Chocolate Mousse Wedding Cake
Posted: 28 July 2012 10:26 AM   [ Ignore ]
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Hi

I have to make a chocolate mousse wedding cake, which I haven’t made before. My question is: how long before the day of the wedding cake I make the cake (do I keep it at room temp, or will it not last - it will be covered with butter cream, and then fondant)? I don’t want to have to cover the cakes the day of the wedding. thanks in advance. smile

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Posted: 29 July 2012 04:45 PM   [ Ignore ]   [ # 1 ]
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Any dessert that incorporates a mousse needs to be refrigerated until serving time, and then can’t be left out very long. The mousse won’t maintain a firm consistency without staying chilled, even ignoring the safety issue of raw eggs at room temperature.

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Posted: 29 July 2012 04:48 PM   [ Ignore ]   [ # 2 ]
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Thanks for your response.

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Posted: 30 July 2012 10:16 AM   [ Ignore ]   [ # 3 ]
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I have found a perfect mousse that doesn’t really need refrigeration: I mix my IMBC with a dark chocolate Ganache recipe and it is to die for taste wise and eliminates the problem of refrigeration.

Colleen

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Posted: 30 July 2012 02:29 PM   [ Ignore ]   [ # 4 ]
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Thanks a mill.

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