I wanted to tell the class I have coming up about frosting options and would like to make brief mention of marzipan and rolled buttercream, but I know nothing about either of them. Any info would be very helpful. For instance, what do they do, and taste like?

Here's some info that might help...

hhttp://cakecentral.com/cake_recipe-711-0-Marzipan.html

http://cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html

http://cakecentral.com/cake-glossary.html

Marzipan: A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.

Rolled Buttercream: is similar to Rolled Fondant. Its stretchy so its rolled out. The cake is first covered with a very thin layer of buttercream icing, and the rolled buttercream is laid on top. The rolled buttercream is sweet and very pliable. You can also mold roses out of them.

I know nothing about marzipan, but I have made rolled buttercream & love it. It was easy to make for me (a beginner), easy to handle, stores well in the freezer for a couple of months and my nine year old keeps swiping the ziploc bags of it out of the freezer and eating it, he likes it so much (this from the kid who tastes fondant and ran to find somewhere to spit it out!) Hope this helps!

I don't blame him! I tasted mine for the first time in class, and wished I could have found a spot to spit it out!

I have used the rolled buttercream before but don't like the shiney effect it gives. I was looking for a better tasting rolled fondant, because the buttercream does taste better. However, I find it hard to work with. Could be that I don't understand if it stretches it too soft. Should it break apart when pulled. (My true blood roots might be showing here)