I use rolled buttercream for all my cookies. When I have used it to cover cakes I usually roll it chilled between plastic sheets and then flip it over the cake. It is a little harder to work with because it tears more easily but it is also more forgiving. Small tears can be smoothed away more easily. I ice my cake with a thin layer of icing (thicker than a crumb coat) before applying. The huge plus is that it tastes so much better than fondant.
Pam
