Cake! magazine by Australian Cake Decorating Network August 2015 | Page 44

Step 10:
Scrape the white chocolate/
buttercream mixture back into
the mixer and give a few turns
on high speed.
Scoop IMB into
microwaveable containers.
Store for later use or may
be used directly. Refrigerate
when not using.

Instructions for Using the IMB
• Use the IMB for making wells around the side
of your cakes. We use wells when the filling is
different from the exterior buttercream finish i.e.
fruit curds, jams or anything chocolate.
• Freeze the cake for ten minutes to set after
filling or place in fridge for 20 minutes.
• Soften the IMB and whisk for volu