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If you add too many eggs you’ll have a moist center which you don’t want. The shells need to be dry so that they stay crisp, especially after adding the filling

Glad you like them!

Hope you enjoy!

Thank you! Hope you try them!

You are so welcome!

Any neutral grain alcohol works. It’s not to add flavour but just to help absorb less oil 😊

I’ll be posting another sweet dough recipe next week!

Thanks for catching that- just added!

I would recommend concentrating the juice by boiling it down in order to add least amount of water, otherwise it will separate. Oil soluble flavours work great- you can try Lorann oils which makes natural cherry (and other) flavours. Hope this helps!

Thank you! Please let me know if you try the recipe 😊

Coming soon 😊

You’re welcome!

Welcome!

I never add milk to my buttercream. Did you weigh the butter and margarine or measure by volume? Is your room cold? If too thick then warm it up in the microwave for 10 seconds at a time to warm up a bit but be careful as it could melt fast

You can thin with water (because that is what you are cooking our of the sugar at the start). Add very slowly, drop by drop because you cannot go back and thicken (that would require cooking more sugar syrup)

Will upload soon!

You are so welcome!

Most welcome 😊

Thank you 😊

Bread flour is best but you can try AP flour with good results!

Let me know how they turn out!

@@CharmeandChiqueBakingCo. I will 😁

Some specialty bakery supply stores carry it, or even cash and carry’s. This is what it’s called: bulkmart.ca/products/richardson-deluxe-bakers-margarine-nh-20967-20-kg

Yes, you can substitute same weight of melted unsalted butter. The cake will be more crumbly and drier though.

Thank you! :)

@@CharmeandChiqueBakingCo. you’re welcome ☺️

Thank you! The mixer runs for about 30 minutes until the bottom of the bowl is cool before adding the butter cubes

Cold butter is typically used when making Italian meringue buttercream because it helps to stabilize the buttercream and achieve the desired consistency. When you add cold butter to the whipped meringue mixture, it cools down the mixture, preventing the butter from melting too quickly and resulting in a smoother, creamier texture.

I did a batch using only sweetx because the customer has a dairy allergy. It was a pain to apply to the chiffon cake layers. It would not adhere!

Thank you very much! 😊

Glad you like them!

Thank you 😋