Other than for the flavor, why do people use almond paste? Is there a particular reason why marzipan requires it and/or can I eliminate using it? I have allergies to nuts and so do many people but…Continue
The choice is not hard depending on your customers taste buds. Either one is good, Swiss is a lighter frosting vs Italian which is sweeter and heavier.
Also think about changing your showcase lights or a trade in for cooler…"
"It's not necessarily true that refrigeration will alter the meringue. The meringue will alter too if it wasn't baked through enough. Meringue is done well when it has baked well and dried inside. Hope that helps. . ."
"All of the cakes or frangipan I have ever made with almond paste are usually very moist, I 'm guessing using almond in place of flour or some of the flour makes it moister since the almond isn't as dry as flour and doesn't soak up as…"
Other than for the flavor, why do people use almond paste? Is there a particular reason why marzipan requires it and/or can I eliminate using it? I have allergies to nuts and so do many people but I love the soft texture.See More
"Brown sugar is actually white sugar made with molasses. The reason behind the process is due mostly to the fact that once you beat in the brown sugar, the molasses break down first and bind the ingredients prior to adding the white sugar…"
"I think you may need to perfect your meringue so that your buttercream will hold better in the humidity. In the Philippines, we use nothing but SMBC because of the weather or Boiled Icing as an alternate."