Will Imbc Under Fondant Be Okay In 80 Degrees?

Decorating By kathik Updated 22 Jun 2010 , 2:25am by kathik

 kathik  Cake Central Cake Decorator Profile
kathik Posted 22 Jun 2010 , 12:26am
post #1 of 4

I searched but could not find a definitive answer to this question. I don't want the icing to melt under the fondant causing any issues (mishapen cake, etc.) I think the cake will be in a room that is between 70 and 75 degrees, but want to know if it will "work" okay up to 80 to be sure.

Anyone know if I can do this?

Thanks,
Kathi

3 replies
 Toptier  Cake Central Cake Decorator Profile
Toptier Posted 22 Jun 2010 , 1:13am
post #2 of 4

It's a fine line. IMBC should be ok under fondant up to 78 F. Higher could cause slumping.

 Loucinda  Cake Central Cake Decorator Profile
Loucinda Posted 22 Jun 2010 , 2:03am
post #3 of 4

I would not attempt that one.

I have a recipe from an old member (Mike) who used 1/3 of hi ratio shortning in place of that same amount of butter to make it more stable at higher temps. You may want to try that.

 kathik  Cake Central Cake Decorator Profile
kathik Posted 22 Jun 2010 , 2:25am
post #4 of 4

Thanks. I think I'll try that idea Loucinda!

Kathi

Quote by @%username% on %date%

%body%