what is it, what does it look like on a cake. how do i make it, and what does it taste like?

me too bump

I've never made it nor tasted it, but have been curious as well. Here's a link to the recipe:

http://www.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html

I used rolled butter cream icing for the first time a couple weeks ago. I used it for a grill cake I made for a neighbor. It was wonderful to work with and it tasted very sweet. I used it for the top of my grill along with making hamburgers and hotdogs with it. It was like playing with playdoh when I made my "food items". It took color wonderfully. I was afraid to try it at first, but will definitely use it again.

dara

I used it for the first time last night and I just posted the cake that I made. It is like fondant only a lot softer and more forgiving. It is very sweet, but in my oponion, tastes better than fondant.

It is also used for decorating cookies instead of using royal icing.

The recipe I used for Rolled Butter Cream icing came from this site. I had never heard of it before I got addicted to this site.

southaustingirl: Thanks, I just got your PM

It is definitely yummy! IT tastes like candy corn all on its own..... and it tastes great on hte cake! It's a litlte difficult to work with and it is shinier and a bit greasier than fondant - but it has an excellent taste and I think once I get the hang of it it will be one of my favorite things - I have trouble it seems w/ ALL types of fondant though - but I do prefer this one for its taste. It is a little softer and harder to mold figures with though - or at least that was my experience - I added Wilton fondant to it for structure.

I found it a little soft whn I tried it. But it worked and it tastes great. My Mom was eating it instead of the cake-lol.

Can this be warmed and used as a pourable petit four covering? I don't care for the pourable fondat recipe - way too sugary for me. I'd like something creamier.

so is this easier to use then mmf? i'm only asking because i've had trouble w/ mmf everytime i make it and i have four cakes this weekend and three cakes next weekend to make so i need something that's going to be easy to work with. my last cake was supposed to have mmf but i couldn't get it to work so i ended up using bc and i'm no good at smoothing bc at all.

I have only tried MMF one time before and it turned out like c*rap - chunky and not smooth at all. using the rolled butter cream was just like playing with playdoh. Easy to roll, smooth. I just used alot of powdered sugar on my counter and on my rolling pin. It was like using the wilton's fondaunt but a little slicker (greasy, but not too greasy). I kept adding powdered sugar until it had a good feel in my hands. My 12 year old daughter had fun making the hot dog, onions, pickles and cheese that were on my grill cake in my pictures.

We tried making figures with rbc at a hands-on I attended a few months ago, and it was like working with slime - it literally melted in our hands as we handled it. The recipe is slightly different from the one on this site - I will give it a try in a few weeks. I have a project in mind, and I need something shiny. I think this will do nicely.

Theresa

i don't know if i like the shiny look of it. does it harden like mmf after awhile? and can i refrigerate the rbc w/ out any problems?