Dome mousse cakes are eye catching since they are full of layers of dessert. When you cut the dome mousse cake, you can see how intricate the dessert looks.
Creating a mousse cake is more about preparing each component individually, and then assembling it at the end.
A dome mousse cake is made by using 1 flavor of mousse, a center filling, and a base for the cake to sit on.
Select flavor of mousse for dome cake
To make a dome mousse cake, you’ll need to pick the main flavor of mousse that your dessert will be based around.
- Lemon Mousse
- Raspberry Mousse
- Blackberry Mousse
- Blueberry Mousse
- Honey Mousse
- Guava Mousse
- Vanilla Bean Mousse
- Cheesecake Mousse
- Durian Mousse
- Chocolate Mousse
Prepare your mousse and let it chill for 4 hours prior to assembling your dome mousse cake.
Select your center filling of your dome mousse cake
The center filling of your dome mousse cake should compliment the flavor of mousse you selected.
- white chocolate ganache
- dark chocolate ganache
- maraschino cherries
- caramel sauce
- chocolate sauce
- strawberry purée
- raspberry purée
- fruit sauce (blackberry, blueberry, strawberry)
Use a melon baller to spoon out a perfect sphere of center filling for your dome mousse cake.
For center fillings like sauce or purée, you can just spoon a little of the filling into your mold. Shape the mousse so that there is a half circle area for you to place your center filling in.
Base for dome mousse cake
Prepare your dome mousse cake base. You can bake the crust in a 9″x13″ pan, and then let it cool down.
Use a cookie cutter or glass to “cut” out a perfect circle that will fit your silicone half sphere mold. You’ll have to measure to make sure it will fit.
Using an empty silicone mold, match it up with a glass that will be a similar size to fit just inside the mold.
Coating for dome mousse cake (optional)
Garnish ideas for dome mousse cake
How to make a dome mousse cake
To make a dome mousse cake, prepare it in a silicone half sphere mold.
- Press the chilled mousse of the dome mousse cake into the silicone half sphere mold, making sure to fill all of the crevasses. Press hard to make sure there are no blemishes that will appear when you remove the mold.
- Place the center filling of the dome mousse cake using a melon baller. At this point you can put more of the mousse around the center filling on the edges. Another option is to put the mousse completely over the center filling to cover it. The center looks well presented this way. It will look like it is encased.
- Use a cookie cutter or glass to “cut” out a perfect circle of cake base that will fit your silicone half sphere mold. You’ll have to measure to make sure it will fit. Using an empty silicone mold, match it up with a glass that will be a similar size to fit just inside the mold.
- Place the dome dessert cut out base onto the mousse and center filling. Press it in well so it sticks to the body composition of the dome dessert.
- Place the dome mousse cake in the freezer overnight with it upside down. The mold should be on the bottom, and the base of the cake on top. Place the molds on a plate or in an airtight container.
- Remove the silicone mold from the dome dessert. Use your fingers to gently pry the mold from the body of the dome mousse cake. Press down on the top of the silicone mold to remove the frozen dome dessert.
- Place the dome mousse cake on a wire rack with a plate underneath to catch any drippings.
- Pour your glaze coating over your dome dessert. (optional)
- Add your garnish to the dome mousse cake and serve immediately. If it’s too hard to serve, let it thaw for about 10-15 minutes before serving.