i would like to know what steps i need to take in preparing a cake iced in imbc for a covering of fondant. if you dont mind sharing some helpful tips, i'd appreciate it.
edit: i think i 've got the instructions down for smoothing it, but does it need to be chilled prior to covering, and how long do i have to work on the fondant before it starts to come back down to room temp? i typically can spend hours working on a fondant cake and its decorations.
I use SMBC but it would be the same...
I fill the cake with the SMBC because it is non-slippery when cold...it hardens like butter so it is more stable.
Secondly, I crumb coat and then add another coat so it maybe not quite as thick as if you were just going to ice it normally but definitely thicker than the crumb coat...make sure it is nice and smooth..I used the scraper to smooth.
Put the cake in the fridge and let it cool so the icing gets hard (like butter does)
Roll out the fondant, take the cake from the fridge and then pop on the fondant.
It is a firm and stable platform to put the fondant on to....no squishy icing below.
Then proceed as normal...
The icing will melt if you fool with the fondant too much (with your hands)...I tend to keep my hands off as much as is humanly possible and use smoothers..
On my hatbox cake which was labour intensive, I put it in and out of the fridge a few times...if I stopped to have a coffee, into the fridge it went...it was very hot whilst I was doing it and humid too...we have a/c but still it's very hot...
use 2 smoothers rather than your hand and 1 smoother..works better (for me anyway)
HTH
Jane
I too had a questions regarding a cake iced with imbc and adding fondant accents. Was wondering if the fondant would bleed due to the imbc going in and out the the refrigerator. Oh yeah...does a cake iced with imbc need to be kept in the refrigerator?
Thank you
Just like Jane, I make sure the cake is chilled. This will allow you to get nice sharp edges with your fondant. After I cover the cake, I put it in the fridge (actually, Melysa, you gave me that advice...LOL!) and chill it well. Then I decorate. I'll just pop it back into the fridge periodically if needed.
Since I use Satin Ice, I have never had a problem with bleeding.
It is probably a good idea to keep a cake iced in IMBC in the fridge.
This is from baking 911.com:
QUESTION: I've been told that Italian and Swiss Meringue Buttercream can be left out from 6 hours, all the way to 2 weeks. Does anyone know for certain the answer?
ANSWER: To refrigerate or not: There are many conflicting answers as to whether you need to refrigerate this frosting or not. Normally, meringue frostings made with EGG WHITES (no egg yolks or whole eggs) do not need refrigeration, but with the salmonella concerns of today, I recommend keeping it refrigerated. (Food Safety). Professionals are cautious because of the concerns about egg safety and that is playing into the answers you get.
After I cover the cake, I put it in the fridge (actually, Melysa, you gave me that advice...LOL!) and chill it well. Then I decorate.
heehee...i dont remember that! i must have read it. i'm just switching over to imbc and i think even with head knowledge, when you actually start to do it, the nerves go crazy with worry!
thanks both of you. i appreciate it.
Most of the books I have read say that SMBC and IMBC is able to stay out of the fridge for 1-2 days.
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