Cake Too Heavy For Mousse Filling???
Decorating By Sadrienne Updated 25 Feb 2009 , 1:41am by step0nmi
I'm making a 12 inch square 4 inch high chocolate cake, and it's a fairly dense recipe (it's the Darn Good Chocolate cake recipe from this website)
The cake will be refrigerated until serving, so the mouse should be fairly firm for mousse, but I wanted to know if you thought that cake recipe will be so heavy it will squish the mousse out - the layers will be about an inch and a half I think - three layers total.
please tell me what you think, I need to know as soon as possible
Thank you so much for your help!!
This is a good question...I've never even considered that some cakes would be too heavy for any filling except fresh fruit... I use (2) 2" layers for my tiers so I'm anxious to hear others' thoughts on this...
Tammi
I would think if you are using a stiff icing dam and a good support system you shouldn't have a problem.
wow! 3-inch and a half layers!? that's really thick! unless you mean that you will have 2-inch and a half layers and then you are going to cut those in half and have three layers of filling? I think that's what you mean...if you are doing it that way then they may just be thin enough not to squish out the filling. but, when I do the filling that way I do it sort of thin since they are getting more layers of filling to equal one big layer.
does that make sense? sorry
actually, it will probably be (three) one-inch layers of cake (i thought if the cake layers were not too thick it wouldn't squish too much)
Maybe like a third of an inch layer of mousse each time?
or is that too thick?
oh! you can do that too...then you're only going to have 2 layers of filling.
the traditional way of doing what I was talking about is called torte. basically when you make a 2" layer of cake is when you get to cut them in half to have a 1" layer of cake and then that allows you the three layers of filling.
but, you can do it your way too! 
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