When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Updated 1 Aug 2009 , 3:03am
just wondering if i replace my regular shortening for sweetex in my buttercream will it still crust? any advice or personal experience would be greatly appreciated
crusting is a function of the amount of sugar to fat, not the type of shortening.
Quote by @%username% on %date%
(if this is a private computer)
Yes please, register now!