I have been attempting to use rolled buttercream all day (at least 6 hours) on a 10" square double layer cake. The cake is for tommorrow, 3 tier gift package anniversay cake. I have know idea what I am doing wrong or if that's just the way it is. It just keeps tearing when I attempt to place it on the cake. I repair what I can, but it still doesn't look that good. I done the 4" tier last night and it looked a little bit better than todays. I'm scared to attempt the bottom 14" tier, I'll probably just throw in the towel and just use regular buttercream on that one.
Does anyone have any suggestions on as to what I am doing wrong. Also the rbc has a real greasy texture, do ya'll think that I might have put too much crisco or rolling it too thin. I give up. Can someone point me in the right direction?
Thanks
I tryed it last weekend on DD 4th birthday cake, and I also found it a HUGE pain in the rear. It was greasy, and hard to work with, it would tear for no real reason, no matter how gental and careful I was. No, help here, but I am sending my good thoughts.
Good luck.
I've never tried it on a cake- love it on my cookies though- they are all decorated with it. I would never attempt it on a cake- for all of the reasons you stated- I'm sorry you're so frustrated!! I'd scrap it all and do regular buttercream, or fondant!
RBC works great for cookies but is lousy for cake!! It is simply too fragile to use in that manner. The greasiness is due to its being mainly crisco...
What I did is to mix this 1/2 and 1/2 with MMF. I was able to keep the taste of the RBC and gained more stability with the MMF. I was able to cover the cake very easily once I mixed the 2. HTH 
I have used it on cakes before. The first time I did it I had too much extra hanging down and it was too heavy and ripped. I rolled it thinner and it was better. I used a piece of flexible plastic( wilton circle mat) and lifted it onto my cake then peeled the plastic off. If it does rip it's easy to fix. just sqeezed the pieces together and then smooth them out with you fingers. It does stay greasing feeling. Everyone that tried it liked it.
When i roll out my rolled butter cream I roll it between two large plastic sheets made from table cloth covering.. I purchased it at Wal Mart in the fabric section it comes on long rolls rather than bolts. I then cut it to size . roll it to the desired thickness ( about 3/16ths to 1/4 inch thick) Try not to make the circle of RBC too much larger than the cake. It is that excess weight that causes it to tear. When it is rolled remove the top plastic square and then flip the RBC over on top of the cake and remove the other plastic square. HTH
I have used RBC with success, I do work in a little powdered sugar so it is not as greasy. This is a link provided by JanH, that tells you everyting about rbc http://forum.cakecentral.com/cake-decorating-ftopict-221681-.html (hope I did that right)
O.K. I've made up my mind, I'm leaving the top 2 tiers in the rbc but I was to chicken to attempt to put on the bottom one, so I just whipped up a batch of regular bc and iced it with that. The white colors are a bit off but hopefully when it finished it won't be noticeable.
Thanks for everyones advise. I think I will whip up a small cake this weekend so I can try the 50/50 mmf and rbc seeing that I have a ton of rbc left over. 
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