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
0
replies
Quote by @%username% on %date%
%body%
