When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Updated 14 Aug 2009 , 2:56pm
It is so hot here. My SMBC is not very stable, it becomes very soft. I thought I would mix it with some of my regular butter/shortening/powdered sugar BC. Just wondering what some of you think of that idea.
I've tired that and I did not care for it.
Quote by @%username% on %date%
(if this is a private computer)
Yes please, register now!