Wow!! 500 is an impressive amount! Thanks for leaving a recipe review. We are so happy they turned out well for you. Cheers.

Hi Laurie. You are fine to use powdered food coloring for this recipe. You are correct that gel food coloring shouldn’t be used in chocolate but that’s just straight chocolate. Once chocolate has other things added to it, like this glaze, seizing is no longer an issue and you can use gel. I hope that helps. Enjoy the recipe!

Hi Chelsea! Elizabeth recommends placing each cake on an individual board exactly the size of the base of the cakes before pouring the glaze. Then use two small offset spatulas under the board to transfer it to the larger (serving) boards. I hope that helps. Don’t hesitate to reach out again if you need more help. We hope they turn out awesome for your event. Best!

Hi! I made a trial run of these today for a daddy- daughter event next week. They are delicious, but I am struggling to cleanly transfer them to the individual rounds after the mirror glaze- any tips for the best way to do that? Thanks!

Hi Jordanna! This recipe was originally made with a coffee creamer but has since been updated and only uses cream. There is a link to the original recipe in the notes section of the recipe card if you’d like to use the creamer instead. We need to get a new video for the post. Sorry that caused some confusion.
It’s totally fine to make the mousse domes in adavance and keep them frozen until you are ready to do the glaze. The extra freeze time will just give the mousse more time to set. Best of luck with the recipe. I hope they turn out amazing for you!

Also, could I make the mousse domes the day before and just keep in freezer then the next day take out and do the glaze? Thank you!