Rolled Buttercream Or Fondant?

Decorating By cakes4ck Updated 7 Apr 2009 , 3:51pm by kansaswolf

cakes4ck Posted 6 Apr 2009 , 6:34pm
post #1 of 5

Ok. I decided to finally try Michele Fosters fondant for a rkt cake this weekend. However, I was wondering if rolled buttercream would work. I have never made either recipe, but thought it might taste better. Is rbc just for cookies or can it be used on cakes? Is it flexible or tear? Thoughts?

4 replies
tiggy2 Posted 6 Apr 2009 , 7:18pm
post #2 of 5

Rolled BC doesn't work well to cover cakes, it tears very easily. It's good for cookies or making small figurines.

kansaswolf Posted 7 Apr 2009 , 2:57am
post #3 of 5

I've never tried Michele Foster's recipe, so I can't opine on that, but I also have a cream cheese based fondant which I use on all my cakes... It's SOOOO tasty, and though it's harder to work with than your average fondant, the taste makes up for it!

Here's the link if you want to give it a try:

sjholderman Posted 7 Apr 2009 , 3:38am
post #4 of 5

Kansaswolf: Does your fondant need to be refridgerated?

kansaswolf Posted 7 Apr 2009 , 3:51pm
post #5 of 5

Not after it's on the cake! I refrigerate leftovers out of habit, but the fondant won't go bad before the cake does! Just keep it cool, like any other icing! icon_biggrin.gif

Quote by @%username% on %date%