i would like to have two fillings - chocolate mousse and raspberry in a book cake. since this will be my first time - has anyone had experience cutting this cake to fill?
I imagine I will need to dam it - but just curious is this is not a good cake to fill.
Hmmmm. I haven't done one but I don't think that I would try to tort one of those. Not from a mold anyway. If you are determined maybe you could use a pastry filling tip and insert it into the cake.