Advice For An Interview Tomorrow

Decorating By QueenJessica Updated 28 Jul 2010 , 12:38am by Rose_N_Crantz

QueenJessica Cake Central Cake Decorator Profile
QueenJessica Posted 27 Jul 2010 , 5:28pm
post #1 of 5

I am going for an interview tomorrow at a local bakery. They are going to "test my piping skills" by decorating a cake. I have only ever used shortening based buttercream; they only use Italian meringue buttercream. Can anyone tell me how different they are to use, or what I can expect? I want to be as prepared as possible.

4 replies
sadsmile Cake Central Cake Decorator Profile
sadsmile Posted 27 Jul 2010 , 5:43pm
post #2 of 5

IMBC pipes like a fluid soft dream. Like a whipped cream.

CWR41 Cake Central Cake Decorator Profile
CWR41 Posted 27 Jul 2010 , 8:49pm
post #3 of 5

Have fun... good luck... let us know how it goes!

tesso Cake Central Cake Decorator Profile
tesso Posted 27 Jul 2010 , 8:57pm
post #4 of 5

Just wanted to wish you luck!!

Rose_N_Crantz Cake Central Cake Decorator Profile
Rose_N_Crantz Posted 28 Jul 2010 , 12:38am
post #5 of 5

I've only used IMBC once, but I loved it. I wish I could do all cakes like that.

The IMBC has to be at room temp to use. It's got a very high butter content so it will behave like butter. If it's not a fresh batch (meaning it was made and then stored in the cooler) then it might have to be rewhipped before you start piping with it. The batch I tried, I stored it overnight in my fridge and let it come to room temp before piping with it the next day. But I didn't know to rewhip it and it wasn't very smooth at all. I popped it in my mixer for all of 2 minutes (not even probably) and it was good to go.

Yeah, I'm all about IMBC. So yummy too!!!!!

Quote by @%username% on %date%