Ann Reardon

Instagram Cake made from chocolate mousse with chocolate glaze

instagram cake how to cook that

Instagram Cake

For friendly, filtered fun you can’t go past Instagram. Twelve million people use it daily with Instagram photos receiving 8,500 ‘likes’ per second!   But amongst all the happy snaps, I do wonder if we are becoming a generation of socially dissatisfied tourists inspecting the highlight reel of other people’s lives.  One young mum shared with me that she had stopped using Instagram because she was feeling down seeing so many images of friends on holidays and relaxing on the beach, while she was at home changing nappies and cleaning up vomit.

Comparison is a dangerous poison but the good news is, there is an antidote – being thankful for what you’ve got.  To quote my friend who is working with the poor in Cambodia “Gratitude is a guaranteed ‘make-you-feel-better’ force – a powerful, yet underestimated and under-used attitude.”

So why not find something in your life that you are grateful for, no matter how little it may seem, snap a pic (or a video) and post it to instagram with the #grateful.

Unless you have a blast freezer this instagram dessert needs to be made over a couple of days to allow time to freeze.  The advantage of this type of dessert lies in the fact that you can make the whole dessert well ahead of time.  On the day that you need it pull it out of the freezer, glaze and garnish it and leave it in the fridge to defrost.

Rainbow Jello
85g (3 ounces) packet of strawberry jello (red) plus 300millilitres (10.14 fluid ounces) cream
85g (3 ounces) packet of lime jello (green) plus 300millilitres (10.14 fluid ounces) cream
85g (3 ounces) packet of mango jello (yellow) plus 300millilitres (10.14 fluid ounces) cream
85g (3 ounces) packet of berry blue jello (blue) plus 300millilitres (10.14 fluid ounces) cream
Make each layer separately. Mix together the jello and the cream and heat in a saucepan until boiling. Pour the first layer into a rectangular container lined with alfoil. Mine was 12cm (4.72 inches) x 27cm (10.63 inches) and the layers were a bit thick so use a bigger container or do not pour all the mixture in. Either leave that to set and then make your next layer in the same way, leave to cool at room temp and then pour on. Or follow directions on the video to speed up this process. Make sure that when you add a new layer it is not warm or it will melt the layer underneath.
Leave that whole thing in the freezer overnight.

Lens and view finder of instagram cake
Next make your lens and the view finder parts, I used a coke jelly but I really wasn’t happy with it, the coke doesn’t like freezing and defrosting. It separates into a liquid and a weird gel not at all what I was going for. I have since experimented by adding various additives like xanthum gum to it before freezing and they didn’t help. So I would recommend that you skip that and make a cake centre using the chocolate cake recipe, make it flat and then cut circles of cake and line then up to make the cylinder shape that we need. And cut out a long rectangle for the view finder.

Take your deep rectangular container, on some paper draw an instagram logo in the right size, sticky tape that to the outside of the container to give you a guide as to how high up the mousse needs to come. The container that I used was 12cm (4.72 inches) wide x 25cm (9.84 inches) long x 15cm (5.91 inches) tall but the full height was not required.

Take your rainbow jelly out of the freezer and remove it from the dish. If you are having trouble getting it out put it in a sink filled with hot water for 30 seconds, do not let the water get into the dessert. Use a sharp knife to cut a slice from the centre of the jello in the correct size for the coloured part of the logo. Put in place in the container and then put it back in the freezer while you make your mousse.

how to cook that ann reardon instagram cake

Chocolate Mousse for top of instagram cake
150millilitres (5.07 fluid ounces) or 1/2 cup plus 1 Tbsp and 2 tsp milk
50g (1.76 ounces) or 3 Tbsp plus 1 tsp cream
1/2 tsp vanilla

3 egg yolks (45g (1.59 ounces))
40g (1.41 ounces) or 3 Tbsp sugar
10g (0.35 ounces) or 1 1/2 Tbsp cornstarch (cornflour)

14g (0.49 ounces) or 1 Tbsp gelatine powder
63millilitres (2.13 fluid ounces) or 1/4 cup water

130g (4.59 ounces) milk chocolate
100g (3.53 ounces) dark chocolate

additional 300g (10.58 ounces) or 1 1/4 cups cream

To make your chocolate mousse place the milk, cream and vanilla into a saucepan.
In a separate bowl put your egg yolks, sugar and cornstarch and whisk until smooth.
In another bowl mix together your water and gelatine and leave the gelatine to bloom or absorb the water.

Heat the cream mixture until it boils, then add it a little at a time into the egg yolk mixture, stirring well after each addition. Once it is all combined then pour it back into the saucepan. Return it to the heat and stir continuously until it thickens, then keep stirring over the heat and let it bubble for at least 30 seconds.
Remove from the heat and stir in your gelatine until it is dissolved. Melt your chocolate, it does not need to be kept in temper just melt it carefully so that you do not burn it and mix it together with the chocolate mousse. Leave it to cool completely.

Whip the remaining cream and then using a spatula fold the chocolate mousse into the cream.

Pour some mousse over the coloured part of the cake making sure it goes right down and into the gap, and in a thin layer on the base. Then cut your cake into a long rectangle for the lens, put into place and and pour over the rest of the mousse making sure it comes up to the level marked on the side of you container. Smooth it out as best as you can. Place that in the freezer.

White Chocolate Mousse for white part of instagram cake
300millilitres (10.14 fluid ounces) or 1 cup plus 3 Tbsp and 1 tsp milk
100g (3.53 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp cream
1 tsp vanilla

6 egg yolks (90g (3.17 ounces))
80g (2.82 ounces) or 1/3 cup plus 2 tsp sugar
20g (0.71 ounces) or 3 Tbsp cornstarch (cornflour)

28g (0.99 ounces) or 2 Tbsp gelatine powder
120millilitres (4.06 fluid ounces) or just under 1/2 cup water

260g (9.17 ounces) white chocolate

additional 600g (21.16 ounces) or 2 1/2 cups cream

Make your white chocolate mousse exactly the same way as for your first chocolate mousse but using melted white chocolate instead, note this mousse uses less chocolate that the other one.

Take your frozen dark chocolate mousse and using a spoon or ice cream scoop scrape off a section from the centre down to where the top of the lens is on your instagram picture. Place a small layer of white chocolate mousse down the middle and then add your lense down the centre. Line you cirlces of cake up to make along cylinder pushing them tightly together so the mousse doesn’t go between them. Pour over the rest of the white chocolate mousse. Smooth it out and put the whole thing in the freezer.

Crunchy Chocolate Base
130g (4.59 ounces) milk chocolate
30g (1.06 ounces) or 2 Tbsp plus 1 tsp unsalted butter
1 cup or 32g (1.13 ounces) rice bubbles or rice krispies

To make your base, melt together the butter and chocolate and mix through some rice bubbles or rice crispies. Spread it evenly over the dessert using the back of a spoon to smooth it out so that you have a flat base. Put this back in the freezer for 15 minutes to let it set.

Chocolate Glaze

needs to be made the day before you need it, see this chocolate glaze recipe for directions on making it.

See the video for directions on turning out and glazing your dessert.

Optional garnish with chocolate decorations

instagram cake ann reardon how to cook that

instagram cake how to cook that

Copyright © 2013 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

171 Comments View Comments

  1. I’m impressed with your design and the way you do it. can you send us some of the images and info to write at spicytec.com?

    waiting your mail..

    • have done thanks jiff

  2. Hi Ann , I would like to thank you for the amazing and unique recipies you make. I have a question for the instragran mouse cake, for the lens and view finder can I susbtitue the chocolate cake recipes with a ready to cook cake boxes ? Because the cake has too many ssteps.
    Plz advice.

    • Hi AMira, yes you can

      • Hi Ann ,
        Is there an substitute for the Gelatin ?? I cant find it anywhere , I have the Jelo ..but It’s hard to find the Gelatin and as i can see , it’s a common ingredient in most of your recepies .. any suggestions ?

        • Hi Amira, what country are you in? Other readers may be able to let you know where they get it. Gelatin is a unique gelling agent because tit only sets when it is chilled so can be used in this sort of recipe and wont set until you refrigerate the dessert. I am sure there are places online you could get it but not sure if they’d post it.

  3. This was so fascinating to watch! I don’t think my brain could figure this cake’s construction without your tutorial. Such a labor of love:) You, and your cake, are incredible!!! I am in awe.

    • thanks sue

  4. Awesome looking cake. Cool idea as well.

    Keep the goodness going!

  5. Great cake! I made this over the past 2 days and eating it tonight. Hopefully all goes well. Just thought I would mention that the recipe is quite difficult to read as you shift from mls, to grams, then tblspns to grams all throughout the recipe. I had to keep getting the scales out, then the measuring jugs, then the tablespoons. Be easier if it was all in one value. But we got there 🙂

    • great stacey, did you take a photo of your finished dessert?

  6. I just watched your amazing instagram cake performance-it was brill!
    I wanted to let you know according to my research I’ve done for my new international book “Vanilla Table” initial release October 20th in New Zealand, that the most universal cream to use is whipping cream and available pretty much everywhere. At 30% to 36% butterfat I used whipping cream
    as my “global” for the book. Hope this helps!
    Best wishes,
    Natasha

    • thanks natasha this is great info

  7. Hi Ann
    I’m really confused on ow to do the lens and view…….
    I was wondering if you could explain it again but easier. do you use the same cake for the view lens? Or do you make a whole new cake?

    • *view finder

      • And how deep does the lenses need to be?
        Sorry about all the questions I’m really confused :p

        • Hi Yasmine, make a tray or round chocolate cake and bake in the oven, then use a round cookie cutter to cut lots of circles and pile them up to make a long cylinder for the lens (you may need a skewer to hold them in line and then remove it before glazing)

          • ok thank you very much 🙂

  8. I’ve been making this cake over the week for a friends going away and I can’t wait to turn it out tomorrow night and see how it has gone!

    I’m wondering though if you could recommended where to get a mold or container to make this in, I’ve been struggling with a makeshift cardboard box (lined with nonstick paper) but it’s making it trying because it’s so flexible and I can’t clearly see the logo! I definitely want to attempt this recipe again in future with a bit more ease. Thanks!

  9. can i use freezed chocolate ganache for the lense

    • Hi Liz, yes that would work 😀

  10. Hi Ann i was just wondering if you use cake will the mousse soak the cake? I love your awesome creativity!

    • Hi Marina, no because it is a high fat mousse it wont make the cake go soggy

  11. Hi Ann,
    This is amazing, I think my next mission is to try and make this! Just wondering what the dimensions of the rectangle container were that you used? Thanks x

    • The container that I used was 12cm (4.72 inches) wide x 25cm (9.84 inches) long x 15cm (5.91 inches) tall but the full height was not required.

  12. Could you please do a video with one of the dumb ways to die characters inside the cake like how you have the Instagram logo in this one can you do a character inside it. My brothers birthday is coming up soon and he loves dumb ways to die!

  13. Awesome Ann . Looks Delicious !!

  14. By the way, sorry if my English is not so good I’m from Israel 🙂

  15. What did u mix rainbow jelly, I mean what kinda cream

    • Hi sara, pure cream, thickened cream, whipping cream (not whipped cream), pouring cream, heavy cream… it depends where you live as to what it is called it should be around 30-35% fat

  16. and i wanted to ask if i can use my mousse recipe, will it work, or i have to go by yours…
    thanks a lot

    • Hi Sara, I am not sure what your mousse recipe is like, if it gives a good firm set mousse then yes it should be fine

  17. HI,
    I m just in love with your work, can you plz give tutorial for the decoration you used in this video…

  18. You are simply amazing!!! I am so aaawed by your creativity and thank you so much for sharing all your wonderful ideas and recipes.

    • Already swallowing my saliva haha, I really love baking. I am going to make mine today.

      Nice write up

  19. Delicious!! 🙂 I love your YouTube channel, definitely planning on making those truffles soon!! x

  20. Mrs. Ann, now I am completely convinced that you are a mad scientist. How long did this take you from start to finish. I watched it two times because I couldn’t believe what I was seeing. The amount of work and I can only imagine the construction planning. It is remarkable perfection. I think I’m going to stick with cupcakes LOL! Also, I don’t have instagram nor do I know what it really is (I’m completely out of the loop but judging from your post it’s a picture share thingie.) But I am grateful for God’s Grace. I had to spend two weeks in the hospital because I had meningitis and was just released Thurs. June 20th and the pic is of me and my husband Dwayne the day before my release. Grateful for His Grace. Thank you Mrs. Ann for always making my days brighter. I pray that the Lord continues to bless you and your family. I am so looking forward to your next creation. Cheryl Tozer

    • Hi Cheryl, So glad that you are safely home again, praying for good health. Yes, good guess, instagram is a photo share app. Have a great week

      • I am making mousse cups for a dessert table for a wedding, how much does it serve, the chocolate one? And do I fill my cups and place in the freezer directly and then thaw out in the fridge before serving?

        • Hi Abigail you do not need to freeze the mousse for the cups, just let it set in the fridge, you only need to freeze it for the instagram cake so you can glaze it and to make it easy to get out of the mold. Should be enough to fill three cups, but really depends on the size you make your cups.

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