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.