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?
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 .
do you have to prep the cake with reg buttercream first?
Any way that you can post Marsha's recipes? I would love to try it!
Do you apply it the same as fondant to the cake, or is there a certain technique?
I'd love the recipe.
I would love the recipe as well! Your cake looks awesome ellantehalima, it really does look just like fondant!
Add me to the list of requesting the recipe. Thanks
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.
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
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.
It's also great on cookies.