Imbc Photos For Inspiration Please!

Decorating By crazycakes2007 Updated 22 Aug 2011 , 10:36pm by litlecuchi

ceshell Posted 12 Jan 2010 , 8:18pm
post #121 of 132

I've never tried it but I'd be surprised if you couldn't ice a CCC with IMBC. I mean it's soft, but it's not squishy soft like whipping cream. It hardens up in the fridge solid as a rock, too.

As for the room-temp shelf life, I don't know if there is a definitive answer for that. Theoretically it should be the same as if using fresh egg whites...based on the assumption that the bacteria in fresh ew are killed anyway during the sugar syrup process. That said, I only use pasteurized ew so I never worry about leaving it out. I have no concerns for my cake sitting out 5-8 hrs (but I do refrigerate leftovers). I think this has been said before but many who use MBC's swear by leaving it room temp for 2-3 days, and I am quite certain that a lot of those are using fresh ew. Still, I prefer to err on the side of cautioun so it's pasteurized ew and refrigerate to store, for me. thumbs_up.gif

aej6 Posted 13 Jan 2010 , 1:03am
post #122 of 132

OK, can someone tell me what happened??

Tried to make IMBC today...Shirley's method....

Mixed sugar, water, and a bit of cream of tartar....bringing it to 240 degrees.....before it got to that temp it began to turn brown, smoke, and was smelling horribly....freaked me out and dumped the whole thing...I mean, lots of smoke....

Anxious to try again but what happened??? The temp was only at 200 degrees......

Price Posted 13 Jan 2010 , 1:40am
post #123 of 132

Have you tested your thermometer to make sure it is correct?

ceshell Posted 13 Jan 2010 , 2:10am
post #124 of 132

I hate to offer up a silly possibilty, but you might want to test your thermometer to see if it's working properly? Either that or perhaps it's the cream of tartar in the water? The recipe I use has the COT in the whipped egg whites, not in the sugar syrup.

aej6 Posted 13 Jan 2010 , 3:02am
post #125 of 132

The thermometer is new but I am open to testing it...how would I, though?
What would I compare it to?...get a second thermometer?

aej6 Posted 13 Jan 2010 , 3:20am
post #126 of 132

I think my response sounds really stupid...but I mean it, how do I test it? >>>feeling clueless<<<

ceshell Posted 13 Jan 2010 , 7:50am
post #127 of 132

Sorry if someone already answered this (I keep having a problem where the prior answer doesn't appear til after I post!) but I don't think the ? is stupid, although the answer definitely gave me a DOH! head slap icon_smile.gif - I saw it while shopping for a new digi thermometer the other day: Boil some water! Water boils at 212º so once it's boiling, see if the therm registers correctly. 208º if you are at altitude btw.

Evoir Posted 10 Feb 2010 , 11:03pm
post #128 of 132

Also - you may have been looking at celsius instead of fahrenheit?

dalis4joe Posted 11 Feb 2010 , 7:38pm
post #129 of 132
Quote:
Originally Posted by weirkd

I love the taste of it as well. I hate regular BC and try to steer clear of using it. But IMGC is awesome!!
And Shirley, you just amaze me! I hope that I get as good as you some day!!!



what is IMGC?
I dont know ALL these acronyms.... icon_confused.gif

prterrell Posted 11 Feb 2010 , 7:58pm
post #130 of 132

Every cake in my photos is done with IMBC except the wedding dummy cake which is done in RI. icon_biggrin.gif

ceshell Posted 11 Feb 2010 , 9:07pm
post #131 of 132

LOL. IMGC is IMBC when you don't check your post for typos icon_biggrin.gificon_razz.gif

litlecuchi Posted 22 Aug 2011 , 10:36pm
post #132 of 132

Thanks for the info!

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