These mooncakes are best to be served 3 days after they are baked. Typically, these mooncakes are hard and dry when they are freshly baked, the aging time allows oil to seep in to soften the crust and to develop a glossy sheen effect. During this waiting time, you may also notice the colour of the mooncake turns a little darker.
Source : Aunty Yochana. Click here for recipe.
Am submitting this post to Aspiring Bakers #11:Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.
Hundred Eighty Degrees 
oh, all of aunty yochana’s fondant cakes look incredibly stunning!! Happy mooncakes festival to you, eileen!
Happy mooncake festival to you and family. I’d try Yochana recipes too and it turn out very good. I had meet her a few times and tasted her cakes, she is a good baker and she is very nice and lovely too.
I met her once while attending her lesson on macarons few years back…Happy festival!
Yum yum, very pretty mooncake. I loves the miniature chair, so cute.
Thank you!
我也喜欢 Aunt Yochana 的这个食谱 ^_^
She’s good in baking.