I was wondering if it was different than the one I use, but it's basically the same. I have heard of mixing MMF with RBC, but never done it myself. I did have a problem using the RI on the RBC one time.

Kathy, you don't get the greasy look when mixing with fondant? What is your ratio?

No greasy look with the mixture....it mix about 1/2 and 1/2 but not always. You just have to play with it 'til you like the texture and the taste!

Can you mix the 2 in the mixer or do you need to knead them by hand?

I make two separate batches kneading them first. Then I combined the finished products together that way I can add a little more of one or the other depending on the consistency that I want.

Thanks, i'll have to try that.

Here are my cookies. Putting the RBC cutouts into freezer briefly made it much easier to work with. Thanks for the tip. I also used a little corn syrup to "glue" it on to the cookie. I am going to have quite a bit of RBC left. I'll have to remember that next time.

Fantastic cookies!! Just seal the RBC really good and pop it in the freezer, great for those last-minute cookie requests

Thanks Shiney. I'll get out my foodsaver and then put it in the freezer. Maybe I can change the yeloow RBC to green and use it for X-mas tree cookies.

Fantastic idea! Is that orange and yellow rolled together? I LOVE that!

Your cookies look great fat-sissy! I love this thread, btw.

Hey Shiney, yes it is yellow and red marbled together.

I have another question for you. You said you keep a batch of RBC on hand in the freezer. I'm guessing just plain white? Is it hard to mix in color later? With the yellow and orange I colored it as I mixed it in the KA. Fondant can be such a pain to knead color into, but the RBC is so much softer that I'm guessing it's not too much work to knead in color. I really liked working with yhe RBC and my kids prefer it over MMF. So it will become my cookie icing of choice and I love the idea of just grabbing a batch out the the freezer!

Fat-sissy, it is a bit of work to color, Newatdecorating gave me the tip to wear gloves, and you just work the heck out of it. I save anything I have, never know when I will need that color again, and I almost always have some white on hand.

I'm with Shiney and save mine. White and colored. If you don't already have the color you need, just take the white out of the freezer. It will thaw pretty quickly. Then just take off the amount you need and color it. And I also refreeze it. Periodically, I will go through what I have and toss the really old stuff. When I remember, I will date the package so I will know how old it is.

Don't know if you belong to a Sam's Club or one similar. You can buy disposable food safe gloves there and they will last you awhile.

BTW Fat-sissy....your cookies look great!

Thanks. I do have a Sam's Club membership and never would've thought about buying gloves there.

How long can the RBC last in the freezer?

Do you make the RBC in your mixer?

Is it sticky? Do you have to put powdered sugar on your work surface?

I have used some that was made six months prior.

Use a heavy duty mixer. I do have a relative that doesn't have a heavy duty and she started out with a regular mixer and then did the majority by hand.

A little sticky. I always use parchment paper.

When I rolled mine this week, I rolled it on wax paper. I try and save my parchment for baking because it's more expensive than wax.

OK RBC experts, I have 2 more questions:

Have you successfully shipped cookies w/RBC?

Do you think I could use RBC on star cookies stacked like a tree (I'm going to use the Wilton set)?

I have not shipped them, but I think they would be fine if you did.

I also think you can use it on the star tree. If you will look at my pictures, you will see on of a stacked cookie cake. I used RBC and it turned out fine. I put a little BC in the middle of layer to act as glue.

Thanks! I'm gonna try it. I plan on putting a hole in the center of each star and put a dowel down thru the center of the tree.