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Best ever cookie icing! - Page 2

post #16 of 48
I have a question in regards to the MMF on top of the cookies. How exactly do you decorate a cookie with MMF on top of it? Do you use the food markers, watered down gel coloring, or something else? Does the MMF only work good if you are doing round sugar cookies, or will it work okay if you are doing different shaped cookies? I'm assuming if you want to get the shape of the MMF right, you would need to use the same cookie cutter on the MMF, right?
post #17 of 48
MMF will go with any shape of cookie, as long as it is
"Iceable" cookie like sugar cookies. Because, when you cut the MMF, you will use the same cookie cutter of the cookie you are decorating..

I make sugar paste made of powdered sugar and water (consistency like Elmers Glue) as my glue to stick the cut out MMF on top of the cookie.

Then you can decorate with anything you want.. You can use FoodDoodles (edible markers) to write on it. If you look at my cookies, I decorated them with molded Fondant medallions painted in gold and Calla Lilies and White bows. They are all MMF.
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post #18 of 48
My MMF has cracks in it....Mixed it to the tee per directions. So what went wrong? Can't use it on my cookies now ans don't want to have to start over! Bummed.
Tracy Perkins

Happy Baking!!!
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Tracy Perkins

Happy Baking!!!
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post #19 of 48
NO NO NO,, don't give up!!...
regardless of the outcome, it can be fixed...
Add water AND a little Crisco, but go easy.. don't dump a whole bag of powdered sugar or a whole cup of water....

Add little bit of water until it is more pliable and stretchy.. good luck
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post #20 of 48
Quote:
Originally Posted by KHalstead

I roll mine thin and then stick them in the fridge while the cookies are baking...it's just enough time 10-12 min. to firm up the mmf so that when I pick it up it doesn't stretch out of shape and can just be laid right on the cookie with no problems and the heat of the cookie usually melts it and when they cool it firms up again. I don't use any glue or anything just stick the MMF on them when they first come out of the oven.



GREAT tip! I'm definitely trying this next time!
Always up for a good cake...
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Always up for a good cake...
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post #21 of 48
I LOVE Toba Garrett's Glace icing. It dries enough to stack or package the cookies, but it doesn't get crunchy hard like royal icing. I'm a vegetarian and don't use marshmallows because of the gelatin, so I can't weigh in on the MMF, but I find the royal icing to be a bit too hard.
-Felicia
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-Felicia
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post #22 of 48
Does anyone know which of the icings can be frozen on the cookie? I'm making cookie favors for my son's b-day at the end of the month, and I was wondering if I could do the cookies a week in advance and freeze them until a couple of days before the party.
Learn from every experience. Say, "Next time I'll try it this way", and move on.
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Learn from every experience. Say, "Next time I'll try it this way", and move on.
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post #23 of 48
Thread Starter 
GRRRR! My fiance is adament - "I want your REGULAR icing on my cookies" ie the bc recipe I inherited from the woman who did my first wedding cake. It *should* harden enough to bag, but not to stack. Plus, might have to smooth each cookie, and worry about the edges, which could get frustrating.

Any tips to make it harden up nicely?
post #24 of 48
add some meringue powder? I don't know...

btw, DH likes the taste of MMF on NFSC...

I'm going to try butter flavoring in mmf to see if it can taste like buttercream...it will be an experiment (unless someone has already done it and tells me "NO!!!) lol

I'm also going to try freezing some NFSC with MMF and edible image to see how much the image bleeds...
Always up for a good cake...
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Always up for a good cake...
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post #25 of 48
Thread Starter 
Good idea, let us know how it goes!
post #26 of 48
Quote:
Originally Posted by KHalstead

I love the idea of covering the cookies in MMF immediately after coming out of the oven........I'm impatient and it is wonderful to be able to start decorating as soon as the cookies are cool........



I'm impatient too--what is MMF? (I'm a newbie). Thanks! icon_biggrin.gif
post #27 of 48
MMF is Marshmallow Fondant.

There are recipes for it here, and several threads going in the Cookie forum about using it on cutout cookies.
post #28 of 48
I used the NFSC recipe and Antonia74's royal icing recipe last night. The cookies turned out great. However, using the royal icing is just as detailed as decorating a cake so I think I will try the MMF method next.

This was my first time making cookies and I love it so far.icon_biggrin.gif
post #29 of 48
Best Icing..Antonias by far...I tried many and I like her taste and consistency and EASY to make!! It dries fast but isn't rock hard to break your teeth.

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #30 of 48
ok, so I tried the butter flavoring in MMF...couldn't really taste it...oh and butter flavoring smells like movie popcorn butter!

as for the edible image on mmf...I tried 3 and only the 1st one stuck to the mmf. I put the mmf on immediately out of the oven, and then the image right on top. I suppose if I had a spray bottle of water that would have helped. Anyway, 2 of the images peeled right off. I'm going to try it with regular icing (be it antonia's, alice's, or my own glaze) next. Also, for edible images on round cookies, I think it might be more efficient to ice the cookies rather than use mmf b/c rolling and cutting the mmf is quite time consuming...more than I'd want to spend on a round cookie. Now for complex cutters, mmf is definitely the way to go...
Always up for a good cake...
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Always up for a good cake...
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