Two questions.

Have to make 2 cakes that are going to require a bit of decorating time. Plus they're going to sit on the decorated table at a baby shower, so lots of non-refrigeration time there too. Are mousses made with heavy cream stable enough to take all this non-refrigeration time? If they're not, what do you usually use instead of a true mousse?

OK, number two...I have to make two cube shaped cakes (baby blocks) each to serve about 40 people. What dimensions should each block be?

Have a terrible head cold and the math here is just eluding me...

Thanks

i recently did the math for baby blocks because that was the original plan for a recent baby shower cake. i didn't have a cold and the math made my brain hurt so i can understand...

the size of the blocks depends on how many servings. i was going to do 6x6x6 blocks and that would have gotten 18 2x2x3 inch party servings. unless you cut it different. my plan had been half a sheet with wilton stand up cuddly bear and blocks on the sheet, but there was a last minute change and i didn't get to do the design i was excited about sorry i am rambling now

HTH !

Thanks, that sounds good. I'll try the two 6x6x6. With your serving size, that will give me 36 servings. I just know there won't be 40 people anyway.

So, would you dowel and support at 3 in rather than 4?

Just have to find a pan now. Everywhere I go they have the Wilton's ones. Those are so ridiculous with the slanted sides!!

I want to try to do without fondant, but I'm not sure if my icing skills are up to the job. I'm going to just ice and see how it goes. I figure the rough corners will be hidden by the border of the blocks (fondant). I have fondant on hand in case it is necessary.

Help with the mousse question! Anyone??? Am just about to start the cake and once it's in the oven...will be wanting to prepare to do the mousse.

Help with the mousse question! Anyone??? Am just about to start the cake and once it's in the oven...will be wanting to prepare to do the mousse.

Ok as far as the mousse goes, I just finished a cake with Faux Choco Mousse. It's one pkg Chocolate Silk Pie mix (bought at WalMart), and 1 pkg Dream Whip, 1 c shortening, and 2 c powdered sugar. You may need to add a little liquid depending on how well the mixture fluffs up for you. Whip (I use a KA) with the beater attachment for 10 minutes. This should fluff up and have the texture of mousse. It should also hold up outside too.

Just so you know for future reference. Heavy cream based mousse will not hold up without refrigeration for extended periods.

Thanks Gingoodies, that's exactly what I was thinking but wanted to make sure. I found something that may do for my strawberry mousse that has cream cheese in it that is probably a bit more stable.

Thanks misdawn! My favorite desperate measures bud!

Are any of those ingredients dairy? I haven't used Dream Whip or the Silk Pie mix. Would that be even better than my cream cheese based one for long periods out?

Thanks Gingoodies, that's exactly what I was thinking but wanted to make sure. I found something that may do for my strawberry mousse that has cream cheese in it that is probably a bit more stable.

Thanks misdawn! My favorite desperate measures bud!

Are any of those ingredients dairy? I haven't used Dream Whip or the Silk Pie mix. Would that be even better than my cream cheese based one for long periods out?

Dream Whip and the Silk Pie mix are powders. They are not dairy based so it should be fine out in room temperature.

Dream Whip and the Silk Pie mix are powders. They are not dairy based so it should be fine out in room temperature.

Thanks Misdawn. I didn't get to try your way this time, I just did my strawberry cream cheese type recipe I found. I'll try yours next time. Sounds yummy.