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
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35 comments
Dorothy says:
Nov 3, 2008
omg these are soooooooooo pretty! they’re too pretty to eat!
Louise says:
Oct 16, 2008
Snookydoodle: Thx
Astrid: mange tak
Ja Cake Wrecks er meget morsom.
aileenlnbh: i have just made you a contact on flickr. Just keep up the good work. Thank you for the help to Kimbers aswell. Its always great when we can help out each other
)
Jennifer Foster: thank you
hong: thx, and I had no trouble eating the yummy cupcakes LOL!
Rei: Do try the way I make the IMBC but when it comes to the end they are almost the same.
Suzanne: I have added the IMBC recipe and theres a link to a swiss meringue aswell
Carleen: Thank you!
Carleen says:
Oct 15, 2008
Louise excellent work, it is always interesting looking at your page. well done!
Suzanne says:
Oct 12, 2008
Would love to see the recipe for the swiss & italian meringue buttercreams. Thanks you.
Rei says:
Oct 3, 2008
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.
hong says:
Oct 3, 2008
Love the graceful colors and the white flower is excellent. So pretty and who can have the heart to eat it?!
Jennifer Foster says:
Oct 2, 2008
I love cakewrecks, and I’m so glad you were on there because your cakes are stunning!
aileenlnbh says:
Oct 1, 2008
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.