I'm planning to make a XBOX 360 in black for my sons birthday in 8 days, I 'e used fondant before with no problem but I'm not too fond of the taste. I looked up rolled buttercream and some people loe it and some people don't and say it's difficult to use cause it's not as stretchy and strong as fondant. I was thinking of maybe mixing rolled butter cream with fondant and was wondering if anyone has tried it, any suggestions or tips?

I can't really see these 2 things being kneaded together and making a very good product.

RBC is a non-stretchy dough that is so packed full of powdered sugar that it makes my teeth hurt.

I think a better option is to knead in some modeling chocolate with the fondant (or use Duff's/Fondarific fondant). Works very well & tastes great.

JMHO
RAe