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Tellis12
Frequent Member
Joined: Nov 10, 2005
Posts: 497
Location: Cincinnati, OH
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 Posted:
Tue Sep 22, 2009 12:00 pm |
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sweetiesbykim
Frequent Member
Joined: May 24, 2008
Posts: 231
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Tue Sep 22, 2009 3:54 pm |
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| __Jamie__ wrote: | | sweetiesbykim wrote: | | Tellis12 wrote: | | I am so glad I've read this! I really want to try one. Can you leave a cake iced in meringue bc out of the fridge? |
It depends how long. It's all butter, so it will act like butter left out on the counter for buttering toast. It's fine for sitting out during a party, reception, etc., but I keep it cold and refrigerated up to delivery time. It's not good eaten cold, though  |
Yep.
And I'm kinda silly.....when I have a cake made for at home consumption, I take that puppy outta the fridge and break off chunks of cold hard SMBC.yum. Melts on your tongue! |
I do too!! |
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MissRobin
Forum Addict
Joined: Sep 01, 2005
Posts: 974
Location: Rolla, Missouri
Birthday: Jun 22
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Wed Sep 23, 2009 7:06 am |
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Tell me how these work with fondant cakes? How long can they be out of the refrigerator??? |
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sweetiesbykim
Frequent Member
Joined: May 24, 2008
Posts: 231
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Wed Sep 23, 2009 7:47 am |
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| MissRobin wrote: | | Tell me how these work with fondant cakes? How long can they be out of the refrigerator??? |
I stack the cake layers with the SMBC filling, apply a thin crumbcoat to smooth the sides and top, and let it set hard overnight in the fridge. Then I apply a somewhat thin layer of fondant when the cake is cold so it doesn't "give" to the pressure of smoothing it out.
When I apply a lot of SMBC on the outside (vs crumbcoat) and apply fondant, it's more difficult for me to smooth the fondant. I use a mix of regular with ChocoPan, and after it's applied and I'm smoothing it, it absorbs the cold and starts to get moist so my fondant smoother starts to "stick" when trying to smooth and shape. If I applied a thicker layer of fondant, it might not be such a problem, but I'm stingy with my fondant! |
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ceshell
Forum SuperStar!
Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
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Wed Sep 23, 2009 12:51 pm |
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MBC icings and fondant are really not a concern, as long as you chill the cake rock-hard before applying the fondant. You have to work fast to smooth the fondant on before the icing starts to soften if you use a "normal" layer of icing like I do, but that's true with any icing under fondant (i.e. if you want to use a lot of icing, you've got to get that cake nice and cold otherwise the fondant will just squish the icing around.) But once the fondant is on, as you know it kind of dries out a bit and essentially it supports itself. It's kind of like a shell over your cake. So even if you let your MBC cake sit out for 4 hours, you'll be fine. I personally don't leave my IMBC cakes out except for display and serving. Although that can sometimes mean 3-8 hours, I still refrigerate to store. I've found that Michele Foster's fondant recipe refrigerates perfectly. I've had mixed results with MMF although MacsMom has a MMF recipe which withstands refrigeration just fine. So do commercial fondants btw. |
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sadsmile
Forum Fanatic
Joined: Jun 22, 2008
Posts: 1578
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Wed Sep 23, 2009 5:53 pm |
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My first attempt at SMBC was off. It was tasty and smooth but to soft. I could only get a layer ont he cake and then I had to pop it back in the fridge. When I cut it up to eat the icing was melting off the cake like soup before we could finish our 1" slices. Any guesses as to what I might not have done right?
I followed the Well Dressed Cake SMBC Though I have a hand mixer. |
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sweetiesbykim
Frequent Member
Joined: May 24, 2008
Posts: 231
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Wed Sep 23, 2009 8:01 pm |
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| sadsmile wrote: | My first attempt at SMBC was off. It was tasty and smooth but to soft. I could only get a layer ont he cake and then I had to pop it back in the fridge. When I cut it up to eat the icing was melting off the cake like soup before we could finish our 1" slices. Any guesses as to what I might not have done right?
I followed the Well Dressed Cake SMBC Though I have a hand mixer. |
I've only made my SMBC with my KA and I beat it for quite a while to go through the "stages". I don't have your recipe, but I use 1 cup granulated sugar per 4 egg whites with 1/2 lb butter -COLD! On the previous page, I wrote about how I make mine in hot weather in my non-air conditioned cake room. It sounds like it just got too warm if it was melting like soup. |
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ceshell
Forum SuperStar!
Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
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Wed Sep 23, 2009 9:58 pm |
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I have to admit, I had a hard time with SMBC too. First off I always scrambled the eggs, no matter how careful I was. The closest thing I had to a successful batch was still too soft. I always use IMBC instead, with pasteurized whites for safety. I love the Cake Bible's Mousseline Buttercream recipe, although I up the vanilla to 1 TBSP or more. |
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sadsmile
Forum Fanatic
Joined: Jun 22, 2008
Posts: 1578
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Thu Sep 24, 2009 7:26 am |
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What is the trick to getting these type of BC firm and stable?
IMBC is more complicated to make and I worry about the raw eggs too. But does it make a firmer BC
I regular hi-rat/butter/PS BC is just soo sweet and I was hoping to find something more rich and less sweet.
I LOVED the lightness and richness of the SMBC
Ya know my whole problem is that I can not use whipped/heavy cream in my icing because of milk allergies. So the hi-rat/butter/PS BC is missing the balance of rich savory fat to counter the sweet.
Ceshell do you pasteurize your own egg whites by bringing them to 160' and then cooling them to beat the meringue.
Oh and my "butter" is a vegan soy cold expeller pressed spread that is just like butter, but does have a slightly higher water content. So that could account for some of this also. I need a magic wand over here!
Maybe I need some kind of stabilizer... what should I use? Vegetable gum, soy lecithin? Maybe the emulsifier would help too. I guess I have some experimenting to do. |
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ceshell
Forum SuperStar!
Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
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Thu Sep 24, 2009 4:02 pm |
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sadsmile, I just use pasteurized ew from the carton - any brand but AllWhites seems to work for me. Powdered ew work too. Some theories state that the 248ยบ sugar syrup cooks the ew to 160 but I'm not going to trust that. I don't know how to answer your butter question though - I would think that it surely could have an effect, unless you don't see it giving you any grief in any other uses. You could try using some hi-rat instead of your vegan butter - I've seen several people here sub out a bit of shortening for the butter in order to stabilize their mbc.
Personall I find IMBC way easier to make than SMBC but I think that is because for me, I just cannot get the hang of heating the ew without scrambling them. No matter what I do! Technically futzing with a sugar syrup separate from beating the ew...well it IS more complicated...but still simple if that makes any sense. I can't be sure (because I've never gotten SMBC to cooperate) but from what I've read IMBC is a teeny, tiny bit stabler than SMBC Meaning, like by one or two degrees. Mine is always firm and holds up terrifically under fondant (once chilled) - just did Cinderella's carriage - a ball pan with IMBC and fondant?! No problems 
If it were me I'd blame it on the vegan butter and pop in some shortening to see if that will help! |
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sadsmile
Forum Fanatic
Joined: Jun 22, 2008
Posts: 1578
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Thu Sep 24, 2009 9:23 pm |
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Thanks Ceshell! That is something I am going to have to try! I'll let ya know.  |
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__Jamie__
Forum SuperStar!
Joined: Aug 16, 2008
Posts: 5033
Location: The less seriously you take me, the better off we'll all be!
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Thu Sep 24, 2009 9:46 pm |
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Ceshell...TOTALLY goin off topic right now because I have to say again how awesomely awesome that GNR cake is that you made! Anyone that hasn't seen it, go check it out in her pics!  |
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ceshell
Forum SuperStar!
Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
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Thu Sep 24, 2009 10:03 pm |
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*BLUSH*  |
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