All Discussions Tagged 'mousse' - Cake Decorating Community - Cakes We Bake2024-03-28T11:48:36Zhttps://cakeswebake.com/forum/topic/listForTag?tag=mousse&feed=yes&xn_auth=noHELP: Mousse as filling for wedding caketag:cakeswebake.com,2014-08-20:4635016:Topic:14714282014-08-20T11:53:54.538ZMizztryhttps://cakeswebake.com/profile/Mizztry
<p>Good morning all!</p>
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<p>I have a wedding cake to do in a few weeks and the couple insists on having mousse as a filling for their tiers (3 tier cake).</p>
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<p>I've not worked with mousse being used as a filling and the cake covered in fondant.</p>
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<p>I know I do not have a fridge large enough to keep this cake cold, so how should I handle this? Would a room with air conditioning be enough?</p>
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<p>Also what about the day of the wedding? If there is no fridge…</p>
<p>Good morning all!</p>
<p></p>
<p>I have a wedding cake to do in a few weeks and the couple insists on having mousse as a filling for their tiers (3 tier cake).</p>
<p></p>
<p>I've not worked with mousse being used as a filling and the cake covered in fondant.</p>
<p></p>
<p>I know I do not have a fridge large enough to keep this cake cold, so how should I handle this? Would a room with air conditioning be enough?</p>
<p></p>
<p>Also what about the day of the wedding? If there is no fridge that can accommodate this cake, leaving it out for a few hours would be okay? </p>
<p></p>
<p>The other thing i'm worried about are the Fresh flowers going on the cake - how would a fridge affect this??</p>
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<p>Thanks so much!!</p> White Chocolate Moussetag:cakeswebake.com,2010-03-10:4635016:Topic:257702010-03-10T17:34:21.420ZTheresa Happehttps://cakeswebake.com/profile/TheresaHappe
This is a very simple recipe and I know plenty of mousse recipes have eggs and other ingredients, but it's good, so why mess with it?<br></br><br></br>10 oz. high quality white chocolate (I prefer Lindt or Ghiradelli)*<br></br>2 Tbps. water<br></br>2 Tbsp. vanilla<br></br>2 cups heavy cream<br></br><br></br>Break white chocolate up into pieces and place in the top of a double boiler. Add the vanilla and water to chocolate. Cover with saran wrap and let sit over simmering water about 5 minutes. <br></br><br></br>Stir chocolate…
This is a very simple recipe and I know plenty of mousse recipes have eggs and other ingredients, but it's good, so why mess with it?<br/><br/>10 oz. high quality white chocolate (I prefer Lindt or Ghiradelli)*<br/>2 Tbps. water<br/>2 Tbsp. vanilla<br/>2 cups heavy cream<br/><br/>Break white chocolate up into pieces and place in the top of a double boiler. Add the vanilla and water to chocolate. Cover with saran wrap and let sit over simmering water about 5 minutes. <br/><br/>Stir chocolate mixture until chocolate is completely melted. Remove from heat and set aside to cool.<br/><br/>Beat heavy cream until you start seeing streaks appear. <br/><br/>Fold chocolate mixture into heavy cream. Place in a bowl, cover with plastic wrap and chill for several hours.<br/><br/>I don't even bother to try to fill a cake after I first make it. It's much too soft. Once it chills, it will be much firmer and won't squish out of the middle of the cake.<br/><br/>*I wouldn't recommend using Nestle's chips for this. The better quality chocolate has a higher ratio of cocoa butter and that's what gives the white chocolate a good flavor.<br/><br/>