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Posted: Monday November 01, 2010 11:34 AM
Hello my fellow cakers!!!
The wait is finally over!!! The RBC Challenge is completed! A HUGE, HUGE thanks to all of the participants who responded. I had 28 participants with 15 responses back to me. Thank you for taking the time to not only attempt this recipe for me, but to also provide me with your feedback. What I might not have thought about, you all certainly have therefore making this a very informative thread. I bow to thee.
I included just some of the responses below by the participants, not naming anyone by name. For the most part this was a HUGE SUCCESS!!!! I am just tickled pink! You all have shown that even a brand newbie to seasoned veterans can get this to work! WOO HOO!!!!!! Gonna have to rub this in to my "Master Sugar Artist's friend" who could not get it to work. TEE! HEE!
Enjoy all and thanks again,
Bunny’s Rolled Buttercream
¾ cup Crisco (or 3 grams trans fat shortening)…….160g
¾ cup light corn syrup
1 tsp butter flavoring
1 tsp vanilla flavoring
1 tsp almond flavoring
½ tsp popcorn salt
1 small box instant white chocolate pudding
2 pounds pure cane powdered sugar (I like C&H brand)
1 Tbsp water (optional)
Mix the corn syrup and shortening of choice in a KA stand mixer with the standard paddle attachment. DO NOT USE THE BEATER BLADE!!!! Add in the flavorings. Sprinkle the salt evenly throughout the bowl while the mixer is running. DO NOT dump the salt in just one spot! Mix on speed 4 on a KA stand mixer for about 5-7 minutes.
STOP the mixer and then:
Add the instant white chocolate pudding and the full 2 pounds of powdered sugar all at once. DO NOT attempt to shake the powdered sugar in the bowl with the mixer running like you would making buttercream. This does not work.
Using a piece of saran wrap cover the mixing bowl. Using both hands, hold onto the bowl and the saran at the same time. Turn the mixer on speed 4 and blend well. When the mixer starts to bog down let it go around 3 turns. Then SHUT IT OFF!!!!!! (Your mixer will make a funny sound, turn hard and move slightly on the countertop. This is when it is “bogging down or laboring hard.”)
Empty contents onto a powdered sugar vinyl mat or a powdered sugar countertop. Knead well by hand.
Roll between two pieces of vinyl for best results.
Store any leftovers in a Ziploc baggy with the air squished out in the frig.
Yield: This will cover a 10” round cake with a little left over for some decorations rolled at ¼” thickness.
• This will keep well in the frig for about 6 months.
• It did not leave a huge oily residue in the bottom of a Ziploc bag or when placed on the cake.
• Can use any flavoring combination of your choice. This is very versatile. Lorann Oils has a wide variety of flavors that you can mix and match to your liking. If you decide to use the Lorann flavorings then use DROPS only. I have found that 6 drops of any combination of flavors for this recipe is plenty of flavorings. A popular combination is 3 drops of lemon oil and 3 drops of orange oil.
• I rolled this to about 1/8” thickness for cut-out sugar cookies. I rolled it to about ¼” thickness for a cake covering.
• I have used the 0 trans fat Crisco and 3 grams sat fat Wal-Mart shortening. Both have worked very well. May use hi-ratio shortening as well.
• The white chocolate pudding adds stability and a touch of flavor. It does not change the color. This is the only pudding (that is available to me) that will keep the white color of the RBC.
• Can use chocolate instant pudding to achieve a chocolate rolled buttercream. Then add Lorann chocolate flavoring as well for n intense chocolate flavor OR Sub out 1 cup of the powdered sugar and replace it with 1 cup of cocoa powder. May need to add in 1-2 teaspoons of water to the mixture because cocoa powder tends to be drier in texture.
• Can use a lemon or vanilla instant pudding, but then note that the color will be a yellowish color.
• This repairs easily. Pinch together slightly with your fingers and then rub it and the tear goes away.
• Any powdered sugar residue absorbs right in with a little rubbing of your finger across it.
• If you try to roll without being in between two sheets of vinyl then roll only in one direction only. Powdered sugar your rolling pin well. It has a tendency to want to roll back up on your rolling pin. The vinyl works the best for this. Parchment paper can be used as well. I prefer the vinyl mat.
• Smoothing it out on a cake worked better to use an offset spatula. Fondant smoothers work too, but you have to get the hang of it. It can smash it if not careful. I used a Viva towel on top of it when I used my fondant smoothers initially.
• When cutting out shapes for cookies just use your same cookie cutter as you did for the cookies. Run your offset spatula underneath the shape to loosen it from your rolling surface. Use the offset spatula to transport it to your cookie. Can use a Wilton chocolate bottle filled with corn syrup to attach the shapes to the cookie OR place them on the cookie right as they are coming our of the oven. The heat will melt it slightly and make it adhere to the cookie.
• RBC is much softer in texture and not really good for modeling like fondant or gum paste. I have never tried tylose powder or gum tex in this as of yet. ………I will in the future.
• I have used the Wal-Mart powdered sugar and it did come out just fine too. I just prefer the pure cane version of powdered sugar instead of the beet variety. I stick with pure cane C&H for my frostings so I just keep with it here too.
• This does work better using a powerful mixer like a standing Kitchen Aid model. Hand mixers will burn up and one report back of a Sunbeam stand mixer couldn’t hold the power for this.
• I haven’t attempted the dough hook for this. It only takes me 1 minute to knead it together by hand so I have just not tried the dough hook. It is fast and easy to knead by hand.
• This is moist dough. It looks DRY & CRUMBLY in the mixing bowl after it is all mixed with the KA stand mixer. This is normal. This is what it is suppose to look like. It looks like it will never come together, but it does. I promise! Dump it out onto your powdered sugar vinyl mat/countertop and start kneading. You should be able to grab a handful of the dough and squeeze it and it should hold together.
• Adding an additional 1 TBSP of water is optional. DO NOT add more Crisco or corn syrup. This will make it appear greasy.
• Have used 80 grams shortening and 80 grams of butter with great results. It tastes awesome!!!!!! I do weigh this on my kitchen scale too for accurate results.
CHALLENGE LADIES REPLIES & FINDINGS:
• “I used a 50/50 blend of shortening and butter and it rolled out like a dream! I like it better on cookies rather than cakes. I thought it ripped easier than fondant”
• “I made cut-out with this for cupcakes. It was FAB-O!! The shapes transferred easily without tearing right off of my parchment paper. I used 2 pieces of parchment paper to roll mine and it worked great. DO NOT USE A BEATER BLADE!!!!!! It broke mine.”
• “No oily residue in the bottom of a bag after sitting in the frig for over a week. No oily residue on my cake either. Made a cake and shipped it to Boston with the RBC on it. The cake made it in one piece and my niece loved it.”
• “Definitely needs a stronger mixer for this. I only have a hand held and it couldn’t do the job.”
• "It was drier in texture on the cake and had a tearing problem, but my cookies came out GREAT!”
• “ I enjoyed working with this. It repaired easily. I had a problem getting all of the powdered sugar added in, though. My friend wants the recipe!!!!!”
• “I LOVE IT! I put it on an anniversary cake for my boss. She says the pictures I sent her helped her tremendously.”
• “It had a drier texture to it than I was expecting. (I told her to add a little bit of water to help this.) I tried it on some pumpkin cut out cookies and it worked fabulously! It was dry at first, but then I placed it in a Ziploc and popped it into the frig due to time constraints. Brought it back out of the frig the next day and let it come to room temp and the dryness was GONE!”
• “Bunny I had major problems. The stars must not be aligned. I need to call you.” (I talked her through it on the phone.)