So, I am trying (notice I said trying...not successfully doing ) to place rolled buttercream on a carved lipstick cake. Holy tearing all over the place!...anyway...this question is about the rolling pin.

Do I need one of the plastic ones like the ones Wilton offers? Or can I just use my wooden french rolling pin? I tried it and the RB kept completely sticking ot the rolling pin. I think I used like half a container of cornstrach...that can not possibly improve the taste LOL!

Also, I tried to use the wilton smoother and I tore a great hole in the side . I about croaked! Should I spray it or something? Or dust it too?

Maybe I better get cornstarh at Costco too!

Thanks,
Julia

Ir's not your rolling pin, it's the rolled butercream. That is just how it is.. very hard to work with. When I used to use it I HAD to mix it 50/50 with fondant. I also had to use a piece of vinyl that I got at a craft store to rollit out on. It allows you to pick up the entire ting on the vinyl and flip it onto the cake. then you can take your time pulling the vinyl off and smoothing those sections down as you go... I hope this helps... I decided it was more trouble than it was worth really.. just a frusterating material to me.

If you dust puff your rolling pin with 50/50 cornstarch & icing sugar it should help. I used the rolled buttercream last week & it worked well for me (mind you my cakes were only 4-5 inches big). If it's tearing is it maybe rolled too thin? Also you could try adding more icing sugar to stop the stickiness I would think..... but I'm just guessing since I've only worked with it once.
Good luck!

i am no expert by any stretch of the imagination.......but i do agree with Bonnie that i think its the rolled buttercream.....i tried using it on my daughters wedding cake.....and ended up doing exactly what she said...mixing it half and half with fondant......i also used the vinyl....i got mine at walmart....they sell it by the yard in the material section.....i can't imagine picking it up any other way....especially because one of my layers was 14".....i know every one seems to like the mmf....i think i would use that if i tried this again......good luck!! Donna

I have found something that has solved all my issues with rolled buttercream, MMF, and regular fondant. Its called choco-pan. It rolls easily, easy to handle, and it tastes great. It rolls thin without tearing and you use lesser amount than fondant to cover a cake. Hope this helps somebody.

www.choco-pan.com