Single Tier Cake Stands Have Endless Possibilities
When envisioning an upcoming event that I’ll be hosting I always think of the food first. Who doesn’t?! The presentation is just as important as the food and when displayed properly it can make for a beautiful focal point which adds to the décor. Each piece that is placed tells part of the story to the overall theme of the event. Let’s look at this silver cake stand and delicious recipe I have for you today.
Pedestal Cake Stand Showcasing Tuxedo Brownies with a Pink Champagne Mousse
The 12" metal wedding cake stand in silver from the Victoria collection will be our showcase pedestal cake stand piece giving this delicious dessert an extra bit of class that will lend your bridal shower, wedding reception or any event the touch of elegance it deserves. A close up shot of this cake stand shows the detail of this hand-painted silver stand brushed with antique-style strokes.
What do tuxedos, pink champagne and champagne glasses all have in common? That it’s time for a party! As you can see with this dessert stand alone we have already started weaving in elements of a classy event. And this dessert helps tell more of this story.
Our tuxedo brownies are layered in champagne glasses; easy, beautiful and ready for self-serving. We start off with a layer of brownie followed by a white chocolate cream. This layer is repeated then topped with freshly chopped strawberries. One more layer of brownie and then for the final layer we add an element of bubbly to our champagne glass; airy pink champagne mousse piped on top.
Tuxedo Brownies with a Pink Champagne Mousse
Prep Time: 25 minutes
Cook Time: 30 minutes + cooling time
- 1 pkg. brownie mix + ingredients the mix calls for
- 2 ounces white chocolate (almond bark or white chocolate chips)
- 2 Tablespoons milk
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- I small pint strawberries (reserve 8 small strawberries for garnish and then chop the rest)
Pink Champagne Mousse
- 1 cup heavy cream
- 4 egg yolks
- 1/3 cup + 1 Tablespoon granulated sugar
- 1 1/3 cup pink champagne
- 2 ½ teaspoons powdered gelatin
- 3 Tablespoons water
- Prepare the brownies according to package directions and bake in a 9x13 pan (see note below if doubling recipe). Allow to cool.
- While the brownies are baking, begin making the cream and mousse. For the white chocolate cream: In a small microwave-safe bowl, combine white chocolate and milk. Microwave for 30 seconds, stir, then microwave for an additional 30 seconds. Mix until smooth. Cool slightly.
- With a hand or stand mixer, whip heavy cream for 3-5 minutes until stiff peaks form. Move whipped cream to a separate bowl.
- In a medium bowl, using the same hand/stand mixer, beat softened cream cheese and powdered sugar until smooth. Gradually stir in the white chocolate mixture. Fold in the whipped cream. Cover and refrigerate until ready to assemble.
- For the pink champagne mousse: Rinse hand/stand mixer and whip heavy cream until stiff peaks form.
- Place a saucepan filled 1/3 with water over medium-high heat until water is simmering. Combine the egg yolks and sugar in a stainless steel (or glass) heatproof bowl. Whisk until lightened in color. Add the champagne and whisk until combined. Place bowl over simmering water.
- Whisk mixture constantly. The champagne will cause the mixture to foam and fizz. The mixture will begin to thicken. When the mixture is ready it will have thickened and gained volume and it will have lost its foaminess. Remove bowl from the simmering saucepan and continue to whisk for 1-2 minutes. Set aside.
- Place the 3 tablespoons of water in a small microwave-safe bowl, sprinkle gelatin evenly over the liquid. Let set until absorbed - about 5 minutes. Heat the absorbed gelatin mixture for 10 seconds in the microwave, or heat until the gelatin has completely melted. Whisk gelatin into the champagne mixture; fold in the whipped cream with a rubber spatula. Refrigerate mousse for 10-15 minutes until stiff enough to pipe or until ready to assemble.
I used champagne glasses for this presentation. Feel free to use these as well or sundae glasses, small dessert cups, etc. depending on the theme of your event.
I also used a small round cookie cuter to make uniform brownie disks that fit perfectly into the champagne glasses. For one 9x13 pan of brownies I was able to get 24 disks…with extra pieces to snack on while sipping the leftover champagne. ;)
I piped the cream and mousse into 2 separate piping bags. For the cream I used a large round tip and for the mousse I used a Wilton 1M star tip.
- Place one brownie disk inside the glass. Pipe white chocolate cream on top.
- Repeat step 1.
- Add chopped strawberries then another brownie disk.
- Pipe pink champagne mousse on top. Add strawberry garnish on glass rim if desired.
There’s enough white chocolate cream and pink champagne mousse in this recipe for another 8 servings. All you will need to do is make a second batch of brownies.
The brownies, cream and mousse can be made 1-2 days in advance (covered and stored in refrigerator) and then assembled day of event. If there are any leftovers (there won’t be!), cover with plastic wrap and store in the refrigerator up to 2 days.
Cheers to your next fabulous event! Enjoy!