I have broken it down into 4 steps to avoid/prevent cake condensation or sweating (These steps are only necessary in humid conditions):-
1a) Use Cornstarch or Cornflour rather than icing sugar to roll out your fondant.
1b) If it's an extremely humid day you can also knead a small amount of shortening (US) or Vegetable fat into your fondant to give a waterproof coating.
2a) Once you've baked your cake and want to refrigerate (prior to crumb coating), cover the cake in clingfilm to protect it from the moisture in the fridge.
2b) Don't ever refrigerate a cake whilst it's still warm.
3) When you cover the cake with buttercream and need to place it in the fridge, try not to leave it in the refrigerator too long. I'd only place it in the fridge to harden for no longer than an hour. As soon as you remove the butter creamed cake from the cold fridge - immediately cover it with a pan or tin. Then you can prepare your fondant and roll it out whilst your covered cake is able to acclimatise.
4. Then roll out your fondant (using cornstarch/cornflour). If it's extremely humid you can rub a small amount of vegetable fat/shortening on your hands and knead the fondant (this gives it a waterproof lubricant that protects it from moisture). Once fondant is on the cake - again cover it with tin, sealed box or pan. Again this will allow the fondant being affected by the humid air. In addition whilst the entire cake is protected it can slowly regain room temperature naturally. I'd leave the cake covered for at least 1 hour, before attempting to add more elements to your cake.
Please Note: Try not to return the finished cake to the refrigerator once it has been decorated and completed.
Here's another of my Cake Tutorials:
How to make a Traditional British Christmas Cake: • How To Make an 8 inch ...
#caketips #condensation #cakesweating
25 авг 2024
