So my parents are this hugeeee party for the celebration of our boat being (almost) done and as a vow renewal. It's pirate themed so I'll be making a treasure chest cake (my first cake with fondant and nice decoratave stuff). My mom said she wants a devils food cake with mousse between the layers. I have two worries with this...

1) the devils food will be too moist, and crumble.

2) the mousse wont be good for using under fondant, or I'll have to use so little it won't be a good amount and won't be very noticable.

Any body have any answers... it'd be awesome. or ideas for other things to do.

mariah <3

I just did a cake with devils food cake and chocolate mousse and was forced to use a thin layer of mousse. I was going to torte it but was afraid because the venue was not going to refrigerate the cake before the reception began and all I could imagine was the cake sliding off of itself!

I also rolled the fondant a little thicker than normal in case there was any "seepage"(sounds gross LOL)
But it was fine! It lasted 2 1/2 hours with no issues.

Good luck to you

Hi and Welcome to CC, miah44swimmer.

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926.html

Everything you ever wanted to know about making your first tiered cake:

http://forum.cakecentral.com/cake-decorating-ftopicp-5958955.html

If you're making a huge cake that can't be refrigerated, mousse won't work as it needs to be refrigerated.

ShirleyW's faux bavarian cream which uses Pastry Pride or Rich's Bettercreme is shelf stable for 5 days:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

Handling instructions for Rich's Bettercreme:

http://tinyurl.com/yt4eyu

HTH

Ask your mom whether design or flavors is more important.

Some people would choose the mousse over the fondant and the design.

I use mousse under fondant cakes whenever brides ask, and I've never had any problems or found myself using too thin layers of mousse, even if they are outside, as long as they aren't sitting out for hours and hours. I use a dam of icing around the edge of the torted layers, spread the mousse, and of course keep the whole thing refrigerated until the last possible second.

The only thing I've had go wrong was once I had a kahlua mousse (*very unstable; I think it's the alcohol content) cake where I had to take the top layer off a 4-layer tier because it actually started to shift and slide , but the 3-layer version was fine, and that wedding was outside.

I chill them really well before putting on fondant, and I use IMBC icing. Hope that helps.

Thanks everyone!

I was actually talking to my dad yesterday and decided something completely different. I'm going to make some kind of decoration on the side that can be filled with the mousse and people can scoop it out and serve it on their own piece.

Thanks for all the advice...