If I make a mousse that is based on whipping cream I know that the cake has to be refrigerated overnight. However, how long is it safe to keep the cake out of the fridge before serving/eating.

I know that the cake should probably should come to room temperature before serving but what timeline would be food safe?

This is a cake for work so I'm wondering if the cake goes to work at 7 am if it would be okay to serve around 1:30 pm or so? Or if I should refrigerate the call until about 11-12 noon and then pull it out of the fridge.

Thank you for your help.

Celine

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

If you have whipping cream in there, I would keep it cold as long as possible..

I have always been paranoid about keeping my cakes with mousse fillings cold. However, I did a cake last September for a family party. There was both chocolate and vanilla mousse and fresh fruit as the filling. My mousse filling is instant pudding mix, milk and heavy cream. There was vanilla & chocolate BC on the outside. The cake was not refridgerated for at least 5 hours and it held up beautifully. It was pretty big and could not be refridgerated at the site. It sat on the dining room table (and the air conditioning was not really great) during the time we ate and when I cut the cake it was fine.

I have always been paranoid about keeping my cakes with mousse fillings cold. However, I did a cake last September for a family party. There was both chocolate and vanilla mousse and fresh fruit as the filling. My mousse filling is instant pudding mix, milk and heavy cream. There was vanilla & chocolate BC on the outside. The cake was not refridgerated for at least 5 hours and it held up beautifully. It was pretty big and could not be refridgerated at the site. It sat on the dining room table (and the air conditioning was not really great) during the time we ate and when I cut the cake it was fine.

I have always been paranoid about keeping my cakes with mousse fillings cold. However, I did a cake last September for a family party. There was both chocolate and vanilla mousse and fresh fruit as the filling. My mousse filling is instant pudding mix, milk and heavy cream. There was vanilla & chocolate BC on the outside. The cake was not refridgerated for at least 5 hours and it held up beautifully. It was pretty big and could not be refridgerated at the site. It sat on the dining room table (and the air conditioning was not really great) during the time we ate and when I cut the cake it was fine.