What Are The Pros And Cons Of Using Mousse Filling?

Decorating By Lovelymeets Updated 6 Mar 2012 , 7:23pm by Lovelymeets

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Lovelymeets Posted 6 Mar 2012 , 6:23pm
post #1 of 4

Hi everyone

I am making a simple white cake and planning to fill it with either mango or pineapple mousse.
It will be a tiered cake. 3 tiers in total.
Planning to make it in the evening and the cake will be cut next day afternoon.
Will the mousse stand? So about 12 - 15 hours before the cake is actually consumed.
So does this cake need to be refrigerated?
Any suggestions? Concerns? Risks?
Please help.

Thank you

3 replies
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idgalpal Posted 6 Mar 2012 , 7:02pm
post #2 of 4

Mousse filling = refridgeration in my book.

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julz417 Posted 6 Mar 2012 , 7:13pm
post #3 of 4

Hi there! I would definitely refrigerate any perishable filling (which I feel definitely includes mousse). I use mousse fillings all the time in my tiered wedding cakes and they are kept refrigerated and pulled out 2 hours before the event. The cake comes to room temperature and serves very nicely...no trouble with the mousse breaking down. I would say that the cake sits out only about 3-4 hours total before being cut and served. Just be sure to put a good, solid buttercream dam on your layers before filling to prevent any squishing out. I will tell you that the mousse fillings I use consist of heavy whipping cream and jello instant pudding mix...don't know if that makes a difference to make it more stable than your possible recipe....good luck!

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Lovelymeets Posted 6 Mar 2012 , 7:23pm
post #4 of 4

Thank you all for your reply.
So this is what i am planning on doing...Its a 3 tiered cake for my neice and nephews bday...which we are celebrating together..dora themed.
the actual cake is buttercream frosted with mousse filling..with fondant accents...
So now i will get the entire cake ready minus the fondant accents and keep it in the refrigerator....2 hours before the actual ceremony i can place all the fondant accents and we should be good to go.
Thanks guys...icon_smile.gif

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