What method would you all use for adding mousse filling to a 4 layer cake? The stiff dam method or dig a shallow divot in the center of the layer out to 1/2 inch from the edge having cake stacked on cake at the seam. I was told that the dam method will not work for fondant as it is too heavy but know that some people must use it with success. I normally use a dam with icing or jam filling but am having trouble with my mousse soaking into the cake and causing a blow out. Perhaps my mousse is too thin? It really is as thick as the premade filling you can buy in the sleeves. Do you all "seal" the cake with melted chocolate or icing before adding filling?

And what is the secret to acheiving the clean sharp edges I see on so many of the fondant covered cakes in the gallery!

Thanks so much for your time

In a cake class I was told that you can apply a thin layer of buttercream so that your filling does not soak through or use a think layer of chocolate (chocolate ganache or a chocolate that hardens-- it adds a little crunch to the bite). I've been taught to use the dam method using fondant. Hope this helps! =)

I use mousse on almost all of my cakes. I use the dam method and have never had any problems. Just make sure you use a stiff butter cream for your frosting dam. I press down on my cake to help if settle faster before frosting. I make my own mousse using two cups whipping cream and one small box of instant pudding. Whip until peaks form. It doesn't soak into the cake and tastes so good. I also use this under fresh strawberries. Banana cream mousse with banana slices are also really good. If you are worried about refrigeration you can use Bettercreme and pudding. I have never had a problem with my cakes sitting out for four to five hours when using whipping cream.

I fill my cakes with this method:
http://tortentante.blogspot.com/2009/08/anleitung-eine-sahnetorte.html

On the right side of the blog is the google translator...

HTH

Get it all stacked up, poke a pastry bag in the top and smoosh it in there like a Twinkie. COver the hole up, and voila.

Forgot to add the smiley things to show that my comment was a joke.

i always had a problem with the middle filling bulge until i started coving cakes in ganache then chilling before applying fondant. Chocolate under chocolate, and white ganache under all others. I just love the firmness and smoothness you can get with it.

You can make a really stiff icing dam by mixing cake crumbs and icing. Roll it into a snake, put it around the edge of the cake and pinch the ends together.

I haven't had trouble with mousse sinking into the cake, but I did learn the hard way that it doesn't work well to put a layer of buttercream and then jam on top of that. It slides all over the place.

Neat method guess I should have paid more attention in my German class in school. All I learned was to count to twenty and say my birthdays in March. LOL.