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?
Thank you so much!