I've used MMF to cover cakes and rolled buttercream for my cookies. I like the taste of the rolled buttercream much better and am wondering if I could use it to cover a cake like I would with the MMF? I would still use the MMF for the shapes and other accents as I'm sure the RBC won't hold it's shape.
Anyone have experience with this or advice!!
I have! I learned the hardway though, do not refrigerate the rolled BC lol. I could roll it out big enough and put it on the cake when I refrigerated it the second time I used it. I easily could when I used it immediately the first time. The only shapes I have made out of it were tiny balloons that laid flat on the top of the cake (it's in my pics). Never tried to make flowers or anything to hang on the side of the cake.
Does it work and feel sort of like fondant? I can just picture this sheet of icing breaking all over the place as I put it on. lol