Help - Cake Split While Working With Peanut Butter Mousse???
Decorating By kpargola Updated 13 Jul 2007 , 1:49pm by peg818
HI- I am making 2 cakes both with peanut butter mousse. This is my first time working with peanut butter mousse. The one is for a baby shower on sunday. the other is for my mother-in-law's birthday next week (I'm planning on freezing it now and finishing it the day before). I made the peanut butter mousse as directed and started to fill the cake with it. Once I put the top layer on and began putting a crumb coat on the top layer was sliding around and making it impossible to frost. I put the 6" (for the baby shower cake- top tier) in the freezer to see what happens. But the 10" cake was a mess. The mousse began to ooze out the sides as i frosted it. I decided to move it to a smaller cake round to freeze it and the entire bottom layer broke. Its a nightmare.
I've decided the only one with peanut butter mousse is the baby shower 6". The rest are being filled with something else. Did I do something wrong? Any suggestions? I NEED HELP!
did you put a dam around your cake to hold in the mousse?
What you need to do is before you pput your mousse into the cake take some stiff icing and a tip 12 (just a plain round tip) pipe a dam about 1/8-1/4 inch in from the edge of the cake then fill with the filling, making sure not to over fill. When you place the next layer on top it will squish it some and the dam should be able to hold it.
Some other things that might have gone wrong. Your filling wasn't thick enough, if thats the case you need to try a different recipe.
Your cake needs to be level when placing filling or it will give you problems.
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