• Decorating with Rolled Buttercream with Marsha Winbeckler
• Fun Fall Friends in Gum Paste with Kelly Lance
• Bling Present with Geraldine Randlesome
• Creative Side Designs Using Gutters with Mark Seaman

Decorating with Rolled Buttercream with Marsha Winbeckler

Rolled buttercream is an alternative to rolled fondant. You can Google many recipes for rolled buttercream. It needs to be made in a sturdy stand mixer. It can be refrigerated for a couple of weeks or frozen for several months. Let the icing come to room temperature before using.

To cover a cake, first crumb coat. This layer needs to stay moist for the rolled buttercream to adhere. If it does start to crust, spritz with a little water. You need it tacky to adhere layers together. While working with the rolled buttercream you will have about 20 - 30 mins to apply and add detail before it starts to harden. Once finished, cover the cake as you would for a fondant covered cake.

You can thicken (harden) with CMC powder to help when making models or decorations. To attach heavy items use piping gel. To attach lighter items you can use water.

You can pipe with rolled buttercream. You will need to thin down with water to get a stretchy paste consistency that can be piped.