Hi, I am new to both this forum and making pretty cakes...I made my first with wilton fondant. My husband hated the taste, but it was great to work with, so I tried to make the buttercream rolled fondant with poor results. The fondant was sticky, so I kneaded in some more p. sugar, than more, than more...seemed I couldn't add enough! I have it in the freezer, I will attempt again at another time, but any advise would sure be appreciated! Thanks! Cheryl

i made rolled buttercream and had the same problems. Never again! My husband also hates fondant but I did try the marshmellow fondant on this web site and i love it. My husband doesn't like it as much as buttercream but much better than fondant. it is so easy to work with and if it starts to dry out you just put it back into the microwave and its like new. hope this helps!

i havent used rolled bc but with mmf if it gets to sticky you can just use a little crisco. So dont know if that would work with rolled bc but you can try i guess. I just rub a little crisco on my hands and wala the sticky disappears.

I don't know what recipe you used for your RBC, but I I found that the one on baking911.com works very well. I took liberties with it, though.

I took some leftover Wilton's Extra Special Buttercream, added about 1/3 cup corn syrup to 2 cups of icing, mixed it up, and then added as much powdered sugar to it as needed until it acted like pie dough and no longer stuck to the sides of the bowl. I turned it out on a large piece of vinyl and continued to add PS to it unitl it didn't stick to me or the vinyl. I then put the piece between to pieces of silicone treated parchment paper & rolled it out. To put it on the cake, I picked up the parchment, sat the RBC on the cake, and peeled off the paper. I smoothed with my hands and it worked very well. To get out bumps, etc., I let it crust a bit and then rubbed my hands with PS and "buffed" it.

Rae

I have made the rolled buttercream recently and I loved it.. I found lettng it sit for 30minutes covered in syran helped...also if it stretches when you pull it you need more powdered sugar it should not stretch if you add to much and it cracks just add a little more water... The only problem I found was it could tear easier when placing on the cake. I tried the MMF one time and it was hard as a brick I couldn't even knead it..so it got trashed..Maybe I will try it again sometime. I just hate it when things get wasted. I think there is a picture in my photos of the cake..

I use half butter half crisco and I find no need to refrigerate the cake. I've left it out for up to 3 days with no problems.

http://www.wilton.com/recipes/recipesandprojects/icing/extraspecial_bcream.cfm


Rae

Don't dispare....sometimes it takes a few times until you prefect a recipe. I use rbc on 90% on my work. I find that if you use less corn syrup and add a little meringue powder, the mixture will co-operate a little better. One other tip - don't attempt to use your rbc right away. Seal it and leave in your fridge overnight if possible. If it's still too soft, just knead in some extra sugar. Take a look at my photos and you'll see how it can come out with a little patience and some practice.
Best of luck!!