What's The Difference Between Rolled Bc, Faux Fondant...
Decorating By SweetieShell Updated 10 May 2005 , 1:36pm by melodyscakes
or poured fondant?
I'm still very new to the different terminology. I'd like to do a scupltered cake for my son's 1st bday. A duck... but NOT the wilton duck 3D cake, altough I may do that for his smash cake.
And I've seen some ideas on how to ice it, but really if I wanted to do a fondant-like finish, what type of icing is best to us?
If anyone would like to point me in the right direction of some tastey recipes, I'd be mighty greatful.
Thank you Lisa. That does explain the difference between the rolled/faux and sculpted fondants... and forgive me for this, but isn't there a such thing as rolled buttercream? Or is that really the crusting buttercream?
I guess I was just wondering if it's also something that you actually roll out, but that it's more of a bc base, therefore having a better taste.
Great links! Thank you Lisa! I have been preparing to delve into this topic as well, so this was quite the timely thread for me. 
sweetishell, thanks for asking....i was wondering the same thing!!!!! right now i stick with buttercreme icing and its really good.....but eventually would like to try the others too. i think i'll print out the info so i can find it when i do delve into this new territory.
thanks!
melody
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