Two Firsts
This was my first attempt at using my book pan (finally had a chance) and a first for rolled buttercream. This was for the young author's conference at my son's elem. school. Yellow cake with buttercream filling laced with creme bouquet. The gold edges and words were painted on with food color. The "yellowed" edges were done with ivory color rubbed onto my finger and rubbed onto the buttercream.
how neat, great job
so what do you think about the rolled buttercream vs. regular fondant or mmf??
I think rolled bc tastes alot better, but hard to work with. i think next time i will also use less shortening, as it is very greasy! it tears easily, so you have to be careful as can be. i'm not a big fan of covering cakes in fondant or RBC, as i'm not that good at it. but all in all, i think i would use the fondant before the RBC.
how neat, great job
so what do you think about the rolled buttercream vs. regular fondant or mmf??
I think rolled bc tastes alot better, but hard to work with. i think next time i will also use less shortening, as it is very greasy! it tears easily, so you have to be careful as can be. i'm not a big fan of covering cakes in fondant or RBC, as i'm not that good at it. but all in all, i think i would use the fondant before the RBC.