Rbc Too Greasy

Baking By amastercreation Updated 25 Sep 2007 , 12:58pm by cambo

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amastercreation Posted 22 Sep 2007 , 11:51pm
post #1 of 7

I tried RBC for the first time this weekend and really love the ease, taste and look of it. One problem I had was that it formed an oily layer on the RBC after I put it on the warm sugar cookies. I was able to wipe off the greasy layer after the cookie cooled down. And decorating the cookies with RI wasn't a problem. I'm just wondering if this is a characteristic for RBC or am I missing a step?

6 replies
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JoAnnB Posted 23 Sep 2007 , 12:15am
post #2 of 7

Welcome to Cake Central. Yes, RBC tends to be more oily, especially when placed on a warm cookie. The alternatives are using it on cooled cookies, adding a bit more powdered sugar, or blotting.

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jdelectables Posted 24 Sep 2007 , 12:40am
post #3 of 7

It is greasy at first on a hot cookie but I have found that after sitting out and drying for about 20 or so hours, it is fine.

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yankeegal Posted 24 Sep 2007 , 12:17pm
post #4 of 7

I apply it to cooled cookies with a few dabs of corn syrup and then let them sit for a while before I apply royal on top of it. Heat and humidity really do effect the "greasiness" as well.

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Tiffysma Posted 24 Sep 2007 , 12:44pm
post #5 of 7

I apply it to hot cookies (straight out of the oven) and it looks greasy at first, but after it all comes to room temperature, it's fine. I usually let my sit overnight.

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amastercreation Posted 24 Sep 2007 , 4:26pm
post #6 of 7

Thanks for all the advice! it helps a lot as well as everything else on this website!

Happy Baking Everyone!

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cambo Posted 25 Sep 2007 , 12:58pm
post #7 of 7
Quote:
Originally Posted by yankeegal

I apply it to cooled cookies with a few dabs of corn syrup and then let them sit for a while before I apply royal on top of it. Heat and humidity really do effect the "greasiness" as well.




Ditto....this is what I do! If you use powdered sugar on the surface to "dust" so the RBC will not stick, it will not be as shiny.

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