Elfchef87 Posted 11 Dec 2013 , 5:24pm
post #1 of

I have had three major mixing mousse and fondant disasters. I need to prevent a 4th but the cake is due Saturday. I am making a plain yellow cake filled with French vanilla mousse. Here is where I get confused, scared and very frustrated: 

 

Can I use the mousse to fill and ice then cover with Fondant? I have to mention that this has failed miserably in the past..(cake sliding etc.) Although I will take any suggestions if it worked for you, perhaps a more stabilized mousse recipe and denser cake combo? 

 

But I am thinking I should fill with the mousse, THEN dam and ice with buttercream then cover with fondant? Is that right? 

 

Any help would be much appreciated. 

2 replies
ddaigle Posted 11 Dec 2013 , 5:49pm
post #2 of

No, no, no on the icing with mousse.   You will have a 4th disaster.

 

To fill make a butter cream damn first...THEN fill with mousse.   Make sure your filling isn't higher than your damn.

 

Ice with either ganache or butter cream. 

Elfchef87 Posted 11 Dec 2013 , 6:11pm
post #3 of

Yay! Thanks so much! I looked around and found a recipe by indydebi that people are raving about. I will give it a try and hopefully I will have great pics to post!

 

Thanks again, especially for the quick reply. 

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