I don't see many cakes out there with rolled buttercream. What is your opinion of using this in lieu in fondant? I have a groom who doesn't like regular fondant. Also any tips or tricks on using this rolled buttercream.

THANKS!

Dana

This might help:

http://www.cakecentral.com/cake-decorating-ftopict-56689-rolled.html+buttercream

http://www.cakecentral.com/cake-decorating-ftopict-56882-rolled.html+buttercream

http://www.cakecentral.com/cake-decorating-ftopict-49149-rolled.html+buttercream

http://www.cakecentral.com/cake-decorating-ftopict-51086-rolled.html+buttercream

RBC vs fondant, mmf:

http://www.cakecentral.com/cake-decorating-ftopict-51108-rolled.html+buttercream

http://www.cakecentral.com/cake-decorating-ftopict-53762-rolled.html+buttercream

HTH

I have made this twice, just to play with to see what I could do & while I LOVE the taste of it - it was very hard to work with to me. I did fine covering the cake with it, but when I've tried to cut out shapes to use on the cakes, it is just too soft & stretches & you leave your fingerprints all in it. Or at least I did. I have never tried the MMF (but plan to very soon!) so I can't give any opinions on that one. If all you are doing is covering the cake, I would say it would be great - it just tastes like a chewy version of buttercream..

I've used it only on small things, so far--6 inches across or less.

That being said, it is "self healing" when you rub it with warm hands, so rips and tears really disappear beautifully. I believe that the recommendation for large pieces is to roll it out on a vinyl/silicone sheet and after placing it on the item, to peel the vinyl/silicone sheet away carefully.

I think it would be very workable, with a good deal of patience and a well set crumb coat underneath.

Good luck!
Rae

I've used rolled buttercream many times. I find it easier to work with than anything else, but you have to have the right tools. It is softer and stretches and breaks more than fondant, but can be repaired easily by just rubbing with your fingertips. You must use medium to light weight vinyl to roll it out and put on your cake, or it will stretch and break. If it breaks on the cake, just patch it and rub with your fingers to 'erase' the lines where you patched it.

If you plan on making figures or flowers you have to stiffen the RBC with more powdered sugar. You cannot to swags or drapes with this though because it's too soft and heavy. You can pipe with it though, just thin it with a little water. You can also mold RBC by squishing it into a choc or any mold, put in the freezer for 10 min or so and then place on the cake right away. You can also mix the RBC with anything like fondant or choc clay to help it if you do want swags or drapes. I guess it all depends on the style of cake.

There are lots more tips and things you can do with this, just let me know the design and I can help (can you tell I teach this?).

I use rolled butter cream all the time. I LOVE the taste! It is a bit greaser than fondant.......Does not get as hard ...... Can be kinda tricky for molding figures!