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how to avoid buttercream blowouts?! - Page 3

post #31 of 34
Thread Starter 
I chilled the cake (red velvet w cream cheese filling) first with the filling in it and then put the cake spackle on. let that harden up in the fridge then the crumb coat. do you think it had anything to do with being in the warm trunk of my car??
post #32 of 34
Yes. Always ice the cake at room temperature. If the cake is cold, as it's thawing the condensation gets trapped and out pops the icing. I ice my cakes at room temperature then refrigerate them.
post #33 of 34

ok, I've been frosting cakes for quite some time and today I finally get my first bludge !@#$ not feeling like a happy camper :( so I'm researching a way to make sure it never happens again..thanks for all the tips fellow Bakers.  Coud someone please tell me a IMBC icing and a SMBC icing please? I've alays used a crusting BC with meringue.

post #34 of 34

IMBC = Italian meringue buttercream

SMBC = Swiss meringue buttercream

 

They both start with whipped egg whites.

http://cakecentral.com/t/737168/help-imbc-and-smbc-recipe-best-one

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
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