Due to the large volume of emails asking me for the recipe I used to create the Rolled Buttercreme cakes featured on this website, I am including this page for your usage. A few words about working with rolled buttercreme: You cannot substitute powdered sugar for the Fondant and Icing sugar called for in the recipe due to the amounts of starch used in these two types of sugar not being equal.

To roll this frosting out you will need two sheets of heavy gage upholstery plastic- the kind you would cover a couch with to keep it clean. This frosting tends to be somewhat sticky, so trying to manage a large sheet of it enough to cover a wedding cake, without the use of this plastic sheets would be impossible. But the flavor is well worth the hastle of making this and is far superior to that of rolled fondant. This frosting comes out much softer than fondant.

You roll out the frosting to the size needed to cover your cake, then carfully peel off the top sheet of plastic, and use the other sheet to place the frosting onto the cake. Once its on the cake, you can peel off the last sheet of plastic, then use regular smoothing tools to get the finish as smooth as regular fondant.

Recipe:
1 cup SWEETEX or HI-Ratio Shortening
1 cup white Karo Syrup
1/2 tsp. salt
1/2 tsp. almond flavoring
1 tsp. colorless vanilla
Note: you could substitute with creme bouquet flavoring
instead of the almond flavoring
6 to 7 cups FONDANT and ICING sugar

In large mixing bowl and with electric mixer, blend the SWEETEX until creamy. Add Karo Syrup, salt and flavorings. Beat these ingrediants. Sift the FONDANT and ICING sugar, then add 2 cups of the sugar to the first mixture, ble3nding well with electric mixer. Add 2 more cups of sugar and continue to mix with electric mixer until all ingredients are well mixed. You may wish to change beaters to the dough hook with the last 2 cups of sugar. Once the mixture becomes too thick to mix, transfer to countertop that has been sprinkeled with more of the sugar and hand knead using up all the sugar. The mixture becomes more pliable as you knead it. Keep kneading it until it does not pull apart. Cover with plastic wrap (saran wrap) until ready to use. I let my recipe set for at least 10 minuets before rolling out.

Once this is applied to the cake, and smoothed into place and allowed to sit it becomes a little stiffer. You will find smoothing tools at your local cake decorating supply chain or contact Wilton Cake Decorating Supplies.