I made IMBC, but after i added the sugar syrup to the egg white i don't think i waited long enough for the bowl to cool and as i put the butter in it melted. Because now i have IMBC soup. (I used Martha Stewarts recipe)Can i put this in the fridge and it harden back up and be usable. Or do i have to start over??
Pleasse help this cake is for tomorrow!
I think you are sunk on this batch. I checked my wedding cake book by Dede Wilson, and it says if you don't have completely cool syrup/egg combo, the butter will melt and ruin the texture and decrease the volume.
Sorry this happened to you, and good luck on the next batch.
I use a recipe I got from a pastry chef for buttercream icing and it is so soft at room temperature. Does the Italian Meringue Buttercream hold up better?
I'm hoping that Antonia will see this and reply. I love her cakes and need some advice.
I am making my own wedding cake in 2 weeks - outdoors and don't want a melting cake!!!!
PLEASE help me!
Josina 
You won't have better luck with IMBC outdoors in the sunmer. It's made with egg whites and pure butter and can't go outside for hours on display.
(Try to get the couple to agree to let the cake be inside anyway...not only for the melting factor, but for insects too!)
Josina, Go to Rose Levy Birenbaums site called Real Baking with Rose and on the left click on weddings. You will see her answer. The recipe is in her Cake Bible. I have the recipes but can't scan and mail. Ho-Hum. I can snail mail though.
Thanks so much.
I got the Cake Bible and I used her recipe for buttercream and it held up beautifully. It was for my own wedding so I just kept the cake inside until we were ready to cut and serve it. It turned out really well. Thanks for recommending this book.
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