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help with smooth look on cookies

post #1 of 39
Thread Starter 
Today was the first time I've tried to get the smooth look so many of you have mastered. I made Antonia74's icing. I piped a "dam" around the first one, thinned some icing and flooded it. The damn was way too thick, so tried a smaller tip the next time. Still showed up and the nice ones I see online just don't have that edged look. Perhaps with time you don't use a piped edge. My goal is to have hard frosting that I can stencil on.
Am wondering about using fondant since I've read bad things about RBC. I really want a finished look and not the obvious dam with icing next to it look.
I have some of Jennifer's Dontz's white chocolate fondant made up. Do you put on buttercream then the fondant layer?
Thanks for any suggestions you can give me.
Jackie
post #2 of 39
When I flood my cookies I use the back of a spoon to spread it around and usually end up with a smooth surface. Maybe the flooded icing is a little too thin.
Fondant on cookies is sooo much easier and faster. Just put it straight on the warm cookie right out of the oven ( no glue needed). It will dry hard and be easy to decorate. HTH icon_smile.gif
post #3 of 39
I can only tell you what I've done. I use Rhonda's mmf and I have the cut-out fondant ready to go when the cookies come out of the oven and then working quickly-- place it on the hot cookies. I've never had to put anything on to adhere the fondant. One time when I didn't work quickly enough and it didn't stick, I rubbed the back with a dampened finger-- not too much because you wouldn't want it to make the cookie soggy-- just enough to make the fondant sticky. Others use icing to adhere. I just like to eliminate a step whenever possible!
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 #4 of 39
When I put fondant on cookies, I roll the fondant and cut the shapes with the cookie cutter, then set them on waxed paper (dusted with cornstarch). Then roll out and bake the cookies, take them out of the oven and loosen then from the cookie sheet but leave them on the sheet. Lay the fondant cutouts on the hot cookies and leave them on the sheet until they look just a tiny bit shiny, then transfer them to a cooling grid. When they cool, the fondant will firm up.

I haven't tried that particular fondant recipe so I don't know if it's more prone to melting than MMF but that's the only issue I can think of...you could try one and see if you get the results you want. People tell me that the cookies with MMF on taste much better than the traditional RI, but I think it's just a matter of personal preference.
post #5 of 39
Thread Starter 
Oh these are great ideas! I love this site for this reason, so many willing to help.
If I want to do an impression on the fondant, like a quilted look, should I have that done before I place on cookie, or after it's set up.
Can't wait to get going tomorrow.
I have an order for 17 large valentine cookies. I love buttercream as far as taste goes, but can never get it spread smoothly. I wondered about trying the hot knife method, just want a yummy cookie that looks professional.
Keep giving me ideas, it helps so much.
j.
post #6 of 39
I LOVE the marshmallow RBC recipe. It's a mixture of MMF and RBC. I flavor mine w/ clear butter extract and it's sooo yummy! Then I detail with Antonia's RI. It's also more forgiving with flaws than MMF and doesn't get air bubbles like MMF

I would roll out then use an impression mat and lastly cut your shape
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #7 of 39
wow. you ladies are brilliant. I am learning so much from all of you and cant thank you enough. I am going to have to make cookies tomorrow to try out my new/first batch of mmf. Yeah. now i have something to play with icon_lol.gificon_lol.gif
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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post #8 of 39
Thread Starter 
I just did a search here for Marshmallow RBC and nothing came up. Could you share that recipe with me? Sounds great. I've made quite a bit of MMF and would love to know how to make this version.
j.
NEVER MIND I FOUND IT!!

HERE IT IS FOR ANYONE WHO WOULD LIKE IT. THANKS TO WTARE.

I thought I would post this here as I have gotten quite a few requests for it. When making my decorated cookies I found that I liked the taste of rolled buttercream but it was always too greasy. So I thought I would combine marshmallow fondant and rolled buttercream. The result is a fondant like frosting that sets up but stays soft. My customers love it!

Marshmallow Rolled Buttercream for Decorated Cookies
Ingredients
1 10.5 oz bag of mini marshmallows
1 Tbl of water
1 1/2 cups of light corn syrup
1 cup of shortening (I use sweetex)
Powdered sugar 4 to 6 lbs
Instructions
In a large microwave safe bowl combine the entire bag of marshmallows, water, corn syrup and shortening. Microwave until melted, mixing every 30 seconds or so.

1.Mix in a few cups of powdered sugar at a time until it becomes thicker and starts to form a ball. I usually mix it with a fork while in the bowl. Then pour this onto a pile of powdered sugar and begin to knead. It absorbs a lot of the powdered sugar. Once it is the consistency of fondant store it in a ziploc bag.
2.
3.I take out a handful at a time and mix in any colors that I want. A little color goes a long way. Roll out your dough and cut with the same cutter as your cookies. Attach to your cookie with a little piping gel. You can dust it with luster dust or mist with water for a very shiny finish. Let dry uncovered overnight to help it set up. The surface will get hard but it stays soft inside.
I wont even venture to guess. Its all sugar
post #9 of 39
I started off doing my cookies exactly the way you described with Antonia74's icing. I piped an outline first then filled in with slightly thinner icing after the outline had set.

After a lot of practice, I started to use one consistency to outline and fill - at the same time.

Antonia made a great tutorial here on CC - have you seen it yet? She shows her method....

Antonia74s article
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
post #10 of 39
Thread Starter 
I had watched that tutorial quite a while ago and forgotten about it. Thanks for the reminder, it's exactly what I need today!
j.
post #11 of 39
Can't wait to try some of these ideas. Thanks! icon_biggrin.gif
Where the heart is willing, it will find a thousand ways. Where it is unwilling, it will find a thousand excuses.
-----------------------------------------------------
"I did then what I knew then, when I knew better, I did better." Maya Angelou
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Where the heart is willing, it will find a thousand ways. Where it is unwilling, it will find a thousand excuses.
-----------------------------------------------------
"I did then what I knew then, when I knew better, I did better." Maya Angelou
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post #12 of 39
Ditto thanks for all the ideas
post #13 of 39
As far as the RI or glace, i also use the back of a spoon to spread the icing and it dries flat and smooth. The icing consistency needs to be such so that when you lift the spoon, the icing runs down and takes about 5-7 seconds to run into itself. Any thinner will run off the cookie. Any thicker will dry lumpy.
post #14 of 39
Thread Starter 
I made the MMF RBC. Now these are my questions: How thick is it when you place it on the cookie? I either didn't get enough powdered sugar in it or it goes on quite thick. When I rolled it thin, I couldn't get it picked up without totally losing it's shape. When I added more sugar, it worked, but was a little thicker than I thought it would be. But it would keep it's shape. However, using the same cookie cutter made it bigger than the cookie, since the cookie got littler while baking.
Thanks.
j.
post #15 of 39
Can you decorate with royal icing over fondant? Has anyone ever done that? icon_redface.gif

Thanx!
Angie
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Angie
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