I am going to make my first fondant cover cake tomorrow, it is for my family. It is four layers cake with three layers filling. My questions are:

If I use IMBC between layers, is the cake going to be sturdy enough to withstand the fondant weight?

Is it hard to make IMBC, or I mean what are the chances messing up making IMBC for the first time?

Thank you for your time in advance...

short answer is YES you can use it as filling and to crumb cot under your fondant

it isn't difficult, but it is intimidating. you need to have a thermometer and DO NOT walk away from your boiling sugar.

there are lots of threads discussing troubleshooting IMBC so if you have problems, don't panic and whatever you do don't throw it away. it can be saved

I dont know about IMBC....I use SMBC and it does hold up to the weight of fondant. The trick is to chill your cakes before you put the fondant on. Its not difficult to make but it does take some time...as leannewinslow said....you also need a thermometer. The following link is a great thread on SMBC. Hope this helps

http://www.cakecentral.com/cake-decorating-ftopict-594605-smbc.html

I made IMBC for the first time last weekend and it turned about amazing! Frosted 69 cuppies with it and got rave reviews over it You definitely need a thermometer to make it as everyone else has stated. I'm glad you asked this question because I was wondering the same thing. I like SMBC but I love IMBC! Good luck and keep us posted on the results.

No need for aa thermometer AT ALL with this FAB recipe found right here on CC. I use it on every cake, and I prefer it under fondant, as long as you chill it down well before covering....

http://cakecentral.com/recipes/7000/easy-meringue-buttercream

Please try that recipe !! Its sooo easy AND yummy, youll never need that thermometer again !!

IMBC is the only frosting/icing I use under fondant and usually for everything else too, LOVE it. I actually don't even use a thermometer, although one would be handy, I just keep a glass of cold water by my syrup mixture as it's cooking and keep testing it by dripping a bit in the water every now and then until I get to the "hard ball" stage like in hard candy making. I don't use fresh egg white only powdered so making sure the syrup is hot enough to kill bacteria isn't really an issue with me. I love that IMBC isn't as sweet as some frostings, so IMHO, it complements the super sweet fondant perfectly. It is a bit tricky at first, well mostly a few little but important steps, but it's not difficult to make, I highly recommend a stand mixer like a Kitchen Aid though, it has to mix until the syrup cools and that could be 15-20 min or even a touch longer-eternity with a hand held mixer!

I actually triple the recipe most of the time for large cakes...

This one is great too and these directions have the best tip ever for knowing when your egg whites are up to temp....





http://cakecentral.com/recipes/6927/very-vanilla-swiss-meringue-buttercream

If you try it let me know what you think

yep i don't use a thermometer either and it turns out fine for me. No need to be intimidated, it isn't that hard, i'm sure you will be fine

Thank you to all of you amazing people out there...

I will post a picture of my cake when it is done.

@bennett5
I will try that recipe and will let you now what I think...

I thought it was really important that I mention the reason you MUST COOK THE SYRUP TO 240 DEGREES is to kill any potential salmonella in the whipped egg whites.

I am sure you have good results with the other non-thermometer ways of testing the sugar but it is vital you cook it to 240 degrees.

When using the no/therm. method after whisking your egg white sugar mixture for aprox.3-5 minutes, stop and let a few drops of your mixture fall on a couple of your fingers and and rub them together. If you feel ANY grainy texture keep whisking over the simmering water until its completely smooth to the touch, this ensures youve gotten it up to temp(to kill bacteria). Sugar melts @ 320degrees so your well above that 240 temp. I learned all this on a video someone made on youtube, it was great, sorry I cant remember her name???

Don't panic and you will be fine. Salmonella dies at 165.