Mousse Vs. Whipped Ganache For Filling..............

Decorating By golfgirl1227 Updated 9 Mar 2006 , 7:34pm by golfgirl1227

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golfgirl1227 Posted 8 Mar 2006 , 12:37am
post #1 of 7

Which is more stable?

I have a customer wanting a wedding cake.....vanilla with chocolate mousse and chocolate with raspberry mousse. Wouldn't whipped ganache be more stable? How much difference is there between the two?

TIA,
Suzanne

6 replies
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Euphoriabakery Posted 8 Mar 2006 , 12:42am
post #2 of 7

Probably depends on your recipe, but I think mousse usually has eggs in it? Ganache is just chocoalte and cream. Maybe someone else would know better? If this is the case I would think ganache would be more stable.

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cheftaz Posted 8 Mar 2006 , 1:26am
post #3 of 7

I'd go with ganache. Mousse has egg whites and could collapse depending on the weight. Mousse will give you a fluffier consistency. Ganache is deinitely more stable

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ashianadotkom Posted 8 Mar 2006 , 1:40am
post #4 of 7

Ganache is more stable .
I love ganache because it is quick to make .
I love mousse even more because of the texture ....so light and fluffy but it does take longer to make it.
You can't really compare the two. So it depends how much time you have to make it .

edit to add

I have filled cakes before with mousses with success...it was a dome shape. What size cake / cakes would filling be for.
It is a big cake i would go with ganache or create a dam with the ganache and fill the inside with mousse.



Good luck

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cheftaz Posted 8 Mar 2006 , 1:51am
post #5 of 7
Quote:
Originally Posted by ashianadotkom

It is a big cake i would go with ganache or create a dam with the ganache and fill the inside with mousse.



Good luck



That is a good idea. That way you have the best of both worlds

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golfgirl1227 Posted 8 Mar 2006 , 2:15am
post #6 of 7

Well, she said she wants a 3 tier, so I'm guessing 6, 8 and 10 inch rounds. I haven't met with her yet- doing so on Saturday. I just wanted to find out if this cake would be sturdy or not so that if not, I could let her try it with ganache when she comes on Sat.

Thanks,
Suz

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golfgirl1227 Posted 9 Mar 2006 , 7:34pm
post #7 of 7

Anyone else have any thoughts or suggestions on this? Her wedding is May 27th, so it could be hot, cold or anywhere in between. I don't know if the reception is inside or out (just got this customer as a last minute thing) but I would assume it is inside.

She told me specifically this is what she wants for her cake. I've never used mousse for fillings before, so I am kind of worried about it staying upright.

TIA for any info!

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