Simple Cooking

When making whipped cream, it’s always a good idea to chill the bowl (preferably metal) as well as the cream in the freezer for about ten minutes before you begin.

Prepare the mousse at least four hours or up to two days in advance. Refrigerate, covered with plastic wrap.

You can also use other whole nuts, such as almonds, macadamia nuts, pecans, or cashews. It is best to make these on a day with low humidity.

Marzipan comes in plastic-wrapped seven-ounce logs and is available in baking-supply shops and most supermarkets. If you find the marzipan too sticky to shape, dust the work surface with a bit of confectioners’ sugar. If you’re preparing the Carrot-Ginger Layer Cake, make slightly larger carrots.

This frosting can be refrigerated in an airtight container for up to three days. Bring to room temperature before using.

If you would rather make this frosting with only cream cheese, replace the goat cheese with an equal amount of whipped cream cheese, for a total of 18 ounces.

The heat from your hands will melt the chocolate, so use tweezers to hold the chocolate leaf as you peel back the mint with your fingers.