What tastes better and is easier to make/use?

Which RB recipe do you like?

Any tips or pointers on how to apply it to the NFSC??


Thanks so much-

RBC tends to be softer and a bit greasy compared to fondant.

If you can apply it while the cookie is still warm, it will melt and attach. If the cookie is cooled, a light brush of water on the back of the fondant will help it stick to the cookie surface.

anyone else have any thoughts

I happen to really like the taste and ease of the MMF. I have had great luck using it on cookies. My customers think it tastes better than the RBC. I find the RBC to be greasy and it isn't as easy to handle. You apply both icings on the cookies while the cookies are still warm. This causes the icing to soften right on the cookie and it sticks like glue! Let the cookies cool completely after the icing is placed on it. You can then decorate them using a royal icing with corn syrup added to it. The corn syrup helps to keep the icing from crumbling when bitten into.