Eron,
MMF cake looks good ! now no longer shiny leh.... very well done !
Fatmum,
i oso still blur blur with macs, still got failure rate.... haiz !
btw, i think as a start, dun try to ground your whole almond nuts, better concentrate do macs using the ready use almound ground.
if not, then very confusing, dunno wat cause the failure.
snowbelle,
no worries, you can extract the recipe in my blog
yes i have all wilton certificate
course 1, 2, 3, 4
ah yes, for figurine, woman singing with baby sitting on the flour, i think that would be very nice leh.....
you can prepare 1 week ahead, 2 week i think too long? i never try 2 week wor.... the most is 5 days.
singapore is very humid, unless your figurine kept at 24 hrs aircon room
janiviy,
Aunty yo and my recipe not content italian meringue....
actually, my recipe is exactly the same with aunty yo, only smaller scale and i reduced the sugar.
italian meringue means add meringue powder (wilton brand) ?
perhaps you can share with us the recipe? since you mention it's quite stable.
i'm oso very fed-up with macs, unpredictable result.
my pink macs, use to be very obidient, now become very noti.
the chocolate and greentea use to be very noti, now i can achieved.
really have no idea wat theory behind. perhaps you can guide us? we need an expert to share with us.....
i'm very amateur in macs, i never attend any class before, purely on trial and error and some advise from AY and chef veron.
