I Want A Fondant Looking Cake! Rolled Buttercream?
Decorating By AmberCakes Updated 9 Mar 2006 , 4:36am by auntiecake
Hello to all. I want to make a fondant looking cake that tastes like butter and is pretty easy to make.
1. Does the rolled buttercream look just like the fondant look?
2. Does it taste better than marshmallow fondant? I am looking for a butter taste of course.
3. Is the rolled buttercream easier to work with than Marshmallow Fondant? Does Marshmallow fondant have a butter taste to it.
Sorry for the many ?'s but I have never used any of these fondant recipes and would love to hear of experiences and how they taste. Thanks in Advance!
Rolled butter cream is much like fondant, I think it tastes better. You can flaver it with the Lorane oils, to get a butter taste try the vanilla butter nut and a tad of the butter oil. I think it tastes alot better than mmf. I have flavored it so many ways. You can flavor mmf as well.. I do perfer the taste of the rolled BC...
With that said, there are some differences with working with them. Rolled BC tends to be a bit greaser. I happen to like this for making figures and the such, I is more pyable for making bodies etc...You can take away the shine with some powered sugar. However, rolled BC can be difficult to cover cakes with. I get soooo frustrated covering large cakes with it. I seems to tear every time I go bigger than a 9" round...
For covering cake I do prefer mmf.
So I guess it depends on what you were using it for....
Hope that helps..
That does help alot. Thanks so much for ya'lls reply.
I just wanted to add that i have just completed an experiment with mmf and rolled buttercream (RBC).
I covered a cake with RBC and one with MMF. The RBC was hard to get over cake and kept tearing. The MMF was easier to get on teh cake and smooth. It took me less than 2 mins to cover the cake with mmf and about 45min to get an ok look with RBC.
The RBC tastes much better to me, but it was shiny looking on the cake.
So on another board I read to mix fondant and RBC 50/50. So I used MMF and RBC 50/50 and I have to say...best of both worlds. The mix was easy to work with, and yummy to taste. i will be using that from now on I think....
Hope that helps,
Julia
I just wanted to add that i have just completed an experiment with mmf and rolled buttercream (RBC).
I covered a cake with RBC and one with MMF. The RBC was hard to get over cake and kept tearing. The MMF was easier to get on teh cake and smooth. It took me less than 2 mins to cover the cake with mmf and about 45min to get an ok look with RBC.
The RBC tastes much better to me, but it was shiny looking on the cake.
So on another board I read to mix fondant and RBC 50/50. So I used MMF and RBC 50/50 and I have to say...best of both worlds. The mix was easy to work with, and yummy to taste. i will be using that from now on I think....
Hope that helps,
Julia
man i love this idea! thanks for sharing, i have never heard of mixing them! thanks!
Glad to Help!
The recipes are here...
With Directions
http://cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html
http://www.cakecentral.com/cake_recipe-1603-8-Rolled-Buttercream-Icing-Recipe.html
A Post too
http://cakecentral.com/cake-decorating-ftopict-16704.html
And an outside link:
http://www.baking911.com/decorating/cakes_buttercream.htm#rolled
Thanks
Julia
The combination sounds like a great idea! You should have the best of both! Thanks for the tip!
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