I was hoping there was a thread all about SMBC or IMBC, is there?? Id be happy to read through it to find my answer if there is. I just made a test batch of SMBC using 4 whites, 8oz sugar and 12oz butter. came out great, but theres not much there. probably enough to ice a 8" double layer cake, just!! So im wondering how much i would need to make to do a wedding cake of 6", 9" and 12" round. Any one know? then i can figure out how much that is going to cost. so i can price this wedding cake for a customer that doesn;t want sweet american icing! They also want fresh fruit in the filling. can i add raspberrys to this icing and use as a filling or would i need to cook them down some first? any suggestions for this too??
Are you using it to fill/frost or just to frost?
If you are using it to fill/frost I estimate about:20 cups
If you are using it to frost only I estimate about;9 cups
Fyi-i torte my cake into 3 and use 2 layers of filling