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Do customers actually eat the fondont on covered cookies?

post #1 of 35
Thread Starter 
I'm curious, after reading and hearing so much about people not liking the taste of fondont on cakes and peeling it off, do customers usually eat fondont decorated cookies? Thanks for your opinions.
post #2 of 35
Yes, they do eat it. It's soft and tastes better than royal. icon_lol.gif Keeps the cookies softer/moister, too.

As for cakes, if applied thinly and over a good coating of buttercream, many will eat the fondant if it's a good quality product like Satin Ice, FondX, Massa, Choco Pan, etc.

I advise anyone not familiar with fondant on cakes to eat the cake and icing out from under it and to then eat the fondant as though it's a piece of tootsie roll or other chewy candy. This works very well and I see the fondant get consumed pretty regularly.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #3 of 35
I'm not sure most people even realize it's fondant on my cookies. Everyone eats them though and I've never had anyone complain about the fondant. The only thing I usually hear is that the cookies are a little rich, but I think that's because of the flavorings I use.
post #4 of 35
Yes!!! But I use MMF-make the marshmallow fondant-not the gross Wilton fondant. It is basically marshmallows and sugar and then some extract. Adds to the cookie taste and keeps the cookie longer in my opinion.
post #5 of 35
I also was going to say it depends on whether or not its Wilton fondant or your own homemade. I use Michele Foster's fondant. Delicious.
post #6 of 35
super thin Satin Ice = yummmm
Thick fondant = yuck
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THAT WILL BE $6,000.00 PLEASE. THANK YOU, COME AGAIN.
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post #7 of 35
I'll have to try the satin ice. I've heard its good
post #8 of 35
I've done sugar cookies with homemade MMF too, and they were a huge hit. I also found that it did keep the cookies a bit softer too, yum!
post #9 of 35
From the feedback I've gotten regarding cakes and fondant, people don't expect their cake to be 'chewy' so they have a hard time combining fondant with cake. As for cookies, well you sort of expect for them to be somewhat chewy.
post #10 of 35
Just taking a break from putting MMF on top of No Fail Sugar Cookies (NFSC) and I am having a hard time not eating any!

They are a hit with my family, friends and children's classmates!

Speaking of tootsie rolls...Pink Chateau...try making MMF substituting 1/4 - 1/2 c of cocoa for the same amount of icing sugar! That tastes like tootsie roll!
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #11 of 35
I don't like MMF (or any fondant) on cake, I use it for decorating purposes only.
On sugar cookies however, I love it!! I was really surprised by this.

I like a thick cookie, with a thin layer of fondant.

(I've experimented with adding white chocolate, soo good, but I haven't perfected a recipe yet...and I plan to try adding butter (not butter flavoring) right in with the MM's, since I do it with Crisco for cakes and it works so well).
post #12 of 35
I use Lorann's butter rum flavoring in the MMF, and buttery sweet dough emulsion in the dough and it's a great combination. I've also been trying different flavors...the last cookies I made were pina colada MMF with pineapple cookies and they were really good too.
post #13 of 35
I eat my mmf covered cookies all the time, it's yummy!
post #14 of 35
Texas_Rose thanks so much for sharing you use Lorann oils. I was just wondering about this. I have been wanting to try adding the oil...but was unsure how much to put in. Got any tips? I use the MMF/RBC mix recipe. It calls for a whole bag of marshmellows.

PinkChateau - I use MMF/RBC mix. I used to just use RBC...but it was a bit difficult to work with, and appeared to be greasy. I have not tried a regular fondant recipe...but I've heard Satin Ice is fabulous & Michelle Fosters Fondant recipe. You should give MMF a whirl. It's easy to make & truly tastes good. I always explain that the Fondant Alternative is similar to the icing on a hostess cupcake. Of course it tastes better, but that way they have a reference point of something positive. Instead of thinking about what they've "always heard" about regular fondant.

icon_smile.gif
post #15 of 35
The amount of flavoring to use depends on the flavor that you're using. When I make butter rum MMF, I use a whole little bottle (those really tiny ones that come in the 2pk at Hobby Lobby), but other flavors are stronger and don't need as much sometimes, especially mint. The MMF recipe I use has 1lb marshmallows and 2lb powdered sugar. If I use a regular extract, like clear vanilla, I replace 1 tablespoon of water in the recipe with extract, added after I microwave the marshmallows and before I add the powdered sugar.
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