Whipped Cream "Mousse"

It goes against conventional baking standards but the whipped cream we use for our "mousse" is whipped to VERY stiff peaks - don't let the cream turn into butter, but whip until it is no longer smooth, has an air bubbly consistency, and sticks to an inverted spoon or the whip without oozing.
To maintain the stiff peaks, fold in the added flavor (Bailey's Irish Cream, Raspberry Puree, Espresso, Oreo's, Nutella, etc.) gently - do not over mix as this may deflate the mousse. Fill the cake right away - do not let the mousse sit for long or it may collapse or further aerate (then when you spread it with a spatula, it reverts to a near liquid state).

If you "ring" the cake with buttercream, even if the mousse is slightly soft (but not at all runny ), it will hold it in place. Just handle the cake with care and do not jostle it unnecessarily.
Any cake sealed with buttercream, and filled with one of our mousses or custards, will last for at least one week (refrigerated)- with the exception of fresh fruit fillings which will stay fresh for one or two days. If you use a jarred raspberry puree, it will last at least a week but if you use a fresh raspberry puree, test before serving (in all likely hood it will still be fine after a couple of days but to be on the safe side...). Also note: my mom, Kaye, will eat a cake that is 2 weeks old and claims it is still good.
We recommend refrigerating our cakes if they are not being served the same day. For fullest flavor we also recommend serving our cakes at room temperature, so remove the cakes from refrigeration a few hours before serving. As for the chocolate decorations, ideally you don't want them chilled because they may sweat when brought to room temperature again- but at the bakery it is unavoidable. To counteract the sweat you can wrap the cake in a box and the box in plastic wrap - let the cake come to room temperature in the box.