When it comes to balaka cakes, the relatives who have done it are aware that animal cream is very hot, and if you make cream cake in the summer, you must have an indoor temperature of less than 25 degrees with an air conditioner, with gloves on your hand, and move quickly, sometimes in the freezer. But if you use butter cream, it is much better to use it again, not because it becomes crude. If it's soft, it cools the fridge for a while, wins it warms up in the water, soft and hard. I'm still in love with cheese cream, and cheese itself smells sour that it's sour, so cheese cream eats sour and sweet, and it's not very delicious. The first time, the roses, the handbreeds, the way I did it, it took me a lot to make a few of them
