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.

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.

Thanks for your response.

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

Thanks a mill.