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best flavorings for IMBC? - Page 2

post #16 of 23
brown sugar smbc (imbc) is my absolute all time favorite.
lemon curd is right up there too icon_smile.gif

i did blueberry puree a while back and it was fantastic (but you have to love the lavender color too, lol).
Diane
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Diane
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post #17 of 23
I love it with Amaretto or Kahlua added. I substitute it for some of the vanilla my recipe calls for. But it is the best with chocolate! I use melted cooled choc. (1/2 bittersweet, 1/2 semi-sweet for me).
"Hobby baker only-I do not sell cakes. People would probably not pay what I think the hard work, and all the cleanup involved in cake making is worth!"
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"Hobby baker only-I do not sell cakes. People would probably not pay what I think the hard work, and all the cleanup involved in cake making is worth!"
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post #18 of 23
Man, You guys are making me hungry!!!!!
post #19 of 23
Quote:
Originally Posted by rene1976

why not use corn syrup? I have a recipe that calls for corn syrup. I haven't tried any recipe without using it....is there a difference?



Do you mean JUST corn syrup in place of sugar, or a small amount of corn syrup added TO the sugar?

Corn syrup is commonly added to sugar when cooking to prevent crystallization. But the sugar must be cooked to soft-ball stage for an IMBC. People commonly, but mistakenly, described what is poured into the whites for IMBC as a "sugar syrup," but by the time the sugar reaches soft-ball stage, the water is gone and you are pouring PURE cooked sugar into the whites.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #20 of 23
I made some this weekend using frozen raspberries that I cooked down into a syrup, strained the seeds, and added it to the sugar before pouring into the egg whites. I put a tiny "splash" of raspberry extract to boost the flavor and it was DELICIOUS!!!! Brought them to work on some lemon cupcakes and EVERYONE raved about how delicious the icing was.
I love my kids, I love cakes..... life is SWEET!!!!
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I love my kids, I love cakes..... life is SWEET!!!!
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post #21 of 23
Oh I can't believe I didn't add this suggestion: mint. I added peppermint extract and paired it with a dark chocolate cake. It's AMAZING. Tastes like a creme-de-menthe candy, or a Thin Mint (Girl Scout Cookies) or mint chip ice cream....whatever you want to call it, it's insane! One of the people I served this to this past weekend--who doesn't even normally eat cake--ate TWO slices and said he thinks it was probably the best cake he'd ever tasted. Yeah!!
post #22 of 23
All the suggestion/recipes sound super YUM!!! I really like the mint idea paired with chocolate cake. I know I am going to try that one for sure thumbs_up.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #23 of 23
Ok- I use IMBC on all my cakes but have never been too adventurous, although I do make a standard custard, add some to my IMBC and pair it with a raspberry puree on a separate layer of cake. Yum!

I'm very curious of the curds... do you have a passion fruit recipe? How much do you add to you IMBC?
Mummy of 4
Lover of cake.
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Mummy of 4
Lover of cake.
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