Rolled Buttercream Vs. Mmf

Decorating By ruralepicure Updated 22 Mar 2007 , 12:22pm by mareg

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ruralepicure Posted 21 Mar 2007 , 1:25pm
post #1 of 9

I have my first wedding cake coming up in August and I'm curious which you guys prefer, rolled buttercream or MMF. I'm planning on making a batch of each today. Does anyone have a favorite recipe for either?

Which do you guys prefer to work with??

Thanks and happy baking to all!!

8 replies
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cindy6250 Posted 21 Mar 2007 , 2:01pm
post #2 of 9

I prefer the taste of Rolled Buttercream and it is not too difficult to work with on smaller projects. I think the MMF would be easier to work with in the middle of summer and on a big cake.

Rolled Buttercream is a lot less durable, or at least that has been my experience. I do prefer it though over MMF.

Cindy

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ruralepicure Posted 21 Mar 2007 , 3:29pm
post #3 of 9

Thanks, Cindy, I appreciate your help!!

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mareg Posted 21 Mar 2007 , 3:34pm
post #4 of 9

Is rolled butter cream easier to make than mmf? I find mmf trying....But then again I have only made a few batches.

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CakeDiva73 Posted 21 Mar 2007 , 3:56pm
post #5 of 9

I made rolled BC and it was a nightmare......so grainy. The MMF is really smooth and it actually doesn't taste bad.

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mareg Posted 21 Mar 2007 , 4:03pm
post #6 of 9

How do you smooth rbc? like fondant?

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ruralepicure Posted 21 Mar 2007 , 8:05pm
post #7 of 9

Well here goes nothing - off to make a batch of MMF!!

I'll report how it went.

Thanks!

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ruralepicure Posted 22 Mar 2007 , 2:22am
post #8 of 9

So far so good. I made the fondant. The only thing that went somewhat wrong so far was that I forgot to grease my hands before the kneading. DUH!!!

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mareg Posted 22 Mar 2007 , 12:22pm
post #9 of 9

I made the rbc too. So far I really l ike it. How do you tell when you've reached your limit with pc?

I guess I'm used to the fondant being so hard, this mound of rbc still moves when I hold it. does that make sense?

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