I have been making at least one batch of IMBC every week for the past 9 months, and all of sudden in the past few days I am having problems with it! I foam my egg whites, bring the sugar up to 125 C and slowly add the sugar to the egg...
I would just use some more royal icing in this case. You could also use melted chocolate, or if you are covering the entire thing in fondant I would use piping gel.
Quote:Originally Posted by scp1127You are right. Here'[s what I do with allergies and it works for me. Put some butter in the measuring cup cand then add the puree. Now the fat is replaced.BUT...That is not how I do subs. It doesn't mean...
Momsgoodies, I'll copy and paste the recipe here for you:Basil ButtercreamThis is an Italian Meringue Buttercream, adapted from post-gazette.com. 4 egg whites at room temperature (you can use reconstituted dried egg whites or meringue...
Quote:Originally Posted by momsgoodiesI will like to try it.Littlestruedel: Can you send me or post the recibe. I searched basil syrup, basil buttercream, lime basil buttercream, basil buttercream, and nothing come up. Thank you!!I...
I used Elise Strauss white cake from Confetti Cakes adding 1TBSP lemon juice and the zest of one lemon.For the Basil Buttercream, I used the simple syrup and buttercream recipe from this site, but I altered the buttercream recipe to...
I just did a lemon basil cake for my Daughter's birthday last week! I did a lemon cake, and then added basil infused simple syrup when making my IMBC. It wasn't really basilly enough, so I brushed the cake with some more basil simple...
My Pastry instructor told us in class that you could substitue any liquid for the liquid listed in a recipe unless that liquid is buttermilk. So if a recipe calls for milk, you could replace it with fruit juice, coffee, fruit puree etc....
I had a similar problem with MFF one time and I think I added too much powdered sugar when I made it. No amount of shortening or glycerin would make that stuff knead nicely and not rip. To answer your question about what to use when...
