Rbc Sticking To My Worksurface!! What Do Use

Decorating By jjmoore Updated 25 Sep 2007 , 8:45pm by Granpam

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jjmoore Posted 25 Sep 2007 , 6:17pm
post #1 of 7

I am trying to make some cut outs of onsies and stuff and my rbc keeps sticking to my counter and stretching! I"m using a lot of powdered sugar. Should i use crisco or cornstartch? also any tips on keeping cut outs from stretching would be greatly appreciated. please help. thanks.

6 replies
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LoriMc Posted 25 Sep 2007 , 6:23pm
post #2 of 7

I definitely use powder sugar on my board and roller. For me, RBC is easiest to cut when it is cold. I use a marble rolling board, and I always stick it in the freezer when I am going to be using RBC. It holds it's shape so much better when it is cold and doesn't go all strechy.

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JoAnnB Posted 25 Sep 2007 , 6:59pm
post #3 of 7

If you don't have a marble slab, try rolling it out on powdered sugar on a baking sheet. Once it is rolled out, refrigerate the baking sheed, then cut the patter, the re-chill. That SHOULD work.

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jjmoore Posted 25 Sep 2007 , 7:43pm
post #4 of 7

thank you i will have to try that becuase this is not working out the way i want it to, thanks so much any another advice welcome.

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chaptlps Posted 25 Sep 2007 , 7:58pm
post #5 of 7

I hate to go against conventional wisdom here, but I find that p.s., because of the sugar. tends to get sticky but that cornstarch works great.

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JenWith Posted 25 Sep 2007 , 8:12pm
post #6 of 7

Another way of doing it: I roll between parchment paper and cut as well on the parchment paper. Peel away the excess RBC and stick the cutouts in the freezer to firm up so that they stay in shape.

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Granpam Posted 25 Sep 2007 , 8:45pm
post #7 of 7

I keep my RBC chilled and only use small amounts at a time. I use parchment paper squares. I roll between two pieces then remove the top one cut , pull away the excess. then flip over onto a clean cardboard covered in press and seal. when the cardboard is full i slip it into the freezer until I'm ready to put them on the hot cookies.

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