Today I’m showing you how to make a new cake with a new technique- the Velvet Texture cake! I’m showing you how to apply the velvet texture to a White Chocolate Cream Cheese Mousse Cake. The mirror cake glaze was one of the most popular cake decorating techniques this year, and the velvet cake is an amazing partner to it. The velvet is not the flavor of the cake, it’s the texture on the outside…just like the fabric…from the 70’s.
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After the Mirror cake took the internet by storm, the same person who popularized it on Instagram started posting pictures of cakes that looked like they were covered in colored icing sugar! And upon further inspection, they looked like they were covered in a cloak of velvet. I started looking further into the cake technique to achieve the same look and discovered that you have to take out a loan from the bank to get the machine required for the technique- chocolate spray machine (chocolate airbrush in affect).
Since I had no desire to pay $600+ money for something I would use in one video, I knew that I had to find another way to do it, and alas, the internet to the rescue. I managed to track down 2 different sources of Cocoa Butter Velvet Texture Spray in a can. Yes, a CAN! How amazing is that? The can that I used in the video is linked in the recipe below. The other item I had to buy for this video was the cake pan. Again, I had seen this type of cake pan prior, but had no idea where to get it, or who made it. I struck out on amazon, but then, for the second time for this video I went to a pastry chef site and found the exact pan I wanted (and more!).
The spray was in short supply so I bought what I could. I was super excited to get purple and blue, as the first store I ordered from only had red, green and white (and I wasn’t ready for Christmas!) The blue and purple didn’t look the way they did on the bottle and were darker, so the “pop” of color wasn’t there. So I had to experiment. I really wanted hot pink, but that color wasn’t being sold from anyone. So to make pink, I thought spraying the cake with the white velvet, then airbrushed it pink. The cocoa butter spray has to be applied when the cake is frozen or it won’t work, but the airbrush couldn’t go on until the cake had stopped sweating. Once that had finished, I sprayed the pink. The cake started beading the color and sweating again right away. It also seemed very streaky and patchy. So airbrushing, or aerosol color do not work on top of the velvet very well. So be warned.After that discovery, I had to accept that the purple was the way to go. All in all, I think it looks amazing now. It just isn’t hot pink.
After we were done shooting, we decided to try some colored water droplets on the cake. They looked so amazing and beautiful. I totally love this cake.
White Chocolate Cream Cheese Mousse Cake w/ Velvet Texture Spray
Ingredients:
• 300 grams (10 ounces) white chocolate
• 300 grams (10 ounces) cream cheese
• 1 1/2 cups (350 millilitres) whipping cream
• 1 1/2 envelopes (0.5 grams, 3.5 ounces) unflavored gelatin
• 4 tablespoons (60 millilitres) cold water
• 3 tablespoons (45 millilitres) lemon juice
• Silikomart Vague Silicone Cake (Get it here)
• Cocoa butter velvet texture spray (Get it here)
Procedure:
1. In the bowl of a stand mixer, whip the whipping cream until stiff peaks form. Place into the fridge until ready for the recipe.
2. Sprinkle gelatin on top of the water and stir to combine. Allow to bloom.
3. Cream cream cheese in bowl of a stand mixer fitted with the paddle attachment.
4. Melt white chocolate in the microwave on 50% power in 60 second bursts until melted. Pour into cream cheese and combine until smooth.
5. Heat lemon juice in the microwave for 30 seconds, and add to the gelatin. Stir until gelatin has dissolved. Pour juice into the chocolate mixture and mix until combined.
6. Mix in whipping cream carefully and pour into cake pan. Gently tap the cake pan on the counter to remove any air bubbles. Place into the freezer to freeze completely.
7. Once frozen, the texture spray can be applied. Shake the cake well before spraying and spray with even layers of light application. Continue spraying until desired thickness of velvet is reached.
8. To add elements to the cake, place dragees, sprinkles etc on top.
9. Serve when desired. Cake is best kept in a sealed container in the fridge and consumed within 2-3 days.
Mail to:
Jenn Johns
PO Box 20053
Tamarack Mall
Cranbrook, B.C. V1C6J5
Canada
Hello
I am looking for something interesting for the inside of one of the mirror cake techniques. I don’t love the Jello and I think a completely mousse cake would be too rich. Do you have anything that would be a cake and mousse and then something else or a different filler.
Hi Jenn
Loved the velvet texture cake, bought the mould, and made it up, (minus the spray) but struggled with the written measurements for the gelatin. (1 1/2 envelopes (0.5 grams, 3.5 ounces) unflavored gelatine). Watching the video again I believe you mentioned 10 g which I used. Just wanted to check this out. I know measurements vary by country I’m in the UK. Thanks.
I wanted to leave a comment on your youtube channel but I did not know how to do it. I did like and subscribed to your channel for the give away. I would like to win the mixer because I love to bake and my mom was the one who gave me all of my skills. They are no where near yours. My mom loved to bake and everything she made was done with a hand mixer. She always want a kitchenaid mixer but could never afford one. Once I gave her the money to go towards buying one but she needed the money to keep her lights on. So that was more important. Now Here I am in the same situation where I have to let some things go to be able to keep my lights on. I was laid off my job and having a hard time finding a new one. I would love to make her wonderful sweet potato pies this thanksgiving. Others in our family count on me to keep her tradition going. She passed away two years ago right before thanksgiving of bone cancer. I really miss her. she was my best friend. I know I will see her again in Heaven. She is with Jesus. That is the best place she could be. She is not suffering anymore. So this is why winning the mini mixer would mean so much to me and my family. Please consider me for winning the mixer. Thank you very much and have a wonderful day.
Love your channel, the first recipe I would make with the mini mixer is pumpkin cheesecake for my family’s Thanksgiving dessert. Your cakes are unbelievably beautiful and love your tips. Adoring fan!!!!
Thank you so much!
Would this work on a regular cake that has been covered with ganache or fondant? I realize i would need to freeze it first, but when it got to room temperature, would it still look the same? Thank you, the cake is beautiful and thanks for the videos they are very helpful.
The velvet or the cake?