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Do you prefer RI or fondant for large batches of cookies? Goto page Previous  1, 2, 3, 4  Next      CakeCentral.com Forum Index » Cookies! Author Message linedancer Frequent Member Joined: Aug 14, 2007 Posts: 487 Location: West Coast Florida Birthday: Oct 04 Posted: Fri Nov 20, 2009 1:58 pm  pattycakes55d - If you decide to go the corn syrup route, thin it with water. It is way too thick out of the bottle. Also, in answer to your freezing question, yes, I do it all the time. You can bag them individually, even to the point of putting ribbon and/or card toppers on them, put in a container, and freeze. I have kept them for up to a month. Be sure your ri details are dry before bagging. You can also layer them between wax paper, put in a container and freeze, if you aren't ready to bag them. Let them sit on the counter, in the container to thaw, it doesn't take very long. HTH pattycakes55d Regular Member Joined: Feb 18, 2009 Posts: 160 Location: Vancouver, BC Birthday: Mar 24 Posted: Fri Nov 20, 2009 4:19 pm  linedancer, thanks for the tips and am I ever relieved that you can freeze as I know I'm not that good, so I'll take longer and I can start this weekend. I'll try both corn syrup and not and let you know. I always saw how pretty the cookies were and envied others who could do it. I don't think I would even have tried to make cookies because I'm new and was afraid of RI Having fondant as an option is one that I love. I think others in my same boat will try it now too. Thank you CCers I am grateful and very appreciative of the warmth, support and bountiful knowledge I've received. Merry Xmas to you and your families ! linedancer Frequent Member Joined: Aug 14, 2007 Posts: 487 Location: West Coast Florida Birthday: Oct 04 Posted: Fri Nov 20, 2009 7:12 pm  You are welcome. Am sending you a pm about some things I do, hope it helps. mrsc808 Junior Member Joined: Sep 12, 2009 Posts: 87 Posted: Sat Nov 21, 2009 12:31 am  Thank you for the tips Linedancer. The bride got my samples and they decided that they like the MMF on the cookie so that is the way we're going. Yay. osorio Junior Member Joined: Oct 21, 2006 Posts: 73 Posted: Sat Nov 21, 2009 1:51 am  For large batches I prefer Royal Icing because you can work faster. For small batches or quick cookies I sometimes use fondant but itīs like making the cookie again because you have to roll it, cutting, etc... But like someone said, royal icing takes pratice. rosiecast Forum Addict Joined: Jul 14, 2009 Posts: 534 Location: Hastings, NY Posted: Sat Nov 28, 2009 8:38 am  Hi ladies! I'm new to the cookie thread and was just wondering- when you talk about placing fondant on the cookies- do you cut it with the same cutter you cut the cookie and then just place on the cookie while it's still warm? Thanks, makeminepink Frequent Member Joined: Apr 13, 2007 Posts: 221 Location: Texas Birthday: Oct 16 Posted: Sat Nov 28, 2009 12:55 pm  Yes, that's correct. Have it cut out and ready to place on the hot cookies. Place on cookie, smooth all over with your finger and that's pretty much it! rosiecast Forum Addict Joined: Jul 14, 2009 Posts: 534 Location: Hastings, NY Posted: Sat Nov 28, 2009 1:03 pm  Thanks! Makemepink. I'm gonna get started with some cookies. aej6 Regular Member Joined: Sep 27, 2009 Posts: 178 Posted: Sat Nov 28, 2009 2:38 pm  Can anyone who uses fondant talk about which fondant recipe they use for these cookies? Excited to try this but curious WHICH findant to use.... Thanks! makeminepink Frequent Member Joined: Apr 13, 2007 Posts: 221 Location: Texas Birthday: Oct 16 Posted: Sat Nov 28, 2009 3:21 pm  I use Rhonda's Ultimate MMF recipe found on this site. It has turned out great everytime and is rated a 10 by MANY reviewers. I only use the vanilla flavoring and not the other she lists-- just don't have it and it is still great. pattycakes55d Regular Member Joined: Feb 18, 2009 Posts: 160 Location: Vancouver, BC Birthday: Mar 24 Posted: Sun Nov 29, 2009 2:49 pm  I use Rhonda's recipe too and it's not too sweet. Good luck with yours. I'm doing mine for the first time today. aej6 Regular Member Joined: Sep 27, 2009 Posts: 178 Posted: Sun Jan 03, 2010 10:07 am  great info! vickymacd Forum Addict Joined: Jul 22, 2006 Posts: 1817 Location: Michigan Birthday: Jul 24 Posted: Sun Jan 03, 2010 10:28 am  I've never used the fondant, and I only use MMF on cakes, but the real question for me is, how thick do you roll the fondant out for the cookies? I mean, do you roll it really thin so it melts into the cookie? Or about as thick as you would for a cake? Thank you. indydebi Forum Matriarch Joined: Jul 07, 2006 Posts: 23739 Location: Indianapolis IN Birthday: Jan 19 Posted: Sun Jan 03, 2010 10:46 am  Vicky I don't like the look of thick fondant, on cakes OR cookies, so thin is best in m opinion. Here's a thread wtih how I do the fondant, plus some pics of before-n-after, the re-cut when they come out of the oven: http://cakecentral.com/cake-de.....shirt.html vickymacd Forum Addict Joined: Jul 22, 2006 Posts: 1817 Location: Michigan Birthday: Jul 24 Posted: Sun Jan 03, 2010 11:07 am  Thank you, that's what I figured. The first link didn't work, but saying to put them on thin is good enough. Thanks again. Sorry I butted in on someone elses post! Display posts from previous:   All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year  Oldest FirstNewest First     CakeCentral.com Forum Index » Cookies! 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