The cake will stay
firm in a cool room, but remember that coconut oil liquifies at 76 degrees.
Not exact matches
Let the brownies
cool at
room temperature
in the pan for 1 hour, then refrigerate just until they are
firm, about 1 hour.
Let
cool for at least 30 minutes (place
in refrigerator after
cooled at
room temperature for faster
firming).
Pour ganache over
cooled brownies
in pan and allow to set until
firm, about 2 hours at
room temperature or 1 hour
in the refrigerator.
Let
cool at
room temperature
in the pan for one hour, then refrigerate just until
firm for about another hour.
With the original frosting, it gets all liquidy when you mix it, then you let it
cool off at
room temp and pop it
in the fridge to get
firm.
i live
in indonesia which is very hot and i check it with my temperature that shows the condition of
room temperature
in here is about 32 celcius already, so when i try to
cool down after i melt the chocolate to to 46 C, its impossible to make it to 27 C, so i tried to use
cool water
in a bowl and i put it on the bottom of my chocolate that has been melted until it reach 27C, and i heat it again to 31 C, then i put it
in my
room with air conditioning with temperature of 25C, the next day when i woke up the fat bloom appear and the chocolate is not
firm.
The swaddling really helps (we sleep
in a
cooler room so no worries about overheating) and with them being a bit
firmer from the swaddling it is easier for me to assume slightly varried sleeping positions safely.
When stored
in a
cool room, coconut oil is
firm like shortening.