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Do you seriously like the taste of fondant on cookies????

post #1 of 49
Thread Starter 
Okay, so I have been wanting to ask this question for quite some time now. Does anyone like the taste of Fondant covered cookies????

I know there are a million fondant recipes out there and I have tried several-mmf, michelle's, satin ice, etc- but to me NOTHING even comes close to being as delicious as NFSC covered in glace w/ RI accents. I am pretty sure that the Glace is what gets me-Yum yum yum!

So, last week I decided to beak my self imposed rule of no fondant on cookies and made 2 little daisies to put on each my daughter's Hello Kitty cookies. They were made of thinly rolled Satin Ice and I am so surprised to say that it actually tasted good. I think because it was in moderation it was okay.

Anyways, I was just curious if anyone else used little fondant accents. It is weird, but I sort of feel like a whole new world of cookie decorating has opened up to me now because there is just so much more you can do with fondant.
"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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post #2 of 49
i am only starting cookies but i have done 2 batches so far and both of them i have done will rolled fondant. I roll it very thin though cose otherwise i think it is too sweet but i still like the taste.

I use a product over here in australia called 'orchard icing' for my cookies and it tastes good, havn't tried satin ice or anything else, but i am happy with the one i have got.

Also havn't tried royal icing on my cookies but i am keen to see how that tastes.
Design Addict
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post #3 of 49
I pretty much always use fondant on cookies. I, personally, hate the hard crunchy royal icing on cookies. Thats yuck to me! For cookies, I'll make MMF with a little extra shortening to make it slick and stick, and then just use the cutters and place right on top of the cookies. Super-easy!
post #4 of 49
I use fondant nearly all the time. RI has to sit out so long that with the humidity here, they cookies are stale before the RI has hardened. I usually put the fondant on the cookie right when they come out of the oven, then as the cookie cools so does the "icing". I'll use some RI for accents. But no flooding .
post #5 of 49
I agree about RI. I only use it to decorate at the end. Wayyyy to sweet for me. I use Michele Fosters fondant. Love it
post #6 of 49
The last batch of fondant-covered cookies (in my photos - mothers day hearts) I made I tried adding a raspberry favouring oil to the fondant - they tasted great! I like to add fresh (strained) lemon juice to cookie icings to add flavour also. I think if you can 'cut' that sugary sweetness somehow, it helps the flavour balance.

Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #7 of 49
oh boy my dh would love those. He loves raspberry
post #8 of 49
I put MMF on cookies. I'm too impatient to wait for RI to dry, so I only use it for accents on the cookies.

I always flavor my MMF, usually butter rum, chocolate, raspberry, coconut or almond. The butter rum seems to be a big hit on cookies, probably because it goes really well with the taste of the cookie. I use unsalted butter in the cookies but add a dash of salt to the dough to cut the sweetness.
post #9 of 49
People go nuts over the fondant covered cookies! That is by far a favorite among my son's teachers!
My friend even used wilton fondant on cookies (no time) and people went nuts over them too! She couldn't believe that people would think they would taste good with Wilton but they did to her customers!
Have you tried a rolled buttercream? Maybe that would taste good? I can't seem to get my rolled buttercream to turn out but I bet it would taste good if I could!
I love fondant because then I can use my chalks and glitter dust to jazz them up. icon_smile.gif
Jen...
post #10 of 49
Thread Starter 
hmmm, interesting!

I agree that flooding the entire cookie with royal icing does not taste thta great, but I just can't imagine mmf especially tasting as good as Toba's Glace. I will be making cookie baskets for my son's teachers this week so maybe I will set a few aside and put some satin ice on them. I would really like to like the flavor because it is so quick and easy to cover the cookies and you can do so much in the way of texture etc.

I still just can't wrap my mind around it though.... =-)
"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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post #11 of 49
I hate the taste of fondant on cake (I think it's too chewy vs the light texture of cake) but I LOVE it on cookies... Especially vanilla fondant on dark chocolate rolled cookies- YUM
post #12 of 49
I think fondant is better on cookies than on cakes.
post #13 of 49
I actually like fondant on cookies. The texture does not bother me at all, unlike on cake. I think it is quicker and easier that glace or ri. But I also really like glace. I just did my first glace cookie last night. I don't have the technique down quite yet, but I love the look!
post #14 of 49
I use fondarific and I LOVE it on cakes and cookies. I use the buttercream flavor. It makes cookie decorating so easy. Everyone who has eaten these cookies gives them 2 thumbs up!
post #15 of 49
I have tried decorating cookies in rolled buttercream, MMF, and just royal icing. My favorite so far is the MMF with royal icing accents, but was unsure of the chewiness. I really had fun decorating with the royal icing and was pleased with the way the cookies looked. I just did not care for the crunchiness of it. I was wondering if the glace was less crunchy? It would be nice to find something in between.
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