I've treid the RB before...it definately tastes better that regular fondant, but its a lot harder to work with..its really not pliable. personally I think that mmf is a better alternative

I've treid the RB before...it definately tastes better that regular fondant, but its a lot harder to work with..its really not pliable. personally I think that mmf is a better alternative

I used to use rolled buttercream all of the time.
Here are a few of my cakes :
I used to use rolled buttercream all of the time, still do by request. The taste is much, much better than fondant - my niece still requests it. It's great for cookies. It handled fine for me.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=693533

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1134473
my avatar is rolled buttercream

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1102073

& cookies:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=662083

I have some other pics that are RBC. i've switched to sugar shacks icing recipe... gives the nice smooth finish I wanted with the RBC without having to move a sheet of icing onto a cake.

Good luck!!!

`I just have to jump in here, I made my first RB, last week. It is very stretchy, but taste yummy. I have never used any kind of fondant before. I will try mmf and compare the two. Please feel free and take a peek at my cake. Personal opinion-I still like BC the best.