When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Baking By monkeny Updated 21 Aug 2009 , 11:06pm by cylstrial
HELP!! Please I am making the NFSC recipe and don't know if I should use salted or unsalted butter. Does it matter?? TIA!!
It doesn't really matter. If you use unsalted butter, just add salt and if you use salted butter leave the salt out. By using unsalted butter you are more easily able to control the amount of salt you add. HTH
THANKS SO MUCH!!
You are very welcome. Glad I could help! : )
I actually use blue bonnet margerine in my NFSC and I love it!
Quote by @%username% on %date%
%body%
(if this is a private computer)
Yes please, register now!
