I'm just about to make my first batch of SMBC and my question is ........is the SMBC stiff enough to use as a dam between tiers or do I need to use reg. BC? I'm making a white cake with raspberry chambord filling, and I don't want the filling to seep through. I'm icing the entire cake with the SMBC.
Thanks in advance for your help.
I use swiss and italian meringue buttercreams exclusively, and I never use anything different for a dam... when I even bother to dam lol
O.K. great, thanks for answering so quickly I'm whipping my meringue as I type, so far so good
Just finished the SMBC......it's awesome I love the smooth texture and the taste.
I've torted, filled, and frosted but I don't want to decorate til tomorrow morning, so should I refrigerate the cake and extra BC or can I leave it at room temperature?
Definitely refrigerate or you'll have a melted mess on your hands. If you think it needs another coat of buttercream, you can put in the fridge for a while to harden the smbc and then re-ice it and put back in the frige until ready to decorate, or leave it as it is, refrigerate it and do another coat tomorrow and stick back in the frige before decorating.