Help With Mousse Filling...

Decorating By mocakes Updated 24 Aug 2007 , 1:37pm by teamsterbabe

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mocakes Posted 23 Aug 2007 , 4:49pm
post #1 of 8

I am making a 2 tier 4 layer french vanilla cake with a chocolate hazelnut mousse filling.

My question is...I know I keep it refrigerated until the wedding, but when it sits out a while, is it going to soften and cause anything to shift???? icon_confused.gif

I made a sample batch of the mousse filling and it was light and fluffy and perfect. I took some with me to meet my friend so she could sample it for her cake, and when I opened the lid it was more like.....pudding!

I promised her it was more of a light fluffy mousse...now I am worried that when the cake sits out for a little while that the mousse will not stay the same texture.

Any ideas????

BTW....the wedding is the day after tomorrow!!!

7 replies
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mindywith3boys Posted 23 Aug 2007 , 5:44pm
post #2 of 8

I am having this same issue with a wedding cake I am making this weekend.
I have been doing a lot of research here and from what I have read, If you are going to leave you cake out for any length of time, you can't use dairy.
I have learned that Rich's bettercream is what you need. It is sold at GFS and Sam's club. I got mine at GFS. It comes in a 32 ounce carton and only costs like 2 or 3 dollars. You whip it up like heavy whipping cream and it will hold up for five days at an 80 degree temp.
I don't know what kind of mousse you are making. I am making three different fillings. Raspberry, strawberry and chocolate kahlua. Let me know if you need any help!

Mindy~ thumbs_up.gif

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azsunn Posted 23 Aug 2007 , 6:05pm
post #3 of 8

Is Rich's Bettercreme the same thing as Pastry Pride?

TIA

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mindywith3boys Posted 23 Aug 2007 , 6:31pm
post #4 of 8

I have read here that they are the same. One is East coast one is West. But, I have never used PP, so I couldn't say.

Rich's is really yummy and so easy! I wish I had known about this stuff before!

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azsunn Posted 23 Aug 2007 , 7:19pm
post #5 of 8

Thanks, they sounded the same to me, but as I am in the West I've only seen Pastry Pride icon_biggrin.gif

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teamsterbabe Posted 23 Aug 2007 , 10:33pm
post #6 of 8

I also have a mousse question...may I piggy back on your thread?

I am making a blackberry mousse and the recipe calls for gelatine...would that be the same as pectin? or would that be like Knox in the orange box? icon_confused.gif
The recipe is in grams and liters and sounds wonderful and I have converted it to cups, but that gelatine thing has thrown me and I am new and have no clue where I have seen the recipe.

Any help would be greatly appreciated. I am practicing for my daughters wedding cake.

Thanks
Ronni

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Chericakes Posted 23 Aug 2007 , 11:08pm
post #7 of 8

I am pretty sure that it would be the knox gelatine.
It sounds yummy.

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teamsterbabe Posted 24 Aug 2007 , 1:37pm
post #8 of 8

Thanks Chericakes
I will let you know what happens =D

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