I have had humidity issues too in Malta working with ganache on my very first cake ever… talk about a multiple challenge!!! Then (again in Malta) I did my son’s long-term girlfriend’s cake in humid conditions (why did I choose ganache again!!!) and the one side slumped, and then sweated like mad… then here in the UK…. but I have found a way to combat and reduce this problem by working with ice packs under tea towels to keep cooling my hands on and popping the cakes in and out of the fridge while I work, not leaving them in too long as they would sweat… it a hassle, but it does work :) … and also to try ad find the coolest room, which his not always possible!!! It is a frustration of note for us all without a doubt.. How do these people do it in heat all the year around??? I relate to Naomi … I have no air con, but would seriously consider a portable unit if a regular occurrence. Sugar-paste takes far longer to dry too, so need to allow extra time…
Great topic Rae and look how brilliantly your 24 hour cake turned out :) xxx
You must never limit your challenges, instead you must challenge your limits
