Picture Of Caked Covered In Rolled Buttecream
Decorating By SweetTcakes Updated 10 Mar 2007 , 2:26pm by missyek
I keep hearing about rolled buttercream and I was wondering if anybody can direct me to some pictures of cak covered in it? Thanks
I have some:
The first two are covered in RBC and have BC roses. The second one is chocolate RBC:
http://new.photos.yahoo.com/missyekelley/album/576460762347118698/photo/294928803711484387/39
http://new.photos.yahoo.com/missyekelley/album/576460762347118698/photo/294928803711483955/38
http://new.photos.yahoo.com/missyekelley/album/576460762347125573/photo/294928803711584079/58
Wow cool! They look great. I may have to try the RBC.. Thanks for sharing
Missy,
That chocolate cake is to die for...yummy 
Missy,
That chocolate cake is to die for...yummy
Thanks ladies! Yeah, it is all about the chocolate if I'm making my own cake. That cake was for my mom's and my b-day. It was YUMMY and we made everyone in Red Lobster around us VERY jealous--even some of the waiters and watresses--they all came over begging for a piece. 
so what is the advantage to using rolled bc as opposed to fondant? Does it taste better?
and how do you make it?? Im sure its just like it sounds...but inquiring minds MUST know! 
Wow! My PM's have been ring off the hook today about RBC! I just looked at the recipe here on CC and that is pretty much what I use: http://www.cakecentral.com/cake_recipe-1603-21-Rolled-Buttercream-Icing-Recipe.html
But for chocolate, I have these addtional notes:
For chocolate icing using one of the two following methods:
Add 1-2 oz. of melted unsweetened chocolate and remove 1-2 oz. of Crisco.
OR,
Add 1/2 c. cocoa powder and remove 1/2 c. powdered sugar.
I have a tendancy to add more cocoa powder and not necessarily remove the equal amount of sugar...
I like RBC because it is literally BC--just a bit chewy. BUT, it does melt in your mouth unlike fondant which is chew, chew, chew. I have not used it in awhile, but actaully do have to soon for my sister's wedding cake. Iguess I don't use it so much because, for those of you who know me well--I'M LAZY!! It is easier to just order Satin Ice fondant!
Missy, I have used rolled buttercream and found it not as easy to work with than fondant. It didn't want to stay together as nicely as fondant. I had to add quite a bit of confectionary sugar to it to stiffen it up so I could roll it like pie dough. What do you do to it to make it look so great? My rbc was chewy and dough like, probably because I added so much more confectionary sugar than what the recipe called for. Can you share the recipe you use? I'd like to try it and compare it to the one I use. Your cake pictures were great! The chocolate cake had my mouth watering!!!!
Sandy
Using the recipe linked to above can be pretty soft and stretchy and get a bit frustrating. Adding more sugar does help, but you don't want to add so much that it dries out. I just got used to it and any rips and tears that I got while trying to put on a cake were MUCH easier to fix than fondant. Some people do like to add fondant to the RBC to get a better consistency (sometimes a 50/50 ratio). The RBC will be chewy but usually melts in your mouth unlike fondant. But, I can see too, that if too much sugar was added it would make it more chewy.
As for a comparison to MMF--I'm probably not a good person to ask. I have had too many frustrations with MMF that I don't even bother anymore and just use Satin Ice. Compared to regular BC--what could be easier than that? 
Thank you all for you kind comments about my cakes. 
Thank you for posting all of your tips.
I made MMF and the first batch was perfect. The second batch was very sticky and constantly tore.
I haven't used Satin Ice. Where do you usually order it from?
Not a problem--glad to help! I order Satin Ice from Pfeil & Holing. You do have to atleast order $50 from them before they will ship. They are very quick about the process, but unfortunately, you don't know what shipping costs are until you get an statement in the mail. But, you could always call and they could calculate it for you, I'm sure.
As for MMF--yeah, EVERY time I made it, it never came out the same as any other previous batch that I had made. And I would do the same thing each time. I liked the fact that it was easy, but sometimes I just get too frustrated too easily!
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