I am making a chocolate topsy turvy 2 tiered cake with strawberry mousse filling. I made the cakes today, but am debating on whether or not I can fully assemble and decorate the cake today and either leave it at room temp or in the fridge for a day. I have to deliver it tomorrow evening. I'm worried about the filing, I don't want it to go bad. Please help ASAP, and tips or advice is greatly appreciated!!
usually mouse needs to be refridgerated. if you use fondant then you may get condensation when you take it out.
I agree, the filling would have to be refrigerated but I've never had a problem with refrigerating Satin Ice fondant.
I recently had the same problem and a chef at cheftalk told me to go ahead and do the cake, put each tier in a cake box with a pak of that stuff that absorbs moisture (I can't think of the name of it) and plastic wrap the whole box securely, then stick it in the refridgerator. It sounds good if you have the room.