Hi. Thinking on trying IMBC for the first time to cover 8 - 10 - 12 cakes. Got many questions:
If i use pasturized egg whites do i still have to use the hot sugar syrup?
Is this good for borders and pipping?
Can i frost the day before and refrigerate?
How long can the cake it sit out on the counter before it is eaten?
Safe for pregnant woman?
Thanks
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