Cake Central › Cake Forums › Cake Talk › Cookies! › Fondant on cookies-is it cheating?
New Posts  All Forums:Forum Nav:

Fondant on cookies-is it cheating?

post #1 of 38
Thread Starter 
I know, I know. My brain works in strange ways.

I just picked up The Flour Pot Cookie Book from the library and fell in love with fondant as the base for cookies. I have some Wilton fondant that I bought to play around with, so I did just that. OMG this is great! I'm a little concerned about the texture when you bite into it, but maybe I just need to roll it thinner.

So here is my problem......I feel like I'm cheating using fondant on my cookies. Of course I will add details with RI, but it just feels like I'm not as good as someone using RI as the base. I don't know why, I just do.

What are your opinions on this?
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
Reply
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
Reply
post #2 of 38
Nope, not cheating. It is a different taste and texture from royal, but still gives a beautiful result.

And yes, it probably should be rolled quite thin. Other fondant will taste even better. You can also use chocolate clay or rolled buttercream for a different taste.
Cake. So many flavors, so little time.
Reply
Cake. So many flavors, so little time.
Reply
post #3 of 38
everyone loves fondant (MMF) on NFSC, well at least the ones I made cookies for! Even my DH, who claims that he doesn't like my baked stuff (he's not a big dessert guy except for ice cream, but don't leave the sugar cookies around him). I love the chewy texture and the sweetness is perfect for nfsc.

...so don't think you're cheating! icon_smile.gif
Always up for a good cake...
Reply
Always up for a good cake...
Reply
post #4 of 38
I sometimes feel the same (about the cheating) but I think they are just different. They also require a lot of work and detailed trimming. To me they look more perfect than the royal icing ones. They taste quite good (ones covered with fondant).
post #5 of 38
I have just gotten into doing the MMF on SC and it is awesome! And it's NOT cheating... you are decorating using a different medium, it would be cheating if you were buying cookies, and then putting them on a plate and saying you made them! I have some really cute cookies in my pix that I had a great time making... they are not very detailed yet, I will get more in depth by adding more accents, etc. I like how they look!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #6 of 38
Thread Starter 
I made some white chocolate clay yesterday, but it's not white-white and I didn't like that.

Hubby said I should offer both to my customers. I think that's too confusing. I really like the look of the fondant on the cookie. So clean and smooth. I'm a modern girl, love IKEA, and these cookies reminded me of that for some reason. I'm a dork. I admit it.

The Wilton fondant doesn't taste all that bad, but I did add some vanilla flavoring to it. If I do decide to make this my one and only thing, then I will have to find a supplier for bulk fondant purchase. I just wish I could get rid of this guilty feeling! LOL!
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
Reply
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
Reply
post #7 of 38
Well, if TOBA G. uses rolled fondant in her cookies why canĀ“t we use it?
post #8 of 38
I was just getting ready to post about this subject myself..well if it is cheating then i have to confess, I am GUILTY as charged..lol...that is all I have used so far on mine. I was wondering if anyone else likes the taste besides me. I LOVE MMF on SC...I roll mine really thin. after it dries it is a crisp coating on the SC..
Pearl70
Reply
Pearl70
Reply
post #9 of 38
You're not cheating, you're using a different technique! I have the same book and I know just how you feel!! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #10 of 38
It is definitely NOT cheating! This is my favorite way to decorate cookies. You just can't get a better look than with fondant.

I aactually did a taste test with my friends too - and they prefered the ones covered in MMF. It's the only way I'll do cookies now! Plus there is some instant gratification to pulling the cookies out of the oven and putting the fondant on right away. It's so quick, easy, and beautiful!
post #11 of 38
I love the RBC, I think fondant tastes bad....
I have tried RI as the base today and couldn't get the hang of it. I usually use it for details on the RBC. I also tried a chocolate cookie recipe today, it was great! I got it out of a cookie bouquet book I bought online. It was very easy to make. I wanted to see how it would work on the cookie sticks and it was easier than the NFSC. I got my granddaughters to taste it for me and give me their opinion, one does not like chocolate (imagine that!) so her choice was NFSC...the other granddaughter said the chocolate was very good but she likes both. I don't feel like I am cheating using RBC...it is very pretty and you still add details!
post #12 of 38
can anyone give me the recipe for rbc? Thanks
Pearl70
Reply
Pearl70
Reply
post #13 of 38
I don't think it is cheating. i have never used it but love the way it looks. I use buttercream on my cookies and would love to change to something easier (RBC or MMF) but think my customers would have a heart attack because they so love the buttercream!
post #14 of 38
Quote:
Originally Posted by Pearl70

can anyone give me the recipe for rbc? Thanks



Here is the recipe listed on this site:
http://www.cakecentral.com/cake_recipe-1603-rolled-buttercream-icing-recipe.html
post #15 of 38
Quote:
Originally Posted by tricia

I love the RBC, I think fondant tastes bad....
I have tried RI as the base today and couldn't get the hang of it. I usually use it for details on the RBC. I also tried a chocolate cookie recipe today, it was great! I got it out of a book I bought online. It was very easy to make. I wanted to see how it would work on the cookie sticks and it was easier than the NFSC. I got my granddaughters to taste it for me and give me their opinion, one does not like chocolate (imagine that!) so her choice was NFSC...the other granddaughter said the chocolate was very good but she likes both. I don't feel like I am cheating using RBC...it is very pretty and you still add details!



Do you add the RBC to the cookie when it is warm just like you do the fonant?
"If you don't know where you are going.....how are you going to get there?"
Reply
"If you don't know where you are going.....how are you going to get there?"
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Fondant on cookies-is it cheating?