i made my very first fondant this weekend. I used the rolled buttercream fondant recipe found here and allrecipes. it seemed totally perfect while making it then when i went to roll it out it seemed super greasy and it "scaled" on me. then it kinda fell apart as i was laying it on the cake. I was able to patch it and hide the breaks within decoration, but that's not always going to be the case....what did i do wrong, or what can i do to make this better. it tasted great compared to the wilton stuff.
thanks in advance
Rolled butter cream is NOT fondant and does not perform the same as fondant. It is fine for making small figures and covering cookies and cup cakes but very hard to work with to cover a cake. It is very greasy compared to fondant. Wilton fondant is the worst tasting there is. If you want to make your own here is a good recipe http://www.cakecentral.com/cake_recipe-7432-2006-Michele-Fosters-Updated-Fondant.html Satin Ice and Penttince (sp) are both very good.
Rolled buttercream is definitely not rolled fondant. And rolled bc is like greasy fondant. And tearsl Sounds like you did it right. Try some SatinIce.