OK--got the festival thing for Jan 6 moving along, and it's going well, other than I'm not getting any holiday stuff done....

My question is regarding my cake samples. I hang my hat, so to speak, on the fact that I use IMBC for icing, but I'm concerned about using it on samples that may sit out for any length of time at room temp. I don't want the slightest possibility of "issues" about perishable foods!

Should I use IMBC or be super-safe and use an all-butter buttercream without eggs?

What have you guys used?[/list]

IMBC should be served at room temperature. I use SMBC and for a five or six o'clok reception indoors I set the cake up at noon or one o'clock.