Ok, I've tried MMF (still trying to conquer that from time to time) now I'm trying my hand at RBC. I can't get this stuff to stop sticking to the counter. I've added way more PS than the recipe called for and still no luck. I know in my MMF thread a lot of you altered the recipe by adding Crisco & holding back on the powdered sugar. Are there any similar tricks you all have for RBC? Should I cut back on the Crisco? I also noticed that it separates something fierce when it sits for a while. I had a pool of grease in the bottom of the container (EEEWWWW!) I have visions of grease dripping from a finnished cake & that scares me!!!! Any advice would once again be very appreciated.

anyone?

I think i made rolled BC the other day by accident...I was using my KA and one of the kids thought they would help me and threw a bunch of PS in it (it was on it's final mix)...What i god was a soft clay...was this rolled BC? I through it out... Can you use this just like fondant...i'm scared of fondant....LOL

Have you tried Cornstarch on the counter or PS on the counter? I have no clue what to do!!! Someone help US!!!

The only way I can cover a cake with RBC is to roll it out on plastic, transfer it to the cake on the plastic, and flip the plastic over the cake, peeling it off after the RBC is in place. RBC can be patched far easier than regular fondant, which is a good thing , cause it likely will want to tear. It will have a shiny finish that can be lightly dusted with powdered sugar, but then fingerprints can be a real problem. I usually just leave mine shiny. IMHO, the taste is better than MMF, but I use butter in my RBC - half butter and half shortening.

I've only tried RBC a couple of times and that was for cookies. I love the texture and the taste. I never had a problem with it sticking...I rolled it out on wax paper.

Here's a link to the recipe I used. I like it because I could do this by hand (don't have a stand mixer )

http://allrecipes.com/Recipe/Rolled-Buttercream-Fondant/Detail.aspx

HTH. Jodie

Thanks to everyone who writes out the entire word(s) instead of abbreviating. There are some of us morons out here who aren't used to the code, and have to wait for other comments to figure out what the heck you're talking about.

Thanks for the suggestions - i will try out the plastic and wax paper to see if it works for me. i just have one other question...do you tape together several pieces first then tape to the counter?

I have never tried to make my own fondant of any kind but this thread really gets me thinking that I just might try it. It sounds as thought it is much cheaper that buying and I am always willing to work harder to save money.

THANKS TO ALL WHO CONTRIBUTED!!

Wow! I have been out of cake decorating for a while and would love to try
the RBC. I think I have heard of it, but I never tried it. Can you believe I got the KA mixer when it was on sale about 2-3 weeks ago (actually, my husband bought it for me ) and I haven't even used it yet!! I've just been saying "Well I don't really have any reason to make a cake because if I did, we would probably eat a little at first and then the rest would go to waste." Mainly because we are not big cake eaters-my kids only like the icing. I would've made a cake for my birthday last Sunday, but my stepmother and dad bought me a Wal-Mart cake , so I didn't make one. I didn't even take one bite of that cake! My kids, niece, nephew & sisterhad some, but we still have half of a cake that now needs to be thrown out.

I tried RBC, and had a lot of the problems that you're having. Also, when it didn't tear (which was most of the time!), it would sort of slough off the cake after a while. By the next morning it had big "feet" all around it. I tried a basic MMF and wasn't too crazy about the taste (way better than Wilton's though - ewwww). So, I started mixing the two. 2 parts RBC to 1 part MMF works pretty well, and tastes good.

Of course, then I found Rhonda's recipe - that's pretty much all I use now!