Mousse Cakes & Entremets in Bracknell
Mousse set in a mould, frozen, turned out and sprayed to a matte suede finish — fluted domes, bubbled squares, strawberries and pine cones. The velvet coating is £15–£30; belgian chocolate, cocoa butter.
One word of warning that saves a misunderstanding: velvet here is the coating, not the sponge. Red velvet is a different cake and it is on the signature menu.
Honey CakeA delicious layered honey cake with homemade custard, topped with fresh berries. 
Number Cake
Set in moulds and sprayed cold — the rest of the gallery.
What does a mousse cake cost?
| Item | Price |
|---|---|
8" set cashew mousse cake a set mousse made from cashews, about 7 cm tall — the one mousse cake with a fixed price Contains nuts | £120 |
Velvet effect coating Belgian chocolate, cocoa butter. On top of the cake | £15–30 |
A moulded mousse cake Fluted, bubbled, or shaped in a mould — priced with the design Small, usually two to four | Quoted per order |
The moulded ones are quoted with the design rather than listed, because the shape, the insert and the finish all move. The 8-inch cashew mousse cake at £120 is the one with a fixed price — the vegan page has what is in it, nuts included.
Ask about a mousse cake
We reply within 24 hours with a price. No deposit is taken until you are happy with the quote.
Not ready to send it? What follows answers most of what people ask first.
How long it takes
7–10 days for a simple design, at least 14 for two tiers.
Sooner is sometimes possible: a rush adds 50% when the notice is under 7 days, if the diary is clear.
In a hurry? Bento cakes take 3–5 days.
Delivery
From £30, quoted by distance from RG12 0UY.
Collection from Bracknell is free — see the areas we cover.
Paying
50% deposit to hold your date; orders under £50 are paid in full.
Balance 3 hours before collection, or cash on the day.
The deposit is non-refundable but transferable with 4 days' notice — full terms.
How is a mousse cake built?
Upside down, which is the thing that explains everything else about it. The mould is filled with mousse first, the insert pressed into the middle, and the base — a disc of sponge or a biscuit layer — laid on last and pressed flat. The whole thing is frozen solid, then turned out, so what you see is the inside of the mould rather than anything a knife or a palette knife has touched.
That is why these cakes have edges a buttercream cake cannot: no smoothing, no seam, no hand marks. It is also why the shapes are what they are. A fluted dome, a bubbled square or a strawberry is a silicone mould, and the range of shapes available is the range of moulds in the kitchen rather than something that can be carved to order.
What does a velvet finish actually do?
It turns chocolate into a surface you can see texture in. Belgian chocolate is thinned with cocoa butter, warmed, and sprayed onto a cake straight out of the freezer; the fat sets the instant it touches the cold surface and crystallises as thousands of tiny points rather than a sheet. The result is matte and faintly fuzzy, like suede, and it photographs completely differently from a glossy glaze.
It is the one premium-looking finish in this kitchen that is also mechanically fragile: a fingerprint shows, and a warm room dulls it. So a velvet cake is carried flat and cold, kept in the fridge until shortly before it is wanted, and not handled on the way to the table. The cake care page has the rest, and the chocolate page compares it with ganache and a drip.
Who should order one instead of a sponge?
Anybody who finds buttercream too sweet, and anybody feeding adults after a meal. A mousse is aerated cream and fruit or chocolate rather than fat and sugar, so it eats lighter and a small portion satisfies — which is the opposite of what a children’s party wants and exactly what a dinner wants. The vegan cake here is built on the same principle with cashews in place of dairy.
Fresh cream cakes are the other cold option, small cakes compared works out what a portion costs at this size, and the page on sweetness explains what can honestly be done about it.
What else do people ask?
Allergies? Our kitchen handles all 14 of the allergens UK law requires us to declare, so nothing we bake is free from any of them. What is in each cake, and our hygiene rating.