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Do you prefer RI or fondant for large batches of cookies? - Page 3

post #31 of 53
I added another post with the links again on that thread ....
post #32 of 53
Would marshmallow fondant work for this?? or is there another type of fondant that would work better?? Im new to this idea over RI. Does the fondant make it softer when biting into compared to RI being so hard. It just seems like the RI cookies are for looks and not taste and I want to make a cookie with BOTH!

After you put the fondant on the warm cookie does it harden enough to put them in the cellophane bags? If so about how long do you have to wait.
Thanks so much guys =]
post #33 of 53
Yes, marshmallow fondant works for this. That's what I use. It gets firm enough to bag very quickly. It's SO much easier than flooding with royal that I have a hard time wanting to ever do that again! It is softer to bite into. It's funny, I don't like the texture of fondant with cake-- the chewiness, but with a cookie-- I love it!
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 #34 of 53
I'm with you,makeminepink, I don't care for fondant on cake, but really like it on cookies. I use MMF.

I enjoy the decorating part so much, I don't try to get it on while they are warm from the oven. I use thinned corn syrup to adhere it to the cookie. Then I decorate to my heart's content icon_biggrin.gif
post #35 of 53
I've only used satin ice....usually I put the "base layer" at 1/8inch...and anything on top at 1/16th or less...I used to "build" the coverings and rush to get them on the hot/warm cookies...now I use piping gel..I found that sometimes there were bubbles if I applied on a hot cookie.I have also let them cool a bit,add fondant,and then put them back into the oven for a minute...usually works,sometimes bumps...so I use the piping gel to adhere to the cookie ....if I do layers of fondant..water is enough to stick them together.. icon_smile.gif
mental insanity takes many forms,and this is one of them!
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mental insanity takes many forms,and this is one of them!
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post #36 of 53
I made my cookies using all your suggestions and they turned out great!!! THANK YOU SO VERY MUCH EVERYONE. I actually had fun doing them too. I have now decided that I will do it again for Valentines. I would like a chocolate sugar cookie like the NFSC one. What do you suggest?[/b]
post #37 of 53
Got this one from another list...they're not bad at all! from kitchengifts.com......
CHOCOLATE ROLLED COOKIES

1 cup unsalted butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 Tbsp extra-strong coffee or chocolate liqueur
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Cream together the butter, granulated sugar, and brown sugar for 2 minutes.
Scrape the bowl and cream the mixture for an additional minute. Beat in the egg
and coffee or liqueur. Beat until the liquid is absorbed. Sift together the flour,
cocoa powder, baking soda, and salt. Add the flour mixture 1 cup at a time to
the butter mixture. Mix well. If you are using a hand mixture you may need
to add the last cup of four by hand.

Divide dough and chill. Or, as I do, divide the fresh dough into thirds and roll
between sheets of parchment paper and then chill on a cookie sheet.. Bake 6
to 8 minutes at 350 degrees. Allow cookies to cool on the cookie
sheet for 5 minutes before transferring to a cooling rack. This dough can be frozen.

I got about 18 3" cookies out of this recipe.
.

Hint: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
mental insanity takes many forms,and this is one of them!
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mental insanity takes many forms,and this is one of them!
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post #38 of 53
that's a good hint iownajane. thanks for the recipe.
post #39 of 53
Quote:
Originally Posted by cookiemookie

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!



I'm with you, I often have huge orders which go faster with royal icing. I put it in a flooding consistency into a plastic bottle and flood that way -- very quick and easy. No rolling, cutting, smearing with jam and trying to put on the cookies evenly. icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #40 of 53
Anyone have a cookie I can see with the MMF/fondant on it?
I think if it was a simple cookie, fondant would be great.
One more thought....after you put the fondant on, I assume you let it
cool to somewhat harden. THEN do you add other decorations, such as
RI in other areas? How does RI react to fondant?
I'm still not convinced about it on cookies. Just seems like the cookie
would tend to be really thick with all the fondant/decorations on top.
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #41 of 53
Quote:
Originally Posted by vickymacd

Anyone have a cookie I can see with the MMF/fondant on it?
I think if it was a simple cookie, fondant would be great.
One more thought....after you put the fondant on, I assume you let it
cool to somewhat harden. THEN do you add other decorations, such as
RI in other areas? How does RI react to fondant?
I'm still not convinced about it on cookies. Just seems like the cookie
would tend to be really thick with all the fondant/decorations on top.



Here are some from my pix:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1269737

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=995203

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=547883

My cookies are 1/8 inch thick to begin with and the fondant is about 1/8 inch thick as well, so overall it's not nearly as thick as you might think. They're no more thick than the royal icing cookies. The royal icing works fine over fresh fondant or over fondant that has hardened for a while. It never gets "crunchy" or "crusted" like other mediums do. Here's a few royal icing cookies I did:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1262808

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1269749

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=995143
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #42 of 53
Quote:
Originally Posted by pattycakes55d

that's a good hint iownajane. thanks for the recipe.


You're welcome...it came with the recipe...I usually chill the dough,and then roll,cut,and re chill the shapes before baking...between the parchment sheets..
mental insanity takes many forms,and this is one of them!
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mental insanity takes many forms,and this is one of them!
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post #43 of 53
Hi all - First of all thanks for all the great info!! It is coming at a great time for me as I have to make cookies for a friend's baby shower at the end of the month. My previous (& 1st) decorated cookie was done for her wedding shower decorated with RI - a princess crown outlined & flooded with RI & topped with personalized m&m's at the tip of the crown - I was very happy with the way they came out! People even complimented on the taste... so yeah, maybe I should stick with what works - but now I have a lil 2 1/2 year old to entertain icon_lol.gif & those cookies took a LONG time!

I am considering using the suggestion of MMF (never used it before) but need to know if I can adhere edible images to it???? & how to avoid bubbles etc. Any suggestions/opinions will be greatly appreciated! icon_biggrin.gif
post #44 of 53
Yes,BACI, I use edible images all the time. It is neat, fun and easy. Here are some I did for Christmas. I got the containers at Dollar Tree and scanned the tops, made the cookies to match the containers.
LL
post #45 of 53
bobwonderbuns, those are really sweet cookies! I've never done cookies before and Xmas made them with fondant. Super easy. After I put the fondant on, I just went around the edges of the fondant not only to seal it to the cookie, but to also soften the line. You could never tell they were fondant.

Linedancer - you're so creative - I love those cookies. I have to get a printer so I can do those. Need to save first though.
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