I’m at a loss here. I know butter cakes will be too heavy for mousse filling (and I would have to use Cobasan in mousse to keep stabilized and safe I guess) and yet genoise cakes are too soft to handle the fondant.
However, I see bakeries (even those who deal only with fondant) offering mousse fillings. How do they do this? Is there a type of cake that can handle the fondant and yet be light enough for the mousse filling?
I’d love to hear what you think.