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Mousse filling for cake covered in ganache and fondant and how to store overnight????????????

post #1 of 11
Thread Starter 

I am going I to fill a my chocolate cake with chocolate mousse and then ganache and fondant.  So no problem there.

 

I am just unsure if I need to refrigerate it overnight since it will have a mousse in it.  Can I possibly just add water instead of milk and some flavoring,(maybe some coffee crystals), to help make it shelf stable. 

 

Also, I am unsure how the fondant will do in the fridge overnight??????

 

Cakeymom

post #2 of 11

No, mousse needs refrigeration. Funny someone asked this same question a couple days ago....

post #3 of 11
Thread Starter 

What about plain liquid coffee creamer, coffee crystals and a little vanilla added to the mousse mix????  Does anyone think that would work???

 

Otherwise, I will probaly go with a regular frosting(shortening based).

 

Cakeymom

post #4 of 11

If you mix (equal amounts) of bc and ganache you will get a lovely mousse. I recently discovered it, it's really delicious so maybe you can use that instead of a mousse that needs to be in the fridge.

post #5 of 11
Thread Starter 

Claire138 do you just whip the two together???

post #6 of 11

Essentially yes, I make the ganache & the bc separately and then add one to the other and mix until incorporated & voila!

post #7 of 11

Chocolate ganache mixed with butter cream frosting is how I make chocolate frosting.....not chocolate mousse.

post #8 of 11

Do you use BC or SMBC? I use BC and it  comes into a mousse, I know that it is different with SMBC

post #9 of 11

Just put it in the fridge.  The fondant will be fine.  I agree that buttercream and ganache isn't a mousse, so if the customer is expecting a true mousse, it may disappoint them.

post #10 of 11
Thread Starter 
This is a family freebie and the only request from my niece was chocolate and more chocolate so whatever I do will be loved. I was just trying to come up with a filling that would be ok without being in the fridge after the it was ganached and covered with fondant.

I ended up uses Claire138's suggestion. It tastes divine!!!!!

So the cake has to have the final ganache coat to smooth it and I will cover it tomorrow. I'm doing a cake slice cake for my 12 year old niece and she does not know the design, it's a surprise.

Thanks for the responses they really helped me as always!!!!

Cakeymom
post #11 of 11

You're welcome, so happy you liked it:)

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