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Thread Starter 
Hi there,

I have never made SMBC before and would like to give it a try. I like the fact that it's light and not so sweet. I live in a climate where very high temperatures and high humidity is the norm. Is there any way I could adjust the recipe to make it more suitable for this climate? Is it suitable for cake decorating or can it only be used as a filling?

Your advice and tips would be much appreciated/

Ursula