I'm making a chocolate cake, with chocolate mousse filling, that is covered in ganache . . . for an afternoon/evening wedding reception. How long can this be in the shade outside, un-refridgerated. I'm guessing it will be about 85 F in the sun.
Thanks for your help!
Thanks jmt1714!
It sounds like two hours or less (or a different filling altogether), and really stabilizing with dowels. I've used mousse as a filling before without problems. As long as it's not out long, I think I'll be okay. Does pudding do the same thing as mousse, separating?
Thanks again. Hopefully this helps Alex too.
In the past I had used mousse mix to fill my cakes but the last time I went to the store they didn't have it, I searched and found a recipe that is a very sturdy mousse. It would probably hold up fairly well without sliding but I haven't tested it myself.
The recipe is very simple:
8oz of bittersweet chocolate (or choc. of choice)
1 1/4 cups of heavy cream
In food processor chop chocolate finely. Heat cream for 1 min 30 sec in microwave. Pour into chocolate and blend in processor until smooth.
Hope this helps.
ShirleyW's faux bavarian cream (or mousse):
http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
HTH
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