Make a cross cake, using the Wilton Cross pan - can I fill this cake with a chocolate raspberry mousse with out it falling apart?
I would line it with parchment first, and then freeze before I tried to take it out.
I'm not using the pan to fill with a mousse, I made a cross cake for a baptism, want to fill it with the mousse. I'm afraid if I start cutting it in half, it might fall apart of break. Just wondering if anyone has ever tryied to do this and it be successful. I might have to start all over again.
Sorry I guess I need more coffee.
After baking the cake - pop it in the fridge or freezer - let it firm up then it shall be easier to cut - is this what you mean - or do you mean AFTER you have filled it it might fall apart?
I wanted to fill a bundt but figured I couldn't torte it so I did it this way:
after it cooled I put it back in the bundt pan so the bottom of the cake faced me. I used the tip for filling cupcakes (think it's called a bismark?) to "inject" peppermint buttercream into the bundt cake. I had to thin the peppermint filling alot since I blew the tip off the bag the first time I tried it.
I injected the filling at about 1/2 to 3/4 inch intervals around the cake. When we cut it, it had a nice filling all the way through.
Thank you everyone for responding. I cooled it and put it in the fridge overnight. I was able to fill it. Cut it very slowly and carefully. Filled it with the mousse, doubled the dam of icing just to be on the safe side. Crumb coated it and now it is back in the fridge, until I get my fondant rolled out. Wish me luck!
Luck! Let us know how it holds