First Fondant Cake + Mousse Question
Decorating By fayespastries Updated 22 Aug 2018 , 11:12am by -K8memphis
Hello,
I've been a professional pastry chef for about seven years, but I'm pretty new to cake decorating. I'm making my first fondant cake for a birthday. Fondant has always caused me headaches. Wish me luck! Been studying a lot and already have started making the decorations in advance. I plan on using the Michele Foster fondant, since I keep seeing rave reviews. My main question is regarding the filling. My client wants a mousse filling for both tiers. The party is outside. Is this even feasible or is it too soft for fondant/bottom tier? I've been looking everywhere and I keep seeing conflicting opinions. If someone can clarify and if you've been able to do a fondant covered mousse filled cake, how do you do this step by step (stable filling)? Any help for this newbie is appreciated!
you have to keep mousse refrigerated and since the reception is outside -- the client loses the impact of having the cake be the focal point of the reception -- which to me is kinda half of the cake's purpose in life right? it should be brought out a few minutes before it is served -- no question about it -- maybe 30 minutes --
i would suggest that you purchase fondant for your first one -- and just do the learning curve on the application rather than the entire thing of making it too -- there's so much more to doing a wedding cake than people realize --
will your cakes be made with butter or oil? if butter then butter cakes don't relax at room temp after being in the fridge with the mousse -- so they could be considered 'dry' -- they literally are not dry they are firm but we call it 'dry' -- it can scrape down the back of the throat -- test it -- then if you microwave your cold sample brought that's been brought back to room temp -- microwave it for a few seconds it softens -- just like buttah!
and especially with an outdoor cake or any cake -- the slices need to stay fresh after being served onto plates and just sitting on the cake table for a few or an hour -- and they need to cut perfectly so they serve well
you need to package this cake so it stays cold -- sealed in corrugated cardboard boxes -- you can add some freezer packs if you want --
lots of stuff 
oh it's not a wedding -- duh, kate -- still it can't be the center of attention as it should be -- but a ton less pressure! sorry i wasn't paying attention -- but it is a tier cake though -- so really all the info i gave is relavent
the only hard and fast rule in baking is that there are no hard and fast rules
one baker's never ever do it the next baker's 'i swear by this'
Quote by @%username% on %date%
%body%