I use rolled buttercream as much as I can. One thing that is a must. Highratio shorting. If you try to use regular shortening it is too greasy and hard to work with. This icing can and does tear but is easily blended back. Also not much good for anything but covering the cake. Taste better than fondant. I like to add a bit of almond extract to vanilla! This cake is rolled buttercream. https://s3.amazonaws.com/cdimg/mgrlmy0.jpg!
