Top'n'fill Icing

Baking By mcaulir

mcaulir Cake Central Cake Decorator Profile
mcaulir Posted 11 Oct 2009 , 8:12am
post #1 of 1

Do you have that in the US? It's caramel made from condensed milk already in the can.

Do you think beating it into butter-based buttercream would be nice? Too rich? A good consistency for a cupcake swirl?

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