So I use IMBC for my cakes. I prefer the flavor. I seem to have some problems getting really clean crisp edges and flat tops when I ice my cakes. I'm getting into bigger wedding cakes and it seems to just be getting harder and I want the clean edges and the flat tops that I see in pictures. So my question is does it make a big difference using a crusting butter cream as opposed to IMBC? I don't really wanna switch so any pointers or tips would really help. Thanks!
Hi there. Check out this blog, she has a lot of really good info on there about all sorts of common problems people have. Here is a post on how she does her IMBC with crisp edges and flat tops.
I think her blog is one of the best around, and she is so generous with her advice, she's a cake angel!