Still on cakes made in November...

Got a slightly tricky order from a friend. A birthday cake with a fondant Hello Kitty design which will only be eaten 3 days later (as we couldn't work on the collection dates as we were busy during each others free time). You must be thinking what the hell I am blabbering about. 'Just put in the fridge lah!' -.-

Well, not exactly. Fondant deco is being moulded and air dried over a day or two depending on the humidity of the air. When it dries, it will be slightly hard and not sticky. 

The important note is that, fondant is made out of sugar (high content of sugar) and sugar attracts water (also known as a hydrophilic or hygroscopic substance). When place in the fridge, it might look as though it is dry and good to be taken out for the celebration / event. However, do not be deceived. As soon as you take the fondant cake out of the fridge, 'water attraction' starts to occur. This is what we call 'condensation'. It is like getting out of a vehicle during summer with its air conditioning turned on full blast (your glasses will be covered with water vapor). This is what will happen to your fondant cake, especially with SG humid weather.

All right I shall stop being geeky and tell you how was it being solved. Well, simple, compromise! lol...yep so in the end, he push forward the celebration and the cake was kept in the fridge for a day only and was being cut as soon as it was out of the fridge. Slightly damp but not damaging (I heard) :)

The last cake of the month that I baked was a Chocolate Truffle Cake. I got the inspiration from work. Hmmm not exactly an inspiration, more of a photocopy of the concept with different design. =x But it is a typical cake that I would bake.

It is a 10" square cake with rich chocolate sponge layered in dark chocolate mousse, covered in chocolate ganache and encased with chocolate deco.

All righty, that's all for the update for November 2012. Goodbye to November and Hello~ December!!!

xx,

TBG