I just finished 200 cookies that I used the RBC frosting.I must say I really loved using it..BUT I would like to know how thin everyone rolls it and how do you get it on the cookie.I rolled mine kinda thin,cut the shape,brushed the cookies with syrup topped the frosting with the cookie..poped into the frige ..did the next batch and romoved and pulled the parchment paper off.Then I added the detail with the royal frosting.Worked pretty well for my first time.I will post as soon as I can figure out how to get it posted.Just wondered how everyone else does.
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