Buttermilk and golden syrup- Please give me recipes or explain what they are. Ok, ok, I know how stupid a question is this, but please held in mind that where I live we don't have these things and I really have to guess what they are. 10x

In times past buttermilk wa the liquid left after butter was churned. Today it is made commercially by adding special bacteria to nonfat or lowfat milk, giving it a slightl thickened texture and tangy flavor.

Buttermilk is like soured milk, you can use plain natural yoghurt in its place if you can't get it. Golden syrup is a very British thing - it is a thick sticky syrup that is light gold in colour (and wonderful in taste!). They would use light Karo syrup in the US, but I don't know what you could use instead - runny honey maybe? Hope that helps a bit?!

Popular in England (where it is known as light treacle) this liquid sweeterner has the consistency of corn syrup .Made from evaporated sugar cane juice and has a rich, toasty flavor. Most common brand is Lyle's (gourmet markets) Can be used as a substitute for corn syrup in cooking and baking. Can use for pancakes or ice cream topping.

Sorry the above message reguards golden syrup

You can also make your own buttermilk by adding 1 TBS of vinegar in a 1 cup measuring cup and filling it up the rest of the way with regular milk and letting it sit for a few minutes. You can use this in recipes calling for buttermilk without having to go to the store and actually buying it.

corn syrup is the normal substitute for golden syrup

You were all really helpful, thank u ) I'm not sure if there is corn syrup here either but I'll check. But we have the best yoghurt in the world /man, I'm modest /, so I'll use that instead.

bulgaria has wonderful dairy products and i don't think buttermilk is an exception. i think buttermilk is called "MUTENITSA" in bulgaria. it's sour, thickish, and creamy. i hope i'm right

Darra, thanks for the info. We definately have mutenitza in here, though I have never used it before Unfortunately there is almost no tools for cake decoration, I'm thinking of ordering some tips from the US

http://newlook.design-a-cake.co.uk/

This is a link to a wonderful cake decorationg shop not far from my home in the UK. They are used to exporting abroad and may be worth a look

buttermilk is often used by people who want the cake to be extra moist.

Golden syrup is like treacle.. or a stronger, thicker and darker maple syrup

I would not say it was like corn syrup at all... that heads more towards liquid glucose.

I hope this has not confused you.

MissBaritone, I'll check it
Since I've started with the questions, bare this one as well- I have an issue with raw egg whites in the frostings. I'm wondering if recipes like italian meringue, where you beat the whites over boiling water somewhat qualifies for cooking them?

It will partially cook them, but not totally, so I still wouldn't serve to pregnant women, young children or the elderly . If you can, use dried egg whites instead, health food shops might carry them as well as large supermarkets. You might also be able to find little pots of pasterised egg whites in the dairy section of your supermarket - these are safe for everyone to consume.