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dtmc
Frequent Member
Joined: Jan 23, 2006
Posts: 382
Location: Phoenix, AZ
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 Posted:
Fri Apr 11, 2008 2:42 pm |
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I have seen the recipe in the recipe box and it says you roll it out like fondant. Is this true? I have never seen this technique before. Does it look like fondant covered cakes? Does it taste good?
Thanks!  |
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ellantehalima
Frequent Member
Joined: Aug 10, 2006
Posts: 380
Location: Moses Lake, Washington
Birthday: Nov 12
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Fri Apr 11, 2008 2:58 pm |
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I have used it once and yes you do roll it out like fondant. I think it was actually a little easier to work with than fondant and easier to smooth any wrinkles. If I remember right it is a little shinier than fondant but otherwise pretty much looks the same. Here is the link to my cake. HTH.
http://www.cakecentral.com/mod.....pid=171303 |
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icer101
Frequent Member
Joined: Mar 23, 2006
Posts: 487
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Fri Apr 11, 2008 3:16 pm |
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i use marsha winbecklers recipe when i make it. i guess it might be all the same. but i do have her book on it. i have made the vanilla and chocolate. they both taste very good. and i had no problem working with it . yes, you use it just like fondant . |
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trishthedish
Newbie
Joined: Jan 15, 2008
Posts: 10
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Fri Apr 11, 2008 3:32 pm |
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do you have to prep the cake with reg buttercream first? |
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getfrosted
Frequent Member
Joined: Jun 05, 2006
Posts: 495
Location: Ontario
Birthday: Jan 20
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Fri Apr 11, 2008 3:33 pm |
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Any way that you can post Marsha's recipes? I would love to try it! |
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AmazingGraceCakes
Junior Member
Joined: Oct 12, 2007
Posts: 41
Location: Mass.
Birthday: Aug 29
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Fri Apr 11, 2008 3:37 pm |
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Do you apply it the same as fondant to the cake, or is there a certain technique?
I'd love the recipe.
Connie |
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Kay_NL
Frequent Member
Joined: Feb 13, 2008
Posts: 219
Location: Newfoundland, Canada
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Fri Apr 11, 2008 5:42 pm |
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I would love the recipe as well! Your cake looks awesome ellantehalima, it really does look just like fondant!  |
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DiannaSue
Regular Member
Joined: Jul 28, 2007
Posts: 183
Location: Illinois
Birthday: Jul 02
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Fri Apr 11, 2008 5:50 pm |
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Add me to the list of requesting the recipe. Thanks |
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luelue1971
Forum Addict
Joined: Aug 26, 2007
Posts: 556
Location: Tennessee
Birthday: Nov 22
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Fri Apr 11, 2008 5:50 pm |
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I use the recipe in the recipe section here. I find it easier to roll out while its slightly chilled and on a non stick mat. Then I flip the mat with the RBC on it over the cake and then peel the mat off.
Several of my cake in my pictures are made with RBC.
The small white wedding cake, the 2 tier Hannah Montana, The Littlest pet shop with the dots and the Linus cake are a few.
It has become my standard now.
yes, you do need a layer of buttercream underneath it. |
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sammie192
Junior Member
Joined: Jan 04, 2008
Posts: 52
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Fri Apr 11, 2008 9:31 pm |
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luelue love your pic. of the rbc of the 50th b-day cake.I needed to make a 60th, i send you a pm with how to question need help please thanks sammie192 |
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misha35
Regular Member
Joined: Nov 28, 2006
Posts: 159
Location: Central Indiana
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Sat Apr 12, 2008 4:41 am |
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I ditto the method above....
It is much like the application of fondant - - - but a MUCH better taste.
I've made several cakes with it like the one in my thumbnail here... also the treasure chest, pink & brown cake (first stacked), and some others.
good luck.
It's also great on cookies. |
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