I've used RBC for NFSC, and I've heard mention of using it also to cover a cake instead of fondant. Has anyone ever actually done this? If so, how did it turn out in terms of taste and appearance? Any tips or advice would be greatly appreciated.
Yup have done it a number of times. I like it becasue it melts in your mouth more than fondant, but It is more of a pain to work with since it stretches more than fondant. Some people fix this by doing a 50/50 combo of RBC and fondant. Here are some pics of cakes I have done with it:
Those cakes look beautiful. Did you use MMF or some other type of fondant? Also, what did you make roses in your pictures out of?
Hey Missy, I also want to know what you used for your chocolate roses. Please don't say the candy clay! That's so much work!! Ugh! Also, when you use RBC (wanting to try it here) do you still do a layer of regular BC under it like when you do fondant? Just checking!
Thanks ladies! The roses on both cakes are just made out of BC piped on a flower nail. Melvira--yeah, candy clay way too much time for me too! When I use the RBC, I just do a crumb coat of BC on the cake--nothing thick at all like I do when I use fondant. I use Satin Ice fondant pretty much all the time now. MMF and I don't get along, so I try to avoid it as much as possible. I can never make it the same consistency each time, so I get way too frustrated very easily.
Missy - do you have new links for these old pictures you had posted of your Rolled Buttercream cakes? Or new pictures to share? These old links don't work any longer. :(
I tried using rolled buttercream and it did not work for me. First it was sticking on the mat and the rolling pin. I sprinkled with PS and was able to get around that issue. Then when I tried to lift it to cover the cake it just kept streching and tore in pieces. I live in Florida which is very hot and humid. Did I do something wrong or was it just the weather?