Questions On Using Mousse Filling For A Wedding Cake

Decorating By LovestoBake8587 Updated 25 Oct 2013 , 3:35am by Laurelj

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LovestoBake8587 Posted 25 Oct 2013 , 1:23am
post #1 of 2

I have a bride (family member) who insists on having a mousse filling for her wedding cake and she doesn't like the "jelly" type of fillings.  I've always just used buttercream - which she is open to but she said she really would like some type of fluffy mousse-type filling.


So my plan is for a white cake with white buttercream icing with the mousse filling that she would like.


What she would like is a mousse with fruit in it.  She has tasted one that was a lemon-berry mousse - a lemon mousse with fresh strawberry, raspberry and blueberry bits in it.  She said it was to die for!  She said she would also be open to a cream cheese with raspberry filling or raspberry mousse filling.


The cake will be indoors and I can refrigerate it after I make it but I want to be sure if I use a mousse and/or fruit that it won't go bad in the 5-6 hours it might be sitting out at the reception.


So any recipes for an easy non-perishable lemon mousse?  Anyone know if I add the small cut up fresh fruit to it -- will it cause the mousse to become runny?  Or can they spoil in the time it sits out?


Any recipes for a raspberry-flavored mousse (no fruit in this one) - again non-perishable.


I'd prefer a fluffy mousse that will not break down while the cake is sitting out.  I saw the posts for an easy mousse using whipping cream and pudding.  I like those ideas because it gives me a ton of different flavors to choose from but am concerned about the whipping cream spoiling -- so what can I use in it's place that is non-perishable?


Thanks in advance for all the help!

1 reply
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Laurelj Posted 25 Oct 2013 , 3:35am
post #2 of 2

AWe have had great success with homemade lemon curd folded into a non dairy whip. Depending on your location there are several brands that may or may not be available at your cake supplier. The most popular ones that come to mind, Pastry Pride, Rich's Bettercream, and the brand we use is called, Dawn. It comes in gallon container ussually frozen, just thaw and whip. For adding homemade curds I whip till stiff and gently fold in fruit curd to you liking. The possibilities are endles and it produces a light mousse like consistency that holds up. You can also if desired add Loran oil flavors as you wish if you don't want to add seedless jams but I personally would hesitate to use fresh fruit for fear of creating a mess as fruit will tend to create juices. Personally I think it actually tastes better than real whip, however it is ALL chemical based :grin: HTH.

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