Elfie Posted 26 Jan 2007 , 6:15am
post #1 of

I buy this mix in pre-measured bags from my local cake decorating store. She measures it out in sandwich baggies and charges a premium. I use so much of it I would like to buy it in larger quantities. I have searched online and can't find it, can anyone help PLEASE!

9 replies
JanH Posted 26 Jan 2007 , 7:37am
post #2 of

Here's what I found:

Swiss Chalet Fine Foods, Inc.
Tel: 800-34-SWISS
Fax: 305-592-1651
Email: order@scff.com
http://www.swisschaletfinefoods.com/artman/publish/index.php

Found this while looking for above:

Alba cheesecake and mousse bases:

http://www.tradcoltd.com/cheesecake.htm

Pina Colada cake recipe using SCWCM:

http://www.click2houston.com/download/2006/0727/9587365.pdf

Same cake using Jello whip 'n chill mousse mix:
(available through Gordon Food Service)

Pina Colada Cream Cake
Recipe Number: 10531
Yield: One 18 x 26-inch Sheet Cake
Portion:

Ingredients Measure Weight
Cool Water, first (70°-75°F.) 2 Cups 1 lb.
PILLSBURY® Deluxe Yellow Cake Mix 1 Box 5 lb.
Cool Water, second (70°-75°F.) 4 1/2 Cups 2 lb. 4 oz.
Almond Extract 1 Tbsp.
`Mousse `Filling:
Ice Water (40°F.) 3 Cups 1 lb. 8 oz.
Rum Extract 1 Tbsp.
JELL-O® Whip 'N Chill® Deluxe Mousse Mix,
vanilla flavor 1 Bag 15 oz.
Canned Crushed Pineapple, with liquid 2 Cups 1 lb. 4 oz.
Shredded Coconut 2 Cups 10 oz.
`Garnish:
Whipped Topping 1 Qt.
Maraschino Cherry Half 64 each
Canned Pineapple Chunks 64 each

Directions
Pour 2 Cups (1 lb.) first coolwater (70°-75°F) into mixer bowl; add cake mix.
Mix in medium speed using a paddle for 1 minute.
Add 4 1/2 Cups (2 lb. 4 oz.) second cool water (70°-75°F) and almond extract gradually over 1 minute while mixing in low speed.
+ Mix in low speed for 2 minutes.
Spread batter on greased and floured, parchment lined 18 x 26-inch sheet pan.
Bake at 300°F Convection (350°F Standard) oven for 20-25 minutes.
+ Cool.
Flip cooled cake onto sugared parchment sheet.
+ Peel off baking parchment.
Mousse Filling Preparation
Blend together 3 Cups (1 lb. 8 oz.) ice water (40°F), rum extract and mousse.
+ Mix on low speed until mixture is evenly moistened.
Whip at high speed until light and fluffy, about 5-8 minutes.
Fold in pineapple.
+ Chill.
Spread mousse on top of cake.
Garnish Preparation
Sprinkle coconut on top of cake.
Pipe rosette of whipped topping on each portion with star tip.
+ Place piece of maraschino cherry on rosette.

HTH

Elfie Posted 26 Jan 2007 , 4:06pm
post #3 of

I saw that pina colada cake when I was looking on the internet. The first site might be the right one, but I can't figure out where to find the products to order. I'm getting desperate. We are moving in May and it will be a very very long drive to the cake shop. The Swiss Chalet mix is so popular with my friends-I personally prefer the real stuff, but boy is this easier.

JanH Posted 26 Jan 2007 , 5:47pm
post #4 of

You can order the 2007 catalogue or download the 2006 catalogue - which I can't do because I only have dial-up internet access..

http://www.swisschaletfinefoods.com/artman/publish/request_catalog.php

Or just call the 800 number or email, or even fax.

This is the company that makes Swiss Chalet white chocolate mousse mix icon_smile.gif

Did you want me to call for you.

Elfie Posted 26 Jan 2007 , 9:35pm
post #5 of

Thank you so much! I looked and looked and could not find it with Google. I signed up for their 2007 catalog. I'm wondering if you have to have a resale license from them to order? Thanks for taking the time to help me out!

JanH Posted 29 Jan 2007 , 10:34pm
post #6 of

Here's the item number/s and prices:

    Midwest Brand
#8201 White Chocolate Mousse 1/30 lb. $111.30
#8005 White Chocolate Mousse 12/1 lb. $ 60.10

If you need to place an order please call our office.

Thank You,
Maria Morales
Ph.(312) 939-8400
Fax.(312) 939-4365

sweetamber Posted 29 Jan 2007 , 10:50pm
post #7 of

Jan- you're so sweet!

Elfie Posted 30 Jan 2007 , 3:18am
post #8 of

Wow! Thank you so much!

peacockplace Posted 27 Sep 2007 , 1:27am
post #9 of

Just wondering if this stuff has to be refrigerated?

cakemommy Posted 12 Oct 2007 , 3:57pm

Is there a substitute for this mousse recipe?


Amy

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