I am making a cake tonight for my nephew’s 4th birthday. It will be circus themed…and a clown was requested. I made the mousseline last night, but added double the vanilla that I wanted to (I was distracted for a few minutes and forgot that I added it). Now, the mousseline is not bad, just very vanilla flavored.
I was going to make the white chocolate whisper cake, but was wondering if there is another white/yellow cake that will tone down the vanilla a little from the mousseline for a good combination? Any suggestions?
This is only a guess, and I could be way wrong, but I’ve found that flavorings mellow considerably in a rather short period of time. It’s possible it’s not so vanilla-y today. All of the white and yellow cakes are good, but I don’t know if they’ll help with the vanilla problem. Can’t say if it’s a good idea to leave it out of the cake or if it would make the cake lie flat. But I’ll tell you this, so far, of all the whites and yellows, the Golden Luxury Butter Cake (the yellow version of the White Chocolate Whisper Cake) is my fave, fave, fave!
Thank you Ann…It would be good if the flavor fell a little. I am not used to making things days in advance. I usually do everything in one night…and stay awake all night! The party isn’t until Sunday so I should be good then!
I don’t know if I’m too late, but I would pair it with a chocolate cake. I use the all american chocolate butter cake with white chocolate mousseline all the time (and add extra vanilla). Not sure if this is helpful..but there you have it.
Chocolate cake was the first thing that came to my mind, too, when I heard she wanted to tone down the vanilla, but I figured there was a reason for yellow/white. However, if you are flexible, I agree with Bill, that chocolate will make the vanilla less noticeable.
I like the Cake Bible’s chocolate fudge cake with vanilla mousseline, that combo has been happily devoured by many an elementary school class around here. The chocolate will do a good job of balancing the vanilla.
When I make mousseline for the choc fudge cake, I put up to a tablespoon of extract in three cups (a teaspoon per cup). Was yours more than that? It will mellow a bit over time, especially if you keep it in the fridge instead of freeze it.
Wow, those are so cute! I should replicate this for my girls sometime (3 yrs old). Are those the tops of sugar cones that are the clown hats? How did you slice them without cracking/crumbling the cones?