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Do you prefer RI or fondant for large batches of cookies?

post #1 of 53
11/16/09 at 8:35pm
Thread Starter 
I did my sample cookies for a friend and decorated them with a mix of MMF and Fondarific and found they were so much easier and quicker than RI. That could be because I need WAY more practice at doing RI but now I'm wondering, what do you prefer for large batches of cookies? (I will need to do about 450.)
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post #2 of 53
11/16/09 at 8:41pm
Fondant is definitely faster. If you put the fondant on while the cookies are hot, it will harden enough that you can stack them in about an hour. For as many cookies as you're doing it might be the best way...also think how tired your hands will get piping all that RI.
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post #3 of 53
11/16/09 at 8:49pm
Fondant, cause like texa-Rose said, it's faster & I like the taste better then RI.
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post #4 of 53
11/16/09 at 9:01pm
Sometimes if I'm in a hurry, I use RBC or I 'dip' in TG. Meaning I hold cookie upside down, dip into the glace, then place on wire rack. I detail with Antonia's RI after they dry.
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #5 of 53
11/17/09 at 4:45am
I am a fondant gal all the way. Love it, easy to work with, no drying time.
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post #6 of 53
11/17/09 at 7:22am
I will be the oddball here!

I prefer RI, only because when I have forced myself to do it, I became good at it!

I couldn't flood for the life of me when I first started, but now I'm pretty good at it and fast. Lots of practice only makes you better at it!

Now piping, that I need to improve at!

One of these days I should bust out that pasta roller my DH got me for the KA for fondant. I keep getting distracted by new stencil designs!
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post #7 of 53
11/18/09 at 5:47pm
Fondant. I'm impatient and don't like piping, though I do accents in RI. icon_smile.gif
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #8 of 53
11/18/09 at 5:54pm
I did cookies for the first time last nigh (first time since I entered the world of cakes). I thought they are always done in RI and I was dredding it but when I saw the instructions for the fondant on the cokie cutter package, I tried that. VERY EASY! loved it - Let's see how they taste now! LOL
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post #9 of 53
11/18/09 at 6:10pm
I use rolled buttercream for my cookies and do the details in RI. It's much quicker and I can't flood for the life of me.. but I'm still practicing.
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post #10 of 53
11/18/09 at 6:11pm
I'm going to go with RI all the way... I suck (REALLY SUCK) at fondant to be honest. Royal Icing is super awesome once you get the hang of it. This is the second batch of custom cookies I'm putting out for my new workplace and the batch of RI I did tonight came out perfectly. I find it so much easier to handle then fondant. Just my 2 cents. icon_smile.gif
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post #11 of 53
11/18/09 at 6:14pm
I vote fondant-- much quicker and I like the taste on cookies. I'm not fond of fondant on cakes, but cookies- yes. I can't imagine having to flood that many cookies with RI.
You can either be thin and wrinkly or you can eat another piece of cake and fluff those things out!
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You can either be thin and wrinkly or you can eat another piece of cake and fluff those things out!
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post #12 of 53
11/20/09 at 12:44am
this thread is really useful for me as this will be the first time making them. I think I'll do fondant. May I ask if you put corn syrup on the cookie before placing the fondant on? Also, after the cookie has the fondant on and some RI accents, can you put it in an individual bag, and put in the freezer once everything dries? There seems to be a lot of different opinions. thanks guys.
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post #13 of 53
11/20/09 at 7:40am
It takes a little organization-- which I'm not normally good at icon_smile.gif, but if you'll have your fondant already cut out and ready to put on as soon as the cookies come out of the oven, you just lay it on the hot cookie. You'll want to work quickly! You just want to make sure that there's not too much cornstarch or powdered sugar on the bottom of the fondant piece or it might not stick. Even if it for some reason doesn't stick, you could dampen your finger with a little water and rub on the fondant and then it will be sticky and adhere to the cookie. Try it-- I think you'll love it! It tastes just like a good icing on a cookie. Of course I use the "Softer Sugar Cookies" recipe here on cake central. You could bag it once you do your piping with royal, but I'm not sure about the freezing part. You might need to do a test run or maybe someone on here will answer. I'm sure someone knows!
You can either be thin and wrinkly or you can eat another piece of cake and fluff those things out!
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You can either be thin and wrinkly or you can eat another piece of cake and fluff those things out!
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post #14 of 53
11/20/09 at 7:55am
I vote RI. For me, it's easier to spread the cookies with RI and allow to dry, then to have to knead, roll out, and cut fondant. And i've never had much luck with the laying of fondant onto hot cookies because later on, they'd just pop off. RI is more reliable for me. And, I don't like the taste of fondant.
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post #15 of 53
11/20/09 at 7:58am
Oh, i forgot. Having said what i said above, if there comes a time when i need cookies in a hurry, i'll use fondant because there is no other choice.
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