How does mousse work in wedding cakes? How does it keep from squishing out the sides under the weight of stacked tiers and how long can it be out of refrigeration?

Thanks for all your help!

By Yankee on Wednesday, April 18, 2001 - 11:16 pm: Edit

First. Usually fruit mousses need more gelatine than chocolate based ones. If you are not sure that your mousse is stable enough, make a test cake and see. Let it sit out for a while longer than you may need it to be out of the fridge on reception day, then try to cut it.

Second. Each cake is held in place through a simple support system inside each cake, they usually do not just sit on top of each other. Any decent wedding cake book will show you how to set up a support system with drinking straws and cardboard rounds, tiers, etc.

Do your homework and practice a few times. Then you will understand why good pastry chefs charge so much for these things. Quality of workmanship goes far past just knowing how to bake a decent cake.

I cringe when I read of people trying to make elaborate wedding cakes on their first try. It's actually a perfect way to ruin an otherwise great time. Practice on birthday cakes, as they come around once a year.

Good luck.

By Panini (Panini) on Thursday, April 19, 2001 - 06:16 am: Edit

I can give you recipes. www.paninicakes.com

By raine on Thursday, April 19, 2001 - 07:14 pm: Edit

The best way, I have found, to keep the filling from oozing out the siides is to make a dam of frosting about a half inch from the edge of the cake. Then add the filling and the top layer. Next do a crumb coat and let the cake set for an hour or so (in fridge if necessary). By this time the cake has settled enough to be able to ice and measure the dowels without having to worry about bulging sides.

By Yankee on Friday, April 20, 2001 - 01:03 am: Edit

Yes, it's a great trick and the buttercream helps keep the cake stable.

By chochip on Wednesday, April 25, 2001 - 12:36 am: Edit

Paninicakes,

I shy away from mousses in wedding cakes, I guess being perishable. I've been taught that mousses can only stay out within a window of 4 hours. Weddings last longer. What's your opinion on that? I have used in the past, convenience mixes from Braun Alaska Express, that only require whipping cream.Very stable. But,then again, a perishable item. Any feed back would be appreciated. Would love to see your recipes. Thanks.

By Panini (Panini) on Wednesday, April 25, 2001 - 01:22 pm: Edit

Our mousses are basically mock mousse. Choco,butter, melted-- cooked pasturized eggs-- and whipped cream. They hold up very well. They don't need to be dammed.
chochip,
You are absolutely right. Delivery schedule is a nightmare. We deliver and set up 1 hr. prior to function. I have limited my business to a 12 square mile radius. I am very fortunate to have the amount of business I do. We do 4-10 cakes on a Saturday. I also have a contract that does avg. 5-8 cakes Fri. Sat. & Sun.. I kick back 15% and I can deliver all at one time and the Captains put out the cakes Minutes before the reception. This year we've been blessed, we are already booked for 4 months.

By W.DeBord on Thursday, April 26, 2001 - 08:10 am: Edit

The mousse recipes I've made with butter usually called for yolks not whites...which do you use? Have you ever explored using meringue mix in you mousse? It's not bad with chocolate or stong flavored mousses.

I'm not really sure why you consider this a mock mousse??

How do you handle the any fresh flowers being put on and around the cake? In the past I've always done my own flowers but at my current job they always have the brides florist put the flowers on. They think it's easier to pass the buck. But several times these florists did horrible jobs that were WAY out of scale with the cake or not even close the the photo the bride selected, sometimes they knock off borders, etc...

All I can do is tell myself it's not my fault and walk away. This really takes the fun out of doing wedding cakes for me!

By Nigel warne on Friday, April 27, 2001 - 09:46 am: Edit

What is Gelatine made of? the chemical formula. Why does it have all the properties?

By Dr.Vaughn on Friday, April 27, 2001 - 09:58 am: Edit

I am investigating the Properties of Gelatine much like the previous person. I need to know also what gelatine or collagen is made of - i.e. the formula. The properties of it such as bonding and so on. It is in many different forms.Why?

By Panini (Panini) on Friday, April 27, 2001 - 07:49 pm: Edit

W.DeBord
We do not use any gelatine. One of our simpler formulas 4#8oz.choco.12oz butter melted - + - 12 whole eggs ribboned w/ 4oz.12x sugar.--- fold in 3 qts. heavy cream minimun 42-44%. This formula is very stable and take most added ingredients. The white we fold in fresh rasp., fresh poached apricots,straw.,etc.
We do not deal at all with fresh flowers. We offer our own fondant, marzipan, buttercream. Otherwise their florist will do the flowers. We are fortunate that the area we serve, most Brides
use the same design groups, and the same florists.

By Cheftim (Cheftim) on Friday, April 27, 2001 - 09:29 pm: Edit

As far as how gelatine is made:
I think it is still made the old fashond way, boiling the cartilage out of pigs and cows feet.

By W.DeBord on Saturday, April 28, 2001 - 07:25 am: Edit

It seems my club clients are all using the same florist in their area. At a consultation a couple days ago I was told this florist has "several" photos of my wedding cakes on her wall. For some reason I'm flattered, but also pis-ed off. The cakes mentioned were cakes that didn't have real flowers on them (so why is this florist showing them?).

Maybe if someone ever shared these "great photos" with me (too) I wouldn't be sooo upset. Isn't it weird...I know I should be flattered, but.....I feel ripped off.


Haven't you guys ever heard someone say, "That horse looks ready for the clue factory".....?

By W.DeBord on Saturday, April 28, 2001 - 07:34 am: Edit

P.S. It's funny how many different ways you can make mousse. I haven't ever noticed one using whole eggs before..........I suppose it adds to the richness?.

When I flavor mousse with fruit I usually use puree and melt it in with my chocolate. Then I'll use fresh berries on top of my cake layer and pour mousse over them to seal (this makes a very decorative slice of cake). Many ways to reach a common goal.......

By Seashell on Wednesday, May 02, 2001 - 01:19 pm: Edit

Gelatin is meat.

By George (George) on Thursday, May 03, 2001 - 09:50 am: Edit

Definately an animal by product but isn't made from hoofs and the like?

Are there any non animal gelatin products?

By ghb on Thursday, May 03, 2001 - 10:08 am: Edit

There's agar, which is a gelling agent made from seaweed. I think I read that it's something like 8x stronger than gelatin but I've never used it. Does anyone know how one would go about substituting it for gelatin?

By Panini (Panini) on Thursday, May 03, 2001 - 08:02 pm: Edit

I've got the agar agra piping gel, and I've also seen it in powdered form. I've never used it for a thickening agent.

By Kris_b (Kris_b) on Monday, May 07, 2001 - 09:27 am: Edit

Dreidoppel makes a non-animal gelling agent called 'Doppelgel' - it's made from Carrageen (similar to agar) but this product sets up clear. I've found agar to be a little cloudy. Most Asian markets carry agar.

By Panini (Panini) on Tuesday, May 08, 2001 - 07:07 pm: Edit

Kris b
Thanks,good info. How is the Dopplegel used?
panini

By Kris_b (Kris_b) on Tuesday, May 08, 2001 - 09:20 pm: Edit

Panini, The doppelgel dosage is about 1/3 ounce per pound of water or fruit juice. I've used it to make open fruit tortes using a ring mold. It's boiled and it sets up quickly and crystal clear. The excess can be reheated and it will set up again.

By Panini (Panini) on Wednesday, May 09, 2001 - 04:37 am: Edit

oh, ok, it's like cold gel and things like that. I'm assuming that you cannot use it in place of gelatin. My importer does not carry it but I can order it. Have you every used the cold gel. We use it all the time, for my staff does not understand how fragile fruit is. They glaze with hot glaze and we're pulling the tortes the next day because they look like crap.

By Kris_b (Kris_b) on Wednesday, May 09, 2001 - 11:41 am: Edit

Doppelgel sets-up firm like gelatin. I've used it while it is hot and it sets up in about 5 minutes. You can slice through it like jello. The cold gels I'm familiar with for glazing fruit have more of a softset (like Puratos miroir)...

By Panini (Panini) on Wednesday, May 09, 2001 - 04:38 pm: Edit

yes your right, but my cases are low humidity and this works well for us.I ordered some Dopplegel,my puveyor did'ntcarry it.
thanks