Was talked into icing wedding cake for this weekend in IMBC... Problem is I only work with fondant. Should I just ice in my crusting buttercream dream? Will it be ok in the summer dry San Diego heat (inside in ac)? but using imbc if it starts refridgerated and then sits out in ac for 5 or so hours what happens to the consistency? I've made it a million times before and I know when it goes cold to room temp it separates...
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7/19/12 at 9:30am