I use RBC for my cookies all the time. All of my cookies are covered in RBC and then I use fondant for accents, decorations. It is softer than fondant but I think it taste better (recipe posted earlier). And by making the RBC, I can add different flavorings. To get rid of the 'greasy' look I smooth over the RBC with a Viva paper towel. I have covered cakes with RBC. It was a little difficult because the RBC is so soft.