Hello, good morning!
just wonna post in case I ever loose my recipe book, I can come back here:
when covering a cake, you have to work faster than with butercream, but you have ways more time...
The recipe is very easy to make and the reason I call it light and fluffy is because the beaten stiff egg whites adds enough air that the cake is so soft, it almost melts in your mouth.
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This tutorial is the technique that I came up with that made it easier for me to make sure that I got straight even sides and a completely flat top every time I ganached a cake. The technique...
