Candy Bar Cake-advice please!

[ms.susan]

I am making this cake for a friend's birthday only I would like to substitute a lighter, mousse for their filling.

Can this cake be prepared in advance and do you think it could be frozen?

http://www.foodnetwork.com/recipes/food-network-kitchens/candy-bar-cake-recipe/index.html?soc=fnmgplus

Thank you!!!!!

[Dee514]

Since the cake is frozen for at least 30 min between each step, I see no reason why the well wrapped finished cake could not be frozen. Make sure it is completely defrosted before serving.

As for using your own mousse recipe for the filling, if the mousse is firm enough to not ooze over the edges, and it freezes well, and is thick enough to support the nut/"caramel" layer, then it should work. Perhaps you should do a trial run with the mousse recipe you want to use.

[ms.susan]

Thanks for the advice! Do you know of a 'firmer' type mousse? Would it be an increase in the gelatin content?

Thanks again!

[Dee514]

I suppose increasing the gelatin will make a firmer mousse, but you don't want to end up with "gelatin blocks" either. I really have no idea how much more gelatin you would need to add

[ms.susan]

Thank you!
I have made the cake now and ended up following the original recipe...except adding some whipping cream to the recipe.
It looks decadent...but not NEARLY as good as the food network photos! LOL!

I will post some at the party....I am sure people will still be impressed!

Thanks for your help and suggestions.

[iewe]

All I can say is that looks yummy