Rolled Bc...

Decorating By SILVERCAT Updated 24 Jan 2007 , 1:22am by SILVERCAT

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SILVERCAT Posted 23 Jan 2007 , 2:17pm
post #1 of 8

I was just wondering if I could give this a try on a cake for my class tomorrow? I have never used it before but want to. Do you have any tips for me?

7 replies
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2sdae Posted 23 Jan 2007 , 2:30pm
post #2 of 8

It tends to tear easily so go tender on it and if your covering a cake in it roll it thicker than you would rgular fondant. Also it will be very shiny so if you want a matte finish pat it with p.s after you covered your cake. Here are two pics of a cake I used rolled butter cream on for deco and covering.
  http://www.cakecentral.com/cake-photo_94449.html
  http://www.cakecentral.com/cake-photo_94447.html

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SILVERCAT Posted 23 Jan 2007 , 7:49pm
post #3 of 8

Nobody can tell me if I can use this rolled BC on my class cake for tomorrow? I am trying new things here and I am not sure if the instructor will like it, if it isnt regular BC icing.

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2sdae Posted 23 Jan 2007 , 7:54pm
post #4 of 8

Go ahead and use it...why not? thumbs_up.gif

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SILVERCAT Posted 23 Jan 2007 , 8:01pm
post #5 of 8

Okay I just didnt want to do somethng I wasnt suppose too. Thanks for your help!

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SILVERCAT Posted 23 Jan 2007 , 9:31pm
post #6 of 8

i have another question for anyone. I do put a coat of regular BC before putting the rolled BC over right??

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2sdae Posted 24 Jan 2007 , 1:13am
post #7 of 8

a light crumb coat should do ya.

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SILVERCAT Posted 24 Jan 2007 , 1:22am
post #8 of 8

Thanks

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