Rolled Butter Cream Vs. Fondant

Decorating By penniethewoo Updated 25 Jan 2010 , 8:41pm by leah_s

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penniethewoo Posted 25 Jan 2010 , 7:55pm
post #1 of 4

I am making a cake that is completely done in buttercream, but the person like swags and doesn't want any fondant.

So I was wondering how different in texture rolled buttercream is to fondant? Does the rolled butter cream taste like butercream? When working with RBC, how does it compare to working with fondant? Does it stay soft?

Sorry if this has already been debated/answered. I tried to do a search and didn't come up with anything.


3 replies
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Florimbio Posted 25 Jan 2010 , 8:05pm
post #2 of 4

Rolled BC has a greasy finish, a bit softer than fondant, but tastes soooo good, have you tried modeling choc, or MMF? they could work???

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cakeaddictunite Posted 25 Jan 2010 , 8:21pm
post #3 of 4

excuse me for being slow icon_redface.gif whats rolled buttercream?

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leah_s Posted 25 Jan 2010 , 8:41pm
post #4 of 4

rolled buttercreme doesn't even qualify as food in my book. nasty, nasty stuff. Tastes like greasy fondant and breaks like everything. I don't think you could make swags out of the stuff.

A lot of people like it on cookies, though.

As the cake designer YOU get to specify what materials will achieve the look for the cake design.

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