WEDDING CAKE FILLINGS
I am baking a large 4-tier wedding cake for a friend, and she wants 2 layers vanilla, and 2 layers chocolate. I want to use chocolate mousse filling for the vanilla layers, and white chocolate mousse for the chocolate layers. I've done this before for smaller cakes, but for this one I need mousse recipes, of both kinds, that are thick and stable. I don't want any sliding mishaps!! Anyone have recipes they can share?
What a lucky friend you have - sounds delish! I don't normally like to use gelatin, but adding a little to the recipe will help keep the filling firm, like in a Bavarian filling. Also, use dowels (or plastic drinking straws - much easier to cut) to support the tiers. I could go into great detail on both techniques, but if you're ever going to make another tiered cake, it'd be worth your while to buy a copy of Rose Levy Beranbaum's "Cake Bible" and read the section on wedding cakes. Everything you need to know is there, including how much gelatin to add per volume of heavy cream to stabilize it and prevent it from weeping out of the mousse. Have fun and enjoy!