Hi,
i was wondering if anyone has a recipe for stable custards (pastry cream, or bavarian) or mousse fillings? I was told by someone not to fill cakes with custards because they are not stable and the cake could collapse, same with mousse fillings, because they are not stable and strong enough for tiered cakes.

Just wondering if any of you have tips, tricks or recipes to make mousses or custards stable enough to stack. I don't have options like bettercream or pastry pride or any of that other ready stuff you guys use I live in Ontario. Thanks

I like pudding powder mousse (basically make the instant pudding recipe on the box but whip it and use cream instead of milk). You can make this into any flavor and I use it for tiered wedding cakes all the time.

I've never had a problem filling cakes with pastry cream, bavarian cream, mousse, or whipped ganache.

Mousse:
http://www.epicurious.com/reci.....sse-107437
http://www.epicurious.com/reci.....d_to_box=y
http://www.foodnetwork.com/rec.....index.html

Pastry cream:
http://www.epicurious.com/recipes/food/views/Pastry-Cream-351010

Bavarian Cream:
http://www.foodnetwork.com/recipes/michael-symon/bavarian-cream-recipe/index.html

Faux Bavarian Cream:
Mix one 4 serving size box regular (not sugar free) vanilla or French vanilla instant pudding mix with one cup whole milk until smooth.
Fold in one regular size container whipped topping (i.e. Cool Whip in the blue container).

Whipped Ganache:
Heat 8 oz chopped chocolate in a bowl set on top of a pan of simmering water.
When chocolate has melted, carefully whisk in 16 oz (2 cups) heavy cream that has been heated to approx 150 deg F.
Whisk until smooth.
Remove from heat and let cool to room temp.
Pour into a large bowl (or the bowl of your stand mixer) and whip on med-high until desired consistency.

You can also use regular instant pudding mixed per the package directions as a cake filling.

Make sure you have a good, stiff buttercream cake dam in place before adding any filling and then put the cake in the fridge to let it set up some before icing.

HTH!

Thanks, I'm going to try the faux bavarian

Another CC-er just informed me that some of these links are not working. If you have trouble getting one of these links to work, just PM me the name of recipe you are trying to access and your email addy and I'll send it to you. Sorry for any inconvenience.

Please remember filings with pudding: The cakes need to be refridgerated at all times!

prterrell,
The links don't work, because there are ... dots in the middle of the URLs. Here's one of them I knew how to find.
http://www.epicurious.com/recipes/food/views/Chocolate-Mousse-107437