Is there any difference inthe rolled buttercream then with the MMF or Fondant? Besides the taste, I saved the recipe but haven't got around to trying it yet. I was just curious if it's more or less the same texture as all the other.
The last cake I did I experimented w/ just that. I made Rolled buttercream and MMF. One tier was w/ rolled buttercream and the top was MMF. I liked the Buttercream better. The texture was about the same to me. What I liked about it most was the taste. Everyone liked it and I didn't see alot of icing left on plates. They seem the same as far as working with it. Plus you don't cook anything so no sticky marshmallo to deal with.
Thanks 
The rolled buttercream is way good, because it TASTES like buttercream, and you can roll it out like fondant. BUT, I have found it to be too sweet for me, and a little greasy, and some people say it is hard to work with to cover cakes (it tears and stuff). last weekend, I was experimenting with stuff, and I mixed equal parts of MMF and RBC, and it was perfect! The texture wasn't too hard like MMF, it wasn't too soft like RBC, and it wasn't as sweet as RBC. To me, it tastes like the inside of an oreo cookie, and is my new favorite rolled icing!
Thanks!! Theres a couple little z's coming out of his mouth but you can't see them so well on this picture of it. We have a St. Bernard that's just now about a year and a half old, this sort of reminded me of her when I saw it, same coloring and markings, and sooo fluffy looking lol 
The rolled buttercream is way good, because it TASTES like buttercream, and you can roll it out like fondant. BUT, I have found it to be too sweet for me, and a little greasy, and some people say it is hard to work with to cover cakes (it tears and stuff). last weekend, I was experimenting with stuff, and I mixed equal parts of MMF and RBC, and it was perfect! The texture wasn't too hard like MMF, it wasn't too soft like RBC, and it wasn't as sweet as RBC. To me, it tastes like the inside of an oreo cookie, and is my new favorite rolled icing!
Thanks for the great idea! i will add it to my everlasting to-do list =)
Leily
Kimanalynn, can you share your bc fondant recipe or is it a secret? I have the one that is floating round that actually does not use butter, but shortening. It is suppose to be more elastic. Just wondering what you were using...
Best.
I would like it too or at least know which rolled buttercream recipe are you using?
The recipe I use is one I got off here, floating around somewhere -
ROLLED BUTTERCREAM
1 cup solid shortening
1 cup clear corn syrup
1/2 tsp. colorless butter flavoring
1 tsp. clear vanilla flavoring
1/2 tsp. Popcorn salt
7-8 cups powdered sugar (approx. 2 lbs.)
Use a heavy-duty mixer. Place shortening and syrup in mixing bowl and beat until creamy. Add flavorings and salt and beat until blended. Mix in powdered sugar, pouring in over a 30 second period and blend thoroughly for approximately 30 secs. to 1 minute after last of sugar is added. Turn out onto a powdered sugar surface and knead til smooth. Store in airtight container. Can be refrigerated for several weeks or frozen for several months. Use at room temp.
I have never seen an RBC recipe with butter? This is really good though!
That's the same recipe I have, just hadn't tried it yet 
Quote by @%username% on %date%
%body%