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
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
How thick or thin do you roll the fondant that you cut out and place on your cookies? Just curious, thanks.
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!
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!
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.
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
i've never tried the fondant on the cookies but ive heard of it and people really like it.
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.
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)
Chocolate1,
Could you give us your recipe and does this work like the fondant. Do you use the same or similar cookie cutter?
TIA
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...
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)........
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..............
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?
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.
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!
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!
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