I have a cake that is going to be covered in IMBC but they want a diamond impression. I have seen diamond impression on bc before but I guess it was crusting BC.
so I tried using the impression mat on IMBC that was really well chilled and even dusted the impression mat with corstarch... it looks awful.
or does anyone know how to make IMBC crust? I don't want to use another crusting BC as the customer really liked the tase of the IMBC.
None of the meringue b/c's will ever crust....
You can try using diamond cutters or some of the other ideas found in these threads:
(Diamond mats and cutters and diamond pattern without mat.)
Thank you so much Jan, I really like IMBC because it doesn't crust but I just could figure out using the impression mat on it without making a mess.
I'll try the quilting wheel and an angled guide, if it works i'll poat a pic.