This next order I received was a pretty challenging one being a mousse cake and a Gula Melaka one too. It was for a birthday for my friend's mom who was an ardent fan of the palm sugar so I really didn't want to disappoint!
It's no secret that I am crazy about anything made of Gula Melaka. If only it could be used entirely as a sugar substitute! Such a rich, smoky, velvety and deep flavour comes from this humble and less well-known cousin to the more popular ones like white/brown sugars.
I decided to move away from the standard mousse cake decoration I usually do and instead, cover this one with a layer of whipped cream to give an impression of a cream cake beneath that layer of cream cover on top.
Not the boldest variation but I thought the white cream would make whatever decoration that went on top of the cake stand out a little more as compared to decorating a cake that had a pale brown top. I had in the back of my mind a worry that the mousse might melt a little too quickly if left outside for long so the cream layer acted as some sort of an insulator to keep the cold in the mousse instead of it getting warm!
Thankfully all went well in the end!
