I visited the discussion forum at the wilton site, as I'm sure many of you have also. It's full of great info! I learned of Rolled Buttercream...sounds wonderful. Have any of you ever tried it?
The recipe given at the wilton discussion forum mentions that one should use a powerful mixer. I only have a hand-held mixer (it's a Kitchen Aid hand-held mixer, though, and very durable and more powerful than the average hand-held mixer)...............Anyway...I am wanting to try the Rolled Buttercream but I'm not sure how it will go, since I don't have the more powerful stand-type mixer. I want to try covering cookies with it, as most of the posts I read, seemed to be using it for that purpose. Some also mentioned using the Rolled Buttercream on cakes instead of fondant with good results.

I was just wondering if any of you had used the Rolled Buttercream.

I haven't tried it yet, but please let us know how it works out for you!

Me too - i want to learn this too.... I will try to do it this weekend - I'll let you know how it works - i know people that has done it & they love it --- On March 9th at my cake club we will have a demo - i can't wait -- good luck!

Hey i found a recipe on this site that I used and I love it! I used it on a recent birthday cake and my clients really liked it too! I don't know how to attach the link so here'e the recipe on this site:

1 cup of shortening
1 cup light corn syrup
1/2 tsp butter extract
1 tsp vanilla
1/2 tsp salt
7 to 8 cups of icing sugar

Its best to mix the soft ingredients first and then add the sugar. It gets pretty hard to mix after a bit so I used my dough hook and then resorted to doing it by hand. It seems to take colour really well, like rolled fondant. I really enjoy using it, so far anyway.

Good luck,
Elauria

Does it look smooth like fondant???

i have made and used it. You can make it, just do soime of the mixing by hand, once it's too hard for your mixer. I personally don't care for it because it is greasy. I always dusted the cake when I was done covering it to get the shine off. Also for covering a whole cake I found it to hard to work with (tears easily, very soft) so I mixed it 50/50 with fondant and was then able to do it. I prefer to just use Satin Ice now. Less work and I think it is nicer looking and taste better. Everyone is different though so I recommend trying it yourself.

Bonnzcakesaz dumb question here.......what is satin ice??

I used the rolled buttercream on my final cake for wilton III course as hubby didn't like the fondant and I don't like wasting food lol. My instructor was amazed at how much it looked like fondant. I loved using it and didn't have a problem with it.

I use rolled butter cream all the time. People tend to like the taste better than fondant. I can still mold anything with it, flwowers, people, etc.. But it is greaser than fondant, but after it hardens the shine tends to go away.

I have found that it it harder to cover larger cakes with it, it tears or cracks on me. But the taste is so much better than fondant. I will do 50/50 if it is a large cake.

I was told only to use a heavy duty mixer such as a kitch aid. I would be afraid that it would burn up the motter of a hand help one, but I have never tried it with a hand held. I do know that I have the smaller kitchen aid stand up one and it can even wiggle when I make my rolled butter cream


Good Luck

I made a lot of little mini cakes last week & used the rolled buttercream on some & Toba Garret's fondant on some - I agree that the RBC was a little greasy but I loved the taste & texture of it. I also really liked the fondant and founf it super easy to make (no mixer required!) & use and found the taste & texture similar to the RBC. Once the cakes were all done, I couldn't tell which was fondant & which was the RBC without tasting (I flavoured one coconut so I could tell the difference.
I borrowed my friend's KA to make the RBC so I don't know if it can be done by hand mixer. If you try it please let us know!

hey that's what i used to make the water in the pool cake. i never knew that was rolled buttercream.

I haven't tried the rolled buttercream recipe yet. I was planning to do that this weekend, when I'm baking cookies, as I want to try the rolled buttercream with the cookies.

swoboda, it's interesting that you made the Toba Garrett fondant recipe and found it very good and you didn't have to use a mixer, and you could hardly tell the difference between the the RBC and fondant. hmmm. That sounds appealing, since it doesn't require a mixer...I notice the recipe mentions glycerin. Where do I find glycerin?

Toba Garret's fondant on some -



What is Toba Garret's fondant recipe? I would like to try it!

I have used Rolled Buttercream as well and I prefer MMF. The RB is greasy and too pliable for my taste. When you have to roll it out to cover a cake, it can stretch quite a bit. I also tried using lustre dust on it and it was a mess, turned out really splotchy from all the grease.

dtmc:

I tried Toba Garrett's fondant recipe last weekend. Will be using it to do cakes for my daughter's first birthday party this weekend. I like it much better than mmf (taste & texture). You can also flavor it with different extracts.

I got the recipe from lilscakes. I can PM the recipe if you like.

Can I get the recipe too! Should I PM you too?

I don't have te recipe with me right now (I'm not at home) but I got it off of a thread on this site so maybe if you search it you'll find it. Or when I get home tonight I can PM you with it. The glycerin I got from Michael's in the Wilton isle.
Although I made it again last night & this afternoon it's too hard & crumbly to use! I did something wrong obviously but I don't know what!? Maybe I didn't cover it well enough because it worked out so well the first time..... of course today is when I need it for my first elegant fondant class at Michael's..... what timing!

For those asking - here's the recipe in case you didn't get it already:
Toba Garrett's recipe:

ROLLED FONDANT

Ingredients

1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 tsp white vegetable shortening



1. Sprinkle the gelatin over cold water in a small bowl. Let it stand for two minutes to soften. Place it over a pan of simmering water until the gelatin dissolves, or use the microwave for 30 seconds on HIGH. Do not overheat. Add the flavouring.

2. Add corn syrup and glycerin (optional) and stir until mixture is smooth and clear. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH. Stir again.

3. Sift 1 1/2 pounds (680 g) of the sugar into a large bowl. Make a well in the sugar and pour the liquid mixture. Stir with a wooden spoon. The mixture will become sticky.

4. Sift some of the remaining 1/2 pound (225 g) of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take. Knead the fondant, adding a little more sugar, if necessary, to form a smooth, pliable mass. The fondant should be firm and soft. Rub the vegetable shortening on your palms and knead it into the fondant. This relieves the stickiness of the fondant.

5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.

Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months. I do, however, recommend Pettinice RTR Icing (commercial rolled fondant). It doesn't taste quite as good as homemade; however, it has more stretch. Since it's extremely flexible, you can do more with it. This product can last for up to 6 months without refrigeration.

Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months.

Yield: 2 lbs (908 g)

Thanks again to lilscakes for the original post!

I love Toba's Creative Cookies! What beautiful work she does! I think she's the Collette of cookies!

AHey guys, can someone tell me whats butter extract ? Or can someone tell me a recipe that doesnt use it lol... I hate the taste of fondant but you simply cnt get tht kinda look with nething else. Please help me out here guys

A

It's artificial butter flavor. At any craft store in the cake decorating isle.

Toba Garret's fondant is my favorite. It's all I use.

can I get the recipe as well? Thanks.

AIf you're asking for the recipe for Toba's fondant is on this page already. Scroll up.

Thanks , I got it. I asked before I read the all the post.

There is a company that makes real butter extract but it's hard to find in stores.

http://www.frontiercoop.com/products.php?ct=ssbfbf&cn=Butter+Flavor