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MM-MM! Parsley Root lemon Curd! lol! Listen, I thought the following might be useful for you in future for decorating cakes: Rolled Buttercream—can be used like Fondant, but no eggs!
http://www.baking911.com/asksarahbb/index.php?showtopic=5879 ROLLED BUTTERCREAM
Recipe will cover a 9" round, 2-layer cake with a bit extra Cakes can be covered with Rolled Buttercream. It looks like Rolled Fondant, but is shiner and has the delicious taste of Buttercream. Some people say one is easier than the other, but its all a matter of preference. About Rolled Buttercream: Rolled buttercream is a firm dough that you can mold, shape and etc. versus regular buttercream that you can spread. It is equal parts of Karo and Crisco and without milk, butter or egg white/meringue powder. You will find that it is a softer covering than Fondant, so it can be harder to work with.You can mix half of it with half fondant, if desired.
INGREDIENTS (My suggestions in parentheses-- BCG)
1 cup Crisco (shortening) or Sweetex (Earth Balance sticks?)
1 cup Karo clear corn syrup (organic corn syrup?)
1/2 teaspoon popcorn salt (or fine grained salt)
1/4 teaspoon lemon oil*
1/4 teaspoon orange oil*
* or 1/2 teaspoon total of any citrus oil(s)
( or use 1 or 2 tsp. vanilla instead)
2 pounds (7 to 8 cups) powdered sugar (organic)
Paste food coloring, if color is desired
INSTRUCTIONS
Using a heavy-duty mixer, measure all ingredients into the bowl. If you wish to color the entire batch, add paste color at this time. (Make slightly darker than desired finished color). Beat till almost mixed together; the texture of soft pie dough. At this point, take out a small amount & store tightly wrapped in a plastic bag. This is used to soften icing if it gets too stiff (water cannot be added). Turn out onto countertop lightly dusted with powdered sugar. Knead by hand for 2 - 3 minutes till all mixed. Check consistency frequently by taking a small piece & 'polishing' it with the palm of your hand. When it becomes glossy without sticking to your hand, enough sugar has been added. If it feels sticky, knead in more powdered sugar if it does. Store tightly wrapped in double plastic bags in the frig. Allow to age at least 2 - 3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using. To prepare the cake, layer & trim top edge so it is rounded. Crumb coat lightly with regular buttercream. Be sure it is smooth, as any imperfections will show thru the rolled icing. Remove room temperature icing from bags, and knead for several minutes. Roll out between sheets of plastic (or on a counter or board dusted with a mixture of powdered sugar & cornstarch. Be sure to lift & turn, redusting icing frequently to avoid sticking. Dust rolling pin, also.) until approximately 1/4" to 3/8" thick & large enough to cover top & sides of cake. Flip over & remove bottom plastic. Pick up top plastic with icing on it, turn over carefully & center over crumb coated cake. Carefully start to peel plastic away from icing. Fullness around sides can usually be worked out or cut off & smoothed with your hands. If the icing should tear, just put a small piece over the hole & blend with your hand. Cake size. To determine how big a circle to roll out to cover your cake: 1) Measure the height of one side; multiply by 2. 2) Add the diameter of cake For example, an 8" round 2-layer cake would be approximately 4 inches in height. So, 4" x 2 = 8", plus 8" diameter = 16". You would need to roll out a circle of icing at least 16" across to cover the cake completely. 6"x 4" round.............................. 3/4 package = 18 oz.
8"x 4"........................................1 package = 24 oz.
10"x 4"......................................1-1/4 pkg. = 30 oz.
12"x 4"......................................1-1/2 pkg. = 46 oz.
14"x 4"......................................2 pkgs. = 48 oz.
16"x 4"......................................3 pkgs. = 72 oz
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Happy Baking911, Sarah Phillips, Founder and CEO, baking911.com
How to work with rolled Buttercream:
ROLLED BUTTERCREAM is of great interest to many decorators as it’s smooth surface is ideal for decorating & gives cakes an elegant look. The rolled buttercream is sweet and very pliable. It is a firm dough that you can mold, shape and etc. versus regular buttercream that you can spread. It is equal parts of Karo and Crisco and without milk, butter or egg white/meringue powder. You will find that it is a softer covering than Fondant. I would highly recommend practicing working with it as much as you can before you cover an actual cake -- nothing is more frustrating than trying to work with something you're not familiar with. It takes practice to know how to roll the buttercream out evenly and how to place it smoothly and evenly. I like to bake pound cakes from a mix, cut them in half or in quarters width-wise and use them for practice.
Rolled buttercream is similar to Rolled Fondant, but with less work and a better taste. (It has a taste similar to Tootsie Rolls.) It is a thickened buttercream usually with some powdered sugar to make it more pliable. Rolled buttercream is rolled out and draped over a cake. The cake is first covered with a very thin layer of buttercream icing, and the rolled buttercream is laid on top. It is also used to shape flowers with, make borders from and emboss as well. Some people say one is easier than the other, but its all a matter of preference. Make tie-dye Rolled Buttercream to cover a cake with: To make, first, roll the buttercream into a log and flattened it down enough that it will fold back over itself. Pick the colors and put them in a narrow stripe, about 4-inch intervals from the middle to the edge. Fold the buttercream back over itself and then roll. Within a few minutes, you'll see the most beautiful colors! If you roll all the colors together, they'll turn gray.
Rolled buttercream leaves a shiny look rather than a matte surface like Fondant, and you have to dust repeatedly with sugar-cornstarch mixture to dull the shine. Rolled buttercream can be tinted as needed with paste or gel colors. The negatives of using rolled buttercream are: Although Rolled buttercream is easier/faster to make than Fondant, and tastes a little better, it is softer (even after adding a lot of sugar than the recipe calls for!) and not as strong as Fondant; it is hard to pick up and place on the cake because it tears and stretches too easily. I recommend adding more confectioners' sugar to strengthen it. Some recommend using half rolled buttercream and half Rolled Fondant. I have heard that some have even better luck when using 25% buttercream and 75% Rolled Fondant. If using 100% rolled buttercream, it has to be rolled out on heavy plastic, then inverted over the cake and peeled off. However, if it does tear and stretch, rolled buttercream stays soft so it can be repaired easily. Rolled buttercream is also tempermental, especially in warm, humid weather. And, after awhile on the cake at room temperature, it softens and starts sliding down the sides a little. Determine how big you need to roll buttercream to, so you can cover your cake. Roll to approximately 1/4" to 3/8" thick to cover a smoothly buttercream iced cake.
Cake size
Amount of fondant/rolled buttercream 6"x 4" round.............................. 3/4 package = 18 oz.
8"x 4"........................................1 package = 24 oz.
10"x 4"......................................1-1/4 pkg. = 30 oz.
12"x 4"......................................1-1/2 pkg. = 46 oz.
14"x 4"......................................2 pkgs. = 48 oz.
16"x 4"......................................3 pkgs. = 72 oz
1) Measure the height of one side; multiply by 2. 2) Add the diameter of cake. For example, an 8" round 2-layer cake would be approximately 4 inches in height. So, 4" x 2 = 8", plus 8" diameter = 16". You would need to roll out a circle of icing at least 16" across to cover the cake completely. And finally, here's a chart from Wilton to determine the approximate # of packages of their prepared rolled fondant needed to cover different sized round cakes. The ounce amount should be pretty much the same for rolled buttercream. After Making, "How to Apply" Rolled Buttercream:
Store tightly wrapped in double plastic bags in the refrigerator. Allow to age at least 2-3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using.
To prepare the cake, layer & trim top edge so it is rounded. Crumb coat lightly with regular buttercream, 1 or 2 coats. Be sure it is smooth, as any imperfections will show thru the rolled icing.
Remove room temperature icing from bag and knead for several minutes. Roll out between sheets of plastic (or on a counter or board dusted with a mixture of powdered sugar & cornstarch.) Be sure to lift & turn, redusting icing frequently to avoid sticking. Dust rolling pin, also.
Roll until approximately 1/4" to 3/8" thick & large enough to cover top & sides of cake. Freeze for 5 minutes.
Flip over & remove bottom plastic. Pick up top plastic with icing on it, turn over carefully & center over crumb coated cake. Carefully start to peel plastic away from icing. Fullness around sides can usually be worked out or cut off & smoothed with your hands. If the icing should tear, just put a small piece over the hole & blend with your hand. If the rolled buttercream is too shiny for your liking, "puff" it with powdered sugar. Rolled fondant tips—can use rolled buttercream instead: http://www.baking911.com/decorating/cakes_fondantrolled.htm
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