Two-tone Vanilla Strawberry Mini Marshmallows

Two-tone Vanilla Strawberry Mini Marshmallows|Sugar for the Brain

Hello everyone!

I’m back! YAY! I’m very happy to be! I miss baking, I miss food photography and I miss sharing with you! I hope I’ll be posting more regularly! Great news in the cooking department, I was finally able to make caramel. Unfortunately I have no proof because I didn’t have time to take pictures (soon I’m supposed to get an intelligent cell phone so I’ll post that kind of pics on Instagram!). Let’s just say I was very happy, and as excited as I was I decided to try another batch the day after and burned it! Ahahah! I didn’t master caramel yet, but there is hope for me! You can expect a caramel dessert soon!

Today I have for you these cute two-tone marshmallows. Vanilla and strawberry! Dipped in chocolate they can be Neapolitan marshmallows! Use them in hot chocolate, give them as a gift or eat them just like that!

Two-tone Vanilla Strawberry Mini Marshmallows | Sugar for the Brain

Two-tone Vanilla Strawberry Mini Marshmallows
Recipe from Daring Bakers July 2009


  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 3/4 cup sugar
  • 1 tablespoon powdered gelatin
  • 2 tablespoons cold water
  • 2 egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 vanilla bean, seeded
  • 2 drops strawberry extract
  • Pink food coloring
  • Powdered sugar to sprinkle


  1. Sprinkle the gelatin over the cold water and let bloom. Reserve.
  2. In a medium saucepan, combine the water, corn syrup, and sugar. Stir only when you combine the ingredients.
  3. Bring to a boil until the temperature on a candy thermometer reach 235 degrees.
  4. Remove the syrup from heat. Add gelatin and mix.
  5. Whip the whites until soft peaks form.
  6. While beating, gradually pour syrup into the whites. Whip until stiff.
  7. Separate the marshmallows in two bowls. In the first, add the vanilla seeds and mix until incorporated.
  8. In the second bowl, add the strawberry extract and the pink food coloring. Whip until incorporated.
  9. Transfer to two separate pastry bags.
  10. Place both pastry bags in another pastry bag fit with the tip of your choice. Press until both colors are evenly coming out.
  11. On a surface dusted with a lot of powdered sugar, pipe tiny kisses of marshmallows. Sprinkle with more powdered sugar.

Two-tone Vanilla Strawberry Mini Marshmallows | Sugar for the Brain

Cookie Dough Trifle

Cookie Dough Trifle

Hello everyone!

How is the first month of school going on for you and/or your kids? Is life going so fast you don’t even believe it’s almost the end of September? I do. Wait, wait, wait, I need to pick apples before the season is over, I need to take vacations, I need to do desserts for the blog and do my spaghetti sauce, oh, and sell my condo too 😉 No matter all this, I’m very happy to be back to school because it’s the beginning of our clinical training, so I’ll be seeing patients very soon! Yay!!! Still school, but not quite, it’s a new beginning that looks more like real life!

Cookie Dough Trifle

As for this dessert, I have one thing to say: Oh. My. Goodness. It is amazing! Imagine: a homemade pudding with a perfect vanilla flavor, a LOT of cookie dough bites, garnished with whipped cream and cute tiny chocolate chip cookies! Yep, that went straight into my belly! Are you drooling yet? The only thing that went wrong with this dessert (I had a couple of fails in the kitchen lately) is that the pudding became more liquid than I expected while it was in the fridge. I couldn’t make many layers like I wanted to.

Cookie Dough Trifle
Yields about 10 trifles (and more cookies)

Vanilla Bean Pudding
Slightly adapted from Pastry Affairs

  • 1 1/3 cups whole milk, divided
  • Seeds and pod from 1/2 vanilla bean
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks

Cookie Dough and Tiny Chocolate Chip Cookies
Adapted from Becky Bakes

  • 2/3 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 1/2 cup flour, divided
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips, divided


  • Whipped Cream

Vanilla Bean Pudding

  1. In a large saucepan, combine 2 cups of milk, vanilla bean seeds and pod. Bring to a boil over medium heat. Stir frequently.
  2. In a small bowl, whisk together the sugar, cornstarch, and salt with the remaining 1/3 cup of milk until blended.
  3. Whisk in the egg yolks.
  4. When the milk comes to a boil, reduce heat to low. Remove the vanilla bean pod.
  5. Gradually whisk in egg mixture.
  6. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 1-2 minutes.
  7. Chill pudding for at least 2 hours.

Cookie Dough and Tiny Chocolate Chip Cookies

  1. Line a cookie sheet with parchment paper. Preheat oven to 350˚F.
  2. In a medium bowl, beat the butter, white and brown sugars and vanilla until light and creamy, about 2 minutes.
  3. Add the milk and mix until incorporated.
  4. Divide the mixture in two equal parts. Place one of the parts in another bowl.
  5. In the first part, add half the flour. Mix until the flour is incorporated. Stir in half of the chocolate chips.
  6. Wrap cookie dough in a clingy plastic and refrigerate.
  7. In the second part, add the remaining flour and the baking powder. Mix until the flour is incorporated. Stir in the remaining half of chocolate chips.
  8. Spoon half-teaspoon-sized drops of dough onto the prepared cookie sheet.
  9. Bake for about 13 minutes. Cool on the sheet for 2-3 minutes then transfer to a cooling rack.
  10. While the cookies are baking, line another baking sheet with parchment paper. Remove cookie dough from the fridge and roll it into tiny balls (no more than 1 cm). Place each ball on the baking sheet. Refrigerate or freeze until firm or until ready to use.


  1. When ready to eat, assemble the trifle in shooter glasses.
  2. Fill with pudding to about 3/4 of the glasses.
  3. Add desired amount (a lot ) of cookie dough or until you reach the top of the glass.
  4. Garnish with whipped cream and a tiny cookie 😀

Cookie Dough Trifle

Strawberry Mini Bundt Cake

Strawberry Mini Bundt Cake

Hello everyone!

Here’s a recipe as delightful as it is easy. And, you might have tried it already because it’s the same recipe I use for my cake roll. Vanilla bean is SOOOO yummy in the whipped cream. I don’t think I ever want to eat whipped cream without it anymore! I don’t consider myself a very demanding person, but I just became one when this whipped cream hit my taste buds! Vanilla is the second most expensive spice, so here I go having quite expensive taste 😉

About the upcoming posts, I have this crazy cake in my head that I just want to try and show you! You never know if it will be as great as they are in your head! I need to find time to try it (I think it will be quite long to do!). Also, I made new recipes for Natrel Milk (see the first collaboration here) so I’ll be showing that off to 😉

Have a great day and a great week!



Strawberry Cake Roll
Make 5 mini-bundt cake


  • 4 eggs
  • ¾ cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon water
  • About 10 strawberries, cut in cubes (add more to taste and some more to garnish)
  • 1 1/2 cups heavy cream
  • 1 vanilla bean


  1. Pour the heavy cream in a medium bowl.
  2. Cut the vanilla bean lenghtwise and extract seeds. Add to the cream and throw in the empty bean. Reserve.
  3. Preheat oven to 350°F. Grease and flour a mini bundt cake pan.
  4. Beat the eggs. Add the sugar while beating. Beat for 2-3 minutes.
  5. Sift the flour and baking powder over the egg mixture and slowly mix with a spoon. When the batter is homogeneous, add the water. Combine slowly. Stir in the strawberries.
  6. Pour the batter in each bundt form.
  7. Bake for about 25 minutes or until a thootpick comes out clean.
  8. While the cake is baking, remove the vanilla bean from the cream. Whip until soft peaks form. You can add sugar to taste.
  9. When the cake is cool, fill the hole with whipped cream and more strawberries.
  10. Enjoy!


Sundae Cupcake (with faux ice cream)

Sundae Cupcakes (with faux ice cream)

Hey foodies!

Just a quick little post to give you the recipes and the how-to for these cute little birthday treats, the sundae cupcakes! I made them yesterday for my 28th birthday.

Sundae Cupcakes (with faux ice cream)

Since I’ve seen the superb banana split birthday cake of alanabread, I wanted to try her technique for faux ice cream made with buttercream. Turned out it wasn’t super easy, but I think it’s because I didn’t have the right tool. One of these ice cream scoop would have been very handy but I just had a small one, too small to put on a cupcake.

I suggest you use a buttercream recipe with powdered sugar and butter instead of swiss-meringue buttercream (I found it was more difficult to make the faux ice cream scoops with the swiss-meringue buttercream).

You’ll need :

  • The cupcake recipe of your choice (I used the Best vanilla cupcake from Cupcake Project)
  • The buttercream of your choice  (I used the quick vanilla buttercream from Food Network)
  • Ganache thinned with corn syrup
  • Sprinkles
  • Maraschino cherries (with stems)
  • Chopped peanuts

How to :

  1. Make the cupcakes. Let cool.
  2. Prepare the frosting. Freeze until hard.
  3. Prepare the ganache. Add corn syrup to get a dripping consistency (not too runny though).
  4. Shape the buttercream with a ice cream scoop. Place a scoop on top of each cupcake.
  5. Drizzle the ganache on top of the scoops. Add sprinkles and peanuts and top with a maraschino cherry.
  6. Enjoy!!

Sundae Cupcake (with faux ice cream)

Valentine’s Fortune Cookies

Valentine Fortune Cookies (with printable messages)

Hello everyone!

I hope January is going well for you! This week I have a Valentine’s Day dessert for you. It’s a bit soon, but I was inspired so why not do it now?

Valentine's Fortune Cookies

I wanted to do fortune cookies for a while, mostly last Valentine’s Day! I love the taste of these cookies, much like sweet pancakes but in cookie form. Yum! And this recipe taste like the real deal! I tried another recipe before this one and quite failed it (I didn’t wait for the butter to be cool enough so the batter became thick)! It was made with butter and even if they were good they were really greasy. So I tried this recipe instead and it was perfect!

I had fun doing little Valentine’s messages with cute designs to put in the cookies.

Valentine's printable messages

Print the fortunes (PDF; 4 Mo)

I had forgotten how much I liked doing vector images! This week I’ll post printables of the same designs and messages as Valentine’s cards.

I’m thinking of doing other Valentine’s messages, geeky ones.
Foodie : You’re the baking powder to my life, you make me rise and shine.
Brainy : You disturb all the chemicals in my brain.
Etc. etc.

Valentine’s Fortune Cookies
Recipe and tutorial from
Yield : 14 cookies

  • 2 large egg whites
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 tablespoons vegetable oil
  • ½ cup flour
  • 1 ½ teaspoon cornstarch
  • Dash salt
  • ½ cup sugar
  • 3 teaspoons water
  • Red or pink food coloring
  • Valentine’s fortunes printable

Valentine's Fortune Cookies

  1. Print the fortunes, cut them and fold them in two. Preheat oven to 300 degrees Fahrenheit. Grease (or use a silpat) two cookie sheets.
  2. In a medium bowl, lightly beat the egg whites, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
  3. Sift the flour, cornstarch, salt and sugar into the egg mix. Add the water. Beat until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
  4. Separate the batter in two. Dye one by adding two drop of red food coloring or enough to obtain the desired color.
  5.  The best is to do 2 cookies at a time because they harden very fast! Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. If you want to decorate the cookies as I did, now is the time.
  6. To decorate: it’s mostly the same thing as decorating cookies with royal icing. For all sorts of techniques visit Karen’s cookies.
  7. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).
  8. For this part, look at the Youtube tutorial, it’s much easier to see how it’s done! Also, you should totally wear gloves so that you don’t burn your fingers. Working quickly, remove the cookie with a spatula and flip it over on your work surface. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.


Valentine's Fortune Cookies

Mint and Malted Chocolate Cupcake in a Jar

Mint and Malted Chocolate Cupcake in a Jar

Hello everyone!

I hope you all had great Christmas’ celebrations and wonderful Holidays so far!

I wanted to do cupcakes in a jar for a long time but I didn’t get the chance and I didn’t have cute jars. Now was the perfect time and except for the difficulty to pipe inside the jars, they were fun to do and turned out really great. The recipe I used for the vanilla cupcake has been named the Ultimate Vanilla Cupcake by the Cupcake Project who along with 50 other test bakers perfected a vanilla cupcake recipe to make it the best! And it is, indeed, the best I have ever eaten so far : moist, fluffy and tasty!!!

Hope you enjoy this post 😀 See you in 2013 (Happy New Year!!!)

Mint and Malted Chocolate Cupcake in a Jar

Vanilla Cupcake Recipe
From Cupcake Project
Yield: 16 cupcakes

  • 1 cup granulated sugar
  • 1 vanilla bean
  • 1 3/4 cups cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola oil or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 2/3 cup whole milk
  1. Preheat oven to 350 F.
  2. In a small bowl, combine sugar and seeds from the vanilla bean.
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.
  10. Fill cupcake liners just over 1/2 full.
  11. Bake for 14 minutes and or until a toothpick comes out clean. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool.

Malted Chocolate and Mint Swiss Meringue Buttercream
From Sweetapolita
Yield: 5 cups

  • 5 large egg whites
  • 1 cup plus 2 tablespoons granulated sugar
  • 3/4 pound (3 sticks) unsalted butter, softened, cut into cubes
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 teaspoon peppermint extract
  • 1 tablespoon malted milk powder
  • 4 chocolate squares (4 oz total)
  • Green food coloring
  • 2 Crushed candy canes
  1. Add egg whites and sugar in the bowl of an electric mixer. Simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  3. Add vanilla and salt, mix well.
  4. Separate the batch in two.
  5. In the first batch, add the peppermint extract and two drops of green food coloring, mix well.
  6. For the second batch, melt the chocolate squares in a double boiler. Let cool about ten minutes and add to the buttercream. Add the malted milk powder and mix well.


  1. Slice cupcakes horizontally to create layers. I sliced them in two but if you want thinner layers, you can cut them in three parts.
  2. Place one cupcake layer into the bottom of your jar, pipe a layer of malted chocolate buttercream directly onto the cake layer.
  3. Add another cake layer and then pipe mint buttercream on top.
  4. Finally, add another layer of cupcake and pipe malted chocolate buttercream on top.
  5. Sprinkle with candy cane morsels.

Note : I did half a recipe of SMB and used 3 cupcakes to make only two jars. With a little less SMB in each jars I could have made a third one (I had enough to eat with cupcakes but not enough to make a whole jar!)

Choux Pastry with Caramelized Apple

Hi everyone!

Hope you had a great week! Mine was a bit crazy, and they will probably be until Christmas (back to school!)! I’ll try to enjoy as much as possible the next few days off!

Here is a quite sinful recipe! It’s delicious and if you are comfortable with pate a choux then it’s very easy!

Choux Pastry with Caramelized Apple

You will need

Choux Pastry with Caramelized Apple

Prepare 2 baking sheets with parchment paper or a silpat. Prepare the pate à choux as indicated. Place the dough in a piping bag and pipe onto the baking sheets into puffs of about 3 cm, keeping the puffs 3 cm apart.




Caramelized Apple
Recipe from Recipe Tips

  • 4 apples
  • 2 tablespoons butter
  • 4 tablespoons brown sugar


  • Peel the apples and cut into 1/2″ thick slices.
  • Place the slices in a bowl of cold lemon water to prevent browning. Soak for 5 or 10 minutes and then drain the apples and pat them dry with a paper towel.
  • In a large skillet, heat the butter until it’s bubbling.
  • Add the apple slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly.
  • Add the brown sugar and continue to cook until sugar has melted and started to caramelize.


Cut the top off the choux with a knife.

Fill with some caramelized apple and vanilla ice cream. Drizzle with caramel syrup and YUM 😀

Choux Pastry with Caramelized Apple

DB Challenge: Chocolate and Vanilla Battenberg Cake

Hey guys!

So here is a Daring Bakers’ challenge I was really excited about! It may look like a lot of work, but it’s actually quite easy to do. And if you don’t do your own marzipan/fondant/chocolate plastique, it’s even easier!

“Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.”

Here is what you will need to make the same cake I did:

Battenberg Cake

Chocolate and Vanilla Battenberg Cake
From Runs with Spatula

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup butter, at room temperature
3/4 cup granulated sugar
2 eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
1/8 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Grease one 9-inch square cake pan and set aside (See the PDF on how to separate the cake pan in 2).

In a medium bowl, stir together the flour, baking powder, and salt. In the large work bowl of a mixer, cream the butter and sugar together until light and fluffy. Beat the eggs in, one at a time, making sure each is fully incorporated before adding the next. Beat in the milk and vanilla. Add the flour mix.

Divide the batter into two equal portions. Place the first batter portion on one side of the cake pan. Add the cocoa powder to the second half of the batter, and mix until fully incorporated. Transfer batter to the other half of the cake pan.

Bake for 25-30 minutes, or until a toothpick inserted in the center come out clean. Cool the cakes in the pan on a cooling rack for 10 minutes. Remove from pan and let finish cooling on the rack.

Dark Chocolate Plastique
7 oz Dark Chocolate (I used semisweet chocolate and it worked just fine)
¼ cup Corn Syrup

  1. Melt the chocolate in a double boiler or in a heatproof bowl over a pot of simmering water, stir occasionally
  2. Once completely melted, remove from heat and allow to cool a bit
  3. Stir in corn syrup, it will seize up almost immediately, just keep stirring until mixed and it comes away from the side of the bowl
  4. Transfer chocolate into a sealable bag, spread the chocolate out then seal the bag
  5. Leave overnight or refrigerate for about 2 hours until completely firm
  6. Turn out from the bag and knead on a surface dusted with powdered sugar, at first it will just break , but as you knead, it will warm up and start to become pliable. If your hands are hot, it will help!
  7. Knead until it’s pliable enough to roll out or mould, 5 – 10mins.
Follow the PDF to prepare the cake and assemble!

Battenberg Cake

Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)

Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)

Hello everyone!

I’m back from Punta Cana! It was a fun and relaxing trip. I will talk about it in another post since My boyfriend and I visited sugar cane, coffee and cacao (are you surprised?) plantations!

Here is a recipe I wanted to make for quite a while now. In fact, it was my colleague who was really into Whippet that made me want to do these! I then discovered that the Daring Bakers had made Whippet (or mallows or chocolate covered marshmallow cookies) a while back (July 2009!). Their recipe is very good!

It was also my first time at using vanilla bean! The experience is conclusive though I was really surprised by the smell; it was so strong it smelled almost like alcohol!


Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)
Recipe from Daring Bakers July 2009 (see Tartelette’s)
For the Cookies:
3 cups all purpose flour
1/2 cup white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons unsalted butter
3 eggs, whisked together

For the marshmallows:
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1 whole vanilla bean, split open and seeded

For the chocolate glaze:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

Prepare the cookies
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. Preheat the oven to 375 degrees F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface.
** They double in height when you bake them so keep it in mind when you choose the thickness of the dough.
Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Prepare the marshmallows: In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

** Here I have 2 little advices if you don’t want to end up like me with a brownish marshmallow (I had to do another batch!).
First: do not stir the mixture. You can stir it when you combine the ingredients, but once it boils do not stir.
Second, use a thermometer (I didn’t have a candy thermometer, but I used my meat thermometer to know the temperature approximately).
Oh and let’s go with another one, if you see your mixture turning slightly brown remove from heat immediately (but normally it won’t happen if you followed the previous advice)!
You can listen to this video from Joy of Baking, it helped me understand what I did wrong the first time!

Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.


Prepare the chocolate glaze: Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.

To assemble: Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.


Neapolitan Layer Mousse Cake

Hey everyone!

I’m so excited I did this recipe! I’m feeling like a real baker or more like a real bakery owner (I just see single serving mousse cakes in bakeries that’s why) 😉 And it was goooooood! It’s beautiful too, is there a better  color combination for desserts than the Neapolitan one? I really don’t think so! Ok so I won’t hide that it’s quite long to do, it’s not that hard but it takes a lot of time (much more time if you count the dishwashing you will need to do afterward, but hey it’s always like that!). It’s so worth it though! And you will show them to everyone and they will be like “What??!! there is no way you did THAT”! And yes, you did 😉


Neapolitan Layer Mousse Cake
Recipe adapted from Inspiring the Everyday

You will need waxed paper and scotch tape. I took waxed paper because the scoth tape didn’t stick to parchment paper :S


Chocolate Cake
Honestly, I took a boxed cake for this one. But I would suggest you use your most chocolaty cake recipe because it will be much much better with the other two flavors. Bake your cake in a 9 x 13 pan lined with parchment paper. Bake until a toothpick inserted in the center of the cake comes out clean. Transfer to a cooling grid and let cool completely. Once cool, use a round cookie cutter and cut as many shapes as you can. My cookie cutter was about 2 and a half inch diameter and I made 9 mousse cakes. I cut the top of some of them because I tough they were either too high or too uneven.

Then you will prepare the mousse collar. Put each cake in a cookie pan line with parchment paper. Wrap a waxed paper collar around the base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape. They will look like that (mine were a bit tall!):


Prepare the vanilla mousse (you will need a quarter of this recipe)

Vanilla Mousse

4 cups heavy cream
1 cup granulated sugar
4 teaspoons vanilla extract
3 teaspoons unflavored gelatin powder (add a little more, I found my mousse a little too soft, it even flatten a little under the weight of the strawberry mousse once the collar removed)
½ cup cool water
½ cup heavy cream, slightly warmed

Sprinkle the gelatin over the cool water and allow to bloom.
Meanwhile, in a bowl combine the cream, sugar and vanilla extract.
Beat just before soft peaks form.
Heat the gelatin over simmering water. Wait for it to dissolve.
Remove from heat and warm the remaining cream (slightly warmer than room temperature).
Combine the gelatin and warmed cream.
Pour this mixture over the whipped cream and fold in.
Next, pour vanilla mousse over the cakes and spread evenly.
Chill for an hour to set mousse.
Prepare the strawberry mousse (you will need a quarter of this recipe)


 A vanilla mousse cake only 😉

Strawberry Mousse
3 cups cream, whipped to soft peaks
1 ½ cups strawberry purée
3 ¾ teaspoons gelatin
¾ cup water, cool

Bring strawberry puree to a boil and remove from heat; cool.
Place gelatin over the cool water and allow to bloom.
Meanwhile, beat the cream until soft peaks form as before.
Heat the gelatin over simmering water.
Remove from heat and stir in the warm strawberry puree.
Next fold the gelatin/puree mixture into the whipped cream.
Spread onto the vanilla mousse cake. Chill cake again until set.

Remove each collar and decorate with either chocolate ganache or strawberry puree.