shiney Posted 15 Feb 2009 , 7:59pm
post #1 of

Just thought I'd share this in case anyone wants to keep some on hand, for those last-minute cookies. I think it keeps in the freezer for quite a while
After asking my dd many times if she wanted me to make a special cookie for her to give her bf for valentine's day, she kept saying, no. Then, she came in yesterday (valentine's day) and said she wanted a cookie, a specific cookie, red with white detailing, and by the way, I need it in an hour. icon_surprised.gif I love you, dear, but not even I can get the red icing dry.....Wait a minute, I have pink RBC in the fridge. Added red, it was done and beautiful, detailed immediately with white! I also used some basketball color orange I had in the freezer, and was able to pull some basketball hearts together for a friend's dd's team.
Newatdecorating gave me some tips, I like to roll it thin, put in freezer for a few minutes so it's easier to handle. I usually use corn syrup for glue, but yesterday I used RI because it was sitting right there.

36 replies
cakeladyatLA Posted 15 Feb 2009 , 8:20pm
post #2 of

Hello:

Can I have the recipe please? Thank you! and I also have MMF just in case!

Patty*

paulstonia Posted 15 Feb 2009 , 8:42pm
post #3 of

What a coincidence, I just logged on to get the rolled buttercream recipe! I'm making sugar cookies and I prefer the taste of buttercream on them, but they are so much prettier when you use royal icing. So I thought I would try rolled buttercream. I've never used it before, so thanks for the tips.

shiney Posted 15 Feb 2009 , 9:07pm
post #4 of

here's the link. I leave out the oils, and put in almond, vanilla, cherry, whatever extract, also depends on what color you want.
I think the RBC makes a very pretty cookie, I just think it has to be thin.

http://www.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Fondant-Alternative.html

shiney Posted 15 Feb 2009 , 9:08pm
post #5 of

here's the link. I leave out the oils, and put in almond, vanilla, cherry, whatever extract, also depends on what color you want.
I think the RBC makes a very pretty cookie, I just think it has to be thin.

http://www.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Fondant-Alternative.html

shiney Posted 15 Feb 2009 , 9:09pm
post #6 of

here's the link. I leave out the oils, and put in almond, vanilla, cherry, whatever extract, also depends on what color you want.
I think the RBC makes a very pretty cookie, I just think it has to be thin.

http://www.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Fondant-Alternative.html

rockysmommy Posted 15 Feb 2009 , 9:29pm
post #7 of

Thanks!

m1m Posted 15 Feb 2009 , 9:53pm
post #8 of

How does it work on cakes, as an alternative to fondant?

icon_smile.gif

KrissieCakes Posted 15 Feb 2009 , 10:03pm
post #9 of
Quote:
Originally Posted by m1m

How does it work on cakes, as an alternative to fondant?

icon_smile.gif




Not so good for total coverage, but ok for some decorations. It tears really easily, so when covering a whole cake, it pulls away and rips a lot more than fondant. My first big fondant cake (white tiered in my pics) I used RBC, not knowing there was a difference! Boy was I frustrated! I does taste really good though!

KrissieCakes Posted 15 Feb 2009 , 10:04pm
Quote:
Originally Posted by m1m

How does it work on cakes, as an alternative to fondant?

icon_smile.gif




Not so good for total coverage, but ok for some decorations. It tears really easily, so when covering a whole cake, it pulls away and rips a lot more than fondant. My first big fondant cake (white tiered in my pics) I used RBC, not knowing there was a difference! Boy was I frustrated! I does taste really good though!

m1m Posted 15 Feb 2009 , 10:04pm

Thanks Krissiecakes!

I won't try it to cover cakes! icon_razz.gif

KrissieCakes Posted 15 Feb 2009 , 10:05pm
Quote:
Originally Posted by m1m

How does it work on cakes, as an alternative to fondant?

icon_smile.gif




Not so good for total coverage, but ok for some decorations. It tears really easily, so when covering a whole cake, it pulls away and rips a lot more than fondant. My first big fondant cake (white tiered in my pics) I used RBC, not knowing there was a difference! Boy was I frustrated! I does taste really good though!

m1m Posted 15 Feb 2009 , 10:05pm

Thanks Krissiecakes!

I won't try it to cover cakes! icon_razz.gif

shiney Posted 15 Feb 2009 , 10:10pm

you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.

shiney Posted 15 Feb 2009 , 10:11pm

you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.

shiney Posted 15 Feb 2009 , 10:12pm

you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.

KrissieCakes Posted 15 Feb 2009 , 10:17pm
Quote:
Originally Posted by shiney

you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.




That's pretty funny! At least you came up with a theme to make it appropriate! I had the opposite problem. My RBC was so greasy that it just kept sliding everywhere. No matter how much PS I added, it was still so soft. Now, looking back, wow that would have been awesome on a cookie!

KrissieCakes Posted 15 Feb 2009 , 10:18pm
Quote:
Originally Posted by shiney

you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.




That's pretty funny! At least you came up with a theme to make it appropriate! I had the opposite problem. My RBC was so greasy that it just kept sliding everywhere. No matter how much PS I added, it was still so soft. Now, looking back, wow that would have been awesome on a cookie!

KrissieCakes Posted 15 Feb 2009 , 10:19pm
Quote:
Originally Posted by shiney

you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.




That's pretty funny! At least you came up with a theme to make it appropriate! I had the opposite problem. My RBC was so greasy that it just kept sliding everywhere. No matter how much PS I added, it was still so soft. Now, looking back, wow that would have been awesome on a cookie!

Granpam Posted 15 Feb 2009 , 10:49pm

I love RBC for cookies. I use it ocassionally on cakes. I do chill it before rolling to make it easier to handle . All my cookies, the cigar and the ladybug cakes in my photos are RBC .

TracyLH Posted 16 Feb 2009 , 12:04am

Thanks, Shiney! This is good to know!

KKristy Posted 16 Feb 2009 , 3:43am

Hi Ladies,
I've never used RBC on cookies before...tell me, does it set up like fondant ?
Granpam...I just looked at your heart cookies...they are so cute...so obviously RBC does firm up enough to package...does it need to sit before detailing with royal icing?

FlourPots Posted 16 Feb 2009 , 3:49am

Has anyone ever tried the RBC recipe here that uses cake flour as one of the ingredients?

When I tried the recipe that's in the link, I had such a greasy mess, I never got to use it on anything.

shiney Posted 16 Feb 2009 , 4:53am

Kkristy: I just covered cookies in RBC (like my pink hearts with something extra in my pics), immediately detailed with royal, let sit for about an hour, and they are now bagged and ready to go. That's the beauty of RBC. And it tastes so goooooood

sweeteecakes Posted 17 Feb 2009 , 5:45pm

Shiney, this is so awesome. I have been wanting to try RBC but some of the comments I read said that their RBC came out "greasy". But since you do not add any oils I will give it a try. Thanks so much for sharing this information.

shiney Posted 17 Feb 2009 , 6:13pm

Sweeteecakes, it is greasy because of the crisco, but you just add PS to even it out.

cylstrial Posted 18 Feb 2009 , 9:51pm

Thanks for the RBC recipe. I've been wanting to it on some cookies... so now I don't really have an excuse not to!

shiney Posted 18 Feb 2009 , 10:06pm

Give it a go, cylstial, it's delish! and SO easy! Just think of the time you spend outlining, filling, and letting dry, and that's all done in one quick step, and detail away!! I have decided I will just keep a big batch in my freezer, I can take it out, color it as I need. Now, I don't want to do all my cookies in it, but it sure helps when in a pinch! And cookies like my hearts with something extra (loving dubbed my boobie cookies), it's a must.

MadCatCookies Posted 19 Feb 2009 , 6:01am

Shiney, how much extract do you use?

shiney Posted 19 Feb 2009 , 2:03pm
Quote:
Originally Posted by MadCatCookies

Shiney, how much extract do you use?



I use the teaspoon clear van it calls for, then I use about half teaspoon of either almond, or I use cherry in a pink batch. Here's the link to the recipe I use (I exclude the oils), and I add PS as I'm kneading and rollling. I roll mine VERY THIN! icon_smile.gif
http://cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Fondant-Alternative.html



edited to fix my early-morning typos...no promises I got them all icon_redface.gif

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