I just made Toba's IMBC with lemoncello liqueur and I think I'm in love!!! The taste is light and not sweet but it's very *fluffy*. I've just crumb-coated a cake and was wondering if anyone has used it and knows if it crusts or not? And how is it for doing flowers and such?
It'll be good under fondant though and for fillings. Once you get the hang of it though, it is super easy to smooth. I find that I can get a crisper top edge on my cakes when I use IMBC as opposed to traditional american buttercream.
If you're going to use it under fondant, make sure you chill it really well so it's firmer. Makes applying the fondant much easier.
HBKitmitto mine might be too soft. Any ideas? Should I chill it and then let it come to room temp or maybe stir it cold from the fridge?
I'll make sure to chill the cakes before I put fondant on them. These are just for practice so I'll give anything a try.
Too soft for putting on the cake? You could chill it a little bit but not too much. If you stir it cold form the fridge, it'll break. It's best to let it come back to room temp before you remix it.
It is a pretty soft icing though.
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