Posted 30 January 2017 - 11:18 PM
Posted 30 January 2017 - 11:29 PM
Posted 30 January 2017 - 11:38 PM
Posted 02 February 2017 - 07:18 PM
For instance, you're not going to frost a German Chocolate cake with either of those. Hell no, you're going to break out the pecans, coconut, butter, and everything else to make a classic, and PROPER, German Chocolate Cake Frosting. Otherwise, why bother, it's not worth it.
Down here in South FL the Latinos have "Tres Leches" cake, so called because it uses regular whole milk, evaporated milk, and sweetened condensed milk-along with a bunch of egg yolks. The cake is moist, heavy and dense, so the frosting is basically a meringue of the leftover egg whites and sugar-perfect.
There are lots of other examples-Post 'em!
Posted 12 February 2017 - 01:41 PM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users