Help With Mousse Filling

Decorating By Eileenscakes Updated 19 Jun 2008 , 2:56am by ncbert

Eileenscakes Posted 18 Jun 2008 , 3:13pm
post #1 of 4

Hello All,

I am wondering if I should cut out some of my cake to add the mousse filling or just use a really stiff buttercream dam. (This is my first time using the mousse as a filling) The chocolate mousse that I have made is about the consistancy of stiff whipped cream and I am worried that the weight of the cake will just squish it out icon_cry.gif

Thanks for your help! icon_biggrin.gif

3 replies
PinkZiab Posted 18 Jun 2008 , 4:02pm
post #2 of 4

little trick I learned in school: Depending on the size of the cake, you can use multiple rings of buttercream for support. For a small cake (6" or so) an outer dam is all you need. As the size increases, create rings of buttercream (think of it like a bullseye) for added support, and fill in the gaps with mousse. Like for a 9" cake, make the outer dam, a ring of bc midway, and a bulleye/center of buttercream int he middle (not too thick, just enough to give support) and fill in between with your soft filling.

Eileenscakes Posted 19 Jun 2008 , 2:36am
post #3 of 4

Thanks Tara !!

I did this toinght and it worked perfectly!

ncbert Posted 19 Jun 2008 , 2:56am
post #4 of 4

Great tip Tara...thanks!


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