Mmf Or Rbc For Cookies

Baking By lolobell Updated 14 Feb 2010 , 4:20pm by EvMarie

cookiemama2 Cake Central Cake Decorator Profile
cookiemama2 Posted 14 Feb 2010 , 1:03am
post #31 of 32

The cookies I added the royal to and bagged ... the royal is still hard. It seemed to have settled a bit into the RBC but
its not soft.

EvMarie, can you tell us recipe you are using?

EvMarie Cake Central Cake Decorator Profile
EvMarie Posted 14 Feb 2010 , 4:20pm
post #32 of 32

I used "Marshmallow Rolled Buttercream for Decorated Cookies". The author is wtare. Just search recipes. It's easy to make. A bit messy to knead at the end, but I remember reading another post where a KA mixer was used. I think with the dough hook? Not 100% sure on that.

It's been working out okay. I think I, personally, need to learn a bit more about how to roll fondant in general. I have a bit of sticking....but I'm rolling between two sheets of waxed paper.

I saw Ednas youtube video on gumpaste. And, she rubs a bit of crisco on her mat. So, I'm thinking, I need to roll just on marble or a special mat AND rub a bit of crisco. That may solve my problem.

Hope you like the recipe...

Quote by @%username% on %date%

%body%