?'s About Chocolate Mousse Filling With White Cake
Decorating By wendysue Updated 28 Jun 2009 , 12:36am by wendysue
I'm looking for tips from someone who has done it. 
I found a chocolate mousse recipe on this forum which uses pudding mix, heavy whipping cream and milk... thought I'd go with this since the list of ingredients is very manageable and doesn't require a double broiler. Unless of course I'll be sacrifing taste? I'd be willing to face that challenge if it's worth the effort... any opinions?
I'm assuming I need to make a ring of frosting, then fill the center with the mousse. As for how much (thickness) I should place between layers, I have no clue! lol
This will be a 3-tier anniversary cake (small), 6, 8, and 10 stacked cake. Would you place buttercream between the tiers or another layer of mousse?
Finally, will this cake need to be refrigerated?
TIA,
~Wendy
Anything with cream needs to be kept cold. The other answers are just personal preference. I like a little more than 1 inch of filling...unless my torted layers are really thin, then I use less. As for the "glue" between cakes, I like to match my buttercream and then when it is taken apart for cutting it just looks better (to me).
IMO mousse filling in cake doesn't work too well. Maybe it's just mine, but whenever I do it the filling kinda melts into the cake. Although it still tastes good it does make the cake a little soggy and just does not turn out the way I wanted or expected. I've tried it twice with two different recipies and they both turned out the same. Maybe if you put a layer of icing under the filling as well as around it? idk.. good luck though!
IMO mousse filling in cake doesn't work too well. Maybe it's just mine, but whenever I do it the filling kinda melts into the cake. Although it still tastes good it does make the cake a little soggy and just does not turn out the way I wanted or expected. I've tried it twice with two different recipies and they both turned out the same. Maybe if you put a layer of icing under the filling as well as around it? idk.. good luck though!
Honestly, that is one of the things I'd wondered about too. I'm hoping chocolate mousse won't seep the way a fruit filling would, but just not sure.
Also, I don't really know how that I can put more than maybe a 1/3" layer of filling between layers, since I'd not planned on torting. I was thinking I might have to torte though, just to make it work. Wish I had more experience with this sort of thing. Feeling very lost with it all.
~Wendy
You can make a really good milk chocolate BC and beat until really fluffy to fill your torted layers...I wouldn't try to pass it off for mousse...but it will still be a darn good cake IMO.
I'll have to make that option available... I know it would make my life a lot happier! lolQuote by @%username% on %date%
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