u/Quick_Philosophy1426

I'm working on a plan for a decently sized layer cake for Mother's Day. I've been doing research on using mousse as a filling. Right now, the plan is to use SMBC to make a dam around the edges of the cake, then filling the interior. I've also seen some recommendations to also do a thin layer of SMBC beneath the mousse to prevent it from leaching into the cake layer below it.

Right now, I'm mostly trying to settle on a recipe for a caramel mousse, and I need some advice on some of the details. Will a recipe consisting of just caramel and heavy cream be stable enough for this application? Should I look for a recipe using eggs or gelatin instead? Should the mousse layer be frozen before assembly? Any advice (or recipes!) would be much appreciated!