Hi.. I have to bake a cake for a friend and want to make a Genoise. However as she is pregnant, I was wondering if I it is all right to use liquor to moist the cake.. and also want to ask.. as I am big fan of Buttercream I want to make Mousseline BC which has liquor as well as raw egg white. Will it be safe for Pregnant lady ????
Here in Japan I don’t get buttermilk., Can I use Sour cream as substitute or can u suggest anything else, if yes then what should be the ratio?? I want to make Red Velvet cake from RHC.
In India if I am not wrong we dilute Yoghurt with water and mix it well and add pinch of salt and that our version of buttercream I guess.
Many thanks for your advice and help