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IMBC Photos for inspiration please! - Page 3

post #31 of 132
Shirley and Antonia, your smoothing tips are great, and I will definitely be trying them. They don't sound as time consuming as the upsidedown technique (which, again, worked great the time I used it). So much of getting a smooth finish with IMBC seems to be plain old practice, but it is worth it! It is great to get these tips from you pros. Thanks.
I have come that they may have life, and that they may have it more abundantly. John 10:10
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I have come that they may have life, and that they may have it more abundantly. John 10:10
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post #32 of 132
Gengen, here is the link for Shirley's recipe:
http://forum.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
I have come that they may have life, and that they may have it more abundantly. John 10:10
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I have come that they may have life, and that they may have it more abundantly. John 10:10
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post #33 of 132
Quote:
Originally Posted by GenGen

ok now i feel like an idiot (again) i did a search for imbc here and the search result came up 0. would some one be a dear and pm me the recipe? icon_biggrin.gif



Here is the recipe I use.
http://forum.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
SHIRLEY
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SHIRLEY
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post #34 of 132
Ok....sorry but what is the upside-down smoothing deal.
Move It Or Lose It Sister!!
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Move It Or Lose It Sister!!
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post #35 of 132
thanks. i cant wait to examine and expirience it icon_smile.gif i'm tired of bc. i want something new to play with icon_biggrin.gif
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #36 of 132
Shirley and Helen, thank you SOOOO much for your wonderful information. I feel so fortunate to have stumbled across this thread while you two were posting icon_smile.gif. I can't wait to give it a try again.

Patrice2007, here's a link to the CC article on upside-down smoothing.
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
post #37 of 132
yup, thank you guys, its great information!

oooh, the GM orange imbc sounds soooooooooo good....chocolate cake ? mmmm

helen, the tip on REMOVING the extra icing not building up and patching...thats good. i've been realizing the truth in that lately. thanks!

another question...is this also the best way to prep for fondant, or is there another process?
post #38 of 132
Okay, this might be a dumb question, but can one use dried egg white or meringue powder instead of fresh egg white?
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
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It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
post #39 of 132
Quote:
Originally Posted by SScakes

Okay, this might be a dumb question, but can one use dried egg white or meringue powder instead of fresh egg white?



SSCakes, I always use powdered egg whites for my IMBC (too many pregnant women in my family!). It works great (though the reconstituted egg white smells a little funky, its fine once the IMBC is complete). I wouldn't use meringue powder though, there is other stuff in there along with the egg white.

I use ShirleyW's recipe and for the egg whites, I use 24grams of powdered egg white and 180mls of warm water. Sprinkle the egg white powder on top of the water, whisk briefly and leave for up to 30 mins (some of the powder will be very clumpy to start with, but just give it a mix every 5 mins or so and it will dissolve)
Kelly
post #40 of 132
Thread Starter 
Kelly, how does your IMBC made with powdered egg whites pipe? Is it the same consistency as IMBC made with egg whites? (Pregnant women aren't supposed to have raw eggs?? I don't remember that one!)
post #41 of 132
My IMBC made with powdered whites is exactly the same consistency as the one made with fresh egg whites.

When pregnant we are advised to only eat eggs that have been thoroughly cooked (and boy did I crave fried eggs with runny yolks when I was pregnant! LOL). Most of the risk of salmonella from eggs is in the yolk and on the outside of the shell, but due to the risk of cross-contamination I (and my pregnant SILs) would rather be safe than sorry!

Kelly
post #42 of 132
I , too, just made the IMBC with powdered whites. And it turned out great. Whipped up just like 'real' ones. Shirley and Helen will you be my Best Friend ? icon_biggrin.gif You are wonderful and it's so great that you both share your information with us. Hopefully some day I too will have the skills you posess!
post #43 of 132
Quote:
Originally Posted by kelly75

Quote:
Originally Posted by SScakes

Okay, this might be a dumb question, but can one use dried egg white or instead of fresh egg white?



SSCakes, I always use powdered egg whites for my IMBC (too many pregnant women in my family!). It works great (though the reconstituted egg white smells a little funky, its fine once the IMBC is complete). I wouldn't use though, there is other stuff in there along with the egg white.

I use ShirleyW's recipe and for the egg whites, I use 24grams of powdered egg white and 180mls of warm water. Sprinkle the egg white powder on top of the water, whisk briefly and leave for up to 30 mins (some of the powder will be very clumpy to start with, but just give it a mix every 5 mins or so and it will dissolve)
Kelly



Thanks Kelly.
Since one is using butter, which has a yellow tint to it, does that not affect the colour of the buttercream when mixing in colours.
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
post #44 of 132
sscakes, the whimsical bakehouse book says that the colors arent as bright and pure, but honestly i dont think that the plain imbc is yellow at all. its a slight cream color , but not one (in my opinion) that would change th color so drastically. but then again, i have not colored my imbc yet.

kelly75 , do you know the conversion from 180ml to cups? i have a scale for the weight.
post #45 of 132
i know that this post is more about imbc then buttercream with crisco.... BUT have you tried buying a shortening thats not crisco brand. i buy the HEB brand and it doesnt have that new crsico problems. HEB is a grocery chain in texas but i think walmart has their own brand of shortening? i make bc with butter anyways, but in a pinch or if i cant afford alot of butter at the time, ive noticed that this shortening works very well. just a suggestion!
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