Can anyone explain what this is or if it is different from fondant? I saw a picture of a cigar cake using chocolate RBC, which looked like fondant, but is it as easy to use or make? Anyone have a recipe for chocolate RBC?
Here's a recipe for rolled BC http://www.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html
For chocolate, just add 1/2 cup of cocoa. HTH.
Thank you fooby, guess I'll give it a try. I hope it rolls like fondant. Is it fairly stable?
RBC is different than fondant in that it doesn't have the same stretch as fondant. Some people like this aspect of RBC, but I prefer to work with fondant when I'm covering cakes. RBC does taste much better I think and you can use it on cookies which is great. It's definitely worth a try.
I've just started using Rolled Buttercream on my cookies. I love the ease of using it as opposed to flooding with royal icing and waiting for it to dry like I used to. I also love the flavor. I have also recently started experimenting with fondant, and rolled buttercream is far more "fragile" than fondant. It can lose it's shape quickly from the heat of your hands and is greasier than fondant. It can have a greasy sheen after it is applied that does seem to go away or lessen if the cake/cookies are left to sit out for a day or so after.
Those are just a few of my observations. I know there are many out there who are experts with both rolled buttercream and fondant who can probably give you more information.
I have a question too - I hope you don't mind....
I am doing a wedding cake in July that SHOULD be made with fondant (rounded edges etc...) but the bride really wants buttercream. I have considered using a rolled buttercream, but I have never tried it. The largest cake is a 14" round. Is that too big for rolled buttercream?
I imagine you still have to ice with a layer of regular BC to get it stick?
I did my purse cake with rolled buttercream. Had never used fondant and thought this would be easier. I was wrong!
Handling the rolled bc is different because there is no stretch- it tears, but repairing a tear is easier than with fondant. You can work seams away completely too. I found that the next day the rbc seemed to begin to break down a little- there were little drops of oil- but I just dabbed those up & noboby knew! RBC has a better consistency and taste as far as eating it. It didn't dry out at all for me. I prefer rbc over fondant for cookies because of the taste, but for cakes, I find fondant easier to work with. JMO 
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