spread the mousse on
top of the cooled cake in the springform pan, and put it in the fridge to chill while you make the top layer.
Using a butter knife or an offset spatula, spread the frosting all over
the top of the cooled cake.
Spread over
the top of the cooled cake.
Berry topped cheesecake: place whole berries on
top of cooled cake, brush with melted apricot preserves or currant jam.
Spread on
top of cooled cake.
Pile the mousse on
top of the cooled cake (still in the pan).
Spoon Coconut - Pecan Frosting on
top of cooled cake.
Using a squeeze bottle or a fork, drizzle over
the top of the cooled cake.
Drizzle glaze over
the top of the cooled cake, letting it drizzle down the sides.
Drizzle glazes over
the top of the cooled cake.
Cut
the tops of your cooled cakes and slice them in 6 layers.
For Sheet Cake: Cool to room temperature and then turn cake out onto cutting board, remove parchment paper Wipe out the sheet pan and return the cake to the clean pan Spread Classic Cream Cheese Frosting over
the top of the cooled cake, sprinkle with chopped walnuts Serve and Enjoy!
Pour on
top of cooled cake and decorate with chopped Robin's eggs, if desired!
Spread icing on
top of cooled cake.
Pour on
top of the cooled cake, scatter with the walnuts and lightly press them in.
Repeat until you have the right consistency, then spread over
the top of the cooled cake.
Drizzle on
top of cooled cake.