I sold a chocolate mousse filled wedding cake (baking as I type) and haven't actually ever USED mousse before! The wedding is tomorrow evening. I need to set the cake up tomorrow afternoon....so it will be unrefrigerated for possibly 5 hours before it is cut. Is this going to be a problem with the mousse melting inside the cake?????????? YIKES! Answer fast!!!! The mousse is a whipping cream recipe.
Phoov,
Hi. Saw your post regarding mousse being allowed to set out for 5+ hours before being cut and served.
In this instance, yes, there could be problems having a dairy based mousse-filled cake sit for that length of time before serving.
The problem is that the air incorporated into it to make it light and fluffy will be squeezed out of it by the layers of cake that rest above it. What you'll end up with is the mousse being absorbed into the cake layers, and not as a filling between them as intended. This will be compounded depending on the number of layers/ tiers there are in the cake as a whole.
Don't fret though, there is a possible solution!!!
Depending on how the surface of the cake is decorated, you could actually freeze the cake until the moment it goes out for display. That way, the entire cake comes to room temperature more slowly, and the mousse stands a better chance of holding up until the cake is cut.
I hope this is of some help to you. Let me know how things went!
Best wishes,
Scott
Scott! Thanks so much for the reply. I think I'll have to switch to chocolate BC as my filling. The cake has alot of scrollwork on the sides, is three tiers, and has a chocolate ganache drip on each tier. Ill-conceived plan. This particular customer probably doesn't know the dif between BC and Mousse anyway!!! I'm quite sure than I'm safe switching~ Thanks again.
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