I am making a cake that is completely done in buttercream, but the person like swags and doesn't want any fondant.

So I was wondering how different in texture rolled buttercream is to fondant? Does the rolled butter cream taste like butercream? When working with RBC, how does it compare to working with fondant? Does it stay soft?

Sorry if this has already been debated/answered. I tried to do a search and didn't come up with anything.

TIA

Rolled BC has a greasy finish, a bit softer than fondant, but tastes soooo good, have you tried modeling choc, or MMF? they could work???

excuse me for being slow whats rolled buttercream?

rolled buttercreme doesn't even qualify as food in my book. nasty, nasty stuff. Tastes like greasy fondant and breaks like everything. I don't think you could make swags out of the stuff.

A lot of people like it on cookies, though.

As the cake designer YOU get to specify what materials will achieve the look for the cake design.