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

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

172 Comments View Comments

  1. I’m doing the Instagram cake for passion time in my class with my friend

    • Awesome Emmie. Grab a photo if you can when it is finished.

  2. I love your desserts Ann.

    • Thanks for the feedback Sophie.

  3. I wanted to ahow much does the mouses need to freeze plz ?

    • Hi naneesemad, it will depend on your freezer. It can take up to a few days to fully freeze. If you have a blast freezer it should be much quicker.

  4. hi ann
    for the coke gelatine i know you said to use cake instead but i want to use gelatine so how did you make it work?

  5. Hi Ann, just made this cake for my daughter’s 13th. I tried something different for the lens. Instead of the coke jello or cake I used Oreo biscuits. This seems to have worked well and added texture to the cake. Happy to share this idea. 🙂

  6. The person I am going to make this for prefers cake over mousse. I was wondering if it would make a difference if I substituted cake for the mousse?

  7. Hi Ann, I have a question about the gelatin, for religious reasons I can not use gelatin in my chocolate mousse, is it mandatory? Or will I be able to create the mousse without it? Thank you in advance!

    • Hi Sam, You can replace the gelatin with a product called Halal Gel. Search online for a local supplier.

  8. I love you so much

    • awwww thank you aleijah 😀 sending hugs

  9. that cake is on fleek

    • Thanks makayia.

  10. Hello Ann!! Love your creativity with desserts. Can I use this chocolate mousse as a cake filling to be out of the fridge for about 4 hours, the cake will be cover with Fondant.

    • Hi Adela, You can use mousse as a cake filling but you will need to SET it in your desired layers in a tall round container. To prevent the fondant from weeping from contact with the mousse, you will need to use a layer of buttercream frosting (or similar) between the mousse and fondant. Lastly the mousse will soften after about 30mins out of the fridge, so if you wish to try it, keep it in the fridge until just before serving.

      • oh my gosh that looks so yummy

  11. hii ann in india we only get fresh cream and it dose not whip up and form soft peaks :((( can i like use ready made whip cream powder ???

    • Hi Manasa, If the fresh cream has a high enough fat content it should still whip up. Here is a link to more info:
      We haven’t heard of Whip cream powder so Ann doesn’t know if this will help.

  12. Hi Ann, what kind of cream did you use for logo’s colors? Which you used with jello? Can I do it by myself?

    • Hi Natasha, I used heavy cream or cream with 35% fat or greater.

  13. Hey Ann, I’m from the U.S. and I would like to make the chocolate mousse recipe but it only shows the measurement for the cream in grams and ounces which confuses me since its a liquid. Did you mean the measurement in milliliters? Because if not I may have a problem since I do not own a gram scale

    • Hi Kayla, The measurement of grms or mls are the same, so 50g is the same as 50ml, 100g is 100ml.

  14. por favor no habra manera de que los videos sean en español porfis

  15. I love all your recipes! They are amazing! I will try to make the instagram cake next time!

  16. I love your cakes and the instagram cake she the best

  17. Cud u please give an eggless recipie for chocolate mousse

  18. Where can we get gelatins? I dun think Singapore sells it… I’m 13 this yr 🙂

  19. Hi Ann :-). I’m 12 and this is my first attempt at trying to make this Instagram mousse worked well 🙂 Thanks Merry Christmas

    • Did you use grams, ounces, fluid ounces, or milliliters to measure the cream?

      • Hi Kayla, I used 50g which is the same is 50ml of cream.

      • That’s a smart answer to a tricky qutoiesn

  20. I know you are the best baker but I wanted to know if you could make a bunk bed cake

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