Cakes & Frostings fold
Mousse & Cream Filling Calculator
Fill cake layers, a ring-molded mousse cake or a tray of dessert glasses. See how much chocolate mousse, vanilla bean Bavarian cream or stabilized whipped cream to make, with the recipe scaled to fit.
How to use it
- Choose what you're filling: cake layers, a mousse cake or glasses.
- Enter the size, layers or number and size of glasses.
- Pick the filling and make the scaled recipe; chill until set before serving.
How it works
Volume comes from the filling's shape: thin discs between layers (kept ¼ inch in from the edge), a full cylinder for a ring cake, or glasses filled to 85%. Each filling has a tested base recipe and yield to scale from, plus 5% for the bowl.
Assumptions and limits
- Yields depend on how much air the whipped cream holds; fold gently.
- Gelatin-set fillings need the full chilling time.
Tips
- Whip cream only to soft peaks for folding; stiff cream turns grainy.
- Use a cake collar or acetate strip for clean mousse cake sides.
- Fold in a third of the whipped cream first to lighten the base.
Recipes to try it with
Questions
How much filling for an 8-inch layer cake?
About 1½ cups of mousse per ½-inch layer.
How much mousse for an 8-inch mousse cake?
About 7 cups for a 2-inch-tall mousse.
Can I fill a cake with mousse?
Yes. Use a gelatin-set mousse or Bavarian cream and a dam of buttercream around the edge so it doesn't squeeze out.
How long does mousse take to set?
About 2 hours for chocolate mousse, 4 hours for gelatin-set Bavarian cream, and overnight for a full mousse cake.