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    You are in: Home / Community Forums / Desserts / Candy Bar Cake-advice please!
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    Candy Bar Cake-advice please!

    Wed Feb 22, 2012 1:30 pm
    Experienced "Head Chef" Poster
    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?

    Thank you!!!!!
    Wed Feb 22, 2012 6:34 pm
    Forum Host
    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.
    Wed Feb 22, 2012 7:53 pm
    Experienced "Head Chef" Poster
    Thanks for the advice! Do you know of a 'firmer' type mousse? Would it be an increase in the gelatin content?

    Thanks again! icon_smile.gif
    Wed Feb 22, 2012 11:42 pm
    Forum Host
    I suppose increasing the gelatin will make a firmer mousse, but you don't want to end up with "gelatin blocks" either. icon_eek.gif I really have no idea how much more gelatin you would need to add icon_confused.gif
    Fri Feb 24, 2012 3:12 am
    Experienced "Head Chef" Poster
    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.
    Wed Mar 07, 2012 12:26 pm
    Forum Host
    All I can say is that looks yummy icon_smile.gif
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