Wedding Cake and Filling Questions

by Jeanne
(Albany, Oregon, USA)

Thanks so much for your informative website. I have decorated cakes for a long time, but will be making my first wedding cake in a couple of weeks. I have a couple of questions. First, the link for your raspberry mousse filling recipe was unavailable. Would it be possible to provide me with the recipe?

Also, do you have any recommendations if I use a cake mix rather than scratch cakes this time? And lastly, if I am only doing two tiers, the largest being 10 inches, should the top tier be 8 or 6 inches? Thank you SO much for your help!

Hi Jeane, Thank you for visiting my site. I am glad you find it helpful.

Here is the raspberry mousse recipe Thanks for nudging me to get that page done. :-)

I really don't know of a great box cake recipe other than Pillsbury or one of those well known brands. People tend to like the white cake boxed ones.

I would go with the 6 inch cake for the top tier with a ten inch cake bottom. I like a 4 inch difference between tiers. It's more balanced.

Hope that helps. Thanks again for the nice compliments to the website.




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Jul 10, 2011
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starstarstarstarstar 		Further Raspberry Mousse Question
by: Jeanne

Thanks for your help, Lorelie. This will be served at an outdoor reception. Do I need to be concerned about it holding up in the heat? And would it be a good filling for a chocolate cake?

Hi Jeaanne, The raspberry mousse would be excellent for a chocolate cake. Just be careful about displaying it for too long in the heat. Keep it cold for as long as possible. And of course make sure the sun is not hitting it.

You could consider buttercream with raspberry preserves mixed in as an alternative if it needs to be out for a long time.

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