I totally get it, baking internationally can be a real challenge. It's not just about swapping one ingredient for another, but also understanding the underlying chemistry and context. Like when using Australian 'plain flour' versus US 'all-purpose' flour - the protein content and leavening differences make all the difference in texture. 
And don't even get me started on cream!
I mean, what's considered heavy cream in one country might be thin in another. It's like trying to find a needle in a haystack when it comes to international baking standards. 
But you know what? The key is to adapt and understand the nuances of each country's ingredients. By doing so, you can create baked goods that are not only delicious but also authentic to their respective cultures.
It's all about being open-minded and willing to experiment - trust me, it's worth the extra effort! 
I love how your recipe for strawberry iced finger buns takes into account these international baking differences. The addition of milk powder and fine sea salt gives it that special Aussie touch.
And let's not forget the icing sugar - using caster sugar in UK and Australia is a game-changer when it comes to texture and flavor! 
Anyway, just a thought from one baker to another: international baking may seem daunting, but with a little patience and understanding, you can create baked goods that truly transcend borders. Happy baking!
. But seriously, have you ever tried to bake in different countries? It's like trying to solve a puzzle blindfolded while being attacked by a swarm of hungry bees 
But you know what? It's actually kinda cool when it all comes together and you create something totally new and delicious 
. I mean, who needs consistency when you can have adventure in the kitchen? 