Topic: Mousse filled wedding cakes

Return to Archives of Chef Talk

Shared Movies
Over 80 Million Movies and TV-Shows
No Charge per movie, No download limit!		Weight Loss Supplements
Natural supplements that burn body fat,
suppress appetite and support a healthy diet.		Antidepressant Medications
Handle stress, elevate the mood,
treat anxiety disorders.		Casino Classic
Best Online Casino!
Get $500 free on the house!
Posted at December 27, 2011, 11:11 pm:

Hi All,

Many of my customers enjoy mousse filled wedding cakes. Now I like to make mine with real cream as opposed to the other stuff, but I'm always worried about food poisoning, especially when cakes sit out for hours in a hot reception hall. I"m also worried about my cake filling breaking down over the course of several days, while I'm doing several orders. Of course my customers all want fresh fruit as well as the mousse together, so I'm doubly worried about too much moisture making the cake soggy.

I guess I just want to know what you guys do? Should I just use pastry pride? If you want, email me at gcbiz03@yahoo.com I can't sleep tonight, I'm so nervous about my order tomorrow.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

Do you folks use real mousse in wedding cakes, or pastry pride? I'm...

What type of mousse are you making? I'm assuming an egg based/merangue...

If I'm worried that a cake is going to sit out in moderate temps.

oops, double posted.

You didn't double post; I combined your two threads, so that your resp...

Hi, This is in reponse to the wedding cake question concerning mousse...

Blue Tulip, 80 percent of our cakes are mousse.

Hi, If he/she is making a mousse with no eggs, wouldn't it last a lit...

Sky, My answer did not take into consideration lasting.

Question: (hopefully this isn't too off-topic) Does folding whipped...

Other Topics of Chef Talk:

hi there everyone from banai.

Week 10: There are HOW MANY soups?

Chef Pants for Thin People

need immediate help with spaghetti sauce

An Inconvenient Truth About Food

Moving to Dallas/Restaurant scene

no one's talking about fiddleheads...

skills, training, education required to be a chef...?

Who's got the best bbq sauce recipe

(pretend I'm not even here)

What to do with "artichoke"?

Aloha Sleepyheads

Toured NECI today...

Bravo show

The perfect Burger blend

Pan de Queso - Any recipes out there?

Cooking Abroad

NEGIMAYAKI Japanese Rolled Beef with Scallions

Professional Artisan Bread Class

Where to buy Beet Root Powder online? Any recommendation?

Pet Pics...

Berghoff Knives

Sticky Fingers Bakery in DC

Kitchen Aid Mixer Madness

edible flowers

Wow, What A Burnout.......Racing Video.

Restuarant School at Walnut Hill

Forschner knives

World Pastry Forum 2006 anybody going?

Corporate or classical......

Important News about Ultrex

Chef Adam in San Francisco

khilde

Hello All

1 meal in New Orleans

Entree Quantity Help

Broke the tip of my Shun...

Pepto-Bismol Ice Cream

hello everyone its my first time in chef talk

File Sharing Service  Image Sharing Service  Usenet Newsgroups Reader
Guide to Serials and Shows  English Subtitles For DivX Movies  Lyrics Catalogue
Over 5000 Cocktail Recipes  Hot News Archive  Funny Jokes and Anecdotes
Cooking Recipes Catalogue  Cool Online Encyclopedia  Computer Games Cheats
Pets Department  Spam Free Guestbook Service  Medical Catalogue


Free Web Stats