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MMF or RBC for cookies - Page 3

post #31 of 32
2/13/10 at 5:03pm
The cookies I added the royal to and bagged ... the royal is still hard. It seemed to have settled a bit into the RBC but
its not soft.

EvMarie, can you tell us recipe you are using?
May your layers be many and your frosting be thick! - Stampin Up
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May your layers be many and your frosting be thick! - Stampin Up
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post #32 of 32
2/14/10 at 8:20am
I used "Marshmallow Rolled Buttercream for Decorated Cookies". The author is wtare. Just search recipes. It's easy to make. A bit messy to knead at the end, but I remember reading another post where a KA mixer was used. I think with the dough hook? Not 100% sure on that.

It's been working out okay. I think I, personally, need to learn a bit more about how to roll fondant in general. I have a bit of sticking....but I'm rolling between two sheets of waxed paper.

I saw Ednas youtube video on gumpaste. And, she rubs a bit of crisco on her mat. So, I'm thinking, I need to roll just on marble or a special mat AND rub a bit of crisco. That may solve my problem.

Hope you like the recipe...
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