I will be making a cake that will be served on Thursday. I plan on filling and crumb coating on Tuesday and icing/decorating on Wednesday. Can I make the mousse today or should I wait? This back to work thing really puts a cramp in my cake decorating time .

Here's another question. I made a french buttercream for this cake. It has 16 egg yolks, 1 cup water, 2 cups sugar, 4 cups butter (I know, not a low cholesterol food). If I decide to go with just raspberry filling and not raspberry mousse, would I need to refrigerate this icing? I'm thinking it would follow similar refridgeration guidelines as meringue buttercreams. I'm covering it with fondant and don't want put the fondant in the fridge if I don't have to. Any advice would be so helpful. TIA!

Not sure about the buttercream, but I made my raspberry mousse on a Thursday, filled my cake on Saturday, delivered it today. Go ahead and make it, then just keep it in a sealed container in the fridge until you are ready to fill.