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Layer of Mousse in Cake?

post #1 of 9
Thread Starter 

Hello! I'm making a cake for my boyfriend's birthday and I plan on making a chocolate cake with chocolate frosting. The filling is going to be peanut butter - I was thinking a peanut butter mousse layer would be awesome! But my question is, how do I go about  doing it. It can't be too thick of a layer, can it? Or the cake would collapse...I'd have to make it kind of like frosting. Should I torte it so there are more layers to get more filling? Or should I just use my peanut butter frosting for the filling?

 

And just in general with layered cake and mousse - how does it work?

 

Thanks so much!

post #2 of 9
You can make a thick "mousse" and 1/4" of filling between each layer would be fine. I would torture the cake so that you get more of the peanut butter taste.
Plank.
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Plank.
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post #3 of 9
Darn autocorrect... TORTE, not torture. Heh.
Plank.
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Plank.
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post #4 of 9
Quote:
Originally Posted by BrandisBaked View Post

Darn autocorrect... TORTE, not torture. Heh.

Yeah yeah brandisbaked you know you would "torture" the cake 😂
post #5 of 9
Am I that transparent?
Plank.
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Plank.
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post #6 of 9
Thread Starter 

Thanks! I hope you wouldn't torture the cake, hahah :)

And should I refrigerate the cake after it's filled with the mousse? 

post #7 of 9
Quote:
Originally Posted by BrandisBaked View Post

Am I that transparent?

Yep, I guess it was a Freudian slip 😜
post #8 of 9
Yes, it would definitely need refrigeration. And then more torture.
Plank.
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Plank.
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post #9 of 9
Muahahahahaha 😈😈😈😈😈
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