BBmakescake
Posted 27 Nov 2017 , 7:14pm
post #1 of 1
Hi everyone! Last week I made smbc for the first time and I absolutely love it!
I'd like to make it again but honestly I'm nervous about the food safety aspect of it. I used pasturised egg whites from a carton so I skipped heating them (is this right?) How long does it keep without being refrigerated and would you consider this a safe product for children a day pregnant women? I'm in the UK and there doesn't seem to be a lot of information about this. Despite having learned patisserie at college I'd never even heard about it until I started lurking in the cake central forum!
Thanks in advance
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