I am going to make this for the first time tonite. Was thinking of using it for a "present cake" for a friend's birthday. My question is can I use it to decorate as the colored ribbons on the cake? Am aware I will have to use regular fondant to make the bow. Has anyone used RBC for accents on their cakes like you would use regular fondant?

deb

No, you will not be able to "form" RBC into ribbons or bows for your cakes, as it's too soft and will not harden. You can use it to "lay" on the cake....like making cutouts and such, but it stays pretty soft.

I have used RBC for all sorts of things other than to cover the cake with. I do stiffen it with more powdered sugar. You are right about the bow. It won't work for drapes and bows I've found, but it did work when I mixed it with fondant or chocolate clay.

I just made the rolled buttercream for the first time (is resting in the fridge) and wow, what a wonderful taste! I can't wait to be able to roll it out and cover a cake. I have a friend who has a birthday this weekend and may use it for that. I will have to try this on cookies too - would taste better than mmf, not as sweet. Tell me, what is the wildest thing you did with rolled buttercream?

deb

Just one more question about RBC.....do you have to put icing on the cake first like when you use fondant?

Deb

I am in the process of covering a cake with RBC and they have all told me to put a thin coat of BC on the cake so the RBC has something to stick to, just like the fondant! Good Luck!

If you are talking about a thin crumb coat, yes for the RBC to stick to. I usually roll the RBC out between the 2 sheets of vinyl and then crumbcoat the cake, then cover with RBC, that way the crumb coat is still wet. The RBC doesn't dry out as fast as fondant so you have plenty of working time. Don't forget, if you get a tear, which usually happens to me, you can repair it easily (which you can't do with fondant).