Rolled Buttercream - Do We Have An Article On This?
Decorating By Katskakes Updated 27 Jul 2006 , 4:59pm by Cinderella24
I have used the recipe here several times - very tasty but very soft. I found that rolling it out on a large piece of plastic (I used the square Wilton mat with the grid) and taking it to the cake on the mat works best. You center (the grids on the mat helped) and quickly flip it over still on the mat. Start at one edge and gently peel the rolled buttercream off the mat. I had been elevating my cakes to cover them in fondant so that the excess fell below the cake board, but I cannot do this with rolled buttercream. I have to allow the excess to puddle at the base of the cake. The product is soft enough that the weight of the excess caused it to tear 
. It is very easy to patch, though - you can patch tears, smooth holes (or fingernail marks 
) beautifully. Work as quickly as you can to stabilize the coating onto the buttercream below - stick it down before it tears or distorts. It has an oily sheen when you smooth it. If you don't like the sheen, you can dust it lightly with powdered sugar, but then fingerprints can become a real issue. Definitely better-tasting, though.
I'm a novice at rolled anything really, but recently discovered MMF And wont go back to rolled BC now LOL. I found the rolled BC recipe/instructions around January and the couple times I used it I found it was too oily (could have just needed tweaking my ratios or ingredients)
I also must note that I was experimenting with healthy ingredients (since I brainstormed some day starting a biz and making my niche market healthy cakes for people with allergies etc), so I used solid coconut oil (which I use for baking all the time)
this is the recipe that I used (altered I should say LOL)
http://cake.allrecipes.com/az/93157.asp
Can anyone provide a pic of a cake iced with rolled buttercream? I'm curious to see it.
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