Got A Question!

Decorating By katy625 Updated 20 Feb 2007 , 1:58am by darandon

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katy625 Posted 18 Feb 2007 , 9:56pm
post #1 of 12

Michelle104 have been talking about rolled buttercream lately and I was wondering if, for those who have worked with it, 1. is it good to use if I am doing a stacked cake. 2. what if I only have a hand held mixer can I still make it?

11 replies
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luvbakin Posted 19 Feb 2007 , 2:41am
post #2 of 12

Sorry, I can't help you, but here's a bump for you.

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Michelle104 Posted 19 Feb 2007 , 4:42am
post #3 of 12

I'm bumpin ya too Katy girl!!! LOL

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dandelion Posted 19 Feb 2007 , 4:48am
post #4 of 12

i experimented with it a little the other day but didn't use it to decorate anything because i couldn't get it to roll out without sticking to EVERYTHING. i think i'm going to try using it to fill some chocolates instead icon_smile.gif

this probably wasn't much help...but good luck!

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jmt1714 Posted 19 Feb 2007 , 1:47pm
post #5 of 12

once you get the hang of it, you can use it to cover cakes just like you would fondant, even stacked ones. I think it is harder to handle than fondant though.

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darandon Posted 19 Feb 2007 , 1:51pm
post #6 of 12

I used rolled buttercream on the grill cake that is in my photos. It was easy to work with and was just like playing with playdoh. My daughter helped make the items on top of the grill. The grill itself is covered with rolled buttercream.
I will use it again something.

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Michelle104 Posted 19 Feb 2007 , 6:57pm
post #7 of 12

darandon~ have you used mmf before? If so, how does this compare? Did it dry fast as far as the molded things on top?

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darandon Posted 19 Feb 2007 , 7:46pm
post #8 of 12

I ended up making the rolled butter cream because I couldn't get the MMF to turn out right icon_cry.gif the RBC had a texture like fondant, but did not become hard. It was firm, but did not get hard if that makes any sense. The hamburger and hot dog on my grill cake were soft enought that the kids all tried a bite of it (yuck too sweet), but it did not stay too soft that it was sticky or anything like that.

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Jessmar Posted 19 Feb 2007 , 8:03pm
post #9 of 12

I made RBC, and I only have a hand held mixer. I found RBC to be a little more difficult to work with than MMF because it doesn't have the same elasticity or flexibility. I ended up rolling it out between parchement paper sheets because I had trouble with it sticking too. When I covered a cake with it, it looked bumpy at first (like large air bubbles underneath), but I took a pin and inserted it at an angle in the air bubbles and they dissappeared. I had to work with it a bit after putting it on the cake to make it look smooth, but it ended up turning out pretty nice. I used it for my "embroidered cake".

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katy625 Posted 20 Feb 2007 , 12:25am
post #10 of 12

Thanks for the bumps and replies!!! I will try it with my hand held and see how it comes out.

Jessmar - I think your cake looks great! It looks very smooth from the picture.

Darandon - I love your grill cake too! Did you dye that with color or were you able to use dusts on it?

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katy625 Posted 20 Feb 2007 , 12:36am
post #11 of 12

Thanks for the bumps and replies!!! I am going to try it this week and see how it comes out! Wish me luck because if it doesn't' work I'll just have to eat it!!!!!!! hahahaha!!! icon_razz.gificon_biggrin.gificon_eek.gificon_biggrin.gif

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darandon Posted 20 Feb 2007 , 1:58am
post #12 of 12
Quote:
Originally Posted by katy625



Did you dye that with color or were you able to use dusts on it?




I colored the "food" with just regular icing colors. The grill I used a spray black (which looked more grey than black) on it and dusted it with a bit of silver to make it look metalic. It looked great in person. I'm glad you liked it.

dara

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