Comments on: Meyer Lemon Cake with White Chocolate Mousse

By: Zainab Mansaray

Zainab Mansaray — Mon, 01 Apr 2019 21:57:46 +0000

In reply to Kristen. Hi Kristen, I am sorry to hear this. Was the issue only with the mousse or the cake as well? The mousse should not curdle as there is no lemon in the recipe. Are you overbeating the heavy cream? If you do it will curdle and turn into butter. Also, are you letting the melted chocolate cool slightly before adding it to the whipped cream? These are just some brainstorming as it is hard to tell what went wrong when I am not in your kitchen.

By: Kristen

Kristen — Wed, 27 Mar 2019 00:35:37 +0000

So, I had to make this 3 times and it never once came out right. The mousse curdled so i had to throw it away.
I am so disappointed. I ruined my daughter’s 12th birthday

By: Zainab Mansaray

Zainab Mansaray — Sat, 04 Apr 2015 15:42:02 +0000

In reply to Christin. Hi Christin, sorry for the confusion there. It's a total of 1 cup heavy cream but you will use a fourth of a cup to melt the white chocolate and the rest to whip up to soft peaks. Hope that helps!

By: Christin

Christin — Sat, 04 Apr 2015 15:28:10 +0000

This looks amazing! I have a question about the heavy cream. The ingredients say 1 cup of heavy cream, divided, but the recipe appears to read that you put one cup in to melt with the white chocolate, and another to whip. Is it 1/2 cup each, or should I use 2 cups heavy cream total? Thank you!

By: Zainab Mansaray

Zainab Mansaray — Mon, 16 Mar 2015 15:41:59 +0000

In reply to Jocelyn+(Grandbaby+cakes). Hahha I do love me my lemons!!

By: Jocelyn+(Grandbaby+cakes)

Jocelyn+(Grandbaby+cakes) — Mon, 16 Mar 2015 15:02:53 +0000

This cake is absolutely perfect seriously! I love that you won’t quit with the lemons. You do lemons right!