What Is The Difference Between Fondant And Rolled Bc?

Decorating By cakecastle Updated 3 May 2008 , 7:31am by miny

cakecastle Posted 1 May 2008 , 8:57pm
post #1 of 10

Is it just the taste? Can it be used the same? I have only tried MMF for accents, but still wasn't crazy about the taste of it, so I was wondering if rolled BC is any better? Thanks!



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9 replies
7yyrt Posted 2 May 2008 , 12:52am
post #2 of 10

http://forum.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Icing-Recipe.html
Ingredients:
solid vegetable shortening
corn syrup
butter flavoring
vanilla flavoring
fine grain salt
powdered sugar
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http://forum.cakecentral.com/cake_recipe-1949-Marshmallow-Fondant-MMF.html
Ingredients:
white marshmallows
water
icing sugar

NEWTODECORATING Posted 2 May 2008 , 1:40am
post #3 of 10

I have only made rolled buttercream once and while I really perfer the taste of it I found it very difficult to work with. Maybe it was just me. I found it to be very soft and difficult to smooth out.

As far as taste goes it certainly is more like buttercream tasting than fondant tasting if that makes since. It also "melts" in your mouth more like buttercream and is less chewy than fondant. (I guess that is how it gets its name.)

JanH Posted 2 May 2008 , 6:42am
post #4 of 10

Everything you ever wanted to know about RBC:
(Use on cookies, cake, edible images; comparison to MMF, recipes not found in CC recipe section. How to make without a mixer, hints & tips and more.)

http://forum.cakecentral.com/cake-decorating-ftopict-221681-.html

HTH

marthajo1 Posted 2 May 2008 , 7:17am
post #5 of 10

Here is my synopsis....and I have tried a lot of recipes

RBC-- I thought it was really greasy, but did melt nicely onto my cookies, will not use again though
MMF--I thought it was really chewy, tastes like marshmallow, will not use again
Tobas REAL fondant--The one I use all the time now flavored with vanilla
Sophie Bell's Jello-- fun to have a yummy tasting fondant with pretty colors (would like to try the margarita one)
Michelle Foster's Fondant-- very good but I think it made a small batch and I liked that Toba's had microwave instructions.
Cake Bible choco fondant-- thought it was too dry (but it was probably just me)
Choco MMF-- again very chewy and not so chocolatey
Choco rolled fondant (thecakewizard)-- very rich and looks very usable (trying it on cake tomorrow)
Choco clay- fun to play with I mixed with Toba's to make a cake covering

Wow-- I have really tried a lot of different rolled frostings! icon_lol.gif

So basically if you haven't tried a real fondant (NOT MMF) I would try one of them (I recommend michele's or toba's) before you totally give up on the yummy-ness

cakecastle Posted 2 May 2008 , 1:49pm
post #6 of 10

Wow, lots of great information there! You all never cease to amaze me with your willingness to help! icon_biggrin.gif Thank you so very much!!!

marthajo1-I didn't realize there were so many options icon_eek.gif . Thanks!


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marthajo1 Posted 2 May 2008 , 1:51pm
post #7 of 10
Quote:
Originally Posted by cakecastle

Wow, lots of great information there! You all never cease to amaze me with your willingness to help! icon_biggrin.gif Thank you so very much!!!

marthajo1-I didn't realize there were so many options icon_eek.gif . Thanks!


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Yeah me either! It crazy when it is all typed out like that huh? I included the chocolate ones mostly for me .... sorry! icon_lol.gif

marthajo1 Posted 2 May 2008 , 2:07pm
post #8 of 10

BTW-- I should add that I totally won't be offended if anyone wants to disagree with me!!! LOL I know a lot of people love both RBC and MMF!

Dru329 Posted 3 May 2008 , 7:04am
post #9 of 10

Great info and tips! Thanks

miny Posted 3 May 2008 , 7:31am
post #10 of 10

Marthajo1 please let us know how you did with the choco rolled fondant (thecake wizard) and if possible can you tell us which one is YOUR favorite, since you already tasted and work with all of them.........girl I totally trust you! icon_lol.gif

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