CakeJournal, Cake Wrecks & Italian meringue butter cream

img_cupcakes-imbc

It have been a busy week on CakeJournal with many new visitors to the site. You might noticed that the site have been very slow in the start of the week and at some points almost impossible to upload. I myself got a little shocked as well, especially when I found the reason to all this major traffic.

Cakejournal have been featured on Cake Wrecks If you dont know Cake Wrecks then I can tell that it is a site dedicated to…. cake wrecks! It is though a very fun and comical site and you will guaranteed NOT leave the site without a good laugh. But I would be very sorry if one of my cakes ended on that site or should I???

Because when I then entered Cake Wrecks I found the sweetest post about my cakes. So there was nothing for me to worry about except for all the trafic :-) So thank you Cake Wrecks for the very very sweet post.

On the baking side I have finally thrown myself into the arms of Italian Meringue Butter Cream or IMBC in short. Now I only wonder why I have not done it sooner because it is the most delicious butter cream. Sliky, smooth and feather light. I can get a little confused though, because there are Swiss meringue bc and Italian meringue bc. Are they the same thing? Or is it just the slightly different way they are made that gives them different names? No matter what, I will be making IMBC whenever my cupcakes or cakes calls for the best tasting frosting ever.

I made some with only vanilla flavour and the rest with raspberry pure. The best one was the raspberry it tasted almost like mousse filling but still with a nice butter taste. So good together with chocolate cupcakes yum! I will try and take some photos next time I make IMBC.

Happy Caking

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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Comments

  1. says

    I love Swiss meringue buttercream. Taste much much better than regular buttercream. Tried Italian meringue buttercream but I was worried about achieving the ‘soft ball’ stage.

  2. hong says

    Love the graceful colors and the white flower is excellent. So pretty and who can have the heart to eat it?!

  3. aileenlnbh says

    hi louise. love your site. came to you through mentions on cake central and flickr. ps ive just started my own flickr account so will try and upload some pics. im a total beginner and would love to be as crafty as you.PS. got the poured fondant from almond art and it was fantastic. if you get a chance have a wee look at my flickr, remember im only a beginner (its aileenlnbh). thanks for being inspirational. ps im doing a runout of peppapig for my daughters birthday soon, thanks for your runout tutorial.

    For Kimbers – ive just started a 36 week long course at glasgow met college which is fab however if you are on the east of scotland, definitely look up lorraine mckay – louise is right, ive downloaded a couple of her tutorials on figure modelling and they are great!! She is so helpful – she also contributes to cake central and her flickr sign on is aine2. – have a look. if you are in the west of scotland, (im ayrshire), celebration cakes in clarkston does cake decoration courses most sundays and also lorraine mckay is teaching some tutorials in march in the regional british sugarcraft guild areas. let me know if i can be of any help. post if i can here and i can be in touch.

  4. says

    Jeg har fulgt med på CakeWrecks i et stykke tid – netop for de gode grin! Derfor syntes jeg også, at det var sjovt, da jeg læste om din blog der – og jeg skal med det samme sige, at jeg er imponeret over dine værker! Jeg kan ikke sådan noget, men inspirationen og glæden ved kagerne lyser ud af din blog, og det er skønt. Så altså – dejlig blog du har her! :)

  5. Louise says

    Susieshomemade: Welcome!!!

    Theresa: Funny because i find that imbc is the most easy to make :-) Thank you for the advice about the MS smbc.

    Dayanare: Thanks and yes it will come in both flavours.

    tashjeffery: Its a no.11 or 12 the yellow ones from Thermo.

    Jen: Ohh it ok. I was just a bit WHAT!!!! when i checked the traffic to my site lol… I really love CW :D I have added CW to my blog list.

    Swellcakes: Yep you are right. it is a complete different texture with the meringue bc’s. I am not that fond of BC so this imbc is a hit for sure.

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