Can this be used to cover cakes? If so would you cover the rolled buttercream with fondant or just use the rolled buttercream by itself? I pulled recipe off of CC for cookies but I don't know if it can be used for covering a cake.

Thank you

yep you can cover cakes with it. not much else you can do with it except very small decorations. you shouldnt cover with fondant and it is mor difficult to use than fondant.

thank you for the advice

Rolled buttercream is very, very hard to work with. I could see using it on cookies, and making decorations with it, but I'm not sure I could even cover a cake in straight rolled buttercream.

After reading some posts here on CC, I decided to try a RBC & MMF combination. The combo was supposed to be easier to work with than straight RBC. I ended up using about 60% MMF and 40% RBC. Below is the cake I made with the MMF & RBC combination. The cake ended up coming out well, but boy was it tough. The MMF/RBC combo almost seemed to flow when I placed it on the the cake. It also tore very easily, I had to take it off and redo one of the layers, fortunately I had extra. (note: babies, stars & moon are straight MMF, the rest of the cake is the MMF/RBC combo).

Just my thoughts hope it helps.

i was wanting to try making RBC today, just for a go at it really, how does it taste?? im asuming it tastes like buttercream with the texture of fondant in your mouth??? PS ttatummm your cake looks georgous.

It's good, the kids love it, but it is WAY too sweet for me. It's basically regular bc with corn syrup and LOTS of extra sugar.

Does the RBC taste better than the fondant. My family dislikes the taste of fondant icing but I've not tried the MMF yet. How is the RBC? Thanks!

I like mmf better, kids like rbc better. Personal preference, really.

i love using rbc. it's smooth and elastic, but you can control it by making a stiffer mixture using extra icing sugar and adding meringue powder. i also add less corn syrup than in the standard recipes and make sure i include salt to balance the sweet.
leaving it to sit for a few hours or overnight also helps with handling.
i use almond essence and so it gives it a wonderfuly rich taste.
it's extremely forgiving, so if you do get rips it's very easily patched by adding a piece and rubbing it in with hand dusted in icing.
the two pictures in my album are both rbc. there's also another cake in the naughty section. it's not really naughty, but i thought it best to put it there. it's the cake with the vet technician with the two cats on the exam table.
good luck!

thank you for the ideas....i think i'll try both and see how they turn out....ttatummm, your cake is gorgeous by the way