Imbc Does It Blow Out?

Decorating By sweetlayers Updated 14 Jun 2010 , 7:24pm by kate6207

sweetlayers Posted 7 Jun 2010 , 6:18pm
post #1 of 11

This may have already been covered but I can't seem to find it anywhere.

Does IMBC blow out the way traditional american butter cream (TABC)does?

Thanks in advance

10 replies
LindaF144a Posted 7 Jun 2010 , 8:16pm
post #2 of 11

What does "blow out" mean?

dawncr Posted 7 Jun 2010 , 11:59pm
post #3 of 11

aka "Cake Fart"

Rose_N_Crantz Posted 8 Jun 2010 , 12:13am
post #4 of 11

Is this when you're piping and you come to an air bubble in your bag and it kinda spits out? Splatters frosting all over?

sweetlayers Posted 8 Jun 2010 , 1:52am
post #5 of 11
Quote:
Originally Posted by LindaF144

What does "blow out" mean?




I mean when the cake has been frosted, but due to humidity and temperature changes bubble form on the decorated cake.

It happens with TABC here in the south all the time. However, I'd like to know if anyone experiences that same sort of problem with IMBC.

Hope that makes more sense. Forgive if I'm using the wrong terminology.

Rose_N_Crantz Posted 8 Jun 2010 , 4:54pm
post #6 of 11

Ohhhhhh.

I think that happens when your cake hasn't settled long enough before you frost it, or when there's an air bubble between the layers. So by that explanation I would assume that it is possible for that to happen to S/IMBC. Though I've never heard of it happening.

Interesting. . . .

LuvLyrics Posted 8 Jun 2010 , 5:10pm
post #7 of 11

Yes it could happen, it happened to me before I learned that I need to let the cake air dry a bit before frosting it, to get rid of condensation. In my opinion IMBC get less air bubbles than AMBC.

KoryAK Posted 8 Jun 2010 , 6:48pm
post #8 of 11

Yes it can still happen, but it will happen a lot less with S/IMBC if you chill it because once it cold it ain't goin' NOwhere! lol

erincc Posted 8 Jun 2010 , 10:36pm
post #9 of 11

I've never had it happen...I suppose it could but I always crumb coat mine, let it settle overnight, then finish frosting the next day and chill. They do not budge if you chill all that butter.

sweetlayers Posted 14 Jun 2010 , 6:23pm
post #10 of 11

sorry all. I apologize for the delay in this response. I have been swamped!

Thanks for your input. As always CC members are the best.

kate6207 Posted 14 Jun 2010 , 7:24pm
post #11 of 11

I use Swiss Meringue buttercream, similar to IMBC, all the time and I have never had a blow out. Even those times where I have been in rush and have torted and filled my cake and not given it any time to let settle.

Quote by @%username% on %date%

%body%