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Covering cookies with fondant or rolled BC....

post #1 of 5
Thread Starter 
Do you use the same cutter that you used for the cookie and just cut out the icing and stick it on the cookie with some royal icing or what?

Does it taste good with the cookie, or is royal icing better?

TIA,
Suz
"Love is grand, but all I really need is chocolate." -Miss Piggy
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"Love is grand, but all I really need is chocolate." -Miss Piggy
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post #2 of 5
you use the same cutter for the covering as you do for the cookie. If you have a cookie that doesn't spread much, the cover will fit perfectly. and using fondant or other cover, you can smooth it a bit to fix any minor shape flaws, for a perfect look. If you make the fondant or get the good stuff (Satin Ice or others) it tastes very good on cookies.

You can also use candy clay for the same effect.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #3 of 5
you use the same cutter for the covering as you do for the cookie. If you have a cookie that doesn't spread much, the cover will fit perfectly. and using fondant or other cover, you can smooth it a bit to fix any minor shape flaws, for a perfect look. If you make the fondant or get the good stuff (Satin Ice or others) it tastes very good on cookies.

You can also use candy clay for the same effect.

You can add the cover while the cookie is barely warm, and it will melt to the cookie. You can also use just a brush of water, or thinned-corn syrup as glue. Royal works, but is not necessary.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #4 of 5
I use royal to stick mine on. Works really well! I don't usually do the warm method mainly because I can only do so many things at once! So I'm not very good at taking out of the oven, putting in, reloading sheets, etc...
post #5 of 5
I've used MMF and regular fondant flavoured with Lorann oils on my cookies. I use a mixture of corn syrup and water to adhere the fondant to the cookie using a little brush.

A huge help was buying this little fondant rolling pin with rings that give you fondant even 1/8 inch thickness. It kept the fondant nice and thin, so as to not overpower the cookie.

http://www.wilton.com/store/site/product.cfm?id=2C4D5B07-802D-F658-05420B72820630B2&fid=2C4D5B27-802D-F658-00EA73A3D7825C3D

HTH!

Mirjana
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
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