When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Updated 19 Mar 2010 , 7:11pm
Making a cake with curled white chocolate. Its very delicate and breaks easily. Any suggestions on working with chocolate???
Apply more pressure to make the curls thicker. Only pick up the curls with tools. Make the room cooler.
Quote by @%username% on %date%
(if this is a private computer)
Yes please, register now!