Is rolling bc referring to the viva method? or is there something going on out there that I'm clueless on (more likely).

No, rolled buttercream is different from the viva method. Viva method is a way to get regular buttercream super smooth on a cake. Rolled buttercream is a "moldable" fondant-like buttercream. Look: here is a link for a rolled buttercream recipe:

http://forum.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Icing-Recipe.html

How does rolled buttercream compare with MMF or regular Wilton fondant as far as how it tastes and how easy it is to work with??? I have never used it but I am finding that the MMF is easy to work with on some days and other days its not...... Wilton is always the same, nasty tasting but easy to work with.

Does rolled buttercream taste better than fondant?

Rolled buttercram is another type of icing very similar to fondant. much softer and much better tasting IMO. There was a thread about it yesterday. Here is one I did as demo.

Yup, RBC is a great tasting rolled icing because it tastes like BC! It is still chewy, but in my opinion it melts in your mouth more like BC whereas with the fondants, ther is no melting--just chewing!

Here are some cakes that I did in RBC:

http://new.photos.yahoo.com/missyekelley/album/576460762347118698/photo/294928803711484387/41

http://new.photos.yahoo.com/missyekelley/album/576460762347118698/photo/294928803711483955/40

http://new.photos.yahoo.com/missyekelley/album/576460762347125573/photo/294928803711584079/63

Thanks...this looks like a wonderful alternative to the fondant.
Would you say it holds up better than regular buttercream in heat or humidity?
Oh and do you also put a layer of regular buttercream under it as you do with fondant?

Fondants are definitely better to holding up to humudity. Because RBC is really just a chewy BC it acts a bit like it. It is a soft icing, it tends to rip and tear very easily, but it repairs fantastically compared to the fondants. It has a geasy feel and shiny look to it because of the shortening--but they are not horrible--regular BC made with shortening is greasy too. As for the shine, that can easily be masked with a dusting of conf sugar. Some people like to do a 50/50 combo of RBC and fondant to get the best of both mediums.

I"d heard of a rolled buttercream that uses butter. Can you do one in butter instead of shortening?

Thanks misseyek... (beautiful cakes btw)

I have steered clear of fondant for the the taste of it, but this looks like a great alternative. I like the forgiving nature of it too...

Beautiful cakes missyek.

Yes, ChristaPaloma I do put a rather heavy crumcoat of buttercream underneath the rolled BC.

Thank you Ganpam!

When I put BC under the RBC, I do slightly more than a crumb coat but less than what I would normally put on a BC iced cake.

I think with the satin ribbon you will have the same issues--because of the shortening.

As far as the ribbon goes - you can put a backing of wax paper on the ribbon that will keep the "oil" from the buttercream from seeping through and staining. This cake had a satin ribbon - bc around the borders didn't even stain....

do you just roll it out and apply it to the cake just like you would with fondant, then?

Oh wow! I didn't know what RBC was! I almost always use fondant, but it's a pain to make!! This sounds great and even though MY fondant tastes good, the RBC sounds like it might taste even better!

I'm doing a wedding cake in a couple of weeks and I think I'll experiment with this this week and see how it is to work with!

The cakes are beautiful!

Can you do everything with RBC that you would with fondant? Does it hold up well for flowers and such? Does it dry hard like regular BC or does it stay soft like fondant?

Thanks,
Christine

very nice cakes,did you do the chocolate roses with bcf also ?and please do tell the recipe for chocolate bcf.Thanks

missy, were your flowers made of RBC?...beautiful cakes.!!!

I am excited to try this too as I prefer the tast of BC over fondant.