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Imbc or amc?

post #1 of 4
Thread Starter 
I'm making a single tier, three layer fondant covered cake. I want to have a lemon filling and a raspberry filling. I've already made lemon curd and a raspberry sauce. I want to fold them into the icing to make the fillings. I was wondering which buttercream, imbc or abc, would be better for that. Also, if it matters I'm making the cake today (Wednesday) and serving it Saturday night. I would appreciate any help or opinions on this. I'm about to make the buttercream now and I can't make up my mind which one lol...thanks!
post #2 of 4

I think I'd go with the IMBC over the ABC.  I used to work exclusively with ABC, but now that I've been working with SMBC, I like it better, tastewise, but it's still a lot of work.  So for personal consumption, I'd go with the meringue buttercream.

 

Although, I think it would taste better with just the curd or filling by itself and not mixed with the IMBC.  But that's just me.

Don't bite off more than you can chew.  One day you may not be able to swallow.

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Don't bite off more than you can chew.  One day you may not be able to swallow.

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First Communion
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Baby Shower
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post #3 of 4

This is a matter of personal tastes.  I do not like IMBC and would use either straight filling or abc

post #4 of 4

I'm another one who doesn't like IMBC, taste-wise.  I also don't care for it's stability (or lack thereof).  I use IMBC upon request and only if the cake won't be subjected to a lot of physical stress.  I'd be scared to death to put it under fondant, but I do know other people do it all the time.  This is one of those things where I think it's better to do a few experiments and find out what works best for YOU. 
 

Everything's better with sugar on it!
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Everything's better with sugar on it!
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