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Best Icing to put under fondant? - Page 2

post #16 of 26
Thank u guys, I'm going to try both of them.
post #17 of 26
Quote:
Originally Posted by BatterUpCake View Post
 

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 Can I get this recipe as well! 

post #18 of 26

I prefer to use my Buttercream-a mix of IMBC and French BC. I hate the idea of throwing half an egg away, lol, so I combined them! Much less waste=more cost effective. And people LOVE it!

 

I will use American buttercream, but I seem to always have more trouble with that since it doesn't harden up the same way. 

 

I haven't tried ganache under it yet, but I just might have to give that a try soon!

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post #19 of 26

Was wondering yesterday, but since this conversation has mentioned both, could I please ask what the difference is between IMBC and SMBC? Is it one gets heated over the stove and the other has the heated sugar just added to the mixing bowl?

post #20 of 26
Quote:
Originally Posted by pookashnoo View Post
 

Was wondering yesterday, but since this conversation has mentioned both, could I please ask what the difference is between IMBC and SMBC? Is it one gets heated over the stove and the other has the heated sugar just added to the mixing bowl?


SMBC - the eggs and sugar are cooked on the stove and then whipped into an meringue.

IMBC - Hot sugar is added to the egg white meringue - slowly

 

if you look up recipes it will be very clear.  I love them both!

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post #21 of 26
Quote:
Originally Posted by JWinslow View Post
 


SMBC - the eggs and sugar are cooked on the stove and then whipped into an meringue.

IMBC - Hot sugar is added to the egg white meringue - slowly

 

if you look up recipes it will be very clear.  I love them both!


I mean add the hot sugar to the egg whites while mixing on high - adding the sugar very slowly.  Sorry :(

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post #22 of 26

Thanks so much!! I knew the method all along but it wasn't called IMBC lol!

post #23 of 26
Hi I am new on this site and don't know how to post my question on forum. My question is that what type of colourful shinny and glossy icing( not fondant) is used for many cakes like
superman cake or any other character cakes
It's texture is smooth and liquidy like royal icing but I am sure it's not royal icing please help
post #24 of 26

I used ganache under fondant last weekend--and loved the result!  It is much more expensive than buttercream though...

post #25 of 26

hello i was wondering if someobe could give me their best smbc icing recipe or any good bc icing recipe that worked well and best ganache recipie too please

one more thing whats imbc?

thank you


Edited by leena190 - 5/29/14 at 7:52am
post #26 of 26

I always use buttercream under fondant.  I was always afraid of making ganache because of all the stories I was reading about making it.  Well....I ventured to make ganache.  Contrary to what I read in this forum I used chocolate chips which is not very expensive and the ganache turn out beautiful.  I covered it with fondant and it laid on the cake like silk.  I had no bulging and all my layers stayed level.  I will probably never go back to buttercream under fondant.  I found it cut down on the time it took for me to finish the cake which means that the little extra money for the ganache is worth it if it cuts down on my labor.

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