What is the difference? Which do you prefer and why?
I want to try something new in a cake I'm making for my mom. I've decided to have a WASC cake with 1 or 2 thin layers of lemon curd but I want to try a new recipe for an almond buttercream. (Family members are my guinea pigs).
The only difference is in how they are cooked. If you look at a recipe for each, you will the differences in preparation. I use IMBC but I've never made SMBC.
Yes, they use the same ingredients and yield the same result but are made differently. Here's step-by-step how-to lessons about making them....