Imbc-Does It Need Refridgeration?
Decorating By Wandootie Updated 22 Jun 2007 , 12:43pm by Wandootie
Hi guys!
I have a question about IMBC. I have just recently made IMBC for the first time and to my surprise...it went very well. I was planning to use this for a wedding cake for next weekend. The wedding is on Saturday. My questions is...can this cake be iced, lets say, Friday evening (the night before) and be safe for the reception at 6pm on Saturday? I have a terrible fear of food poisining...salmonella especially. I was hospitalized about 6 years ago from a serious case of it, and believe me, it will turn anyone against eggs all together. I now have liver damage as a result.
When I made it, I used the carton egg whites...they are suppose to be safer. I have no reservations with using a butter/shortening/powdered sugar icing...I know that will hold up, but I really wanted to make this one special, but time is a factor since I wrk a full time job through the week and I don't get home until around 7pm. I plan to have all of the baking done, so that won't be a problem. Plus, my Niece's birthday is the same day, and I'm expected to make hers as well.
I just really want to be safe and careful with this one and I know we have many-many pros here with the IMBC. Did I mention I live in South Carolina? South Carolina=hot=humid.
Any advise or suggestions will be greatly appreciated.
Wanda
well if the cake will be indoors, yes it will be fine. i dont know how it will hold up to the humidity...but i have read time and time again in books from colette peters, margaret braun , elisa straus, etc.... that they use imbc and it is fine at cool room temp for up to two days. as long as you use the traditional method of heating the egg whites to a certain temp (follow the recipe...i THINK its 180 but certainly dont quote me on that.) - you used the cartoned whites, which may give you peace of mind.
here's what you do with the neices cake....(BUY ONE! ) stick a toy on it and write her name with M&M 's !!!!
ok...looking at some books:
confetti cakes, elisa strauss: SWISS meringue bc, " ..store it in an airtight container at room temperature for up to two days, or refrigerate it in an airtight container for ten days. "
i'll go get the others to see what they say.
I do mine on Friday for Saturday delivery, hold in the refrigerator till I am heading out the door. In warm weather you need air conditioning in your car as well as the reception venue. It is fragile icing, but so good. It takes about an hour to come to room temperature, and I have had it sit out at a reception for several hours with no problem.
colettes birthday cakes: colette peters...." it can be stored for two days at room temperature, or refrigerated for ten."...she doesnt recommend it for hot and humid weather. (but i think if it is indoors it will be fine)...?
whimsical bakehouse, recommends refrigeration but says it is stable and perfect to hold up to summer weddings....
cakewalk by margaret braun "it is important to note that these filings do not require immediate refrigeration. a cake filled with any of these can stay on a worktable in a ressonably cool kithcen for at least a day and a half. ...." then she goes on to list recipes, one of which is a meringue buttercream.
what i said before about temp.... (sorry i only made it one time before) ....the books said to heat the sugar syrup to about 248- then to mix it slowly into the beaten egg whites. that i guess, pasturizes them.
Yes! The reception will be an indoor venue at Furman University. I plan to make the icing as I'm using it, which will be in the evening hours and I keep my house pretty cool. My mind tells me I think it will be fine because of the carton egg whites plus adding the heated sugar mixture, which I would think would further pasturize (if that's possible) the eggs, but on the other hand my heart tells me, WHOA NELLIE! I just don't want to cause anyone any harm and there will be lots of little kids and elderly folks at this one.
But, it what some of you are telling me that Collette Peters and the others say it will hold up for a couple of days, I guess I'm ok with that 
. Please keep the advise and information coming, though...I think we can all learn from this one.
Take care, guys!
Wanda
yup, i quoted right out of the books...i havent heard of any pending lawsuits (LOL) against them lately over spoiled icing. go ahead, its a perfectly safe recipe and handling instructions, and more than likely , you've got a bit of a biased nerve because of your personal experience. however, if you cant shake the fear of something going awry, opt for the other bc, so that you dont have so much stress while doing this . especially if its a family wedding, you should enjoy the experience.
WHEW! I feel better now and my confidence level is rising thanks to all of you. I suppose it will be ok and I'm gonna go with it.
I really appreciate all of the help and advise. It's folks like all of you that make this place so special. Every one is so eager to help the other and even go the extra mile to research (big thanks, melysa) the information.
Take care!
Wanda
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