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IMBC Photos for inspiration please!

post #1 of 132
Thread Starter 
Would anyone be willing to post their cakes decorated with IMBC for inspiration? I am so frustrated with shortening bc, I'm an utter failure (maybe that new crisco is doing me in? I can't seem to make a rose that's not melting to save my life) and I don't like the taste anyway! I can pipe shells with IMBC, but hoping others have achieved more! (There was one CC star that made a mini cake beautifully decorated with IMBC roses on top... but I can't find it?) Thank you!!
post #2 of 132
icon_smile.gif I'm right there with you!!!! I want to call Crisco and beg them for the old stuff back!!
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #3 of 132
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=742323

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=771423


http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=408913

mine arent that fancy cause i just started making it, and am nervous to attempt getting it smooth. however, if you want to see some serious skill with the spatula and imbc, check out antonia74 's photo page. she's really good. (i THINK that is who i am referring to anyhow)
post #4 of 132
SHIRLEY
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SHIRLEY
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post #5 of 132
After my "zero trans fat Crisco" started cracking on my Wedding Cake this weekend... I am definitely going to have give the IMBC a try. Off to the recipes!
Life isn't about how to survive the storm, but how to dance in the rain.
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Life isn't about how to survive the storm, but how to dance in the rain.
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post #6 of 132
http://www.cakecentral.com/spotlight.html

this is the link to member spotlight and their photos. i'm glad shirley posted cause i know that she, helen (antonia74) and maryann (moydear77) use meringue icings. they are very talented cake artists. take a look at their photos.
post #7 of 132
Thread Starter 
Melysa, lovely! Shirley, whoa, scary good... if I knew how to make gumpaste flowers like that, I wouldn't be worried about anything. Thank you for your posts! Does anyone pipe/decorate with the IMBC itself?
post #8 of 132
wow, shirley, the second cake that you posted a link to surprised me. how did you get the contoured edges so smooth? usually when i think of smoothing imbc, i imagine smooth sides, but sharp edges. i'm eager to begin using this more often, but am a little hesitant because it seems that it would be hard to smooth without a benchscraper. do you chill it then use a hot knife?
post #9 of 132
i have always been told that it is easy to pipe with . (read it in many books as well) but havent tried it. now it does get soft at room temperature, BUT it seems to hold its shape when i pipe swirls on my cupcakes with the wilton 1M star tip.
post #10 of 132
I love the taste of it as well. I hate regular BC and try to steer clear of using it. But IMGC is awesome!!
And Shirley, you just amaze me! I hope that I get as good as you some day!!!
post #11 of 132
Here are some of mine, all IMBC-iced and piped details. I LOVE LOVE LOVE IMBC and never use any other buttercream filling/exterior for my cakes/all my cupcakes.

If you haven't tried a meringue buttercream yet......I'm begging you here, just try it once!! The taste is creamy and yummy, not super sweet or gritty/grainy, no shortening or icing sugar in it. SOOOOOO good!!
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post #12 of 132
i think it may be an icing that some people have to aquire a taste for. it is nothing like the dense sweet sugary sticky bc most americans are used to eating. it is smooth and creamy, and well,if you eat it cold, can taste like a stick of butter! i recommend that you try it, at room temperature or slightly cooler (after having been chilled, but brought back down close to room temp) but not cold and hardenend. also, if you dont care for it plain (ie...just vanilla- i dont) try flavoring it. coffee, melted chocolate, liquors , fresh fruit puree. yum. to me, it made a world of difference. i dont like it plain, but boy, when it is flavored, i gobble it up!
post #13 of 132
Oh my God ShirleyW ,how did you get it so smooth?
post #14 of 132
FYI--- There's a lot of other folks singing ShirleyW's praises on another forum too. Her cakes are awesome! icon_eek.gif

http://forum.cakecentral.com/cake-decorating-ftopict-404423.html

Sounds like IMBC is the way to go.
Life isn't about how to survive the storm, but how to dance in the rain.
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Life isn't about how to survive the storm, but how to dance in the rain.
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post #15 of 132
IM REALLY NEW AT THIS AND I WAS WANTING TO KNOW WHAT IMBC IS AND NF..... IF ANY ONE KNOWS CAN YOU HELP ME OUT.... THANKS
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