So I hear all this talk about italian meringue butter cream. I hear it is not as sweet as regular buttercream. Is it more time consuming to make than regular BC? There are two or three recipes in the recipe section which is the best I also have the cake bible which has it in it. Which do you all recommend, I am considering using this for my first wedding cake, does it go with WASC? Can the cake sit out or be refrigerated? I am pretty good at smoothing BC with a scraper not the issue but this would be for a square cake? I want this cake to be perfect and taste perfect so any recommendations on icing would be helpful.
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3/23/07 at 6:01am