made it by first time yesterday and it was wonderful and delicious...never again will I go back to the Wilton recipe!

now...how do you store it? I placed it in the refrigerator over night and it turned hard! it's been outside of the refrigerator for a few hours now and it is soft but not smooth...what do I make it smooth again? does it HAS to be refrigerated or can it be kept outside? I fear food poisoning and since there are eggs in the mix I was very apprehensive to leave it outside...

anyone?

It has to be kept in the fridge for storage. You need to bring it back to room temp and then rewhip it before you use it again.

It's fine being out of the fridge for hours on a cake. The eggs are cooked and the sugar stabilizes it, at least for the hours a cake needs to sit out.

thanks! that's a gorgeous cake, by the way!

oh thanks! That's so sweet of you! I loved using the chocolate transfers on that cake!

Jodie

I tried this recently but it came out a bit grainy. Did I not heat it long enough to melt the sugar or is it supposed to be that way?

No....it shouldn't be grainy at all! I'm guessing the sugar didn't melt. It has to reach 140 degrees.
It has a very smooth, silky texture when it's done.

Jodie

According to the Margaret Braun book you can leave it out in a cool room for several days. I do it all the time.

I recently tried smbc, I thought it was rather soft like whipped topping. Was I suppose to refridgerate it or ?? But other than that it tasted good, I don't know if it would have piped well.

I made a soft batch of SMBC once, but I think that was...ahem..."user error". For most people, SMBC and IMBC are interchangeable and can definitely be used for piping.

Here is a thread with photos of MBC cakes decorated (including piping); I know some of the posters actually used SMBC, not IMBC as stated in the thread title. http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&&start=15 (I just posted this link on another SMBC thread so sorry to those of you who just visited the link...it's one of my favorite discussions here!)