Mango Mousse Rose Cake- Happy Mothers Day!

Today is Mothers’ Day- a day celebrated by many countries all over the world to recognise and honor Mothers.  However, it is not the only day that I’m thankful for this precious person God has place in my life.

                                             My Mum is Self Sacrificial

                                             She believes in giving more than receiving

My Mum is a Blesser,

She uses her talents to bless the people around her

My Mum is Strong

She uses her love for the family to do things for us

My Mum is organized

She cleans up the house better than what you see at a showroom flat



On the day that I was born,

Thank you for enduring the hardship & labor pain


When I was growing up,

Thank you for the times where you took care of me,

Making sure you fed and clothe me with the best


When I was disobedient

Thank you for lecturing me & Straightening my paths

Though you may be the best critic,

you are also one of my strongest supporter


When I have a child of my own,

there’s no one or actions I would emulate except that of yours

Thank you for loving me when I least deserved it

You’re the one who can take the place of all others

But whose place no one else can take


Happy Mothers’ Day! I Love you!! 



When I thought of what to bake for Mum. It came instantly like one, two, three. Mum eats Mangoes everyday and I think she eats 2 a day? So this cake is inspired by her favourite fruit.


I decided to go with a Mango Rose design for the top. It can be rather tedious slicing the mangoes up but it was well worth the efforts.

Mango Mousse cake (Makes 1 6″ Round cake) 

Ingredients for Cake

3 egg yolks
30g castor sugar
40ml oil
60ml Water
1 tsp vanilla extract
80g cake flour, sifted
1/8 tsp cream of tar tar
3 egg whites
30g castor sugar


1) Preheat oven to 175C
2) Beat egg yolks with 30g castor sugar until pale and thick
3) Add in oil and beat
4) Add water then vanilla and beat till combine
5) Add flour in 3 additions
6) In a separate bowl, whip egg whites with cream of tar tar until frothy. Add sugar in 3 additions gradually and beat till soft peaks
7) Fold 1/3 egg white into egg yolk mixture
8) Fold remaining egg white into mixture.
9) Pour mixture in 3 separate 6″ Round tins ( I use 3 tins to bake my layers so it takes lesser time to bake).
10) Bake about 10-15mins.



Ingredients for Mango Mousse

1.5 tsp gelatin
1 tbsp boiling water
4oz mango puree ( i just blended fresh mangoes in a blender and sift out the juice wo the pulp) About 3/4 mango
3 tbsp icing sugar
1/2 cup cream, cold
1 mango, Cubed and diced ( To reserve for adding btw layers of cake)


1) Add 1 tbsp of boiling water to gelatin to soften. Stir until well mixed.
2) Whip cream with icing sugar untli soft peaks.
3) Add gelatin to mango puree and mix
4) Fold whipped cream into mango puree.

Cream cheese frosting ( To frost the sides of the cake and top)  + Other decorations

75g cream cheese
30g butter
Icing sugar ( To taste)
1 Mango, Sliced thinly ( For decorating the top of the cake- Mango Rose)
17 Ladyfinger Sponge Biscuits ( For decorating the sides of the cake)

1) Whip cream cheese with butter and icing sugar until fluffy. Add more icing sugar if you desire a sweeter frosting

Assemble the cake

1) Place one layer of cake into tin.
2) Add in a layer of mango mousse
3) Add some diced mangoes on top
4) Add another layer of mango mousse and spread it out
5) Add another cake layer and repeat stepes (2-4) ending with the last cake layer
6) Place in fridge to set for at least 2 hours
7) When cake has set, frost the sides and top of the cake with cream cheese
8) Add the sponge biscuits to the sides of the cake after you have spread the frosting so it sticks well
9) Pipe little blobs of cream cheese around the top of the cake
10) Add your sliced mangoes one by one , overlapping each other as you go in circles and finally ending in the middle.


ENJOY and Don’t forget to tag me on Instagram @sherbakes should you attempt to try out the recipes.


A more visual video is posted below. Enjoy!!


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  1. Isabelle Lim
    May 10, 2016 / 2:39 am

    Gorgeous cake Sherbakes. Am sure your mom loves it tremendously.I would like to try this some day.In step 4, what is the "add water then vanilla" for? How much water?Thank you in advance.Issy

    • Sher Bakes
      May 10, 2016 / 12:35 pm

      Hi Isabelle,Thanks for your kind words :)) Oh Oppss I missed that out. I have edited the recipe accordingly. It should include 60ml water! I wish you success in baking it! I'm sure it would turn out lovely

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