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Advice for Rolled BC

post #1 of 5
Thread Starter 
I am going home tonight to do my first attempt at rolled BC. Does anyone have any last minute suggestions?
post #2 of 5
No but I would sure love to know how it works. And what the recipe is. My MMF melted on transport to reception hall (thank goodness I tested it first to see if it would make it). Maybe rolled BC would be a good alternative. Let me know and good luck
post #3 of 5
My advice is to add the extra powdered sugar ( and yes you will need it) when you are ready to use it. If you add it when you make it you will need to add more when you go to use it. Also I think it tears super easy. I never was able to get it on a cake alone. I had to use 50/50 with fondant. Good luck!
post #4 of 5
Thread Starter 
Thank you for your comments and YUCK!!! It was horrible. bonnscakesAZ- you were so right about needing extra powdered sugar and saying tearing easily doesn't even begin to cover what it does. I am only trying to cover 3" square mini cakes and I couldn't get it on without tearing. I have to say that I will probably never use it again, unless someone else has some great hints. If I need fondant I will use MMF.
post #5 of 5
I mixed mine with fondant also. It makes the fondant taste better!

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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