This is a cake I make often. However I was in the Florida Keys for by Grandpa's 85th birthday and found my self in a great home with absolutely no cake pans of any sort, let along my trusty kitchen aide mixer.
I was going to make two cakes, the one above as well as a chocolate cheese cake. Normally I use pans with removable bottoms, I don't even really like the side release spring from pans. But what was I to use 3000 miles away from home? I ended up making the mousse cake in a casserole and the cheese cake in a sauce pan. I layered each with multiples overlapping layers of foil that draped over the edge of the dishes so I could lift the cakes out of the pan. The cheese cake was no problem but the mousse cake could have used a slightly thicker crust as the cookie crust was a little light for lifting to the platter.
Other than the pans I made multiple ingredient adjustments based on what I could find locally such as adding key lime to the chocolate cheese cake. I even managed fine with one of those hand held mixers-who uses those anymore--it's like working on a 386 PC.
Forgot to take a pic of the cheese cake so this bad photo is of the last piece and from my phone.
