I did rbc for the 1st time today. I folowed the recipe posted on cc and I don't think the texture is right. It's very gooey. Here are some pics and experts here can tell me if I need more sugar. It breaks apart when I lift it.

I've worked with RBC many times and it looks to be about the right consistency. But if you're saying it seems too gooey, you may need to add a tad more powdered sugar to it. HTH!

Thanks so much for the response. When I tried to roll it wasn't very smooth at all. i'll add more powdered sugar ad see what happens