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Comments for chocolate cake with strawberry filling Average Rating Click here to add your own comments

Mar 23, 2010 Rating How Much Water: by: Krista Pertaining to the question about how much water, I found this: How much gelatin should you use for stabilized whipped cream?: For 1 cup of cream: use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water. For 2 cups of cream: use 1 teaspoon gelatin soaked in 2 tablespoons cold water. For 6 cups of cream: use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.

Oct 21, 2009 Rating water by: Anonymous how much water?

Jul 23, 2009 Rating Gelatin by: Anonymous I just followed the instructions on the gelatin package and it worked really well.

Jul 22, 2009 Rating Strawberry Mousse by: Anonymous How much water??

May 17, 2009 Rating Awesome by: Anonymous Awesome, thank you! Any recipes for a whipped cream frosting to go with it? (I find the buttercream frostings too sweet and heavy)

May 11, 2009 Rating Srawberry Mousse by: Michelle (admin) Try this strawberry mousse filling idea: 1 teaspoons unflavored gelatin 1 cup heavy whipping cream 1 cup finely diced strawberries 1/4 cup powdered sugar 1/4 teaspoons vanilla Combine gelatin and water. Let stand until thick. Then place over low heat, stirring constantly, until gelatin dissolves, about 3 minutes. Whip together the cream, powdered sugar, vanilla and strawberries, just until mixture is slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Cakes filled or frosted with whipped cream should always be refrigerated. Regards, Michelle (editor)

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