Originally Posted by
whitetiger1518
Any help gratefully appreciated:
I have made a Choc Mint Layer cake / traybake for Beach Ballroom, and as I was chopping it up getting it ready to put in my packing, the top layer of chocolate started cracking off... The whole tray had been in the fridge to cool and set, should I have waited longer for the cake to get to room temperature? Would a warm knife have solved the problem?
Luckily enough top layer survived for me to pack a decent number of slices, but I would like to prevent this happening in the future... Any suggestions?
Cheers Whitetiger
pS will post recipe whe
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