Hi,
I am new here and I would appreciate any help. I am making a castle cake for my nieces birthday. I have never used rolled buttercream frosting before and I am curious how easy it is to work with. Also could I frost the cake today and would it still be good on Sunday for the party? How would I store it? Thanks for the help I really appreciate it.
Hi, welcome! I store my RBC in an airtight container on my counter. Lots of people put it on cakes like fondant but I haven't done that. It does taste better than fondant but one thing about it is that it doesn't have very much stretch like fondant does. Some people like that when it comes to putting it on cakes because they don't like the stretch that fondant has. Sorry I can't be of more help. One thing it does work well for is cookies. It tastes better than royal icing. Good luck and don't forget to post pictures!
hi sanzoe, rbc is a little more tempermental to work with, but if you add a little meringue powder and less corn syrup, you will have a stronger mixture. as well if you have the time to leave it overnight, it will be better. i also use a fair amount of almond essence and this lends a wonderful taste.
i have had cakes iced for over 4 days with no problems.
make sure you "paint" the cake with a sticky base like jam or other sticky substance so the rbc will stick well.
after i roll it out i usually slide a round cake board underneath and then centering over the cake place it on top. liberally dust your hands with icing and rub the surface of the rbc onto the cake surface until smooth.
most of my cakes are done with rbc, if you want to check them out.
hope this helps
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