I just found the recipe for rolled buttercream that was posted here.I was curious tho as to how this should be rolled out.Should I roll it on a surface dusted with icing sugar ,and should the top also be dusted to prevent the rolling pin from sticking, or is a slightly greased surface better. I was also curious as to how easy this is to handle. Thank you for any suggestions.
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3/8/09 at 7:27pm