I have made my first batch ever of rolled buttercream, and I have a few ?'s. I assume you still do a layer of BC icing as you do with fondant. Is this correct? Also, can you use it for accents on a cake as you would fondant? I know it is softer but was thinking of things like strips or circles on a cake. Thanks.

bump, anyone?

from what ive read you can mold and shape rolled buttercream like fondant although it is softer to work with. you still need to cover the cake with regular buttercream

i use rbc for my cakes and don't use a layer underneath. i sometimes will coat the cake with a thin layer of simple syrup or soak with a little liqueur as per the recipe. i use it for accents as well. use merinque powder, less corn syrup and shortening and refrigerate overnight to "cure". this makes a hardier, firmer rbc. hope this helps.

I have ONLY used RBC for molding and have never covered a cake with it! So, yes, you can mold with it.