If I make a cake with "mousse" filling (the pudding and whipped cream kind)...then do you still frost the outside with regular buttercream frosting or do you use the filling? I'm making a wedding cake and one of the tiers will be chocolate with chocolate mousse filling. Thanks!
Pipe a stiff buttercream dam around the edge, about 1/2" from the edge, then put the filling in. Use your regular frosting on the outside because mousse wouldn't behave well and would be impossible to smooth.
Pudding and whipped cream mousse needs to be refrigerated. If the cake is going to sit out for more than a couple of hours at the reception, you might want to suggest something different to the bride. Chocolate buttercream with bourbon added instead of the milk has a really decadent flavor...maybe that would appeal.
hmm I was told by fellow CC's that this mousse could sit out...uh oh
After re-looking into the replies to my past questions I think I was wrong, I do have to refridgerate it...now I have no idea what I should fill it with
You could fill it with chocolate ganache and it is fine to sit out. There are many recipes but basically it is heavy whipping cream and chocolate.
I have a wedding cake for July and the bride wants lemon mousse filling. Could I use instant lemon pudding and and Rich's Bettercream so it can sit out longer? I will chill overnight but it will be sitting out for 3-4 hours at the venue.