Before we can start our attempt to make 'chung/chang/zong zi', we must learn how to tie it tightly. There are many ways to do it, as long as the chung/chang/zong zi' is tied properly and does not get unwrapped while boiling, then you have achieved success in tying. Whatever shape you desire is preference and i prefer the triangle shape and i would like to show you how to tie with a strand of string. What? Isn't it is tied with a strand of string as usual!!!! yes, but my single strand does not need any preparation. With the normal /usual way, the strings are plaited together and hung onto something, like the chair-back or put through a pole which is put on top of 2 chairs, etc. The purpose of hanging the plaited strings this way is, so that the string would be taut enough to allow you to tie the chung/chang/zong zi' as tight as possible. Forget about this prep, and begin to learn how to tie it my way.........
Thursday, June 14, 2012
I am still in sort of a shocking mode and this shocking experience had to be shared so that it is a reminder for myself and those who are going to attempt to use Fondant on a cake. I would like to give caution to all these tips and to heed them with utmost importance so that you will not be in this same situation which i went through. My greatest fear is that a cake will not be ready in perfect condition for the occasion, so i made the cakes way ahead and if it does not turn out well to my liking, i will have enough time to make more cakes. The cakes turned out well, flat topped, only with slightly rounded edges. I thought i could increase the height of the cake by not slicing away the round edges but this is the worst thought which will turn into a nightmare. By not LEVELLING THE CAKES and using more buttercream to surffice the levelling, the possibility of the fondant will bulge and this was exactly what happened. This cake was for a wedding rehearsal dinner on friday and i had it ready on Thursday - Good job, no stress and it looked so beautiful. But wait, a few hours later, i noticed that one side of the fondant had a bulge. What happened????? i knew i smoothed out the fondant as well as i could. Well, i tried to rid of the bulge but it did not improved. Sandra said it was not noticeable but to me this was not acceptable. So, i let it be for the night, come morning, i tried improving but the more i do, the worst it became. So, i decided that i have to make a new fondant layer. When i removed the fondant, the cake was so soft and did not hold it's shape. What was i going to do???? All i could do was just stared at the cake in disbelieve. Stay calm, don't panic!!! It was already 11.00 am and the dinner is at 5.30 pm. I don't think that i had any choices but to start making the cakes again. Preheat 2 ovens and started mixing the ingredients for the cake. Somehow, luck was with me, the cakes turned out good and all i had to do was to cool it fast. As soon as it cooled slightly, i managed to find space in the freezer and put them in to cool. In the meantime, i made the buttercream. As soon as the cakes were cooled enough, i LEVELLED the cakes as level as possible and sandwiched them with the buttercream and iced the whole cake. Back in the freezer for a short while, just to harden the buttercream. I have already made a batch of fondant early in the morning, so by now, it should be ready to be rolled out. The fondant application went on well and i managed to put back all the decorations by 3.00 pm. What a task? I am still amazed that the cake was actually ready. Now, for the next task, i had to get the cake to the dinner party and being noted as the Queen of Lost, i had to call for directions 3 - 4 times before i arrived safely.
I wished i had read these tips from The Cake Boss Preventing Bulging before i started to attempt making a Fondant Cake.
Posted by lily ng at 4:16 PM