Should I use another medium to pipe flowers - like make a batch of buttercream just for the flowers? Or add more sugar to to the IMBC to make it stiff?? For instance could I make a rose and just place it on the cake without letting it dry (like you can with buttercream) or would it wilt?

bump - anyone?

Sorry, I've never tried IMBC, although I want to next cake I make. I'd love to hear an answer to this also, so here's a bump!

I use SMBC to ice but I've never had much luck making roses with it because it is too soft. I've made drop flowers with it and they turned out fine. I like Toba Garrett's "Buttercream for Roses" recipe...the roses turn out absolutely perfect! I use this recipe whenever I need something more stiff for flowers. It tastes really good, too. I don't have the recipe handy (I'm at work but obviously not working!) but if you pm me I'll send it to you.

i use IMBC a lot, and it doesn't really "dry" like other BCs. it is buttery, so i think the only way to stiffen it is to put it in the fridge for a bit to let it cool. i decorate a little with it, and from what i understand, you can use it to make roses (although i have never tried).
what is the buttercream for roses recipe? does it have shortening in it?

The frostings used with shortening and confectioners sugar are better for decorating because they hold their shape. If you are using a buttercream with butter and crisco, make sure the ratio is more crisco than butter or it won't crust (dry) to hold flower shapes. If it is a 50/50 butter/crisco ratio and it's still too soft, add meringue powder. I don't know if meringue powder would alter the taste of IMBC or not.

Fooby, yes, that is very similar to Toba's decorator icing.

Actually, the recipe in that link is Toba's "Decorator's Buttercream"...the heading is word for word from her "The Well Decorated Cake". Her "Buttercream for Roses" is slightly different.

You absolutely can make flowers with IMBC. The icing is soft, but it will work. The flowers won't have as crisp a look as they would if you made them with powdered sugar buttercream or royal, but I think they have a nice soft look.

These are some of my cakes with IMBC or SMBC flowers:

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=HollyPJ&cat=0&pos=11

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=HollyPJ&cat=0&pos=12

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=HollyPJ&cat=0&pos=14

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=HollyPJ&cat=0&pos=15

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=HollyPJ&cat=0&pos=16


I freeze the centers of my roses briefly before piping the petals, then I put the whole rose in the freezer for a while so that it's firm enough to transfer to the cake easily.[/url]

Here's another IMBC floral cake by a Cake Central member:

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=IMBC&cat=0&pos=93&search=IMBC

Thanks so much everyone!! I'm still trying to get a hang of the different consistencies of icings and what you can do with them. It's so nice to hear the experiences of others before creating a disaster and learning from mistakes....I make plenty other mistakes instead, lol!!

HollyPJ - you're flowers (and cakes) are gorgeous!! Thanks so much!