| TeckPoh | -- 12-12-2002 @ 4:03 AM |
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Hi again I would love to make Diana's lovely Chocolate Rum Raspberry Cake Roll but where I come from, it's hot and humid. If I do an icing sugar stencil after I take the cake out from the fridge, the sugar would dissolve in the condensation and do a vanishing trick. Is there any solution to this problem? I thought of: 1) Changing the filling to one which behaves better if left for a longer period at room temperature, so that I do not have to refrigerate the cake, or 2) Leaving the cake for a longer time at room temperature till all the beads of moisture is gone before sprinkling the icing sugar on the stencil, in which case, I hope the mousse filling will not be compromised. Would appreciate help as I would love to do this for Christmas. A Blessed Christmas to All! warm regards,TeckPoh
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