Hi Judi,
Yes we have gotten off the topic here. The cake is in development and I will share the result in the Kitchen once I get a reasonably good product. I was counting on the MC to help with it. I'm working with "flour" blends to give the right texture. I'm pretty close I think and will have to get careful in my recording ( a big downfall of mine).

More to the point of this thread though is the idea of using MC to make sauces and syrups. I miss the gooey part of a good cinnamon bun and think this might just work in that regard. More kitchen time.....

Colin