Hi Berta, you are a LIFE SAVER!!!!!!!! Last night went to search my book and haven't found it yet...in fact have no idea where it is (I know I didn't lend it out
) I am having the tile in my kids rooms redone, and in my room they are starting tomorrow, so everone's crap is of course in my room and all over the house
Anyway, thank you so much for posting the recipe
. You know, I had seen your pictures before and I think I replied or PM you about how beautiful your cakes where. I love their height and the icing on the cupcakes does look very fluffy!!! I was trying to remember who had done this and I could not remember for the life of me...thank God you appeared. Anyway, which is the recipe from Toba do you use for the cupcakes? The decorator's BC or the Swiss Merengue?
I have been wanting to try the Swiss Merengue for a while ( I think it's safer - cause the egg whites cook better), but I don't have a handheld mixer, just my 5 qt KA. Have you done it? Do you suggest anything I can use instead to whip it over the simmering water? This is the first SBC that I've seen that calls for egg whites, I think all the others I've seen are made with egg yolks
I have done the IBC b/c it's easier, considering my dilemna with not having a handheld mixer.
Anyway, thanks again for your reply and please when you get a chance let me know which one you use for the cupcakes.