Hi all! I tried rolled buttercream, just to see what I could come up with.
BUT I used dark syrup and colored vanilla. That was the thing I had in my cabinets. Well color (I think) is the only difference between light syrup and of course clear vanilla vs. dark syrup and reg. vanilla. And I did step by step with the recipe. It was very greasy, it would not and I mean would not glide onto the rolling pin like the packaged fondant. It forms a great giant ball, guess I could use the whole thing for show and decorate it for a sport theme. UNLESS some of you can clear some things here for me..I don't know maybe I should try light syrup? Does anyone have photos of some rolled buttercream cakes? I would love to see if mine looked like yours..Thanks

I tried rolled buttercream as a more tasty alternative to fondant a while ago. It did taste better but it definitely doesn't work like or look like fondant. It was shiny and more greasy and harder to work with. I ended up rolling it out and sticking it in the freezer to firm it up so I could put it on the cake more easily. I've also mixed it with a little wilton fondant for easier handling. The finish when on the cake was a bit pitted and like I said - shiny but luckily the person I made the cake for loved it anyway! I still use it as an alternative sometimes. I'll post pictures this weekend.

If it was way to greasy maybe you could try adding more icing sugar?

Good Luck!
Debbie

It was so greasy that when I rolled it into a ball. When I rubbed it to a shine my hand took two washings to get the grease off and the ball looked like a glass ball that could belong in someones garden in a bird bath. Hmmm.. I don't know,but I think I will stick to boxed Fondant. At least until I get more experienced with all these alternative icings.
Thanks for tips!

Hi,
I've used rolled fondant to creat a pink baby dress for my grandaughter's first birthday cake and was very pleased, but I don't like the taste of the fondant.
That was the boxed Wilton stuff. My sister made fondant icing for my son's wedding cakes and I didn't care for it fresh either. I can't see icing a cake with something I'm going to peel off and not eat. I about went nuts working with rolled fondant and rolled buttercream to get ready for a couple wedding cakes in October. Then someone at the Wilton forum told me about the faux fondant method posted at cakecentral. I used it with the crusted buttercream (faux fondant) II recipe in the Recipe file and I LOVE it!! Both my brides wanted the smoothe look of fondant but the great taste of a nice buttercream and they got exactly that. I made a sample cake for the first bride and she was sold right there. I won't mess around rolling out icing unless it is to create a decoration now.

You can find the step by step instructions for the faux fondant method in the Articles file at this site and the recipe is in the Recipes file. I'd advise you to print out the instructions to use as you work. I cannot praise this method enough. It is just great. I have posted two pictures of cakes I've done with this method. Look in the wedding cakes album under traditional and look for my name. It's easy! Give it a try. Good luck!

I have had great success with the rolled buttercream recipe

http://cakecentral.com/cake_recipe-1603-18-Rolled-Buttercream-Icing-Recipe.html

I followed the aove recipe exactly and had no problems.

I perfer using and eating the rolled buttercream vice rolled fondant. I don't use fondant to cover cakes anymore unless specifically asked for. Rolled buttercream is VERY forgiving while fondant is not! However, rolled buttercream doesn't work well for creating figures (flowers, 3-D shapes) so I use fondant for that. You can get a glass like finish with rolled buttercream which is difficult to achieve with fondant without a lot of work. If you make a mistake and rip the fondant you might as well toss it and start anew, with rolled BC you can just roll it out again with out any seams! I love the stuff!

Great info! Thanks!

YES! So much so that I won't use it again. It's shortening and corn syrup....definitely going to be greasy. Maybe I didn't add enough of something, but it didn't work for me. I had also made marshmallow fondant that night (that awful night I was up until 3 making my son's birthday cake! LOL!) and ended up mixing the two together in desperation. It worked, but I'll stick to Satin Ice. Worth the extra pennies to have it work well every time.

im new to the rolled buttercream thing now....and have ordered satin ice...any tricks suggested would be appreciated!