Imbc And Other Crumb Coats Question!!!

Decorating By Leannesincy

Leannesincy Cake Central Cake Decorator Profile
Leannesincy Posted 26 Sep 2011 , 9:52pm
post #1 of 1

Hi everyone!

I have a few questions icon_smile.gif I'm new to making cakes and have been looking for cake that stays fresh for a while, which I found. I read one of lindy smiths cake books that said a Madeira cake (Pound Cake) can be made a week in advance as it actually tastes better not fresh from the oven.
So I found a cake which gives me a little bit more time to decorate without the cake spoiling.
Now what about filling's?
I'd like to use a IMBC as from what I gather the fondant will lie very well on top of it and it sets really firm.
There is no point in me baking a specific cake so I have longer to decorate it if the filling/crumb coat will only keep for a few days.

Can anybody recommend a good crumb coat that is safe to be left un-refrigerated for 5 days or so? Any advice on other types of cake would be greatly appreciated! Thanks icon_smile.gif x icon_smile.gif

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