This is my first time trying out the rolled buttercream recipe. Do I have to ice the cake first before I put the rolled butter cream on top like rolled fondant or can I just placed it on top of the cake?

I DON'T KNOW!!! .............I wish I could help you....I'm still trying to work up the nerve to try it..............how is it going so far??

right now i am letting it sit for the 30 min. it said on the recipe but as far as putting it on the cake I am still not sure

I have the recipe right here and it says to cover a cake use the same method as if using rolled fondant. Does that help?

I have used buttercream fondant several times and would recommend that the cake be chilled. I used the same techniques as MMF with the buttercream, but it is much more pliable and softens very easily because it is butter. The coolness of the cake will help you cover it better.

I found the rolled buttercream recipe here, and did a further search online for it. That's where I found out that you cover the cake with icing first, smooth as usual, and then put the rolled buttercream on.
If this isn't enough info, I could send you the recipe I saved (including pics). Or you might be able to find it online too...just search for rolled bc.
Hope this helps, and good luck!

thank you very much. I am so silly I just saw that one instruction at the bottom of the recipe. thanks again

i have never tried rolled buttercream...let me know how it goes. can't wait to see your final product!

les

i think the rolled butter cream was to soft or my house got to warm, by the time i got to the back of the cake to smooth it out it split off from the top. Oh well, just a practice run. I think this happened too because i forgot to put the salt in. Didn't remember 'til it was too late.

Mine ripped the first time I tried it as well.

For my second attempt, I added a lot more powdered sugar than the recipe called for. I am not sure how much I added, I just kept adding it until I could roll out a peice and hold it verticlly for a bit without it tearing.

It was still difficult to work with. I managed ok with an 6in cake, but I am not sure I could be able to do anything much larger.