I did a search but I keep getting "No posts exist".
Please give me your tips for smoothing IMBC or any other non crusting bc. I learned with a half shortening, half butter recipe but just LOVE the taste of IMBC. I would like to use it more if I can get it smooth. I tried to crumb coat, refrigerate and do the final coat and it was a MESS!!! It seemed like all the icing was coming off or something. Anyway, I appreciate any help on this. Thanks! 
IMBC is much easier to work with if it's on the softer side. At this time of year it's hard to keep it soft. If it starts to get a little stiff, put it on the mixer and whisk it. You may need to warm the bowl using a hot towel or, if you're comfortable using one, a propane torch. Just keep the torch moving or you'll burn the buttercream.
Other than that the only thing I can tell you is practice, practice, practice....
Here are a few of my favorite IMBC threads which are, fortunately, still intact.. Lots of great info about preparing, flavoring, smoothing and decorating with it.
"IMBC Photos for Inspiration Please!" http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&&start=0
>>Page two of this post has some of the most fantastically helpful smoothing info from ShirleyW and Antonia74, but all gazillion pages of the thread are full of great info.
"IMBC is it really worth the effort?" taste, decorating with, etc.. http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=396323&postdays=0&postorder=asc&&start=0
"IMBC and SMBC" differences and similarities, cooking tips etc. http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=416963&postdays=0&postorder=asc&&start=0
IMBC disaster help!! http://forum.cakecentral.com/cake-decorating-ftopict-580848.html
I use boiling hot water and unbelievably a 3inch nylon paint brush from micheals to smooth. I get the paint brush wet with the boiling water and place it right on the cake and spin. It melts the bc a bit then I use a hot spatula to smooth it out. But truely it's just practice, practice,practice!!!!!
I recently read on this site that ShirleyW smoothes her IMBC as much as possible then puts the cake in the refrigerator for about 10 minutes or so. She then puts her spatula or bench scraper (forgot what she said she uses) over the stove to heat it and then smoothes the IMBC the rest of the way. Her cakes are gorgeous and as smooth and flawless as humanly possible.
I am doing a wedding cake for today and it is my first "big" cake with SMBC. The 16" tier took me a while, but now looks good. What I did was ice it and smooth as much as possible. I put it in the fridge and after about 15 minutes took it out and basically "scaped" it smooth. Took a while but looks great.
I also smooth with hot spatula, then put in the refrigerator and do another coat. I works so well!!
upside down technique. you can google it...
It's also under the articles section on CC: http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
I didn't realize you could use this technique with IMBC. Learn something new every day!
upside down technique. you can google it...
It's also under the articles section on CC: http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
I didn't realize you could use this technique with IMBC. Learn something new every day!
the upside down technique works *awesome* on meringue-based icings, its the only way i can get them smooth : )
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