HI all- just got a request for rolled buttercream on a wedding cake in my already crazy busy July for next year. I made a batch real quick to see what I thought before I answer her request. Now, I still have a couple of questions:
1- If you have worked with it before, do you have tips? Do you like it?
2- Do you charge extra per serving, say what fondant costs?
3- I use white chocolate ganache under my fondant cakes, what would you recommend to go under it?
I looooove using it on cookies because it is so yummy. It tastes a thousand times better than any fondant, BUT....I cannot imagine rolling it out for a cake. RBC is extremly soft and it is hard to use even for cookies when it becomes even slightly warm. I always roll it out on powdered sugar and I keep it in the frig until I need to use it.
thanks- so far with the batch I made it does seem very soft.
It is difficult to cover a cake with it but it works great on cookies.