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frozen fondant covered cookies - Page 2

post #16 of 31
I have a lot of treats to make for Halloween. I read on cc that I can freeze the cut out cookie dough shapes. Can I than freeze the baked cookies? Sort of like double freezing?

Today I want to make the dough, roll it out, cut the shapes and freeze. And then next weekend, I can decorate with fondant and royal icing and package them. I then want to refreeze them until the following weekend which is Halloween. Will that work?
post #17 of 31
I froze my dough cut out.
I froze my fondant (white) & royal icing (red & black) detailed cookies complete, in individual sealed bags in a large ziplock, for months.
They defrosted in the bags, travelled to Switzerland & were fine.
LL
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post #18 of 31
Thanks. Your cookies are beautiful. I'm going to begin making the dough nowicon_smile.gif
post #19 of 31
Just curious but how did they taste? I am wondering if these cookies still taste good or is the fondant all dried out and crackly, etc? Thanks...
post #20 of 31
They weren't all dried out & cracked.
You do have to make sure they are fully dried before packaging.
If you freeze them in air tight packaging & then defrost them in the same packaging, any moisture that was in them before you froze them, will still be there.
*Love*

'Life is not measured by the number of breaths we take, but by the moments that take our breath away.'
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*Love*

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post #21 of 31
How long can you freeze them and they still be fresh?
post #22 of 31
How long can you freeze them and they still be fresh?
post #23 of 31

Oh thats great to hear!  I  have to makes some and was wondering the same thing.

post #24 of 31

Hello to all the Bakes...Gould I put a thin layer of frosting/buttercream and then the fondant and then also freeze them or would the frosting make them mushy after they un thaw.?

 

Lorraine

post #25 of 31

Angel, I use RBC (Rolled Buttercream) on cookies all the time, but I use light corn syrup to adhere to the cookie.  I detail with RI, put in freezer, no problem

Shiney
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Shiney
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post #26 of 31
Quote:
Originally Posted by linedancer View Post

EdibleCakeImages, you can package them as soon as the RI details are dry. I am assuming you let the fondant dry somewhat before you did the details. I usually let mine sit for a total of 4-6 hours, depending on the detail. Sometimes, if it is later in the day before they are ready to bag, I layer them between wax paper, in a container, and let them sit over night before I bag them. Either way is OK. HTH

cutthecake, I am not a Toba's gal, so I can't help, but I think there are a couple of threads on the subject. Sorry, I am not much help to you
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Can you advise how the cookies come out after thawing?? I am getting conflicting info. Some say that the fondant will be sticky and ruined once you defrost the cookie. Others say they will be fine. Afraid to find out at the last minute. Thanks

post #27 of 31
Just try a couple of extras and see how they come out..mine are always fine. Let them thaw in the container on the counter.
post #28 of 31

Have you thought of using RBC?  It' super easy to make and it tastes fabulous on cookies

Shiney
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Shiney
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post #29 of 31


I was going to use Satin Ice. Isn't that the same a RBC?

post #30 of 31

Don't know.   here is the recipe I use for RBC.  It can store in freezer and last a very long time.  Here is recipe here on CC http://cakecentral.com/a/rolled-buttercream  You can color it with food color just like RI or fondant

Shiney
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Shiney
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