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?
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9/27/12 at 6:11am