has anyone used the refridgerated carton egg whites for the WASC? Does it affect the texture or taste? I'm baking a wedding cake and the bride wants all 3 tiers to be white and I'm looking to stretch the dollar as far as possible. Anyone?
Is meringue powder an option? I don't know what the price difference would be with it and the carton egg whites.
I've only used the egg whites in the carton to make this cake and it always came out great . It's my favorite cake to make and serve. Everyone loves it.
Thank you soooo much for your quick response! So very much appreciated!
Oops sorry! I misunderstood the question!
I have that affect on people! I can confuse ANYONE at ANYTIME...without even trying! Thanks for responding though..it's appreciated, no matter what the response..