I’ve done lots of research on this board and understand that Rose’s Mousseline will hold up as a filling between layers under the weight of fondant (I take this to mean, if well-supported, and using TCB’s White Velvet Butter Cake, a thin-ish layer of filling won’t squish out the sides and pucker the fondant).
But will the mousseline also be suitable as a crumbcoat under fondant? No slipping, sliding, sagging, puckering, condensing?
I will be refridgerating the crumbcoated cakes to buy myself 12 more hours, but will let them come to room temp before covering with fondant. They will stay at room temp, covered with the fondant, overnight, as I finish the decorating.
I’ve used the mousseline several times, and LOVE it, but it does get pretty soft at room temp…does it really hold up? As well as a shortening-based icing?
I can’t afford (financially!) for this to go wrong, as I’m covering the cakes with store-bought black fondant!
Thanks in advance for the always sophisticated and experienced advice!