For all of you out there that have tried using Rolled Buttercream, what is your opinion on it. I love the look of fondant and what you can do with it, but I really can't stand the taste. I've tried MMF and the taste is better, but I'm not a huge marshmallow fan so I'm yet again on a quest to find an alternative.
Is RBC difficult to work with and will it give the same results as fondant? Does it really taste like BC??
I have so many ideas for cakes that I cannot make because of the limitations of regular BC.
Rolled buttercream does taste better than fondant and MMF in my opinion but it is harder to cover a cake with{but can be done with patience and practice}. MMF is more stretchy than the rolled buttercream. I've heard of people using a half and half mix of the MMF and RB. That way you can cover the cake more easily without it tearing. Also the rolled buttercream has more of a glossy look, which I don't like on a cake. I like the more of a flat look that MMF gives you. But I must agree with you that I'm not that big of a MMF fan either. I can't stand marshmallows, unless it's in a s'more!! 
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