HELPPP.. I made the rolled buttercream fondant today and am not sure what its supose to look like. It feels greasy and kinda soft. I have added more C&H Sugar 3 lbs. When I roll it out and put in on the cake it starts to pull and then split. It dont look dry but then again someone said that if you put a indent in it its supose to go away. Please help I want to use the for my final in wiltons course 3.

Thanks
Angela

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I would try adding powdered sugar until you rach desired consistency.Good luck!

As I said in my first post hon I dont know what it should look like. I hope some one can give me some help since the cake is due tomorrow.

Thanks
Angela

well, from what I understand it should look like fondant! Have you thought about just making some MMF? I've heard the wilton recipe for rolled buttercream is kinda difficult to work with....is that the recipe you made??

http://www.cakecentral.com/cake-decorating-ftopic-49149-0.html


maybe this will help you!

I dont know if its a Wilton recipe but here it is. I did make a batch of the MMF this morning. Im wanting to add coloring to it I did color a small amount but as Im working it its getting sticky and the color isnt going all through out it. Is this common for MMF

Thanks
Angela



INGREDIENTS
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar