I have a client who wants to have mousse filling for a wedding cake in November (in PA) and I'm just not sure how to use it. The recipes I have are made with cream, so they would need to be kept in the fridge, but they will be covered in fondant. What are my options here? Any mousse recipes out there that can stand up to a night out of the fridge?
I use mousse-like fillings all the time in my cakes and then I do refrigerate the cake until I have to deliver the cake. I use MMF (marshmallow fondant) though. At the ICES convention last month, a woman asked if it's okay to put fondant cakes in the fridge and Lauren Kitchens (LOVE her) said Mike McCarey said you can put regular fondant covered cakes in a cardboard box to keep the moisture out. I'm pretty sure that was their advice. I hope that helps
Thanks, Salt Lake. I think I'm going to run a few tests before their tasting in a couple of weeks. Maybe they'll take it easy on me and go with a fruit filling anyway. Thanks again!
I pretty much only use mousse fillings and almost always use fondant and then refrigerate the cakes. I too use marshmallow fondant which doesn't have a bad condensation problem but I have been told and read several times that if you put the cake in a cardboard box it shouldn't condensate.