Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I want to make a multi layer cake where one of the top layers consists of some kind of mousse. I haven't decided on what kind of mousse/creme yet because I have to transport the cake once it's done and I am afraid that the mousse will collapse.

What kind of mousse/creme is the most robust? How can I support a mousse without changing it's texture too much (I don't want it to become a jelly)?

share|improve this question
3  
Use your favourite mousse and freeze the cake before transport. That's how the bakeries do it. –  MandoMando Jul 22 '13 at 17:56
1  
Thanks for your comment, together with some info from SAJ14SAJ's answer I was able to produce a mousse cake that got to it's destination without any damage. –  Sven Jul 27 '13 at 14:06

1 Answer 1

up vote 4 down vote accepted

There are several major types of mousse, made from different bases, and with different flavor elements.

Depending on which one you are using, they may have varying requirements. As MandoMando mentions in the comments, assuming you are using a mousse based on whipped cream or whipped egg whites or a freezer-stable thickener (neither gelatin, agar agar, nor carageenan are freeze-stable), you can simply freeze the cake for transport. This tends to work very well, although you may have issues with condensation when thawing it, so you want it very well wrapped (usually after freezing, so as not to muss the icing).

Chocolate mousses are often fairly stable due to the cocoa butter, which is solid at room temperature; some can also be gelatin stablized. See the linked recipe in

Chocolate mousse - methods to have firm foamy mousse using white egg and cream

for inspiration, where the confection is built with two layers of mousse, one which is stablized with gelatin.

Many fruit mousses tend to be made with gelatin, so increasing the quantity of gelatin will give you a stronger mousse.

See also: Hydro-colloid primer for perhaps more information on hydro-colloids than you ever wished to know.

share|improve this answer
    
Thank you for your answer, the links really helped me. I also froze the cake over night and was able to transport it without any problems. –  Sven Jul 27 '13 at 14:07

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.