Help! Imbc Problem - Need Help Now, Please

Decorating By Sugar_Plum_Fairy Updated 2 Sep 2010 , 1:29am by erincc

Sugar_Plum_Fairy Posted 1 Sep 2010 , 11:41pm
post #1 of 3

I am in the midst of making an IMBC recipe and I'm having a problem. Firstly, when I was adding the syrup to my egg whites, the syrup started to cool on me and crystallize, so I stopped adding it. I then went on with the recipe (which calls for 2 - 2.5 pounds of butter). After having added almost two pounds, it's not showing any signs of coming together.

Should I make more syrup and add it now? Should I just add the full 2.5 pounds of butter? Help, this cake is giving me nothing but headaches!!

2 replies
Toptier Posted 2 Sep 2010 , 12:56am
post #2 of 3

I'm sorry but I think I would have to advise you to remake it. The sugar syrup cooks the egg whites so if you don't have enough added I don't know how stable it will be, nor how safe to eat.

erincc Posted 2 Sep 2010 , 1:29am
post #3 of 3

That stinks but I'd remake it too. If the sugar crystalized you probably have chunks and it won't be smooth. Plus, if you didn't add all of it, it probably won't turn out right anyway. Better luck next time!

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