I am making a wedding cake and I just want to be sure that my filling is going to be okay. This will be a tiered cake, and small. One 12" layer, and one 9" layer. It will be white cake with three layers of cake and three layers of filling, of course repeated for the top tier. The fillings will be pastry cream topped with strawberries and bananas (the bride chose this...I thought it was boring, but whatever), white chocolate ganache, and white chocolate or strawberry mousse. It will be coated in a Swiss buttercream. Normally, I would create a dam of buttercream to avoid "squishage", but I am still nervous. The white chocolate mousse is my fear; I will add some gelatin to it and the cocoa butter should firm up well, once it is refrigerated (I plan on refrigerating between layer applications and prior to buttercream...and after buttercream.) Any pointers? thanks everyone!