Girl was a bit disappointed tonight when she ate the cupcakes she made yesterday as they were quite dry! *sob* There are several possible reasons for this...a) Girl left the babycakes in the oven for too long...b) refrigerated cake=dry cake...hmm...
The fondant cutouts definitely weren't great today after having spent a day in the fridge...but Girl already knew they wouldn't be...they go all soggy and drippy-looking when left in the fridge...but since Girl had iced the cupcakes with ganache, she wasn't sure if ganache would be alright if left out of the fridge...
When Girl started this whole cake making gaff, her general attitude was *phff* what's so hard about making and decorating cakes? Nothing, if they are eaten straight away...but if the cakes are to be decorated and stored for awhile, Girl finds that keeping them at optimum freshness can be a bit of a juggling act...
Anyway...enough reflection...Girl has had her first "commission" for a friend's birthday...
And since Girl has to make the cakes before she goes away on holiday and has quite a limited amount of time in which to do it, she has to plan the whole mission in rigorous detail...
Girl has settled on a moist chocolate cake, covered with a white ganache icing tinted with just the smallest hint of pink and decorated with butterflies and baby roses. But now, Girl has to figure out if she can make the butterflies and roses with something other than fondant as the cakes have to be stored in a refridgerator for a day or two. At this stage, royal icing is probably the other best option that Girl has.
