Hi Sarah
Thank you for your lovely comments, yes this IMBC is a little softer, maybe if we increased the sugar content slightly it would make it firmer I will try it next time I make it, and I’ll be sure to let you know, I love altering recipes…If you saw my recipe book you would laugh as it has so many additions & scribles out LOL…have you tried the carrot cake recipe that i posted recently…It is so good and the consistency is amazing for using as a based for a decorated cake….and is better 1-2 days after you have baked it…some kind of secret alchemy at play I think, but the only recipe I have found that you can torte easily, using the Abgay slicer I can easily cut 1" slices out of each cake
Thank you so much for your lovely comments & feeback
<3 Jo
