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rolled buttercream and candy clay questions

post #1 of 11
Thread Starter 
I just made my very first batch of rolled buttercream.

Can I use it just like fondant?
Can I use it to make decorations like fondant?

I also made candy clay for the first time,just for experimenting.

Is it supposed to be kinda wet looking?

How long do I let it dry before I wrap it up?

Both of these are for experimenting with on DH's fathers day cake with.

Not so much the candy clay, but the rolled buttercream is.

Thanx for any help. icon_wink.gif
post #2 of 11
Use the rolled buttercream just as you would fondant. You can cover a cake or use it for modeling and/or decorations. You can also use it on cookies. Candy clay is more for modelling but I guess you could cover a cake in it if you wanted to. Candy clay gets very hard when properly made and you have to work it in small pieces to get it usable after it sets up and tends to get very soft after you work with it. It can be hard to work with but is very tasty.

good luck!
Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #3 of 11
Thread Starter 
Thank you.

That is what I thought about the rolled buttercream.

As for the candy clay,It is just for playing around with.

Since I was in the mood to experiment I thought I would check it out.

I didn't think you could cover a cake with it.Just want to add another dimmension to my cakes. icon_wink.gif
post #4 of 11
Hi
What's rolled buttercream? Well I see it's like fondant, but I never heard of it. Can I get the recipe?

Wandy
Totalmente adicta a la azucar oops!!!!
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Totalmente adicta a la azucar oops!!!!
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post #5 of 11
Quote:
Originally Posted by wandy27

Hi
What's rolled buttercream? Well I see it's like fondant, but I never heard of it. Can I get the recipe?

Wandy



Here is a recipe for rolled buttercream found on this site:

http://cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html
post #6 of 11
I haven't tried the rolled buttercream icing, but I have a question before I try it. I know that crisco is vegetable shortening, but I'm wondering if I use the 'butter-flavored" crisco if I can omit the butter flavoring.
Thanks for the info.
post #7 of 11
I haven't tried the rolled buttercream icing, but I have a question before I try it. I know that crisco is vegetable shortening, but I'm wondering if I use the 'butter-flavored" crisco if I can omit the butter flavoring.
Thanks for the info.
post #8 of 11
Well I guess I'll give a try, how does it taste?

Wandy
Totalmente adicta a la azucar oops!!!!
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Totalmente adicta a la azucar oops!!!!
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post #9 of 11
Thread Starter 
very sweet.
post #10 of 11
kakebyrobin, I did roses made with candy clay for my last cake. I love to work with it. It makes beautiful roses. icon_smile.gif
Tammy
Learning something new everyday!!
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Learning something new everyday!!
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post #11 of 11
Mimi -- I've used the butter crisco for BC before and still felt that butter flavoring needed to be added. Something else to consider, the butter crisco is yellow, so it tints your colors in a different way.
"A person is limited only by the thoughts that he chooses." -James Allen
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"A person is limited only by the thoughts that he chooses." -James Allen
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