I had this idea of pairing a moist white cake with raspberry mousseline ( my first try! ) for one layer and a coffee or chocolate one for the second layer. was plannin on using the white velvet butter cake as it so fit the desciption ! white and velvety and soft! Has anyone tried this cake?  What other pairing of buttercream do you think would go well with this other than raspberry mousseline? or should i try something entirely dfferent???

would so love to hear what all of you think! The thing is i ve only been making different chocolate cakes and fillings for as long as i can remember and i decided its time for a change!...and who better to ask than you guys! =)

also i just noticed that the mousseline needs 3 ounces of liquor of sorts. unfortunately i cant use that…does it make a difference if i leave it out?

Hi ninuh,

I never use liquor in my mousseline and it always turns out perfectly.  If I am making vanilla, chocolate or white chocolate mousseline I just use 3 ounces of vanilla extract instead of the liquor.

I usually don’t use mousseline as a filling, only to ice the cake.  But alot of other members use it as a filling.  I think that the raspberry filling and chocolate filling would be great together.  I would pair the coffee filling either with a chocolate filling or maybe a praline filling.

These are what I have used so far and have had rave reviews ( the vanilla cake is Rose’s All Ocassion Downey Yellow Butter Cake - It is the best)

1.  Vanilla cake, raspberry cloud cream filling, white chocolate mousseline buttercream for the icing.

2.  Vanilla cake, vanilla bavarian cream filling, silk meringue buttercream for the icing. (you could also use vanilla mousseline as well - but the silk merinque buttercream is to die for.

3.  Vanilla cake, strawberry cloud cream filling, white chocolate mousseline buttercream for the icing.

4.  All occasion downey yellow butter cake ( instead of vanilla, I added lemon oil and lemon zest), Lemon cloud filling, and mousseline flavored with
    Rose’s Lemon Curd.

5.  Vanilla cake, White chocolate mousse filling and vanilla mousseline for the icing.

I have not tried the white velvet butter cake yet, but I think it would pair well with any of these combinations. I am not too sure about chocolate though.  The chocolate might over power it.  Someone who has made this cake can let you know for sure.

The sky is the limit as to what flavor combinations you can use.  Happy baking and let us know what you decide to use.
( Post your pictures )

I’ve made the white velvet cake, and I love it, Love It, LOVE IT.  It is my husband’s favorite cake unfrosted.  I haven’t tried it with a chocolate frosting, just a sort of latte one that I invented, and it was milder than chocolate, so I can’t help you with respect to whether chocolate would work.  Maybe a very mild chocolate?  But it’s a really wonderful cake, I can promise you that!

Anne, how does the white velvet cake compare in taste, moistness, and crumb to the all ocassion downey yellow butter cake?  I would like to try it.

thank you both!!!  i was leaning towards velvet and then downy and now white velvet again!! anne , if u could be so kind as to give us a comparison of the two it would be ever so kind!

liza based on ur recommendations im planning on going with raspberry cloudcream for the filling and prolly a white chocolate mousseline for outside…..

or a raspberry mousseline filling 1 and burnt orange silk meringue butterceam filling 2 and white chocolate mousseline for outside?
has anyone tried the burnt orange silk buttercream?

thanks so much once again!

Okay, Liza and Ninuh, you have got me out of my element here, but I will give this a shot!!!  Let me first say that, with any luck, someone who understands these sorts of terms and is accustomed to comparing in this way might chime in—RESCUE ME, FOLKS!—If they do, listen to them more than me!!!

Here goes:

Taste:  The hub considers the white velvet cake his favorite “angel food” cake (although the white velvet has no angel food “tang,” of course, or rubbery stickiness that AF has).  When he wants angel food cake, I know he really wants white velvet.  The white velvet always reminds me of sweet milk bread.  Sort of a non-eggy custard, if you can imagine that.  The downy yellow is more like pound cake in its flavor. Sweet, buttery and, well, yellow-cakey.

Moistness: They are both very moist, but in different ways.  The white velvet is a denser, compacter sort of moist.  The downy yellow is a fluffier, lighter moist.

Crumb: They both have a nice fine crumb.  I think the downy yellow is a bit air-y-er. 

I’ve never tasted these side-by-side, mind you.  They are both magnificent plain as well as frosted.  My very inexperienced opinion is if you use are using a really billowy froofy frosting with a whipped cream lightness, you might prefer the downy yellow, as it might match-up better.  If you’re using something with the weight of a buttercream, you could use either.  If it’s the weight of a non-whipped ganache, maybe the white velvet over downy yellow.

Julie! Someone!  Please help these people with an answer that is clearer (and maybe more accurate) than mine!!

Anyway, on the whole, I don’t think you could go wrong if you tossed a coin and went with the results!  Good luck, and if possible, please post photos!!!

Anne, you did an excellent comparison.  I must make this white velvet buttercake to try it.  You have really perked my interest.

thank you anne! that is a good comparison u gave there =) im still not sure what im going with… now i ve started thnking white chocolate whisper cake… rose says its similar to white velvet but with a MORE velvety crumb and fuller flavour,must be the white chocolate i guess??? anyway i will DEFINITELY post pics !! =)

Anne, I also think you made a nice comparison.  Believe it or not, I haven’t yet made the white velvet, as I’m an egg-yolk person rather than an egg-white person. 

That said, I think many fruit versions of mousseline would pair nicely with white velvet, raspberry, as you said, but also lemon or orange.

For fruit mousseline, if you are making a curd or puree to flavor it with, it will not be so important to use liqueur.  But if you are not adding a lot of fruit, the mouthfeel and emulsification will be best with some liqueur.

Thank you all!  All the cakes are so good, it’s hard to choose one, that’s for sure!  Julie, I’m the egg yolk queen—I suck them down raw and savor the little monsters—but I’ll tell you what, I LOVE that white velvet!  You should make yourself a little 1/2 recipe and eat it cold from the fridge and unfrosted.  Mmmmmmmm!!!!!

thanks anne - i think u ve got me. im definitely trying the white velvet now. u make it sound so scrumptious!!
julie - thank you! i think i ll go with raspberry mousseline and burnt orange silk meringue for the filling. but im still wonderin what to frost the outside with. wont white choco mousseline just be a a buttercream overload? =D

a buttercream overload

A large part of me considers this unthinkable—especially if it’s in a bowl.  However, balance is everything when it’s actually on the cake!!!  LOL!

http://picasaweb.google.com/kukukawa/SugarRush?authkey=Gv1sRgCKKbzeLqu_jbzwE#

here r the pics.. the last few pics.. the white frosting with the raspberries is filled with both sburnt caramel SMB and raspberry mousseline…sadly no pics of the cut ccake =( sorry !!!

Would like to say it again in this thread:

Ninuh!  That is BEAUTIFUL!!!!!!!!!

hahahha Anne in NC thank you !!!!!!!!!!! =) you re too kind!!

The little raspberry bits between the scallops at the bottom of the cake are such lovely little accents!