I tried to use rolled butter cream on a cake recently and after putting some powdered sugar down on the mat it still stuck to the mat and fell apart while tring to get it off and onto the cake in one piece. After 2 tries I gave up and left it buttercream. Has anyone used rolled buttercream before and how did you get it on your cake in one piece?
I have only worked with it once, but it is VERY delicate. Maybe not rolling it out as thin will help it hold up easier when you put it on the cake. As far as the sticking...I didnt have much of a problem with that. All I can think is you need more powdered sugar.
I have used it quite often. I love it! Taste really sweet though. I found that if you make it a day or 2 in advance that it rolls out just fine. But make sure that you use plenty of powdered sugar to roll out on .Everyone I know prefers it over fondant. It gets easier to use the more you work with it.hope this helps.