Strawberry Mousse Filling With Fondant Covered Cake

Baking By sweet_cravings Updated 29 Feb 2012 , 3:08pm by cdgleason

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sweet_cravings Posted 28 Feb 2012 , 7:40pm
post #1 of 4


Need info.. I have a party cake order for this Sat evening (currently it is Tue morning). My cake would be for 100 people so have to work well in time. Also it has whole nursery decor items so lot of decors.. Filling would be Straberry Mousse (whipping cream & fresh straberry recipe) & cake will be coverd with Satin Ice fondant. My question is how early should be okay to make & refridgerate everything ready?? Everytime I wait till last min for having VERY freshly made things & ran out of time like crazy. Don't want to do that this time. But I have no clue how good it would last in fridge. Don't want to take any risk with 100 people party...

Thanks so much in advance for your support.

3 replies
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scp1127 Posted 29 Feb 2012 , 7:31am
post #2 of 4

Your whipping cream will break down, even faster with strawberries.

There are many methods available to stabilize whipped cream... piping gel, sour cream, gelatin... to name a few. But these will still only buy some time and even less with the strawberries.

I would do the cake at the last possible moment. Have all decorations made, fill cover, decorate. Truthfully, I would do it at the very last minute.

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sweet_cravings Posted 29 Feb 2012 , 8:16am
post #3 of 4

Thanks for the reply. Yeah I use gelatin .. forgot to mension that. And I have been using this recipe many times for 1 day in advance... but this time just wanted to be on way before on time since my baby is sick.. don't want to run out of time for last moments. Also, I was checking with my friend (for who's daughter I made exact same recipe) & she said the leftover 1 full cake (I made too much that time) was good for 1 full week. Now there r just 3 days left between tomorrow & Sat. So planning to make it max day after tomorrow.. what say?

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cdgleason Posted 29 Feb 2012 , 3:08pm
post #4 of 4

I recently made some mousse, and I didn't have enough heavy cream, so I used some 'Bettercream' that I had in the was about 50/50. I loved the results.... the bettercream seemed to help stablize the whole mixture and the result was a nice, thick mousse!! I buy my bettercream at "GFS".

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