Welcome to the Cake Decorators Q&A
my cake turned out to be rubbery and use of chocolate transfer sheets
I baked a banana cake with sour cream a day before and kept it at room
> temperature. It was quite moist then. On the day
> I covered it with chocolate ganache with sour cream in it. I did leave it
> t room temp but 2 hours before serving it was kept in the fridge. When cut
> it was quite hard. Have no clue as to why this happened.
>
> Also, I used chocolate transfer sheets to make chocolate triangles but when
> tried to peel, it broke into pieces.
>
> Would really appreciate if can get some advice on the above
I baked a banana cake with sour cream a day before and kept it at room
> temperature. It was quite moist then. On the day
> I covered it with chocolate ganache with sour cream in it. I did leave it
> t room temp but 2 hours before serving it was kept in the fridge. When cut
> it was quite hard. Have no clue as to why this happened.
>
> Also, I used chocolate transfer sheets to make chocolate triangles but when
> tried to peel, it broke into pieces.
>
> Would really appreciate if can get some advice on the above
Hello ManishaMehta
Your cake became hard because it was refrigerated. If you used butter that will have solidified, exactly in the same way as butter does when placed in the fridge. If your cake was rubbery this may have been caused by your oven temperature being too low or if it had not been properly pre heated.
The chocolate tranfer triangles may have broken because the melted chocolate layer was not thick enough. If you make them again spread the chocolate evenly and not too thin.
