Cookie Favors - Which Icing Do You Prefer?

Baking By MomLittr Updated 30 Jul 2006 , 2:01am by pscsgrrl

MomLittr Cake Central Cake Decorator Profile
MomLittr Posted 21 Jul 2006 , 1:44pm
post #1 of 21

I will be doing graduation cookies for favors, to be individually wrapped, and contemplating using fondant for the base color, with royal icing details. Any opinions on that combo, or would I be better off doing all royal icing?

deb

20 replies
peg818 Cake Central Cake Decorator Profile
peg818 Posted 21 Jul 2006 , 2:52pm
post #2 of 21

Thats how i do all my cookies. I really can't stand flooding a cookie, and base icing with fondant is sooo easy just use the same cutter that you used for the cookie on the fondant, i use alittle water to adhere it to the cookie, some lay the fondant on the cookie when the cookie is still warm from the oven. Let it set up abit before piping with royal

DianaMarieMTV Cake Central Cake Decorator Profile
DianaMarieMTV Posted 21 Jul 2006 , 2:54pm
post #3 of 21

How thick or thin do you roll the fondant that you cut out and place on your cookies? Just curious, thanks. icon_smile.gif

patton78 Cake Central Cake Decorator Profile
patton78 Posted 21 Jul 2006 , 2:56pm
post #4 of 21

Well, what kind of fondant are you thinking of using? If it is MMF, that would be good, I have done that once. I would not use regular fondant though...the taste would ruin your cookies! I prefer royal icing because when I did use the MMF once, I noticed that some people did not like it and it was left on their plates. My royal icing cookies are always devoured!

CIndymm4 Cake Central Cake Decorator Profile
CIndymm4 Posted 21 Jul 2006 , 2:57pm
post #5 of 21

I always use all royal, but, the fondant base sounds so much easier.

alip Cake Central Cake Decorator Profile
alip Posted 21 Jul 2006 , 3:02pm
post #6 of 21

I am making cookie favors for my son's b-day and will be wrapping them individually too. I used royal icing when I made a practice cookie and it worked really well. I was surprised at how easy it was to do. I haven't worked with fondant before though so I can't compare the two. Good luck!

MomLittr Cake Central Cake Decorator Profile
MomLittr Posted 21 Jul 2006 , 3:30pm
post #7 of 21

Being I have 60+ cookies to do, thought I would use regular fondant (made my own) to work a little faster and neater. The recipe I made (from Toba Garrett's book) was very tasty and figured if I rolled it a little less than 1/4" it should be pretty good. I will have to make one with fondant and test it on my son.....he will let me know if it is too sweet.

peg818 Cake Central Cake Decorator Profile
peg818 Posted 21 Jul 2006 , 5:01pm
post #8 of 21

i roll the fondant much thinner then for a cake, I use satin ice on my cookies, roll through a pasta machine to about 3 or 4 setting, doing it this way i'm assured that all my cookies have an equal amount of icing on them.

here is a picture of a cookie that was done this way. The fondant was embossed with a rolling pin before applying to the cookie.

Oh and BTW: the same people that complain they don't like fondant just love that cookie icing, the texture of the fondant pairs so well with the denseness of the cookie
LL

shrek Cake Central Cake Decorator Profile
shrek Posted 21 Jul 2006 , 8:39pm
post #9 of 21

i've never tried the fondant on the cookies but ive heard of it and people really like it.

Kos Cake Central Cake Decorator Profile
Kos Posted 21 Jul 2006 , 8:48pm
post #10 of 21

icon_surprised.gificon_eek.gif That cookie is gorgeous peg818!!

Love it!


kos

chocolate1 Cake Central Cake Decorator Profile
chocolate1 Posted 22 Jul 2006 , 2:52am
post #11 of 21

I use nothing but Rolled Buttercream icing..it is soooo delicious, can be rolled out paper thin, and it looks so professional on a cookie. I used to do the floodwork but that was exhausting, and this icing takes a mili-second to put on the cookie works just like fondant, but tastes fabulous, can't keep them in the bakery shelf where I sell them..hope this helps, happy icing, C.

Zamode Cake Central Cake Decorator Profile
Zamode Posted 22 Jul 2006 , 2:56am
post #12 of 21

Peg that cookie is very pretty and probably took you less than a minute to put together. I have to try that sometime.

Chocolate1, what recipe do you use?


I can ask questions now that I am off strike!!(sorta)

CrystalsCakes5 Cake Central Cake Decorator Profile
CrystalsCakes5 Posted 23 Jul 2006 , 3:02am
post #13 of 21

Chocolate1,
Could you give us your recipe and does this work like the fondant. Do you use the same or similar cookie cutter?

TIA

cryssi Cake Central Cake Decorator Profile
cryssi Posted 24 Jul 2006 , 12:49am
post #14 of 21

wow, I have never heard of fondant on a cookie! we will definitely have to give this a try...it'll certainly cut down on our decorating time for christmas cookies...

MomLittr Cake Central Cake Decorator Profile
MomLittr Posted 24 Jul 2006 , 5:53pm
post #15 of 21

What to do, what to do..........rolled buttercream icing (have not tried it ye and wonder how royal decoations hold up on it and if it is not as sweet as fondant), or the fondant made from Toba's book (which was pretty good)........ icon_rolleyes.gif

Zamode Cake Central Cake Decorator Profile
Zamode Posted 25 Jul 2006 , 2:05am
post #16 of 21

MomLittr, try both! thumbs_up.gif

klg1152 Cake Central Cake Decorator Profile
klg1152 Posted 25 Jul 2006 , 10:26am
post #17 of 21

Does the rolled buttercream dry hard enough to wrap the cookie? If so about how long will it take to harden - working on a little project and might use this type of icing..............

sunflowerfreak Cake Central Cake Decorator Profile
sunflowerfreak Posted 28 Jul 2006 , 11:26pm
post #18 of 21

I think I will try the no fail cookie recipe tomorrow with the buttercream fondant decorated with royal frosting. Has anyone ever tried these 3 recipes together?

MomLittr Cake Central Cake Decorator Profile
MomLittr Posted 29 Jul 2006 , 12:47pm
post #19 of 21

Well I made the cookies using fondant (Toba's recipe) and royal icing outlining. Had trouble making the colors dark enough, but the customer seemed pleased - pics in my photos.

tayesmama Cake Central Cake Decorator Profile
tayesmama Posted 29 Jul 2006 , 7:32pm
post #20 of 21

jaxdesserts - Rolled buttercream dries enough to wrap the cookie. I would suggest letting the cookies set overnight (or maybe about 6 hrs). I usually make my cookies really late (I usually finish around 2 or 3 am) and then when i wake up in the morning (around 8 or 9) they are ready to be packaged. I tried it once w/o letting them dry out and they made grease stains all over the packaging. Yuck. HTH! thumbs_up.gif

pscsgrrl Cake Central Cake Decorator Profile
pscsgrrl Posted 30 Jul 2006 , 2:01am
post #21 of 21

I have just started decorating cookies. I did a batch yesterday and today just to play with icings and flavors. I used no fails w/a little brown sugar in place of some of the white sugar. On half of the batch, I kneaded some cinnamon into the dough. They are yummy. I used antonia74's icing w/a little vanilla added. I also made some MMF with a little vanilla added. It all tastes great!

Quote by @%username% on %date%

%body%