Mousse cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the paste to stabilize it, improve its structure, taste and flavor, and make its appearance, color, structure and taste varied, making it more natural and pure. After freezing, it tastes endless and becomes the best in the cake. Her appearance conforms to people's life philosophy of pursuing exquisite fashion and advocating natural health, and meets people's new requirements for cakes. Mousse cake also gives the masters more creative space. Masters show their inner feelings of life and artistic inspiration through the production of mousse cakes. In the World Cup at West Point, the competition for mousse cakes has been fierce, and its level reflects the real technology of the masters and the development trend of the world cakes. 1996 eric perez, one of the top ten western pastry chefs in the United States, led the American national team to participate in the World Cup at West Point in Lyon, France, and won the silver medal. Because of his fame, 1997, he was invited to make A Mu Si cake for Hillary Clinton, the wife of American President Bill Clinton, on her 50th birthday. He was invited to show his skills in the White House, which made a sensation in the baking industry at that time. Mousse cake occupies a large proportion in European and American cake products.

Mousse cake is relatively simple to make and does not need an oven. The principle is to soften cheese, whipped cream, egg white, etc. together with sugar, and then mix it with gelatin for refrigeration and solidification. The difficulty in making mousse cake lies in how to mix all kinds of raw materials with different densities. Mousse cake can be said to be a universal cake, because you can add any materials you like, all kinds of fruits, chocolates and nuts.