This cake is very beautiful. I love it!!!! Two questions: What does IMBC stand for? And how did you get the edges to be so smooth? I always have to border the outer edge because I can't get them smooth.
IMBC is Italian Meringue Buttercream. I refrigerate the cake after icing heavily and it firms up like butter so it's easier to smooth. I also use my finger to round off the edge slightly. HTH.
This cake is very beautiful. I love it!!!! Two questions: What does IMBC stand for? And how did you get the edges to be so smooth? I always have to border the outer edge because I can't get them smooth.
IMBC is Italian Meringue Buttercream. I refrigerate the cake after icing heavily and it firms up like butter so it's easier to smooth. I also use my finger to round off the edge slightly. HTH.
Beautiful!
This cake is very beautiful. I love it!!!! Two questions: What does IMBC stand for? And how did you get the edges to be so smooth? I always have to border the outer edge because I can't get them smooth.
IMBC is Italian Meringue Buttercream. I refrigerate the cake after icing heavily and it firms up like butter so it's easier to smooth. I also use my finger to round off the edge slightly. HTH.
Absolutely stunning and elegant!
This cake is very beautiful. I love it!!!! Two questions: What does IMBC stand for? And how did you get the edges to be so smooth? I always have to border the outer edge because I can't get them smooth.
IMBC is Italian Meringue Buttercream. I refrigerate the cake after icing heavily and it firms up like butter so it's easier to smooth. I also use my finger to round off the edge slightly. HTH.
Beautiful!
Absolutely stunning and elegant!