I love RBC, but haven't tried to cover a cake because so many say it's a little tricky to work with. What exactly gives the MMF it's elasticity? Is it the gelatin in the marshmallows? Could you add gelatin/marshmallows to RBC to give it some elasticity?

I have actually been playing around with the recipe and I found that if I reduce the amount of Karo syrup and replace the reduced amount the shortening, it is not quite as stretchy as it normally is. So if the recipe calls for 1 cup of Karo, I only did half and the other half was replaced with shortening. Now, it is still soft, but not as obnoxiously stretchy as normal. The only problem that my hubby had with it is when you taste it by itself, it tends to stick to your teeth a bit more. But, once on a cake, it is not so bad. I will be trying this weekend by reducing it only 25% and see what that gets me.

Keeping RBC as cold as you can also helps it keep it's shape! When I am rolling it out for cookies I use a marble slab that I have had in the freezer for 20-30 min prior.

I used RBC recently to cover two heart cakes and it was definitely pretty soft but manageable. I mixed in a little satin ice for stability and that helped quite a bit, and didn't affect the flavor. Plus, I rolled it pretty thick.

Courtney

I love the RBC!!! However, I do add more powdered sugar than the recipe calls for (would give you a measurement if I had ever actually measured it


missyek, I like that idea! I will try a combo of more sugar less karo the next time!!