i've only done 2 layer cakes and tiers, so i thought i would ask.
i'm planning to do a chocolate cake with chocolate mousse filling and i've never had much luck keeping the mousse from buldging with 2 layers and thought maybe it was because the cake was too heavy.
so my question is:
what is the best way to fill a 2 layer cake with mousse? or would it be better to make more layers of thin cake each layered with mousse?
This question is asked ten times a day. Have you done any reading or searching here?
You must have a STIFF DAM of buttercream to hold in fillings, and there are various techniques that people use to battle the filling bulge.
Try the search function! You'll find a ton of great reading on the topic.
I use an american BC on my cakes. I make some of the BC extra thick(add more powdered sugar). Use the thick BC to make a dam around the edge of the cake and then put the mousse inside the dam. It works great, even with fillings that are rather thin.