Questions About "lustre De Huevos"

Decorating By seagoat Updated 22 Oct 2007 , 7:06pm by seagoat

seagoat Posted 19 Oct 2007 , 6:33pm
post #1 of 7

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?

Please help

Muchas gracias...


6 replies
seagoat Posted 19 Oct 2007 , 11:37pm
post #2 of 7

anybody? somebody? I need help for tomorrow morning!

seagoat Posted 20 Oct 2007 , 7:00pm
post #4 of 7


This what I came up with...It's a whole new learning experience working with this kind of icing.

I'm back to square one!

beachcakes Posted 21 Oct 2007 , 12:03am
post #5 of 7

It's cute! icon_smile.gif
Do the locals not like Buttercream? I've never used it, but 7 minute looks difficult to work with?

bananabread Posted 21 Oct 2007 , 4:28am
post #6 of 7

Ihave a question, do you speak spanish. I have a meengue recipe that I think will be ok for you.

seagoat Posted 22 Oct 2007 , 7:06pm
post #7 of 7

Beach cakes..

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 español? Que si, por favor envia a

Es esta receta la misma que usted usó en Guatamala?

Gracias por todo,

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