Italian Meringue BC as a Filling ?
Posted: 02 July 2012 01:28 PM   [ Ignore ]
Newbie
Rank
Total Posts:  6
Joined  2011-10-05

I have planned on using IMBC as a filling for a 4 tiered cake, but there are some who are saying “NO, NO, NO!” b/c of the instability of the IMBC.

            Q:  Does anyone have any advice or opinions on this? 

My other question is I planned on using IMBC as the FILLING but covering the entire cakes in American BC, then covering in fondant. 

            Q:  Is this a common practice to mix BC’s or should I stick to one or the other?

Please feel free to email me at .(JavaScript must be enabled to view this email address) as this wedding cake is due in 2 weeks!!!

Thank you so much!

Lisa
.(JavaScript must be enabled to view this email address)

Profile
 
 
Posted: 03 July 2012 11:21 AM   [ Ignore ]   [ # 1 ]
Newbie
Rank
Total Posts:  6
Joined  2011-10-05

Thank you…..that’s what I heard from most responses as well. 

have a great day!

Lis

Profile
 
 
   
  Back to top