Cake Central › Cake Forums › Cake Talk › Cookies! › The beauty of rolled buttercream!
New Posts  All Forums:Forum Nav:

The beauty of rolled buttercream! - Page 2

post #16 of 37
Thread Starter 
you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
post #17 of 37
Quote:
Originally Posted by shiney

you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.



That's pretty funny! At least you came up with a theme to make it appropriate! I had the opposite problem. My RBC was so greasy that it just kept sliding everywhere. No matter how much PS I added, it was still so soft. Now, looking back, wow that would have been awesome on a cookie!
post #18 of 37
Quote:
Originally Posted by shiney

you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.



That's pretty funny! At least you came up with a theme to make it appropriate! I had the opposite problem. My RBC was so greasy that it just kept sliding everywhere. No matter how much PS I added, it was still so soft. Now, looking back, wow that would have been awesome on a cookie!
post #19 of 37
Quote:
Originally Posted by shiney

you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.



That's pretty funny! At least you came up with a theme to make it appropriate! I had the opposite problem. My RBC was so greasy that it just kept sliding everywhere. No matter how much PS I added, it was still so soft. Now, looking back, wow that would have been awesome on a cookie!
post #20 of 37
I love RBC for cookies. I use it ocassionally on cakes. I do chill it before rolling to make it easier to handle . All my cookies, the cigar and the ladybug cakes in my photos are RBC .
post #21 of 37
Thanks, Shiney! This is good to know!
"I think every woman should have a blowtorch." - Julia Child
Reply
"I think every woman should have a blowtorch." - Julia Child
Reply
post #22 of 37
Hi Ladies,
I've never used RBC on cookies before...tell me, does it set up like fondant ?
Granpam...I just looked at your heart cookies...they are so cute...so obviously RBC does firm up enough to package...does it need to sit before detailing with royal icing?
post #23 of 37
Has anyone ever tried the RBC recipe here that uses cake flour as one of the ingredients?

When I tried the recipe that's in the link, I had such a greasy mess, I never got to use it on anything.
post #24 of 37
Thread Starter 
Kkristy: I just covered cookies in RBC (like my pink hearts with something extra in my pics), immediately detailed with royal, let sit for about an hour, and they are now bagged and ready to go. That's the beauty of RBC. And it tastes so goooooood
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
post #25 of 37
Shiney, this is so awesome. I have been wanting to try RBC but some of the comments I read said that their RBC came out "greasy". But since you do not add any oils I will give it a try. Thanks so much for sharing this information.
BIG dreams start small!
Reply
BIG dreams start small!
Reply
post #26 of 37
Thread Starter 
Sweeteecakes, it is greasy because of the crisco, but you just add PS to even it out.
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
post #27 of 37
Thanks for the RBC recipe. I've been wanting to it on some cookies... so now I don't really have an excuse not to!
post #28 of 37
Thread Starter 
Give it a go, cylstial, it's delish! and SO easy! Just think of the time you spend outlining, filling, and letting dry, and that's all done in one quick step, and detail away!! I have decided I will just keep a big batch in my freezer, I can take it out, color it as I need. Now, I don't want to do all my cookies in it, but it sure helps when in a pinch! And cookies like my hearts with something extra (loving dubbed my boobie cookies), it's a must.
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
post #29 of 37
Shiney, how much extract do you use?
post #30 of 37
Thread Starter 
Quote:
Originally Posted by MadCatCookies

Shiney, how much extract do you use?


I use the teaspoon clear van it calls for, then I use about half teaspoon of either almond, or I use cherry in a pink batch. Here's the link to the recipe I use (I exclude the oils), and I add PS as I'm kneading and rollling. I roll mine VERY THIN! icon_smile.gif
http://cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Fondant-Alternative.html



edited to fix my early-morning typos...no promises I got them all icon_redface.gif
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › The beauty of rolled buttercream!