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 mcaulir
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?
Quote by @%username% on %date%
%body%
(if this is a private computer)
Yes please, register now!
