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Decorating By MariaLovesCakes Updated 21 Aug 2005 , 12:09am by HollyPJ

MariaLovesCakes Posted 19 Aug 2005 , 4:51pm
post #1 of 10

Well, here is the pic. It is very simple and this icing was a delight to work with. Super easy to smooth and stood hot weather pretty good.

It was my first time trying the scrolls, so not too fancy.

But again, this icing is EXCELLENT to work with...

9 replies
MariaLovesCakes Posted 19 Aug 2005 , 4:52pm
post #2 of 10

another view of same cake

CanCakeMom Posted 19 Aug 2005 , 5:27pm
post #3 of 10

looks great.. how do you make that icing?

MariaLovesCakes Posted 19 Aug 2005 , 5:34pm
post #4 of 10
Originally Posted by CanCakeMom

looks great.. how do you make that icing?

You have to make a syrup with water and sugar until temp is 250 and then you pour it into a meringue that has been whipped to soft peaks. After that, you add the butter and whip for a few minutes and then you refrigerate then use.

Its a little involved but it is wonderful. Here is small sample of the recipe to try it out. I used a variation of Crisco and butter in a larger recipe. But try this one if you want. Its smaller than the one I did.

Italian Meringue Buttercream

Tip: Italian Meringue Buttercream
1 1/4 cups sugar
5 large egg whites
pinch cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 tsp. vanilla extract

In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).

Meanwhile, place egg whites in the bowl of a standing mixer with the whisk attachment, and beat on low speed until foamy. Add cream of tartar. Beat on high speed until stiff but not dry; do not overbeat.

With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, don´t panic! Just keep beating until smooth.

potatocakes Posted 19 Aug 2005 , 6:34pm
post #5 of 10

Wow, that is one smooth cake! I'm hoping to try the IMB tonight. I have to finish another cake in regular BC first, and then I'm making a cake for my sister's birthday and would like to use the IMB on it if I have time. I'll let you know how it turns out.

beachcakes Posted 19 Aug 2005 , 8:51pm
post #6 of 10

Maria, was this your first attempt at IMBC? I'm still hesitant to try it.

Beautiful cake!!

Daniela Posted 19 Aug 2005 , 9:53pm
post #7 of 10

Great job!! That cake looks sooooo pretty.


cakegal Posted 19 Aug 2005 , 10:23pm
post #8 of 10

Great job!!! I'm really wanting to try this type of icing.... It really looks "GREAT"...
Happy baking,

MariaLovesCakes Posted 20 Aug 2005 , 3:15am
post #9 of 10
Originally Posted by beachcakes

Maria, was this your first attempt at IMBC? I'm still hesitant to try it.

Beautiful cake!!

Yes, it was my first attempt. It was a little intimidating at first, but once you do it, then you feel more confident. Start with the small recipe first, and then go to a bigger one.

Give it try! You won't know unless you try first!! thumbs_up.gif

HollyPJ Posted 21 Aug 2005 , 12:09am
post #10 of 10

Great job! I love the sheen of the icing.

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