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
Thanks for your help!
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.
Thanks Tara !!
I did this toinght and it worked perfectly!
Great tip Tara...thanks!