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Rolled Buttercream with Royal Icing detail question - Page 2

post #16 of 18
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I didn't have time to wait so this is what I did. First, I rolled out the RBC and put the cut-outs (trying to remove as much excess as I could)between wax paper and put them in the freezer. Next, I made the NFSC rolling them out between parchment, then put the whole shibang in the freezer, too. Then I made Antonia74 royal icing for details. Took a few minutes to clean up, then started baking the cookies. Right after I took them out of the oven, I placed the RBC on top. This worked like a charm. I had a batch of NFSC made, cut, baked, & base coated in a snap. They were a little greasy when I was ready for the royal icing, so I did wipe them off with a paper towel. I had to use a light touch because the "weave" of the paper towel would sometimes imprint on the cookie. Within a few minutes, the cookies had hardened enough for me to do the royal detail. I did let them sit out overnight so I could bag the next day. Problem free!! I'll post a picture later.
post #17 of 18
Alright, I'll have to make a batch to try!
~Brenda~
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~Brenda~
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post #18 of 18
Awesome, I was looking for the exact information in this thread. Can't wait to try the RBC on my cookies. Thanks to all for the tips.
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