I have decided that I need to start doing cheaper cakes for the locals. They love the dry cake with 7 minute "lustre de huevo" icing. Does anyone that works with this type have any recommendations?
I have worked with it before but the icing is so difficult for me, maybe i'm not beating long enough or too long. What do you add to the egg whites and sugar?
anybody? somebody? I need help for tomorrow morning!
Perhaps it's similar to this? http://www.cakecentral.com/cake_recipe-4273-1-7-minute-icing-White-Mountain-Frosting.html
Do the locals not like Buttercream? I've never used it, but 7 minute looks difficult to work with?
Ihave a question, do you speak spanish. I have a meengue recipe that I think will be ok for you.
Yeah, they seem to be stuck on this kind of icing, and also the cheap price. It is alot harder to work with because it's soft, doesn't crust and can't seem to keep it's form. Alot of the locals think the buttercream is too sweet, but I have 'em changing over slowly....
Es la receta en espaÃ±ol? Que si, por favor envia a [email protected]
Es esta receta la misma que usted usÃ³ en Guatamala?
Gracias por todo,