Lemony Gingerbread Mini Mousse Cakes



1-1/2 cups Ground ginger
1 cups Ground cinnamon
1/2 cups Ground nutmeg
1/8 cups Ground cloves
1/2 cups Cold water
3 cups Molasses
3/4 mL Warm water (140ºF to 160ºF)
2 qt. Prepared whipped topping, divided


Preparation Steps
  • Cakes:
  • Beat
    Cake mix and spices in bowl of mixer fitted with paddle attachment on low speed 20 sec. Gradually add water, beating on medium speed after each addition until well blended. Stop mixer; scrape bowl and paddle. Blend in molasses. Use #24 scoop to portion 1-1/4 oz. (37 g) batter into each of 48 (2-1/2-inch) panettone paper moulds (or into each of 12 moulds for trial recipe). Bake in 300ºF-convection oven 13 to 15 min. or until toothpick inserted in centres comes out clean. Cool completely.
  • Mousse:
  • Add
    Water to jelly powder; stir until completely dissolved. Cool.
  • Beat
    Cream cheese with mixer fitted with paddle attachment on medium speed 2 min., stopping occasionally to scrape bowl and paddle. Gradually add jelly, beating well after each addition. Fold in 1-1/2 qt. (1.5 L) whipped topping (or 1-1/2 cups [375 mL] whipped topping for trial recipe). Refrigerate until slightly thickened. Spoon into pastry bag fitted with large plain tip; pipe about 1/4 cup (60 mL) Mousse onto top of each Cake. Level tops with spatula. Refrigerate 2 hours or until firm.
  • Top
    Each cake with about 2 tsp. (10 mL) whipped topping. Dust with cinnamon.
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