I wanted to find out a good way for RBC to be layered. If you look at this picture you will see what I am talking about. I used RBC on these cookies. I cut out a smaller RCB heart and placed in the center of the cookies that are on the top row. I used corn syrup for glue, but had an issue with the heart sliding off. Is there a better way of doing it?

I can't see the picture you are talking about.

Good grief! I forgot to attach the link.

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1188710

Sorry about that and thanks for letting me know.

New, you're the expert of RBC in my book, but wondering if RI would be a better glue?

I can't see the picture you are talking about.

Sorry it double posted me!

I'm suprised that corn syrup didn't hold that heart on. I have layered before, and honestly I usually just use my finger to apply pressure to the RBC. It kind of sinks into the first layer, but I could see how that could distort the shape of the heart.

I think attaching it with royal would be a good idea if corn syrup isn't working.

I sometimes cut the small heart out of the middle then put in my cut out with corn syrup..then there will be no sliding off the cookie because it will be attached to the cookie.
Does this make sense to you??

Thanks shiney! That compliment coming from a person who has a great talent for creativity and decorating!

I know more now than when I started, but still have a lot to learn.

Tricia - That does make sense.

Thank you all for your suggestions! Now to find the time to try what I am thinking about!

Tricia: From some of your valentine cookies, you have RBC heart, with heart cutout in the middle, then put another color of RBC in the cutout, right? Love the effect!
New, Thank you for the kind words, without you and several major talents here on CC, I'd still be smilie-facing and tuliping my way through bouquets! BTW: How long do you keep RBC refrigerated or frozen? I'm doing a big Down Syndrom fundraiser soon, want to get myself organized!

I have frozen it for a month and it was still good. Just make sure it is sealed really well. I actually think it freezes better than icing.

I keep mine in the frig for a few days. Other than that, it's off to the freezer. I wrap it in the press and seal wrap and then put it in a freezer bag. I've kept it in the freezer for several months and it was still good.