By Lisa in Canada on April 13, 2004
Photo by Lisa in Canada
Photo by Lisa in Canada
"I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set."
Serving Size: 1 (308 g)
Servings Per Recipe: 10
"I loved the concept of this cake. I made this for my mother, who isn't as big of white chocolate or strawberries, so I used my own chocolate cake recipe and substituted semisweet chocolate, raspberries, and rasberry jam in the mousse, and semisweet chocolate and two teaspoons of raspberry extract for the vanilla in the icing. The result was delicious. I'll have to make one for myself sometime using white chocolate, as that is my preference. Thanks for the recipe!"
"Add gelatine to the mousse to keep it stable."
"I made this for a Cooking Club i am in. Everyone thought it was fabulous. I kept it in the fridge so cutting it would be easier. However, we noticed the cake tasted better at room temp. This is a great recipe and worth the work for special treat. To save time i used a white cake mix and added white choc chips (i read an earlier comment about the cake portion being dry and i didnt want to risk a dry cake). The mousse and frosting were awesome!"
"This cake is an amazing decadence! I have made this cake twice and both times it tasted spectacular! The first time I made it for a baby shower, and used different decorations, so I omitted the the fresh strawberry finishings. I used frozen strawberries for the mouse to save time. The second time I made it I went with fresh stawberries, and I must say that the mouse tasted much better. Only other problem I had was slicing the cake into layers. Both times, The cake itself turned out a little dry, especially around the edges of the pan. This made it difficult to slice into layers. The Frosting is by far, the best part of this recipe. Might not be a bad Idea to use a different white chocolate cake recipe, but use the mouse and frosting from this recipe."
"I think this recipe can be summed up with one word - "Wow"! At first I was daunted by the number of steps in the instructions, but once I got going I realized that they are just very detailed, which I found really helpful. I made this cake for my husband's 40th birthday, and he now says he can't wait until he turns 50 so he can have it again! It looked so beautiful when I brought it out that all of our guests "ohhh'ed & awww'ed" - but nothing was nothing compared to their reaction when they tasted it. I didn’t – and wouldn’t – change a thing in this recipe. I would give it 10 stars if I could! Thanks so much for taking the time to share this recipe Lisa - it was well worth the effort, and has now become a legend in our household as well! Karen :) "