Good morning all!
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).
I've not worked with mousse being used as a filling and the cake covered in fondant.
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?
Also what about the da…
You can share this discussion in two ways…
Share this link:
Send it with your computer's email program: Email this