I made a cake iced in buttercream a couple months ago with a mint chocolate mousse filling and I'm wondering if I can use the same recipe for a wedding cake. The buttercream cake I left in the fridge till an hour or so before it was ready to serve but the wedding cake I'm doing is covered in fondant so I can't refridgerate it. The recipe is basically just whipped cream with some mint chocolate candy melts folded in and a bit of corn syrup. Can I use this filling in a fondant covered cake that will sit out overnight and all day at the reception? If not does anyone have a yummy mint or mint chocolate filling that can? Thanks for your help!
Sorry, but whipped icing is not stable enough for fondant. 
Whipped icing has so much more moisture than BC and it compromises the fondant. If you are looking to use something other than BC, try using a mint flavored ganache or you can use a mint flavored jelly that you make into a glaze to coat your cake before placing the fondant on.
Good luck! 
no... the cake will be iced in buttercream before I put the fondant on... i'm just wondering if i can use that recipe for the filling. Chocolate cake with the mint chocolate mousse filling all iced in buttercream and then covered in fondant.
I'm in Canada... I have no idea what Rich's bettercreme is or pastry pride! 
do they sell that here?
Sorry, it would be fine as a filling and can sit out of the fridge for a while, especially if you leave it in a cool dry place. I would recommend leaving out as few hours as possible. If you are using a non-dairy whipped icing you should be even better, but if you are making the whipped icing out of real cream, then I would put the cake in the fridge and fondant it the day of the wedding.
Thanks Liz! I think i'll do that unless I can find a better filling recipe!
I'm not sure... i'm new to this... i just thought you weren't supposed too! That and I don't think it will fit in my fridge!
I think it is because the humidity in the fridge is usually so high. I've found when I put fondant covered things in the fridge they begin to get a little gummy. And if they don't while they are in the fridge, then when you take them out they will draw all the moisture out of the air and get condensation gathering on them as well. And water and fondant just do not mix. Just what I've noticed.
What if you used a mint chocolate pudding mix (they do make that kind don't they??) and used heavy cream to make it a mousse, or just mixed it into some buttercream to add the flavor?? Do you think that could work??
Wouldn'y heavy cream go bad just as quickly as whipped cream? There is a lot of chocolate in my recipe... would that not prevent the filling from going bad?
Can ganache be used as a filling? Could I do a mint chocolate one? I don't really know anything about ganache so this may be a dumb question!
Your whipping cream based filling MUST be refrigerated until serving.
Here's a safe storage chart for frostings and fillings:
http://tinyurl.com/ymqp6x
(From Sarah Phillips of baking911.com.)
Your fondant can be safely refrigerated. (Upon removal from 'fridge) just be sure to allow any spots of condensation to evaporate by themselves! No touching or you'll leave marks.
In Canada, substitute Nutra-Whip:
http://forum.cakecentral.com/cake-decorating-ftopict-345963-.html
ShirleyW's faux bavarian cream/mousse filling:
(Substitute Nutra-Whip for Pastry Pride.)
http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
(Use chocolate pudding and add mint extract.)
Overview on Ganache:
(Master recipe, white chocolate, how to whip and more.)
http://forum.cakecentral.com/cake-decorating-ftopict-334973-.html
(Has recipes for Toba's ganache b/c....)
Cheftaz's recipe:
http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html
Chocolate Ganache:
(Using Rich's Bettercreme - but substitute Nutra-Whip.)
http://richs.com/search/recipe.asp?recipe=132
HTH
I'm confused... If ganache is made of heavy cream and chocolate and can be left out just fine why can't whipped cream and chocolate? Are they that different?
Yes, they are. 
The safe storage chart and ganache overview explain why. 
Testing for safety & stability:
http://tinyurl.com/2ydx9b
(Also from Sarah Phillips of baking911.com.)
HTH
Okay... thanks a bunch! I think i'll just do a mint chocolate buttercream filling! Nice and easy!
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