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Message: [QUOTE="Norcalbaker59, post: 44472, member: 2340"] [USER=3784]@Cahoot[/USER], lol, The extraordinary amount of sugar Americans consume baffles me. And I’m an American albeit of Asian ethnicity. A Korean friend of mine is married to an American. They met in Korea when his employer had him posted there for a job. We were talking about baking one day. He said, “you don’t bake like those Koreans do you?” I burst out laughing I knew exactly what he was talking about. I said, “Let me guess, you looked at how beautiful the cakes were; but one took one bite, I thought they forgot to add the sugar!” Japanese and Koren food is really popular now. So whenever my American friends go to the Japanese market, which has a really nice bakery, I tell them not to buy anything at the bakery because they won’t like it. Lol. Stella‘s brownie was just too over the top. I don’t use her Swiss meringue buttercream either—too sweet. I am really on the low end of the sugar ratio for the Swiss meringue buttercream. Like most Asians even when we have children’s birthday parties there will be like 65 people. I always do multiple cakes, so the adults can have a cake choices that are more in line with Japanese tastes fresh fruit, whip cream. So I am always surprised that the adults will still eat my Swiss meringue covered cake too. Say it’s because it’s not too sweet like American cake. [/QUOTE]