A silky chocolate glaze and delicate curls give this mousse cake a luxurious finish. For true chocolate lovers, every day could be chocolate day. But today, the world officially gives in to temptation ...

This bright and beautiful dessert contains sponge, mousse and strawberries. On the finale of The Great Canadian Baking Show, winner Sabrina Degni made her mini-mousse cakes with special individual ...

"Mousse fillings are particularly popular. They are light and less sweet," says Buschges. She offers cakes with three sponge ...

For the signature, that means a roulade, which I guess is the technical name for the “big Ho-Ho with decor” thing I have only encountered in goyishe homes around Christmas. The challenge here is to ...

Learn how to make these satisfying and adorable desserts — colorful mini mousse cakes topped with berries, chocolate, and cookies, plus cheeky monkey milkshakes with melted chocolate lids and cookie ...

Chocolate fiends will love the triple-hit in this irresistible chocolate mousse cake. Catherine Adams shows how it's done. For the cake base, I like to use a roulade sponge – it has no fat content so ...

The perfect entremet is a multi-layered mousse cake with contrasting textures and complementary flavours. For the Signature Bake on Fancy Dessert Week of The Great Canadian Baking Show, the judges ...

We may receive a commission on purchases made from links. "Black tie" on an invite means it's a dressy occasion, and Olive Garden's Black Tie Mousse Cake is certainly fancy-looking with its decorative ...

Costco's bakery section is something of a legend -- shoppers can lose hours recounting the crunch of the streusel on the cinnamon coffee cake or the delight of sliding a spoon through the velvety ...

Add articles to your saved list and come back to them any time. The chiffon cake in its tin, perched upside down on a wine bottle, isn't artificial, it's real. That's how the pastry chefs at Azuma ...

Add articles to your saved list and come back to them any time. The chiffon cake in its tin, perched upside down on a wine bottle, isn't artificial, it's real. That's how the pastry chefs at Azuma ...