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I have a customer that would like a red velvet cake. I suggested a vanilla frosting because of the heat here 93F on that day. So I wanted to do a SWMB, instead, would that hold up and taste well together? The customer specifically as for no traditional buttercream?
There is also a frosting that has a flour base to it, i've never made that but I'm not sure the stability of it. Please HELP!!
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