Having Trouble With Rolled Buttercream
Decorating By Cindy1523 Updated 12 Sep 2006 , 7:51pm by imartsy
I'm having trouble with rolled buttercream, I recently got an order for a Dora cake, but the customer did not want fondant because she does not like the taste so she wanted rolled buttercream instead. I made it the way the recipe says to make it, but when I tried using it, it was too sticky and it would crack. I added powdered sugar and it would make it too hard, so I added water and it would become too sticky. When I tried putting it on the cake it would literally crack and fall off. Can some one please help! 
How about suggesting Marshmallow Fondant ?
It taste way much better than regu;ar Fondant..
OR Marzifon. 50/50 Fondant and Marzipan..
I have never made or used Rolled Buttercream, but I would imagine it should handle like MMF.. I do MMF only..
The couple times that I used rolled buttercream I ended up mixing it 1/2 and 1/2 with fondant so I could use it. Good Luck!
Debbie
Sounds like something's wrong w/ the recipe - maybe an ingredient wasn't measured correctly? I would throw out the batch you made and start over. I've used the recipe from this site and haven't had the consistency problems you are describing. If it cracks or tears, you should be able to rub it back together - it is a very forgiving medium. However it shouldn't really be "cracking" - it sounds too dry. Did you do the test where you make a mark and then try to rub it out? If you can rub it out, then it is the right consistency. You should be able to roll it out fine - I don't think it does really well w/ modeling though. I haven't been able to quite perfect it yet - but I haven't been able to perfect any fondant yet either! Good luck - it is MUCH tastier...... I think it tastes like candy corn all on its own - mmm yummy!
Quote by @%username% on %date%
%body%