[Sca-cooks] OOP - bake sale advice

[otsisto]

Growing up I lived near a German Bakery. One of their treats was a chocolate
sponge cake the size and shape of a store bought shortcake spounge cake. A
large, fancy piped dollop of the marshmallow cream and with a tangy, firm,
not hard German chocolate shell for .50 ea. Now that was a good use of the
marshmallow cream. And I am sorry you had experience first hand the
difference of regular marshmallows and  marshmallow creme with RCT.
Kind of like  those who make RCT with corn syrup. :P

Lyse

-----Original Message-----
It does sound butt-slapping funny.  I gotta admit a little chortle when
typing it.

Once you've made something with that pre-chewed, fluffy, squirted in a jar
marshmallow fluff . . . the laughter dies sadly away as the tummy begins to
wail in outrage.  A proper marshmallow's gotta have some 'starch' to it,
some structure for that mindless, chemically preserved sugar.

niccolo difrancesco
(5 days to the election, and no opinion polls in this tiny village)