How Long Can I Keep A Mousse Filled Cake

Decorating By acpurchase1975 Updated 28 Aug 2013 , 12:40pm by Rohini

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acpurchase1975 Posted 22 Aug 2013 , 12:57am
post #1 of 9

AHi. This is my first post, im making a 14 inch 3layer cherry chip with french vanilla mousse made with heavy cream and pudding. If i freeze my cak es tonight and cut and fill with mousse an decorate tomorrow will it hold up for a friday evening party? Im so nervous that it will deflate. Its for a Dr at my jobs sons 2nd birthday! I dont want to disappoint! Thanks for any advice! Angie

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kaylawaylalayla Posted 22 Aug 2013 , 2:27am
post #2 of 9

you could use a whip cream stabilizer, or a higher percentage of fat in your heavy cream to help out with stability. your cake will definitely need to be refrigerated after you assemble.

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Rohini Posted 22 Aug 2013 , 6:07pm
post #3 of 9

Hi! I'm not sure if this is helpful, but this is what I do. I usually bake my cake layers and fill them with mousse and/or berries and then freeze the entire cake as it is. Making sure to cover them in a couple of layers of plastic wrap and aluminium foil.  I then take it out say on Wednesday morning (if cake is due on Friday) and let it thaw a couple of hours (2-3) in the fridge with no wrappings. Then I apply buttercream (I usually use smbc) while it is still kind of frozen and let the whole thing properly defrost and set up over night. The next day (Thursday) I cover it with fondant and then decorate it. I've had one or two cakes form condensation when I took them out of the fridge to decorate. But I just put a fan on them and they dried up without any problems (I live in Sweden and it's not very humid here...maybe that's a contributing factor). I've used loads of different kinds of mousse, dark chocolate, white chocolate, strawberry mousse, raspberry mousse, blueberry mousse,  vanilla mousse etc. All of them containing whipped cream, gelatine and (in most cases) a little cream cheese. I've never had a problem with the mousse deflating. The fully decorated cakes are of course kept in the fridge until the time they are eaten or picked up. I usually take out a cake like this and leave it in room temperature about 45min-1 hour (if it's really warm, otherwise up to 2-3 hours) before eating it so it's not really cold from being in the fridge and the smbc has had time to soften up as well.

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Rohini Posted 22 Aug 2013 , 6:11pm
post #4 of 9

Yes, your cake will definitely hold up for a Friday evening long as it stays in the fridge. The mousse filled cakes I've made definitely stayed fresh for a couple of days in the problems :)

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acpurchase1975 Posted 23 Aug 2013 , 2:53am
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AThank you so much! I assembled my cake, decorated and put back in the freezer before writing because my buttercream was sweating, and when i webt to write on it it was smearing. it got pretty humid today(after several weeks of cool low humidity weather) i turned on my air but im nervous that when i get the writing on andoit it in the fridge overnight that it will happen again, can i keep it in the freezer with the mousse overnight until i deliver it? Or will it be ok once its boxed and sealed? Please help!! Its 11pm and i just dont know whT to do with this!!!! Aghhhh the pressure lol! Btw it looks gorgeous!!

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Rohini Posted 23 Aug 2013 , 6:10am
post #6 of 9

So sorry for not getting back to you sooner.....I'm in Sweden so didn't get to see your post until now (it's morning for me now). I sincerely do hope that your cake turned out just fine. Would love to see a pic :) Having the mousse filled cake in the freezer overnight should've worked. But personally I would've taken it out and had it in the fridge overnight instead just to make sure that it was defrosting the way it should and nothing strange was happening with it. Better at my house rather than at the customer's :) Anyways here's hoping that your cake stays gorgeous and tastes divine :)

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acpurchase1975 Posted 28 Aug 2013 , 12:24pm
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AThe cake was perfect. She said everyone said how delicious the mousse was and how moist the cake was :) thanks for your help!!!

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Rohini Posted 28 Aug 2013 , 12:40pm
post #9 of 9

You're most welcome :) So glad to hear it...and the cake looks lovely!

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