Hmmmm. I've never had that problem, even though I've assembled the cake in many different kitchens in many different states at entirely different temperature and humidity levels. The only variable I can think of is that I don't think I've ever made it at high altitude.
It's possible that I've coincidentally tended to have fridges that run unusually warm or cold; I may also be lazy about the "stiff peaks" part of the whipped cream and be counting it as stiff earlier than somebody else would. I have never compared cream-whipping techniques. (It does seem that I've had many, many, many conversations about the best way to boil an egg, which seems to fall into a similar kitchen lore category; and there has been discussion of whether to whip cream in a copper bowl and the difference between hand mixers and electric mixers, but not actual cream texture.)
Alternately, someone has placed a curse on you and you need to light several specially blessed candles and/or bury a pouch full of chicken bones.
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branchandroot
(no subject)
Date: 2011-09-05 09:54 pm (UTC)It's possible that I've coincidentally tended to have fridges that run unusually warm or cold; I may also be lazy about the "stiff peaks" part of the whipped cream and be counting it as stiff earlier than somebody else would. I have never compared cream-whipping techniques. (It does seem that I've had many, many, many conversations about the best way to boil an egg, which seems to fall into a similar kitchen lore category; and there has been discussion of whether to whip cream in a copper bowl and the difference between hand mixers and electric mixers, but not actual cream texture.)
Alternately, someone has placed a curse on you and you need to light several specially blessed candles and/or bury a pouch full of chicken bones.