This is me all the way from Norway. A small but incredibly beautiful country in the north of Europe.
Well I am line, hook and sinker into the cake bible. Which I bougt because I want to start a wedding cake business.
I made the yellowcake, and it was wonderful. WIth neoclassic buttercream.
No one in Norway is familiar with the buttery taste, so everyone was a little sceptical. However i mixed it with raspberry jam and fresh one as well. SO on the whole, it was success!
THE QUESTION is:
There is no such thing as corn syrup in Norway. What is it interchangeable with? Regular light syrup (made with sugar)???
PLEASE HELP )