mareg Posted 24 Oct 2012 , 1:24pm
post #1 of

Thinking of covering a cake with it. Id love your help! icon_smile.gif

3 replies
BlakesCakes Posted 24 Oct 2012 , 3:10pm
post #2 of

Well...........I find it tooth-hurtingly sweet, so I only use it very rarely for accents and as a thin covering on spheres or very odd shaped things.

I always roll it between 2 sheets of parchment, chill in the fridge for a few minutes, and then use the warmth of my hands to mold/smooth it.

HTH
Rae

BakingIrene Posted 24 Oct 2012 , 4:43pm
post #3 of

Look up the Klara Johnson books, they have detailed information about using rolled buttercream. Look in abebooks.com for used copies.

sweetflowers Posted 24 Oct 2012 , 5:22pm
post #4 of

Marsha Winbeckler also has a book on it. And there is a video/DVD on it.

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