4
replies
dolcesunshine20
Posted 12 Apr 2006 , 12:13am
post #2 of 5
Rolled buttercream is sort of an optional fondant. You roll it out like you do the fondant so it is very different than the traditional buttercream. I made my first batch a few weeks ago. It's very soft, and I used it on cookies. I'd have to be really brave to try it on a cake. I'm not sure I have that much confidence in it yet, but as I mentioned it was my first time.
pinkopossum
Posted 12 Apr 2006 , 9:58am
post #5 of 5
Found this link on another site. Maybe it will help you guys out some. http://www.baking911.com/decorating/cakes_buttercream.htm#rolled
(scroll down the page until you see "Rolled Buttercream"
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