Someone suggested to me making it a couple of days ahead of time. I did that and rolled it out between 2 sheets of parchment. When I tried to use it after first making it, mine was the SAME WAY. I added so much powdered sugar and it still didn't seem right. But, after a couple days in the fridge and putting it in the freezer a few minutes after cutting it, it worked great! Good Luck...hopefully someone can give you more advice.
I make mine exactly like the recipe and I only use it on cookies so far. I haven't tried to put in on cake yet. I received lots of help on this site in using it. First of all after you cut your design out with cookie cutters, place the RB cut out into the freezer for a few minutes, it is so much easier placing it on the cookie without it stretching out of shape. Put a little lite corn syrup on your cookie first then lay the cut out design of rolled butter cream on your cookie.....I use a little orange flavoring in mine....hope this helps.
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