shape when slicing.
Q: Can I use milk chocolate instead of white/dark?
A: Totally! Just keep in mind milk chocolate is sweeter, so you might want to skip the extra sugar in the mousse.
Q: My whipped cream won’t hold shape — what am I doing wrong?
A: Make sure your cream is super cold, and don’t over-whip! Stop when it holds soft-to-medium peaks. Overwhipping = grainy texture.
Q: Any tips for using piping nozzles?
A: Practice on parchment paper first! Hold your piping bag upright for swirls, and at an angle for borders and leaves. Consistent pressure is key.
After decorating, pop your cake back into the fridge for a bit to firm everything up. You can also add extras like strawberries, chocolate shards, edible pearls, or gold leaf to make it even more special. When you finally slice into it—smooth mousse, creamy topping, and all—trust me, everyone will be impressed. So if you’ve ever wanted to try those aesthetic cakes you scroll past online, now’s your chance! This one’s easy, cute, and perfect for birthdays, picnics, or just because you deserve a pretty dessert.
