yes i used to , let's see, i gave my cake library away -- so there was this guy who was one of the first in the u.s. (pretty sure) who did massive sculptures -- he did one of abraham lincoln -- his wife was one of the first i believe to publish a book about rolled buttercream...or was that the white chocolate book... hmmm...lemme do some searching...brb if i find something
roland winbeckler's wife, maybe... still checking...
not too many gave good reviews of the book -- i met marsha once...
you didn't ask, but here's a synopsis of rolled buttercream:
anyhow if you make a real super stiff bc icing add cornstarch or whatever -- roll it, cut it, remove excess icing from around the cut, freeze the cuts, place frozen cuts on cookies warm from the oven, you just can't hardly do much better for a rolled cookie -- far better than fondant on a cookie in my opinion --
no extra charge 
yes, what MB said -- it's not a substitute for fondant -- there's nothing to hold it together and gravity takes control -- great on cookies, the tops of cookies --
Haven’t been around for awhile.
Actually it was invented many years before Marsha got ahold of the recipe. Like K8 I had the original recipe & persons name but also got rid of all that years ago. If I remember correctly it was published in “Mailbox News” a cake decorating magazine published back in the 1950s-60s.
I never tried it on cookies. It probably would taste good, but I love the corn syrup glaze on cookies the very best!! Actually, haven't made anything for years now. Boy have the years gone by, and so much change. My first bread & rolls I learned to make in the 4-H in Iowa. Still have one of the old worn little booklets from the 1960's someplace.
Quote by @-K8memphis on 3 days ago
yes, what MB said -- it's not a substitute for fondant -- there's nothing to hold it together and gravity takes control -- great on cookies, the tops of cookies --
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