Worried About Mousse Filling...

Decorating By ZoesMum Updated 4 Dec 2009 , 6:07pm by ZoesMum

ZoesMum Posted 26 Nov 2009 , 4:00am
post #1 of 11

I'm making a cake for my friend's baby shower, and she wanted chocolate mousse filling.

Being new to this, I bought a store box mix that you just add milk to. Sooo...I'm now worrying about a couple of things. The cake seems to be very woobly, and the mousse bled into the BC...

is the BC going to set properly now? Is it going to slip? Am I going to be able to cover it in fondant as I planned? And the final question...how long will it be able to say out at room temperature (i.e. duration of the party??)

...help!! I am so worried I'm going to have to remake my 12" and 6" tier without mousse now, and I would like to actually sleep at some point icon_wink.gif!!!

10 replies
celestecakes78 Posted 26 Nov 2009 , 10:28pm
post #2 of 11

If the mousse bled into the bc i'm wondering if you put the dam of frosting to hold the filling in? Also did you put too much filling in because that makes a wobbly cake also.

ZoesMum Posted 27 Nov 2009 , 1:18am
post #3 of 11

I did not put a frosting dam...damn icon_wink.gif! I'll know to do that for next time. I didn't think I overfilled, but that may indeed be the case! Now that I am hear though, do you think the fondant will still work?? I do you know how long I can have mousse out a room temperatue??

celestecakes78 Posted 27 Nov 2009 , 4:03pm
post #4 of 11

My best advice to you is put that cake in the fridge as long as possible.Covering it with fondant will act as "insulation"and will help keep the filling cold longer.Refrigerated fillings are always a toughie when trying to figure out how long you can keep them out for because you don't want to do all that work and poison everyone! I make cakes with mousse frequently and I tell customers take it out an hour before you plan on serving it and it should be fine.

KHalstead Posted 27 Nov 2009 , 4:29pm
post #5 of 11

in the future though, there are some recipes available for "mousse" type fillings that don't require refrigeration......I use this recipe:

2 cups of Rich's bettercreme liquid
1 cup of milk
1 4oz. pkg instant pudding (any flavor)

whip until you get stiff peaks, safe at room temp for up to 5 days!

This tastes awesome too, my fav. is with cheesecake pudding

cylstrial Posted 27 Nov 2009 , 6:29pm
post #6 of 11
Quote:
Originally Posted by KHalstead

in the future though, there are some recipes available for "mousse" type fillings that don't require refrigeration......I use this recipe:

2 cups of Rich's bettercreme liquid
1 cup of milk
1 4oz. pkg instant pudding (any flavor)

whip until you get stiff peaks, safe at room temp for up to 5 days!

This tastes awesome too, my fav. is with cheesecake pudding




Mmm...sounds good to me. I love Rich's bettercreme!

ZoesMum Posted 27 Nov 2009 , 6:45pm
post #7 of 11

Great advice everyone! I put the fondant on last night, and so far it seems to be surviving in the fridge...I'm keeping my fingers crossed. With the recipe you posted KHalstead, it still has milk in it, so how come it lasts for so long??? I'll have to find some Rich's bettercreme and give it a try!!

ZoesMum Posted 29 Nov 2009 , 2:14am
post #8 of 11

The fondant wasn't affected by the mousse, and having to stay in the fridge (thank goodness), and my friend knows not to leave it out fo too long. So crisis averted!! Thanks again everyone, and here is the final product...

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1526670

valcomer Posted 4 Dec 2009 , 4:34pm
post #9 of 11

where do you get rich's bettercream liquid

KHalstead Posted 4 Dec 2009 , 4:50pm
post #10 of 11
Quote:
Originally Posted by ZoesMum

Great advice everyone! I put the fondant on last night, and so far it seems to be surviving in the fridge...I'm keeping my fingers crossed. With the recipe you posted KHalstead, it still has milk in it, so how come it lasts for so long??? I'll have to find some Rich's bettercreme and give it a try!!




it has to do with the amount of sugar in the recipe, same reason why choc. ganache is safe at room temp. for days on end even though it has heavy cream, it's the ratio of sugars to fats, there's basically too much sugar to allow bacteria to grow that quickly, making it safe.

If you don't want to add the milk, you can add water...but the milk seems to help in the richness, you can also make it without the milk altogether using just the bettercreme and the pudding mix, but it gets REALLY thick when it sits

ZoesMum Posted 4 Dec 2009 , 6:07pm
post #11 of 11

That makes sense...my inquiring newbie mind wants to know all that I can! Thanks very much, and I will give this a try. Oh...one more question...where do you usually find the Rich's bettercreme?

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