Reply by Ozabby

23 posts in 315 days

#1 posted 88 days ago

Almost totally agree. I think Italian meringue brings it to a better temperature, plus I think it’s more stable than the Swiss version. The only thinks I disagree on is I actually think (with a good thermometer) Italian is actually easier!

-- https://www.facebook.com/CakeBakeSublime?ref=tn_tnmn

Go to Pulse page »

CakesDecor Pulse

	Author	Latest activity		New comments or replies since you last checked
Double barrel white vintage lace cake	BellasBakery	19 seconds ago	by Goreti	sign in to get readership tracking
First Communion cake Romance	antonelladimaria	45 seconds ago	by Goreti	sign in to get readership tracking
Pink n plaid	RockCakes	1 minute ago	by Goreti	sign in to get readership tracking
3D Motorbike Birthday Cake	WeRCakes	2 minutes ago	by Goreti	sign in to get readership tracking
Ruffle Rose Wedding Cake	WeRCakes	2 minutes ago	by Goreti	sign in to get readership tracking
Jungle Junction	Pirikos, Cake Design	3 minutes ago	by The Cake Tin	sign in to get readership tracking
Planes, Trains and Automobiles!	LydiasDaintyDelights	4 minutes ago	by Goreti	sign in to get readership tracking
Purple Rose Wedding Cake	WeRCakes	4 minutes ago	by Goreti	sign in to get readership tracking
Maria turned 8 !	miettes	5 minutes ago	by The Cake Tin	sign in to get readership tracking
gold wedding cake	lallabycakes	5 minutes ago	by Goreti	sign in to get readership tracking

DISCLAIMER: Any posts on CD are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.