Smoothing Imbc

Decorating By Lenette Updated 13 Apr 2008 , 2:30am by dailey

Lenette Posted 3 Apr 2008 , 9:44pm
post #1 of 11

I did a search but I keep getting "No posts exist".

Please give me your tips for smoothing IMBC or any other non crusting bc. I learned with a half shortening, half butter recipe but just LOVE the taste of IMBC. I would like to use it more if I can get it smooth. I tried to crumb coat, refrigerate and do the final coat and it was a MESS!!! It seemed like all the icing was coming off or something. Anyway, I appreciate any help on this. Thanks! icon_smile.gif

10 replies
pastrylady Posted 3 Apr 2008 , 11:11pm
post #2 of 11

IMBC is much easier to work with if it's on the softer side. At this time of year it's hard to keep it soft. If it starts to get a little stiff, put it on the mixer and whisk it. You may need to warm the bowl using a hot towel or, if you're comfortable using one, a propane torch. Just keep the torch moving or you'll burn the buttercream.

Other than that the only thing I can tell you is practice, practice, practice....

ceshell Posted 4 Apr 2008 , 6:11am
post #3 of 11

Here are a few of my favorite IMBC threads which are, fortunately, still intact.. Lots of great info about preparing, flavoring, smoothing and decorating with it.

"IMBC Photos for Inspiration Please!" http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&&start=0
>>Page two of this post has some of the most fantastically helpful smoothing info from ShirleyW and Antonia74, but all gazillion pages of the thread are full of great info.

"IMBC is it really worth the effort?" taste, decorating with, etc.. http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=396323&postdays=0&postorder=asc&&start=0
"IMBC and SMBC" differences and similarities, cooking tips etc. http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=416963&postdays=0&postorder=asc&&start=0
IMBC disaster help!! http://forum.cakecentral.com/cake-decorating-ftopict-580848.html

WendyLaLa Posted 4 Apr 2008 , 6:25am
post #4 of 11

I use boiling hot water and unbelievably a 3inch nylon paint brush from micheals to smooth. I get the paint brush wet with the boiling water and place it right on the cake and spin. It melts the bc a bit then I use a hot spatula to smooth it out. But truely it's just practice, practice,practice!!!!!

Sugar_Plum_Fairy Posted 4 Apr 2008 , 6:35am
post #5 of 11

I recently read on this site that ShirleyW smoothes her IMBC as much as possible then puts the cake in the refrigerator for about 10 minutes or so. She then puts her spatula or bench scraper (forgot what she said she uses) over the stove to heat it and then smoothes the IMBC the rest of the way. Her cakes are gorgeous and as smooth and flawless as humanly possible.

susieq76 Posted 4 Apr 2008 , 10:44am
post #6 of 11

I am doing a wedding cake for today and it is my first "big" cake with SMBC. The 16" tier took me a while, but now looks good. What I did was ice it and smooth as much as possible. I put it in the fridge and after about 15 minutes took it out and basically "scaped" it smooth. Took a while but looks great.

Lenette Posted 8 Apr 2008 , 4:05pm
post #7 of 11

Thank you! I will try your suggestions and practice. icon_smile.gif

jessfmaldonado Posted 10 Apr 2008 , 2:34pm
post #8 of 11

I also smooth with hot spatula, then put in the refrigerator and do another coat. I works so well!!

dailey Posted 10 Apr 2008 , 5:59pm
post #9 of 11

upside down technique. you can google it...

Sugar_Plum_Fairy Posted 12 Apr 2008 , 8:48pm
post #10 of 11
Quote:
Originally Posted by dailey

upside down technique. you can google it...




It's also under the articles section on CC: http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html

I didn't realize you could use this technique with IMBC. Learn something new every day!

dailey Posted 13 Apr 2008 , 2:30am
post #11 of 11
Quote:
Originally Posted by Sugar_Plum_Fairy

Quote:
Originally Posted by dailey

upside down technique. you can google it...



It's also under the articles section on CC: http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html

I didn't realize you could use this technique with IMBC. Learn something new every day!




the upside down technique works *awesome* on meringue-based icings, its the only way i can get them smooth : )

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