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Well I've looking into David MacCarfrae and seriously love his work! But I'm just curious, has anyone taken his classes? Is there such a thing a 6 different consistencies of RI? Now he uses 6 different consistencies, but wouldn't using so much RI make it unable to cut the cake? Can you really eat it? If you've taken the classes he's offering, please tell me what your thoughts are. I'm considering taking it when he comes to the states.

 

Thank you...I'm a beginner baker.