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Call the company directly and ask. I do that with all my foods (I live without a refeigerator). I met people who never refrigerate mayonaisse and lived to tell. Turns out you don't need to if you don't introduce any other food particles into it! Now I never refrigerate mayo, or many other foods and condiments. So it pays to call the company and insist on the ...


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Probably someone has done this. Why not? On the other hand, you don't want a thick marzipan layer, because the material is expensive and has a strong taste, so it is more naturally to use the cream as the bulk filling and have a thin cover on top. This makes the cake more stable, too. If the cream serves as the frosting, it has to thicker. Normally in a ...



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