Has anyone ever used a mousse filling in there cake before,
is it do able!!
will it be ok or will it make the sponge soggy. has anyone tried this before, or should I forget this yummy idea that ive had and stick to buttercream . please if you can shed some light

I have put mousse filling in my cakes, if you are afraid of soggy but a thin layer of buttercream on first then put your filling.

As long as you don't make the mousse too soupy you should be fine.

Just don't forget to pipe a thick buttercream "dam" around the edge of the cake before you fill it to keep the mousse from bulging out the sides.

Good luck.

Yes, all the time. Just make sure you put it in the fridge.

Do I have to keep it in the fridge, until serving it , that means covering it in fondant then putting it in the fridge overnight so it can set. thanks for your help you guys CC is awesom

Yes, keep it in the fridge overnight but take it out about 1/2 hour or an hour before serving so it can come to room temperature.

So, you can put fondant in the fridge?? I thought you couldn't do that!!

Thanks
Shelleylynn

I have put MMF in the fridge with no ill effects. Not sure about other brands, though.

Thanks projectqueen!!!

How long do you keep your left over mmf? I made some last weekend and don't know how long the rest will last for!

Shelleylynn

Shelleylynn...mmf, if stored properly, lasts pretty much forever! Slather the remaining mmf in shortening, double wrap in plastic wrap, and store in a ziploc bag with all the air squeezed out. Or, if you have a foodsaver, seal it with the foodsaver. As long as it's stored properly, people have said that they've opened it and used it after a year.

This is a recipe I got from another board a long time ago, but it is nearly IMPOSSIBLE to ruin, and tastes YUMMY !!!

Maridas Mousse
Take a package of instant pudding mix (white chocolate, chocolate, pistachio, whatever) and whip it into 2 cups of whipping cream until it comes to a stiff peak. Very easy and very tasty!

Thank you very much nannaraquel!!! Very helpful!!!

Shelleylynn

I think that recipe came form the wilton book. White chocolate is devine this way... but the chocolate was not as good.

i use mousse filling in my cakes everyday... but my recipes are just cream and chocolate and they are wonderful, never made a cake soggy