Rolled Buttercream Question.....

Decorating By 2sdae Updated 5 Jan 2007 , 6:01pm by Marksgirl

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2sdae Posted 4 Jan 2007 , 8:03pm
post #1 of 10

O.K. I am so icon_cry.gif They cancelled our wilton 3 class due to low attendence. icon_confused.gif Well, I am not very happy with this, as this is the secound time they've had to cancel for same reason. icon_mad.gif But I digress...... icon_rolleyes.gif
So to help with my decorating itchiness I decided to make rolled buttercream today. Seems like I did it right...a little sticky but I added some ps and put it in an air tight container like the recipe said. So my questions are: Do any of you pros have any pointers or tips or suggestions when working with this? I have already made and filled a six inch cake to cover. Do you crumb coat the cake like you would with fondant? Does it roll out comparably? Just wondering before I jump on this with all my pent-up decorating energy. Thanks in advance for all your wonderful help! icon_biggrin.gif

9 replies
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JoAnnB Posted 4 Jan 2007 , 8:10pm
post #2 of 10

Rolled buttercream tends to be stickier and a bit greasy compared to fondant. If you roll it out on a mat and use the mat to transfer the dough onto the cake you will have better results.

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sweetflowers Posted 4 Jan 2007 , 8:14pm
post #3 of 10

I usually roll out the RBC between to sheets of light to medium weight clear vinyl. Then I crumb coat my cake, you do not want it crusted when you add the RBC or it won't stick. I roll from anywhere to 1/8 to 3/8" thick. Peel off the top plastic and use the bottom to lift and place it on the cake. Any rips or tears can be rubbed with your fingertips to repair with no visible sign.

It should not be sticky, but it is greasy. Make sure it's not too soft by pulling a chuck off of the main bunch. It should break not stretch! Not like fondant which you want the other way. However, don't get too much powdered sugar or it will be too stiff.

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2sdae Posted 4 Jan 2007 , 9:59pm
post #4 of 10

O.K. so I got it rolled out and covered. But now it seems really greasy to me. icon_confused.gif I put it in fridge to stiffen? But what about all that greasy stuff? Should I take it out of fridge and dab the greasy affect off? icon_confused.gif

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sweetflowers Posted 4 Jan 2007 , 10:10pm
post #5 of 10

Let the cake come to room temp, in case it wants to sweat. I take powdered sugar on my hands and rub (or polish) the cake. That gives it a mat finish, but I only do this after it's all smooth and the way I want. Then I decorate.

Remember, any left over RBC you can thin and pipe with, or stiffen with more powdered sugar and model.

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2sdae Posted 4 Jan 2007 , 10:47pm
post #6 of 10

I am still a little lost on what exactly and how exactly I will decorate it...but I'll post the pics as soon as I do!

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2sdae Posted 5 Jan 2007 , 12:33pm
post #7 of 10

O.K I got him all made and decorated!!!! I am posting pics in my gallery so take a peek and tell me what ya think. Any suggestions much appreciated.
  
    http://www.cakecentral.com/cake-photo_94449.html

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sweetflowers Posted 5 Jan 2007 , 5:21pm
post #8 of 10

Oh he came out so cute! Looks like you did a great job.

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2sdae Posted 5 Jan 2007 , 5:53pm
post #9 of 10

Thanks, now I don't want anybody to cut it! icon_lol.gif I just wanna see it for awhile. I am really nuts now! icon_lol.gif

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Marksgirl Posted 5 Jan 2007 , 6:01pm
post #10 of 10

No you are not nuts. icon_biggrin.gif Sometimes I feel the same way. You did a great job. thumbs_up.gif

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