I hear conflicting stories about how RBC tends to slip. I have to cover a dummy in buttercream - in August. That part is mandatory. I was just wondering if I could get the appearance/smoothness of fondant by using the rolled buttercream. I would appreciate anyone's input who has done this before.

Anyone...?

Certainly no reason why it wouldn't work for covering a dummy, but I don't think it would be any more heat resistant than regular buttercream (it is, after all, just buttercream with some corn syrup and extra PS added). It should have the same melting point as regular BC.

HTH
Rae

Personally, if it's just a dummy cake- in August- I'd go for the fondant. Do it several days to a week ahead, if possible. That way it will dry out and be even less susceptable to the heat.

If you are bent on doing rolled buttercream (because it's cheaper?), use the same method- maybe if it dries out for a week it won't melt as quickly.

What's rolled buttercream? Recipe? Edible?

Thought this might help
http://www.cakecentral.com/cake-decorating-ftopicp-5999268-.html#5999268

Some people gave me their insight on RBC. There is a recipe on this site.

Here it is:

Rolled Buttercream Icing Recipe

Serves/Yields: 1 -9x13-inch cake's frosting.
Prep. Time: 30 minutes
Cook Time:
Category: Frostings
Difficulty: Easy


This recipe is a fantastic alternative to fondant! It's buttercream icing that you can mold!

1 cup solid vegetable shortening
1 cup clear corn syrup
1/2 teaspoon colorless butter flavoring
1 teaspoon colorless vanilla flavoring
1/2 teaspoon popcorn salt (fine grain salt)-
(I use regular salt and grind it in my
morter and pestal)
7-8 cups (approx. 2lbs.) powdered sugar

This recipe should be made with a heavy-duty
mixer. The paddle, not the wire whip,
should be used.

1. Place the shortening and corn syrup in a mixing bowl and beat until creamy.

2. Add flavorings and salt and beat until blended.

3. Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approx. 30 seconds to one minute after the last bit of sugar is added.

4. Turn incing onto your work surface and knead until smooth and well blended.

5. Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.

Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)

To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your
hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.

*If the icing is too soft and sticky and
stretches when pulled apart, knead in
additional powdered sugar 1/2 cup at a time.

**If the icing is too firm and cracks and
marks will not disappear, knead in a few
drops of water until the proper consistency
is achieved.

To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.

To color samll portions of Icing:Mix the color to the center of a ball of icing.
Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.

To cover a cake you use the same method as if using rolled fondant.

Thanks! Newbies need all the help they can get!!!!!!!! Thanks CC!