my first rolled fondant adventure back in malaysia :')
so i made a fondant cake last week. heheh.
but because of the temperature difference, humidity, etc etc, i was really nervous when handling the fondant. i used a ready-made fondant, bought from a local bake shop. it's really much much softer and more pliable compared to the ones i used in adelaide. i'm guessing it's due to the more warm and humid weather here... or maybe the rolled fondant itself is a bit softer?
so... of course there were some technical difficulties in making this cake. and also, because my mom's oven was broken, i had to make do with store-bought cakes. haha. main tipu sikit la.
anyhow, i'm focusing this entry on the rolled fondant part. these are some of the main problems i faced.
- the cake sweated
- the cake sweated
- THE CAKE SWEATED
hence the shiny bits on the surface of the cake, as you can see in the picture. i felt really bummed when looking at the final product, all sweaty and shiny and wet. i was not happy.
so... i googled.
hehe. the bestest invention ever. google.
i googled about rolled fondants sweating etc etc. and found out that...
AFTER STORING THE ROLLED-FONDANT-DECORATED CAKE IN A FRIDGE (LOW TEMPERATURE), TAKING IT OUT WILL MAKE THE SURFACE SWEAT BECAUSE - HOT/HUMID AIR HITS THE COLD SURFACE OF THE CAKE, RESULTING IN CONDENSATION OF THE HOT AIR, PRODUCING WATER (OR SWEAT ON THE CAKE).
THEREFORE, TO AVOID SWEATING, COVER THE CAKE PROPERLY WITH CLING-WRAP, OR STORE IT IN AN AIRTIGHT CONTAINER, AND AFTER TAKING IT OUT OF THE FRIDGE, LET IT SIT TILL IT GETS TO ROOM TEMPERATURE BEFORE TAKING THE CAKE OUT OF THE CONTAINER/UNWRAPPING THE CLING-WRAP. THAT WAY, THE CONDENSATION WILL ONLY HAPPEN ON THE CONTAINER/CLING-WRAP SURFACE.
IF THE CAKE DOES SWEAT, LEAVING IT IN FRONT OF A FAN OR AN A/C FOR A COUPLE OF HOURS SHOULD DO THE TRICK.
thanks to google, i knew this and stopped panicking! hahah.
as for the buttercream, i made coffee buttercream. i reckoned the flavour would blend nicely with the marble cake i bought from tesco. and because of the warmer weather here, i had to make a few adjustments to the buttercream. rather than fully using butter (yields better flavour), i substituted quite a portion of the butter with vegetable shortening.
so basically, here's the buttercream recipe.
- 500g butter
- 500g vegetable shortening
- 200-250g icing sugar
- 1-2 sachet(s) nescafe 3in1 mix
- 3-4 tbsp imitation vanilla
- cream butter, shortening, and sugar together until soft, fluffy, and well mixed.
- add nescafe and vanilla into batter.
- cream until well mixed.
i'm still in the process of getting used to baking here. i never baked before i went to australia, and now that i'm back in malaysia, i'll definitely have to learn some new tips and tricks to adapt with the differences here like the weather, temperature, humidity, ingredients, etc etc. need more tricks up my sleeve! and if you've got some awesome baking tricks, do share!! :D
by the way, the cake turned out just fine, after i left it near an A/C for a few hours. then i covered the cake in cling-wrap, and stored it back in the fridge. when taking the cake out of the fridge, i did it a few hours earlier, and left it outside, fully covered, till it reached room temperature. then only i uncovered the cake. lesson learnt!
baker at heart,