I am new to Cake Central - and I am totally addicted! 
I took a cake decorating class this spring after a year of some pretty ugly attempts on my own. I saw the recipe for HHBC, and am going to give it a try since I live in a very hot, humid area.
A couple of questions: With the milk in there, does the icing need to be refrigerated it? How long will it keep?
I will be mixing some up for a trial run of the Elmo head for a stand-up cake to make sure I'm not being overly ambitious... I would rather know now if I am better off doing a standard flat cake!
TIA!
i was wondering what hhbc is too. are you talking about imbc or smbc?
welcome to CC! 
That is okay i didn't get it either until I read that she lives in a place with high humidity! LOL!
wow learn something new every day! i had no idea... 
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