News, news, news! I finally tried the Italian meringue buttercream and I just love it! Also, it has been a busy week on CakeJournal with many new visitors to the site. You’ve might noticed that the site has been very slow at 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 for all this major traffic.
News for CakeJournal
Cakejournal has been featured on Cake Wrecks If you don’t 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 be guaranteed NOT to 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 traffic 🙂 So thank you Cake Wrecks for the very very sweet post.
I Finally Tried the Italian Meringue Buttercream!
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 buttercream. Silky, 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 call for the best-tasting frosting ever.
I made some with only vanilla flavor and the rest with raspberry puree. The best one was the raspberry it tasted almost like mousse filling but still with a nice buttery taste. So good together with chocolate cupcakes yum! I will try and take some photos next time I make IMBC.