Mousse originally belongs to a kind of dessert like pudding, the nature of mousse is softer than pudding and Bavarian), the product melts in the mouth. Most of the mousses are named after different fruits or fruit juices, except for the chocolate mousse. The biggest difference between Bavarian and Bavarois is that the egg whites, egg yolks and whipped cream in the recipe must be whipped separately with sugar and then mixed in together, resulting in a softer texture. The jelly used for the mousse is also made from animal glue (gylcine), so it also needs to be stored at a low temperature.

The typical cake is baked. The main ingredients of a cake include flour, a sweetener (usually cane sugar), a binder (usually eggs, which can be replaced by gluten and starch for vegetarians), shortening (usually butter or margarine, which is replaced by fruit juice concentrate for cakes with a low-fat content), a liquid (milk, water, or fruit juice), flavoring, and a leavening agent (such as yeast or baking powder).