Cake tins

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These are all brand new cake tins that I received yesterday. I love cake tins, only they do take a lot of the space in my kitchen cupboards, but thats how it is when you are a cake maniac, right? The cake tins are all 3″ high wich I love because I also use them to assemble my cakes, this way the filling is not “running” away :-)

In fact why not show you how I do it?
I use this technique only with mousse fillings because it is still soft enough afterwards when you are going to prepaire the cake for buttercream or chocolate ganache. So for those of you who make cakes with mousse fillings I hope that you can use it :-)

Step 1:
I use either a large plastic bag (food safe) or plastic wrap as a linning in the cake tin. Then I place the first cake layer in the tin and put the filling in a disposable piping bag.

img_mousse-filling

Step 2:
Then I pipe the filling onto the cake layer. You can smooth the filling with a small spatular before you add the next cake layer.

img_mousse-filling-1

Step 3:
Repeat until you are done with the final cake layer. Wrap the excess plastic on top and chill the cake until it is firm. Here I like to place a cake board and something heavy on top to get the filling levelled. This helps alot if you are having problems with bulging cakes.

img_mousse-filling-2

Step 4:
When the cake is all firm. Turn it onto a plate or cake board and carefully peel off the plastic. As you can see some of the filling is now squeezed out, wich is fine.

img_mousse-filling-3

Step 5:
Now scrape off any excess filling of the cake and it is now ready for buttercream or chocolate ganache.

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So there you have it :-) I would really like to know how commen it is around the world to use mousse fillings in cakes. Here it is mostly used, since we are not that common with buttercream cakes. So please tell.

Happy caking

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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Comments

  1. Kathy says

    In Texas we fill our cakes with Fruit filling, buttercream, puddings, cream cheese….just about anything you can think of. I have used Mouse and Raspberry Curd. They can be topped with buttercream frosting, fondant or ganache but a retaining wall has to be put up for the filling not to fall out. We do that using a piped wall of buttercream.

  2. Ianira says

    Wow, i love your blog and i love chocolate mousse for fillings!! here in italy we don’t use it, it’s my personal taste…you are Swedish right? lucky you!! i once tasted the Pricesstarta and i loved it! 
    One question: does the mousse filling allow the cake to be decorated with sugarpaste? isn’t it too light? Here we have a problems because usually cakes are filled with custard or cream so most of the cakes are low and non decorated! We make engliush cakes too but not many people like buttercream…I am starting to decorate cakes myself and i only do chocolate fudge cakes because they seem the only ones people like! if you could tell me which recipes are ok for decorated and tiered cakes i would appreciate so much!!
    Greetings from Italy,

    Ianira

    • Anonymous says

      I am from Denmark, but yes the Swedish princess tarta is lovely. You can use mousse filling but it does require that the cake is more firm. I know that my Italian friend makes rich chocolate mud cakes with chocolate ganache, for most of her cakes. Have you seen the TV series Torte Di Toni? There you can see how she makes the mud cakes.

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      Sendt: 9. september 2011 13:55
      Til: louise@cakejournal.com
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  3. cakecoachonline says

    We normally use buttercream with a Regal Icing on top of the buttercream.  We split the cake and put jam on one side and then buttercream on the other.  So interesting to see use of mousse!

  4. Sucre et Vanille says

    Hi Louise,

    You are an inspiration and the reason behind me discovering that I actually had an undeveloped artistic side to me! This is my first time asking a question, and I know that this post has been around. My question is, you mention that the cake is then ready for buttercream or ganache…what type of ganache do you use under your fondant? Is it a poured ganache? or do you let the ganache set, whip it and then apply it like buttercream? I would very much appreciate any information you can give me.

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