Rolled Buttercream---Lots Of Questions
Decorating By justfrosting Updated 2 Oct 2006 , 8:33pm by Rambo
Why do I feel the need to try new things when the old work just as good ?? 
Does anyone know, if I leave it in the fridge too long (like overnite?) can I still use it?
Also, after I roll it out, do I place it over the cake like fondant?
If I put it on cookies, do I place it when they are first out of the oven, like fondant...
Any other tips? I have several pounds of this stuff sitting in the fridge.
It will be fine out of the fridge, just have to knead it until it's soft. You're actually supposed to store it for up to two weeks in the fridge.
Yes you roll it like fondant and place it over the cake the same way. It was a little more delicate when I tried it, I left mine thicker than I would have Fondant.
Yes directly out of the oven worked best for me.
I have only used one batch of it but this is what I found when I played with it. I caught the flu after eating a sample of cake covered in it and it hasn't been too appealing since. Neither has spice cake as that was what was under it. But it tasted way better than fondant.
Good Luck - Happy Baking. 
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