I made my first batch of RBC and I have to say it is a lot easier to make than fondant and tastes AWESOME. The only question I have is it was really greasy. Does that mean I need to add more PS? But even with that said I love the way it tastes and rolled out.
I'd love to hear from someone who has had success with RBC. I don't like the taste of fondant and most of my customers don't. And I haven't have the best of luck with MMF working with it or even the taste once it's on a cake. RBC seems like it might be more "icing-like"
I asked someone before and they stated that making RBC is easier then fondant. I really loved the texture and the taste. I just didn't like the greasy feeling. And that may have to do with not having enough powdered suger in it. I read somewhere else that it is better after a couple of days. I also put it directly on to a hot cookie and those were really greasy. So that probably had something to do with it. I think I am going to try and put more powdered sugar in it tom. night and try to put it on one of my cake dummies. But as far as taste goes, even my DH liked it, and he really doesn't like frosting. So I hope someone can give me some more insight into this.
RBC is greasy. I usually almost a 2lb bag of sugar to 1 C. Crisco and 1 C corn syrup. You can only add so much powdered sugar to it before it will get too stiff and won't cover the cake or 'heal' if you tear it. I test this by pulling a big piece off. If it streches, it's too soft. It should break somewhat. The amount of sugar will also depend on how hot it is too.
I will also check to make sure I can repair it. Unlike fondant, you can repair rips and tears by rubbing the RBC with your fingers to warm up the crisco and it will blend itself back together. It will also make it more greasy.
So, once it's on the cake and you have it smoothed and all cracks and tears are repaired, you can rub powdered sugar over all the cake and it will mat down the finish. It will look more like fondant.
Sorry this is so long. I really love using this stuff.
sweetflowers...do you have any pictures with cakes that are covered in RBC? None of your pics say they are.
I do have 2. One is a really bad pic because it was taken with a polaroid(but was a pretty wedding cake), the other I will try and upload, it is only a demo cake though, so there's lots of junk of the table, the flowers and drape are chocolate clay but the cake is covered with chocolate RBC. The marble effect is because instead of using powdered sugar to smooth over the cake (which you can use and it will just blend in) I used cocoa powder.
I'm going to try and put it here, if it doesn't show it will be in my photos (yuck). It's actually not as shiney as it looks, that's just the flash.
Thanks Sweetflowers. I am going to use the rest of my RBC to do a dummy cake and see how that turns out. Thanks for all your insight. Your cake is beautiful.
Sorry Sweet flowers I have to disagree with you about fondant you can also repair tears and rips with fondant in the same manner only you use the palm of your hand. If fondant gets a sheen on it you can also after the cake has been covered rub some more powered sugar or icing sugar into the cake to take away the sheen. I still have not tried RBC but would really like to only we don't have crisco in Australia or if we do it is very expensive.
That's ok boring, I've only tried to repair when the cake is already covered with fondant and was unsuccessful, no one in my club knew of a way to repair it, I'll try what you say, it could be the fondant was just too dry to respond.
Equal portions of shortning with the transfats (Not Crisco)
(Sweet-tex, Alpine or even a store brand - must have the transfats) and Karo
Such as 1 Tablespoon of each for small items or
2 cups of each for covering a cake with this type of icing
Add flavoring of your choice
Stir in powdered sugar until thick and then continue kneading in powdered sugar until you have a pliable dough. Color as needed with paste or gel colors.
You can mix Gumpaste, fondant, rolled buttercream choco-pan or choco-paste depending on the dough you need. Gumpaste for more strength and hard consistency. Rolled buttercream for a soft dough that dries very slowly. Chocolate dough's to add moisture and slow drying time.