Posts by kiwigal81

Yep, the above poster said it well: it tastes like regular bc to me, with more the mouthfeel of smbc, and fluffy to boot. Lovely stuff, but to me, smbc is a novelty and I love it as is, otherwise I like crusting frostings.

I used the full quota of meringue powder, and it crusted so lightly that I couldn't use paper towel, or roller, and it was so fluffy (they're not kidding when they say light and fluffy) that I couldn't get the air out even with a lot of...

However, when you work out the total cost of the cakes, you might be surprised...perhaps they could be friendly and drop by a few bags of powdered sugar, some butter...let them know what you need for ingredients. That way, you are helped...

I find that vege shortening does that more than all butter bc's because it stays firm at a higher temp, butter melts easier, I think that's why all butter doesn't stick to your mouth as much.

Indy: eh? You were paid in TV?? Eh? Hi, I'd like a family value pack please. Sure, that'll be $39.95, cash, efpos or credit card? Uh, do you take TV?? As for baking in someone elses kitchen, I can't speak about legalities,...

I mean filled with another filling, not filled with this batch. I made a whipped choc ganache and pound cake, yum!

The verdict is in from my side So: I made a half batch, it was *just* enough to cover 2x 8 inch rounds, torted and filled. I could have done with more, and def more for the piping I want to do. I used all butter, salted butter...

I was curious, so I've just made a half batch with all butter. I'll let you know how it goes, frosting soon, after my cuppa

Cakemaker, could you please share the recipe? It sounds too tasty.

Thanks guys! I do one drop, clearly, I need to get in there and give it a few more! I'll also have a good look at that link. Knew it'd be in here somewhere