Can someone please tell me if rolled buttercream tastes like regular buttercream? My dd 5th birthday is May 1st and I want to make her the pillow with a crown on top. My in laws never had a cake with fondant before so instead I was going to try rolled buttercream (this will be my first time with this).
To me it tastes a lot sweeter than regular buttercream. I have only tried it on cookies, not cake and it tasted slightly less sweet than royal icing to me. Hopefully someone more experienced can give you a better answer 
I used the rolled buttercream over a cake covered in BC. To me, the two sort of blended together and tasted like buttercream. We had friends over to try it (my Course III final), and they really enjoyed it.
Everything RBC multi-linked thread:
http://forum.cakecentral.com/cake-decorating-ftopict-221681-.html
HTH
I've never covered a cake in fondant as personally I don't like the taste of it and can't see doing all the work and peeling it off. I have covered a small cake shaped into a pillow with RBC. RBC is a little softer and did tear a little easier but the little girl and family I made it for at the entire cake in 1-1/2 days 
I don't know how difficult it would be to use on larger cakes or if there is anything you can add to it to make it more pliable.
I love the taste of RBC as it is a little sweeter but very yummy! I mainly use it on cookies since its easy to use on a much smaller scale.
I have tried both and I LOVE the taste of RBC, but its softer and to me it was a little more difficult to work with b/c it tore more easily. I am going to try to mix RBC with regular wilton fondant and see what I get. I did mix the MMF with wilton fondant and it did fine on my cowboy hat cake.
Good Luck!
I much prefer MMF to the RBC. The RBC to me is a lot more greasy and much softer. I guess it depends on how big of an area you need to cover. Since you are doing a pillow, I would suggest using MMF since it is stiffer and does not tear as easily. With the shape of a pillow and corners, you may have a problem with tearing and/or drooping if you use RBC.
I definately found it sweeter than reg buttercream (more likely because of the corn syrup) but it is very easy to work with for accent pieces like I did on my mom's b-day cake. It's also great for cookies but I have never tried to cover an entire cake with it. I make mine from my leftover b/c that I usually have in the freezer that way I always seem to have a variety of colors on hand lol and already made.
Everyone keeps mentioning that it is very greasy but mine is nice and dry. Mind you I dont make it from scratch as I said I make it from left over b/c icing all I do is add a little corn syrup and then add icing sugar till its nice and dry and pliable. Of course since I've never made it from scratch I have no idea what the texture of that is but hey mine works for me lol and it's great on my cookies and cakes and gives me something to do with the extra b/c and it freezes well.
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