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Posts by zespri

??? IMBC is soft, whereas ganache sets hard, I don't understand what you mean?
Hi folksI have not had much experience with IMBC under fondant, and will soon be going on a plane with a cake. I'd like to use IMBC under the fondant, but am worried that as it will be at room temperature for so long, the IMBC will soften so much that it will go all lumpy bumpy and loose it's smoothness. I usually use an extremely thin layer of fondant, so there may not be much support there.Any advice? Should I just use ganache instead?
Thanks again Adam, it's taken me a while to read all this, but again I appreciate you took the time to share your knowledge
The big cake probably isn't done this way, but these little ones are done by pressing the chocolate cake into the sponge cake surface:http://kitkatsaddict.wordpress.com/
That was such an interesting read Adam, thanks for taking the time to write it out. I am a current lover of IMBC, but have always been curious about French. My concern was that I've read you have more chance of salmonella from the yolks than the whites, in fact it's an argument I've used to convince people to try IMBC. So maybe I'll be a bit braver and try french as it sounds delicious.One question though, you've said "the protein in egg whites that can harbor bacteria...
In your experience, do you find little kids prefer IMBC or basic buttercream?
Karateka, I am having one of those 'head in hands' moments where I am thinking what a dummy I am! YES, I did use a small knife and held the blade parallel to the table. As I was reading your answer the penny dropped all over the place! Thank you so much, it seems so obvious now!
vgcea - it's commonly thought that mudcakes are better after being frozen, so it should only get better I'm surprised you described it as crumbly though, did you torte it too soon? The chocolate needs time to re-harden, then it's usually nice and firm. Mudcake is a dream to carve, very little problem with crumbles at all.
Hi folksI am struggling to get a symmetrical shape to my madhatter or vase shaped cakes. When I carved this one, it was kinda lopsided when you looked at it from certain angles, though it's probably not so obvious from this angle:http://cakecentral.com/gallery/2309436/quad-bike-on-the-beachWhen I did this one, it was lopsided from one perspective.http://cakecentral.com/gallery/2324685/flower-pot-cake-for-mothers-dayThe way I did both of them was to put a cardboard circle...
mudcakes are very dense, which is pretty much the opposite of cake flour. No, never tried it, but I'd be keen to hear how it turns out!What's the syrup for?
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