Joined: Jul. 02
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!