Posts by hieperdepiep

Quote:Originally Posted by scp1127If you drop 245 degree syrup on the whites, it is immediately turned into a confection. And it does drop in temp immediately. That is why many of us go to 245 vs 234 to compensate for the immediate drop....

Quote:Originally Posted by AnnieCahillMy IMBC recipe calls for the syrup to be heated to 245 and then poured into the meringue, basically creating a marshmallow. I have no worries.I like my IMBC as well. It 's so good. Recently I put in...

Do I understand well? You mean you put raw cornstarch in the buttercream?

Quote:Originally Posted by scp1127Rather than sub, why not just stock the right thing? Yes you can sub some cornstarch and the cake will bake and rise, but the wheat is completely different and there is no way the exact same cake can be...

I am listening with astonishment. I suppose it is quite a cultural difference. I am not from the USA. I would feel very sorry for the kid, give him a place in my house. Afterwards just wash my hands and do some cleaning.I have a daytime...

Welcome to the forum!I'am a newbie myself. What sort of recipes are you looking for, cookies, sweets, cakes, dessert, or meals? From wich country are you yourself? USA?

Quote:Originally Posted by costumeczar But not freezing it is best I agree, you can taste the difference. Fresh is best. But I am human too sometimes.. It can need up to 24 hours to thaw.

In an emergency you can use ap and substitute about 15 % cornstarch for apflour.

I use marzipan all the time, because of the taste, but it doesn't work exactly the same as fondant. It doesn't get that firm. And it won't get firmer with tylose.So it is more difficult to hold an arm up high, without intern structure....

Sorry for your expierence! I don't know if I clearly understand, my English is not the best. But I have frozen some IMBC-cakes, without this accident. I always thaw them in the fridge, covered in a cartonbox. Leaving it outside, it will...