Can I Use Rolled Buttercream To Cover A Cake (Like Fondant)
Decorating By cariage Updated 10 Oct 2007 , 8:05pm by cashley
HTH
In all my years of cake-ing, I used rolled bc once. Only once. It broke, was much, much harder to work with, and personally I think it tastes pretty much like greasy fondant. Good fondnat (not Wilton) tastes good. I can say with absolute certainty that I will never use rolled buttercream again.
I have used it on several cakes. It is greasy but so much easier to work with than fondant. I just roll it out on a mat and flip the mat on the cake. Sometimes it will rip on bigger tiers but seams can be rubbed out so easily. Good Luck!
I tried to use RBC once and I will NEVER use it again! It tore so bad and was so greasy! I had to mix it with a little bit of fondant that I had on hand just to get it to where I could roll it and lift it to put it on the cake. (the cake is in my photos, luckily it was just my final cake for course 3 and not a paid cake!) I also think it gets air bubbles when it sits on the cake. I got up the next morning after class and there were bubbles all over the place! I personally wouldn't use it again, maybe I made it wrong, but I will stick to fondant from now on! I make Colette Peters recipe or the MMF recipe here on CC.
I've used RBC but only on cookies. I found that it was greasy but I let the cookies sit out for a good 12 hours to dry and they were just fine. I wouldn't use it for a cake; it's too soft, IMO.
In working with RBC and cookies, I cut the RBC using the same cutter as the cookie and place the cut-outs on parchment and then the freezer to "set" them. Makes them much easier to handle.
I would use it again. I've also used Satin Ice fondant and that stuff is great. I would use that again too. But I only make cookies. No cakes yet.
HTH
I just used RBC for the first time lastweek.. did a carved baby cake..(in my photos) it was okay. As stated before it's greasy.. and soft too...tears easily but also very forgiving. Thinking next time I'll use SatinIce or Toba's recipe.
I've used RBC but only on cookies. I found that it was greasy but I let the cookies sit out for a good 12 hours to dry and they were just fine. I wouldn't use it for a cake; it's too soft, IMO.
In working with RBC and cookies, I cut the RBC using the same cutter as the cookie and place the cut-outs on parchment and then the freezer to "set" them. Makes them much easier to handle.
I would use it again. I've also used Satin Ice fondant and that stuff is great. I would use that again too. But I only make cookies. No cakes yet.
HTH
I think you make beautiful cookies!
I agree with leahs. I covered a rice krispy M&M guy (in my pics) and it was SOOO greasy and it tore like crazy. And although I was able to fix it, you could still see where I smooshed it back together. The taste of RBC is outa this world though!!!! I would try it on cookies.
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