post #1 of 2
So, I love the taste of the WASC recipe and I love the texture. However, for really big tiered cakes it just doesn't seem firm enough. Is there a way to keep the moisture and make it more firm?
Thanks for any opinions!!
1
reply
post #2 of 2
It certainly will be firm enough for wedding cake!
That's actually what it was designed for.
Quote by @%username% on %date%
%body%