I tried rolled buttercream for the first time this weekend and really like the taste but I had trouble with it ripping. I made the recipe exactly like it said, 1 c shortening, 1 c corn syrup, salt, flavoring and 2 lbs powdered sugar. I rolled it out to about 1/8 of an inch but then when I turned it onto my cake it would rip. What am I doing wrong? Any suggestions would be appreciated.
I haven't had luck covering a cake with it like you said, however, it is great to decorate cookies in. Maybe someone else can give us some tips.
Rolled BC is great for cookies and making small figures but not for covering cakes.
I also really like the taste of the rolled buttercream. I find that if I mix it about 50/50 with a marshmellow fondant it works great. Hope this helps.