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Hazelnut IMBC?

post #1 of 8
Thread Starter 

I'm gonna make some IMBC for the first time and I want to try a hazelnut version. Does anyone have a good recipe? I was gonna use Shirley's IMBC. Has anyone done hazelnut flavoring on this recipe? I'd prefer to try a recipe someone's actually used rather than experiment. TIA.icon_smile.gif

post #2 of 8

Sounds delish!  Hope someone has some experience.  IMBC and SMBC are lovely for subtle flavors.  What brand of flavoring will you be using?

post #3 of 8

Im going to be making a hazelnut cake for my grandmothers birthday next week. I have never tried it but "Crumboss" on youtube has a reese cup cake that she uses her smbc and she just mixed in some nutella with it. It sounds really good but it will make it a light brown color. I think Crumboss uses 1 cup nutella to 3 cups smbc. Hope this helps.

post #4 of 8
Thread Starter 
Quote:
Originally Posted by Sonya View Post

Im going to be making a hazelnut cake for my grandmothers birthday next week. I have never tried it but "Crumboss" on youtube has a reese cup cake that she uses her smbc and she just mixed in some nutella with it. It sounds really good but it will make it a light brown color. I think Crumboss uses 1 cup nutella to 3 cups smbc. Hope this helps.


Thanks Sonya. It looks like I might just have to experiment after all. I thought about Nutella but since I've never even made IMBC I wasn't sure what the consistency would be like when mixing the two. I'll update after I try it. Thanks again 

post #5 of 8

I make smbc and use nutella at the end. I just use to my taste. I make  p-nut butter smbc the same way. Anything you add, you add at the end. hth

post #6 of 8

Your very welcome! Please let us know how it turns out. I have never added nutella to smbc but I have added it to my american buttercream before and it is delish.
 

post #7 of 8

I normally make SMBC as I think it is easier but, whichever one you use you can just put in Nutella to taste or you can use the Torani Hazelnut flavored syrup.  I keep adding Nutella until I think it is right and I use the syrup as part of my water content for the cooking part.  Wither one tastes really good.

Cake brings out the inner child in you.
 

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post #8 of 8

I used hazelnuts to flavor some French buttercream that I used as a buche filling at Christmas.  I made a praline paste and then mixed it into the buttercream.  It is not perfectly smooth by any means but I was just using it as a filling.  It was SO good.  Find the praline paste recipe at joepastry.com.

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