After browsing some simple non-chocolate cake recipes in the internet, I decided to make Mini Pandan Roll Cakes. From this recipe, to make the base cake, everything looked pretty simple and easy. I was 100% sure that I could do it. Plus, I was allured by the roll cake's photo in the website. It's green (my favorite color) and looks really cute.
So, I started preparing the ingredients, making the cake batter, steaming the cake. All these only took twenty minutes of my time. Then, after another twenty minutes of steaming, I took out the cake from the steamer, released it from the mold and let it cool down for a while. Whilst waiting for my steamed cake to cool down, I prepared the butter cream. Everything went perfectly smooth up to this point. I didn't encounter any significant hurdle.
Baking disaster confronted me when it was the time to roll the cake after I spread the butter cream in the cake surface. Things kind of fell apart. I obviously did not know how to roll cake properly and underestimate all the techniques in doing the right thing to make a perfect roll cake. My cake cracked upon rolling into three smaller parts. It was really a cake wreck.
To save my day (and my cake), I decided to collect all my somewhat ruined cake parts, cut out all the ugly edges and assembled the cakes into three-layered mini short cakes.
Pandan Steamed Short Cakes: Accidentally put together from chaos.
Anyway, I will try making this cake again in the near future, after I learn enough tips and tricks in rolling a cake.
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