July 22, what type of milk I use for making spongy?

by Angelina
(Singapore)

Hello

In his basic recipe of spongy, what type of milk is used?

From the editor:

Hello Angelina,

Use everything you have on hand - sometimes full cream milk, sometimes skim.Realmente doesn't matter.You can even use cream or water.It is a very lenient recipe.

What is concerned,
Michelle (editor)

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20 July Fondont or spongy?

by Tracey
(Topping, Virginia)

First of all thank you very much for taking the time to help me.I am making a cake wrestling for my nephew and my question is that I use to fulfill fondant or icing.He wants Orange instead of the original colors of an anillo.Estoy using fondant too much for the post and cuerdas.Gracias again.
Tracey.

From the editor:

Tracey, Hello

The choice of fondant or spongy is completely filtered.phishing choice will depend on if the taste is more important than appearance.

If taste is more important, to go with a real spongy, as spongy meringue suizo.Se can extract the recipe in the edition of June 2010 newsletter "Too nice A sector".You can still use all the accents, as jobs and strings, fondant even if you decide to use spongy.

If you are looking for is more important, go fondant.

Good luck.

What is concerned,

Michelle (editor)

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If you want to find something hastily? there is no problema.encontrar the answers you need here:

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Will on July 22, be spongy chocolate bleed on white fondant?

by Bobbye
(Dillsburg PA)

I am making a cake and frosting under the white fondant chocolate. want is that possible? what is bleed through?

From the editor:

Hello Bobbye,

Perhaps, but I would recommend rolling the slightly thicker than usual, fondant approximately 1/2 "at least to prevent bleeding through it is concerned."

What is concerned,

Michelle (editor)

Click here to send comments.

If you want to find something hastily? there is no problema.encontrar the answers you need here:

If you have any questions about baking, mounting or decorate a cake, ask them here!

Never be short of an idea of the great cake at a time.

Subscribe to newsletter "Too nice A sector" and great insider tips, tricks and out-of-the box decorated cake ideas delivered to your Inbox.

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View the original article here