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Flavouring IMBC

post #1 of 4
Thread Starter 

I made some IMBC for the first time the other day and I have put it in the freezer to use today.

Can anybody tell me do you have to flavour it or can it be eaten as it is? As iv never made it or eaten it before im not sure how it should taste.

 

Also can it be used as a crumb coat for your cake?

 

Thanks.

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post #2 of 4

Some people like to eat it with no flavor, but to me, it definitely needs flavor.  If you don't flavor it, it will just taste like sweet butter.  I add at least three tablespoons of vanilla to mine.  You can definitely use it to crumb coat and also for your final coat.  But I just saw you are from the UK so you will probably cover it in fondant.  If you do, then make sure you refrigerate the cake to let the IMBC get rock hard.  Then cover it in fondant.
 

post #3 of 4
Quote:
Originally Posted by AnnieCahill View Post

Some people like to eat it with no flavor, but to me, it definitely needs flavor.  If you don't flavor it, it will just taste like sweet butter.  I add at least three tablespoons of vanilla to mine.  You can definitely use it to crumb coat and also for your final coat.  But I just saw you are from the UK so you will probably cover it in fondant.  If you do, then make sure you refrigerate the cake to let the IMBC get rock hard.  Then cover it in fondant.
 

I agree!  IMBC takes flavor so well.  I add 2 tbsp good vanilla to each 4 cups of BC.  I am also a big fan of adding liqueur.  It does not taste like alcohol, but tastes so good!  Godiva has chocolate, white chocolate and caramel liqueur.  For mint I use 1/2 tsp peppermint oil and 1 TBSP Peppermint schnapps for each 4 cups of frosting.  Add gradually and taste.  For extracts I usually use 1 tsp plus 1 Tbsp of the appropriate liqueur.  (Amoretto, Grand Marnier, Chambord, limoncello).  IMBC also mixes well with concentrated fruit purees and curds.  People will LOVE your frosting!

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post #4 of 4
Thread Starter 
Quote:
Originally Posted by AnnieCahill View Post

Some people like to eat it with no flavor, but to me, it definitely needs flavor.  If you don't flavor it, it will just taste like sweet butter.  I add at least three tablespoons of vanilla to mine.  You can definitely use it to crumb coat and also for your final coat.  But I just saw you are from the UK so you will probably cover it in fondant.  If you do, then make sure you refrigerate the cake to let the IMBC get rock hard.  Then cover it in fondant.
 

 

Quote:
Originally Posted by yortma View Post

I agree!  IMBC takes flavor so well.  I add 2 tbsp good vanilla to each 4 cups of BC.  I am also a big fan of adding liqueur.  It does not taste like alcohol, but tastes so good!  Godiva has chocolate, white chocolate and caramel liqueur.  For mint I use 1/2 tsp peppermint oil and 1 TBSP Peppermint schnapps for each 4 cups of frosting.  Add gradually and taste.  For extracts I usually use 1 tsp plus 1 Tbsp of the appropriate liqueur.  (Amoretto, Grand Marnier, Chambord, limoncello).  IMBC also mixes well with concentrated fruit purees and curds.  People will LOVE your frosting                                                                                                                                                  

 

 

Thank you both for your replies. I have some good vanilla so I will use that. Can't wait for people to try it so I can and get there opinion. :)

So many recipes, so little time!!
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So many recipes, so little time!!
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