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!
Here's what I found:
Swiss Chalet Fine Foods, Inc.
Found this while looking for above:
Alba cheesecake and mousse bases:
Pina Colada cake recipe using SCWCM:
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
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.
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.
Whipped Topping 1 Qt.
Maraschino Cherry Half 64 each
Canned Pineapple Chunks 64 each
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.
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.
Spread mousse on top of cake.
Sprinkle coconut on top of cake.
Pipe rosette of whipped topping on each portion with star tip.
+ Place piece of maraschino cherry on rosette.
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.
You can order the 2007 catalogue or download the 2006 catalogue - which I can't do because I only have dial-up internet access..
Or just call the 800 number or email, or even fax.
This is the company that makes Swiss Chalet white chocolate mousse mix
Did you want me to call for you.
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!
Here's the item number/s and prices:
#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.
Jan- you're so sweet!
Wow! Thank you so much!
Just wondering if this stuff has to be refrigerated?
Is there a substitute for this mousse recipe?