I just heard about rolled buttercream. Does anybody have a recipe for that? Any info would be appreciated.
There is one here in the recipe section, if you can't find it let me know and I will pm you the recipe
Sorry, I can't find it when I did a search. If you could send it to me, that would be great!
If you could give me your e-mail address I'll get that to ya right away
I'm new to cake decorating. was browsing the site and the rolled buttercream caught my eye. I would love the recipe.
Thank you in advance, I have gotten so many tips from this site so many beautiful cakes.
Thanks! My e-mail address is firstname.lastname@example.org.
Here's the link to the recipe on this site
Thank you Lemondrop!
I just made this icing and it is wonderful!!
In the recipe on this site it says to apply just like fondant. Does this mean you need to cover your cake with a layer of regular buttercream first, or can you just apply the rolled buttercream.
I haven't tried this recipe yet, but if I did, I'd probably use it like fondant, and put the buttercream first. Maybe someone who's used it before could let us know
In your opinon, do you like the rolled buttercream or the MMF better? I have been meaning to try the MMF, but this sounds better to me.
Personally, I haven't tried fondant (afraid of the taste after hearing so many terrible things about it). I did put on a thin layer of BC first.
It worked out wonderful! and it is still BC!!
I've tried the MMF to put accents on a cake, and I thought it was chewy, and I don't think I would want it to cover an entire cake. I really want to try the rolled buttercream....I imagine that it would break easily...does it?
This is a "thick" version of buttercream.
This is softer than MFF fondant or rolled fondant, is less sturdy, tears easily but fixes easil.
It requires buttercream/glaze to stick the cake covering to the cake.