Cake Filling Is Mousse- How Long Can Cake Stay Out???

Decorating By monizcel Updated 30 Jun 2009 , 11:52pm by Gingoodies

monizcel Posted 30 Jun 2009 , 6:25pm
post #1 of 22

If I make a mousse that is based on whipping cream I know that the cake has to be refrigerated overnight. However, how long is it safe to keep the cake out of the fridge before serving/eating.

I know that the cake should probably should come to room temperature before serving but what timeline would be food safe?

This is a cake for work so I'm wondering if the cake goes to work at 7 am if it would be okay to serve around 1:30 pm or so? Or if I should refrigerate the call until about 11-12 noon and then pull it out of the fridge.

Thank you for your help.

Celine

21 replies
grama_j Posted 30 Jun 2009 , 6:34pm
post #2 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 6:35pm
post #3 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 6:36pm
post #4 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 8:17pm
post #5 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 8:17pm
post #6 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 8:18pm
post #7 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 8:19pm
post #8 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 8:20pm
post #9 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 10:01pm
post #10 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 10:02pm
post #11 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 10:03pm
post #12 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 10:04pm
post #13 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 11:18pm
post #14 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 11:19pm
post #15 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 11:20pm
post #16 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 11:21pm
post #17 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 11:22pm
post #18 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

grama_j Posted 30 Jun 2009 , 11:22pm
post #19 of 22

If you have whipping cream in there, I would keep it cold as long as possible..

Gingoodies Posted 30 Jun 2009 , 11:50pm
post #20 of 22

I have always been paranoid about keeping my cakes with mousse fillings cold. However, I did a cake last September for a family party. There was both chocolate and vanilla mousse and fresh fruit as the filling. My mousse filling is instant pudding mix, milk and heavy cream. There was vanilla & chocolate BC on the outside. The cake was not refridgerated for at least 5 hours and it held up beautifully. It was pretty big and could not be refridgerated at the site. It sat on the dining room table (and the air conditioning was not really great) during the time we ate and when I cut the cake it was fine.

Gingoodies Posted 30 Jun 2009 , 11:51pm
post #21 of 22

I have always been paranoid about keeping my cakes with mousse fillings cold. However, I did a cake last September for a family party. There was both chocolate and vanilla mousse and fresh fruit as the filling. My mousse filling is instant pudding mix, milk and heavy cream. There was vanilla & chocolate BC on the outside. The cake was not refridgerated for at least 5 hours and it held up beautifully. It was pretty big and could not be refridgerated at the site. It sat on the dining room table (and the air conditioning was not really great) during the time we ate and when I cut the cake it was fine.

Gingoodies Posted 30 Jun 2009 , 11:52pm
post #22 of 22

I have always been paranoid about keeping my cakes with mousse fillings cold. However, I did a cake last September for a family party. There was both chocolate and vanilla mousse and fresh fruit as the filling. My mousse filling is instant pudding mix, milk and heavy cream. There was vanilla & chocolate BC on the outside. The cake was not refridgerated for at least 5 hours and it held up beautifully. It was pretty big and could not be refridgerated at the site. It sat on the dining room table (and the air conditioning was not really great) during the time we ate and when I cut the cake it was fine.

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