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	<title>BAKING PROJECT &#187; Icing &amp; glaze</title>
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	<description>Cake deco class @ Kuala Lumpur, Malaysia</description>
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		<title>Fruit glaze</title>
		<link>http://bakingproject.com/2011/09/28/fruit-glaze/</link>
		<comments>http://bakingproject.com/2011/09/28/fruit-glaze/#comments</comments>
		<pubDate>Wed, 28 Sep 2011 15:01:25 +0000</pubDate>
		<dc:creator>Yasmin</dc:creator>
				<category><![CDATA[Icing & glaze]]></category>

		<guid isPermaLink="false">http://bakingproject.com/?p=3354</guid>
		<description><![CDATA[Fruit tart, with shining and glossy fruits in the center always look so tempting.  Sometimes I wonder what type of glaze did they use to make it shine so nice.  I know that we can use Apricot Glaze and Piping Gel to do the trick.  But today as I was leafing through my book titled [...]]]></description>
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		<title>Swiss Meringue Buttercream</title>
		<link>http://bakingproject.com/2011/06/28/swiss-meringue-buttercream/</link>
		<comments>http://bakingproject.com/2011/06/28/swiss-meringue-buttercream/#comments</comments>
		<pubDate>Tue, 28 Jun 2011 07:16:10 +0000</pubDate>
		<dc:creator>Yasmin</dc:creator>
				<category><![CDATA[Icing & glaze]]></category>

		<guid isPermaLink="false">http://bakingproject.com/?p=2999</guid>
		<description><![CDATA[Previously, I have tried making French buttercream which tasted really yummy and today, I&#8221;m making another meringue based buttercream called Swiss Meringue Buttercream. If you prefer a buttercream which is not too sweet, then Swiss Meringue Buttercream might be the answer.   The downside to this buttercream is, I dont think it will stand very well [...]]]></description>
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		<title>French buttercream</title>
		<link>http://bakingproject.com/2010/11/04/french-buttercream/</link>
		<comments>http://bakingproject.com/2010/11/04/french-buttercream/#comments</comments>
		<pubDate>Thu, 04 Nov 2010 14:18:33 +0000</pubDate>
		<dc:creator>Yasmin</dc:creator>
				<category><![CDATA[Icing & glaze]]></category>

		<guid isPermaLink="false">http://bakingproject.com/?p=2447</guid>
		<description><![CDATA[There are many types of buttercream, and at times it can be confusing. The one I teach in my class is the most basic type, whereby we mix icing sugar with butter.  This type of buttercream is suitable for piping.  French buttercream (bc) on the other hand, is usually used as filling for cakes.  This [...]]]></description>
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