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Fondant on cookies-is it cheating? - Page 2

post #16 of 38
I let my cookies cool completely before I add RBC. I noticed some have said they put in on the cookie while it is warm. I let mine cool then brush on a couple of drops of karo light syrup and it sticks great. I also add orange extract to my RBC instead of vanilla.
post #17 of 38
I'm also a fond of the "fondant look" on the cookies. They look so beautiful and professional.

For those that do RBC and MMF, are they both "white" and which is less sweet?

Thanks,
Naty

PS. Will be doing RI details on top.
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #18 of 38
nope not cheating AT ALL. Different taste. And it is still a lot of work. I think(if I am allowed to say this) that a member here thought they'd do mmf and it would go quicker and she commented that it was way more work than she thought. And her cookies, imo are always perfect.

Just a diff technique.
post #19 of 38
I tried MMF on cookies for the first time yesterday. I think it's harder than RI in some ways. My family liked the texture better than RI.
I tried using fondant accents for the details, and didn't like how thick the icing became(TOO TOO sweet!). I'm going to roll the MMF thinner next time and use RI for the details.

BTW, I just bought the Flour Pot book and LOVE it!
post #20 of 38
fondant on cookies is definitely NOT cheating. IMHO, it gives a neat, professional look.

Having said that...I didn't like the taste/texture. BUT....I found that I can get the same look with rolled buttercream (just requires an extra step to get the icing onto the cookie) - and I like the taste much better. But, everyone's different. You may not feel the same. I urge you to try them both to see how you and your family/customers react. They both look lovely.
Everything's better with sugar on it!
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Everything's better with sugar on it!
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post #21 of 38
It isn't cheating at all. Just like it isn't cheating to put MMF on a cake so you don't have to worry about getting your BC perfectly smooth. Don't feel guilty!!! Enjoy it and have fun with it!
post #22 of 38
i prefer covering them with fondant..although not Wilton fondant it has a bitter taste to me.. then i add details with royal if needed
post #23 of 38
Nope not cheating, I did it for the first time last week and absolutely loved it. Next I'm going to try candy clay and rbc. It's fun having different ways to decorate cookies as to give variety to your customers.
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
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Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
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post #24 of 38
I am dying to try the RBC! I LOOOOOVE the taste of buttercream above all else, but the ease, workability and look of the fondant is impeccably professional and classy! Crimsicle, what is the extra step you mentioned with using RBC?
Melvira: Mistress of the dark... chocolate!

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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #25 of 38
I haven't tried it yet. But hope to soon. I usually use RI for the base and details. I'm in love with it. Also, I did a birthday cake this weekend and used some Wilton fondant for accents, but I colored it and also put in strawberry oil for flavoring. That tasted great. The oild are the Lorann oils. .99 for 1 dram at my grocery store, and a huge variety of flavors. I'd better go jump in the shower. A friend and I are headed to a wedding extravaganza to look at cakes!
post #26 of 38
Well I tried mixing half RBC with half MMF fondant and it does soften the texture considerably plus make the flavor have a 'richer' taste.

I also use a variety of thinned jams/jellies as an undercoat to 'stick' the fondant to the cookie, along with changing out extracts in straight MMF although I always use 1 tsp vanilla for it seems to build a better flavor even with other extracts.

toba has lots of ides in her book you can try as well as recipes, I think I've tried just about all to include the modeling chocolate designs and now I know why she's paid so well for those - it's a time-consuming process !
post #27 of 38
I as well like the RBC. Keeps for quite some time in the fridge so it's a great "make ahead" and flavor is good. I usually add lemon or orange extract to the RBC. I just made two batches of it this past weekend for cookies I will be baking in 3 weeks. This weekend is the cookie dough prep!
Jen
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Jen
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post #28 of 38
If its cheating count me as the biggest cheat around. I won't flood a cookie any more if at all possible.

All my cookies in my pictures are covered with fondant, and everyone seems to love them, cause they keep coming back.
post #29 of 38
If you call kneading fondant, adding color if you want, rolling it out, cutting it, then rolling out and cutting the cookies, baking them then placing the fondant on the cookies, then adding finishing touches in royal icing cheating, then I feel you are selling yourself short. Fondant is a lot of work just by itself, whether it is MMF or BCF. ( I prefer MMF, BCF was too greasy for me.)

I made over 30 dozen 4" , yes dozen, cookies for Valentines day. I had six designs, and 5 of them had a fondant base. My arms were sore from working with the fondant. The cookies got rave reviews from all over town. I felt good about my product.
post #30 of 38
Thread Starter 
Thanks everyone for your comments on this. I don't know what my problem is with this. Now all I have to do is find a local supplier for the fondant. LOL! I love this stuff! I compare it to working with polymer clay; coloring, rolling, using rubber stamps to make impressions, baking, etc. It's the perfect connection for me, cookies and clay.

I received by box from cookiecutter.com today. I can't wait to start baking up some cookies with fondant!
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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