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Feb 7, 2013 02:30 AM

Splitting triple chocolate mousse cake into mini-desserts

A friend requested a chocolate mousse cake for her birthday. I've made a triple chocolate mousse cake before (well, minus the third layer), and it's really good, so going with that one.

However, we're celebrating at a bar/restaurant, and I'm worried about fridge space and serving the cake there. I thought of splitting it into little plastic dessert cups instead, which can be packed together and will be less difficult to store in the fridge until we need it. Also easier to split and eat.
I will make one mini-cake for the candle, though.

So I was hoping someone who's a better baker can provide some insight.

The cake is a flourless chocolate cake, topped with a dark chocolate mousse layer, then a white chocolate mousse layer. My thinking was to bake the cake layer, then cut that up and put it into the cups, and top with the mousses. Will that work? Or will I just end up with a huge mess?

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  1. Why don't you call the restaurant before, I am pretty sure they could help. I have brought a cake to a restaurant before in a small cooler I had asked them before.

    1 Reply
    1. re: TDEL

      I have also, several times. No biggie.

    2. transporting and storing a whole cake, in a proper box or carrier, will be less of a hazard than a bunch of small things. a whole cake also looks much nicer than a bunch of cups with bits of smooshed and moussed cake.

      call the restaurant in advance and 1st ask if they allow deserts to be brought in from off-premise. if they do, arrive a bit earlier than the reservation with your cake box. tape a note with the name of your party and the reservation time on to the box. after the meal, the server will present the whole cake and then bring it to the kitchen to split.

      1. And just in case (though I'm sure you know!) ask the restaurant about a cake cutting fee or anything like that.

        1. Thanks for the replies.

          I have arranged with them to bring a cake, so that's not a concern. I'd package the individual ones in a box too, to make it easier for them. The only cake carrier I have is very large.

          The other reason for this is that we have a party of about 30 - I've worked with this cake before, and cutting it so everyone gets a piece is going to be extremely messy. I'm also trying to cut down on the clean-up for the restaurant since they're waiving booking fees for me - would prefer to avoid leaving them with a stack of dishes from the cake.

          Any comments on the thoughts on how it would work out rather than logistics?

          1 Reply
          1. re: haiku.

            restaurants wash dishes, lol. are you not going to eat dinner because they will have to wash the plate even though they waived your room fee? if they are allowing you to bring a cake, then don't sweat it. they are also more adept at cake-cutting than the average person.

            a bunch of little cups will be sliding around in a box and will be more easily damaged than a cake in a proper box.

            btw, i am a restaurant lifer and have dealt with more than my share of cakes and pastries brought in from outside.

          2. How about the wedding cake cheat? Make one cute one that the waiter can bring out to the birthday person and have a sheet cake (that you baked in a disposable pan?) in the back.

            If it's in one of those pans, it can be jostled around a bit more than a tall, stand alone cake, I think.


            You could maybe assemble the cake in a pan like that (given the height) and it doesn't need to be perfect looking if it's served from the kitchen.