I prefer using IMBC over buttercream because it is less sweet. I have done IMBC on cupcakes and on cakes under fondant many times but I have never done IMBC just by itself on a cake.
I am doing an island cake and I was planning on doing chocolate IMBC for the frosting and then sprinkling turbinado sugar all over for the sand effect. Then I started envisioning nightmares of my figures sliding off because the IMBC is so light and fluffy and smooth. Am I just being paranoid?
Will IMBC hold up on its own? It was fine on the cupcakes but I'm afraid that something may go wrong when it is spread over such a larger scale.
I would appreciate any input. Thanks!!!
Yes, you are paranoid. Yes, it will hold up on its own. Look at my very first photo (on the second page I think-the fall bridal shower two tier) and that is IMBC.
If you find your buttercream is too soft pop it in the fridge for a couple of minutes until it is a consistency you are comfortable working with.
You only have to worry about a meltdown if the cake is going to be sitting in a really hot environment.
Thank you so much Annie!!!
I use it almost exclusively. If you look under my photos all the cakes (excluding ice cream) are done with IMBC.I always dirty ice the big cake, refrigerate for about 1/2 hour and finish. Put it in the fridge to harden it up and smooth it out.