Does it dry?? And if so, how hard? Like could I make a bow of say, a half RBC half fondant mix? What about flat accents? I have a batch of RBC and some Wilton fondant. We all know how Wilton tastes, so I'm just curious if this will work...

Rlled Bc...does not dry like fondant...it stays kind of soft and has a shinny outside...due to the grease...but tastes yummy...It may work with 50% rolled BC and 50% gum paste...

How do you make rolled buttercream and how do you use it?

Here's one from the recipes section. HTH K'ly


http://www.cakecentral.com/cake_recipe-1603-rolled-buttercream-fondant-alternative.html

hmm... I knew it stayed shiny, but I can dust it with extra PS, so that's not a huge deal. I originally made a batch to cover a cake with, but I had a hard time with tearing/stretching, etc, so I used traditional BC instead, so now I have a big batch of it that I hoped I could still put to use. I'm doing a sheet cake with a onesie/rattle and a bow on it. I was thinking about using it for the onesie, especially since it's white and I'm out of white Satin ice and hate making MMF (not to mention it always comes out lumpy)...