Rbc On Nfsc

Baking By jadak Updated 13 Jul 2007 , 11:34pm by Rudith

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jadak Posted 10 Jul 2007 , 1:57pm
post #1 of 7

Sorry, guys...I feel like I am always asking questions. icon_redface.gif But, you all just always have the answers and I am learning so much! So, here is my latest inquiry...

When you ice a NFSC in RBC with RI accents, do the cookie have to be refridgerated or do you treat them the same as cookies covered in Alice's icing? Does the RBC get stiff enough for stacking? They all look so good in the gallery so I want to try it out but need to know the way to handle the cookies. Thanks. icon_biggrin.gif

6 replies
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8Tracie8 Posted 10 Jul 2007 , 2:16pm
post #2 of 7

You should send a PM to cambo...... she's the queen when it comes to cookies. I've seen many that she has done in Wilton's forums. Everyone is always asking her questions on the RBC and she is extremely helpful no matter your question. icon_biggrin.gif

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JanH Posted 11 Jul 2007 , 10:03am
post #3 of 7

Everything you always wanted to know about RBC:

http://forum.cakecentral.com/cake-decorating-ftopict-221681-.html

Above is comprehensive thread on RBC on cookies & cakes, recipes, tips and so much more. icon_smile.gif

HTH

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cakesonoccasion Posted 11 Jul 2007 , 1:12pm
post #4 of 7

jadak- that's exactly how I do all of my cookies- NFSC with RBC and RI. You do not need to refrigerate them. I adhere the RBC and let sit out overnight to dry and then do the RI the next day- if I do the RI early in the day they are ready to be bagged and stacked by evening. They are totally OK to stack- as a matter of fact I just hauled about 4 dozen to Chicago from Dallas all stacked up in a box- and my stepdad even hurled them into the overhead compartment (much to my shock and horror) and there was only one casualty. (which was one of the watering cans- and it had a precarious spout to begin with) HTH and have fun!!!!!!

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jadak Posted 11 Jul 2007 , 6:55pm
post #5 of 7

Thanks so much! icon_biggrin.gif

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Tellis12 Posted 13 Jul 2007 , 12:29pm
post #6 of 7

I don't refrigerate them when I use RBC. I do usually let them dry out overnight because of the oil content in the RBC. I don't want it to interfere with my RI.

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Rudith Posted 13 Jul 2007 , 11:34pm
post #7 of 7

Hi another question i use alice's icing I like but after 24 hours they were still not dry at all to bagged it has been raining here in oklahoma what else do you to the recipe or is better to use rbc any suggestion thanks Rudith

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