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Hi
Shannon~While
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Hi Shannon~While I haven't made it ahead of time, I make the salted caemarl often and it stores nicely in a sealed container in the fridge. I would make that the day before, and then simply finish the frosting recipe the day you want to use it. That should take long at all. Let me know how it turns out! I hope you love it as much as we do~K.
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(VISITOR) AUTHOR'S NAME Movimiento
MESSAGE TIMESTAMP 20 december 2014, 07:29:19
AUTHOR'S IP LOGGED 160.99.32.38
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