Hi, I’m Julie Humphreys from White Castle, Louisiana. I have been married to my “Cake Delivery Dude” for 21 years. We have no kids, but have two cats: Cupcake & Brownie. I have been decorating cakes for over 30 years! As a child, I loved baking, and when I was in high school, I baked and decorated a gingerbread house every Christmas (that was before the pre-fab kits we have today!). In 1983, I took a cake decorating class at Szabo’s party store in Gretna, LA (is it still there?!!). I loved making cakes for family and friends, and thankfully, I got better and faster!
The first tiered cake I made was for my grandparents’ 50th anniversary. They were so proud, but I really did not know what I was doing – it almost toppled over! More classes and more practice…..
In 2001, I found myself between jobs, and opened a little cake shop near my hometown. Business was great, but I absolutely hated the drama of employees and the expense of running a business! One of my employees bought the business from me 2 months before Katrina hit Louisiana. I really think God was protecting me from the economic disaster! I was completely burned out from cakes, plus I signed a no-compete agreement, so no cakes for me for several years!
A few years ago, I started making wedding cakes for family and friends - for free. In Louisiana, it was illegal to make cakes for profit out of your home without permits, etc., & I hate doing illegal things! But a couple years ago, Louisiana passed the Cottage Food Law making it legal to do so, so I converted a storage shed at my home into my cake studio. It’s just me…..no drama….no payroll…..no overhead… & I love it! I actually made more money last year by myself than I did after 4 years of the cake shop “real business!”
Hope you all enjoy my recipe for Easy Chocolate Mousse! It is delicious as a filling in a chocolate cake with a ganache drizzle!
Easy Chocolate Mousse
This is a great Mousse to fill cakes or dessert cups, or just to eat with a spoon! It is freeze/thaw stable and will last several days in the refrigerator.
1 Quart Heavy Whipping Cream
2 teaspoons pure Vanilla Extract – don’t use the fake stuff!
1 Cup Powdered sugar, sifted
2/3 cup Cocoa powder, sifted
Pinch of salt -very important!
Chill mixer bowl and beaters in freezer for 15-20 minutes. Pour cream & vanilla into mixer. Sift dry ingredients over the cream. Using the whip attachment, start slowly mixing the dry into the wet ingredients, scraping bowl to get it all incorporated. Gradually increase speed to high, and whip until peaks form and mixture is the consistency of whipped cream. Don’t overwhip. Use immediately. Refrigerate products made with it. Can be frozen, thawed and rewhipped.
__________________________________________
 |
 |
 |
 |
