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Do customers actually eat the fondont on covered cookies? - Page 2

post #16 of 35
Thanks Texas_Rose! You Rock!
post #17 of 35
Thread Starter 
THANK YOU SO MUCH FOR YOUR RESPONSES. thumbs_up.gif
post #18 of 35
I am interested in trying this MMF. Can someone direct me to some recipes or share yours? icon_biggrin.gif And I have some questions
After you lay the MMF on, can you do decorating with RI? How do you do yours?
As far as coloring the MMF, I assume you use gel food coloring?
What about if you have froze some cookies undecorated how then would you apply the MMF to them?
I have about 300 to do for Easter and I am thinking the MMF might be faster. I am doing bunny heads and Eggs. So I was thinking I can apply the MMF and then add the rest with RI? I have already started making the cookies. I have about 165 in the freezer. Thanks for in info you can offer. icon_lol.gif
post #19 of 35
For my mmf - not sure where I got the recipe so I can't quote a source...

In a greased microwave container (I use a pyrex measuring cup) 500 g marshmallows, tablespoon water, hunk of shortening (1/8 cup ?), small squirt of white corn syrup. Melt for a minute, stir and melt at 30 sec intervals until melted. Add flavour. (and colour if you need a huge batch of one colour)

Sift 500 g of icing sugar in greased (with crisco) kitchen aid bowl, add melted marshmallows and use paddle to incorporate. Switch to dough hook and gradually add up to 500 g of sifted icing sugar. (Depending on the day, I use about 900 g of icing sugar). Take it out and put a thin layer of crisco around it and double wrap in plastic and let sit until room temp. Keep in fridge or freeze after a day.

You can put it on cookies straight out of the oven or use water or corn syrup lightly brushed on cooled or previously frozen cookies. Freezes really well.

You can decorate with fondant or RI.

HTH

edited to add that you can make this by hand too. Make a well in your sifted icing sugar, add the melted mixture and the slowly add the icing sugar in like you would make pasta.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #20 of 35
So glad that someone asked this question! I have wanted to try the fondant on cookies but was scared to since I am new not only to cake deco but even newer to decoing cookies.
As for me and my house, we will serve the Lord.
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As for me and my house, we will serve the Lord.
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post #21 of 35
Wow - pastryjen....thanks for sharing the freezes well tidbit! That's awesome to know.
post #22 of 35
Have any of you ever tried modeling chocolate on the cookies instead of fondant?
post #23 of 35
I haven't tried modeling chocolate on cookies but man does it sound good to me....

I know that "drakegore" uses it for her leaves on a couple designs she has. I think she has an apple and a pear. They are cute as can be.

icon_smile.gif
post #24 of 35
Here is a great MMF recipe, I use it all the time.

http://cakecentral.com/recipes/3183/rhondas-ultimate-mmf

You can freeze the cookies either before you decorate, or after. I usually freeze after decorating, have never had any trouble with any of the decorating things I use, including royal and edible images.

Be sure to thin your corn syrup, when applying the fondant, about 3 parts water to one part corn syrup. It is too thick out of the bottle.

Hope all this helps, I do a lot of cookies decorated with MMF, please feel free to pm me if you have any questions..
post #25 of 35
pastryjen, if you are doing several colors, at what point would you color it? And do you add some white coloring when doing white?
post #26 of 35
You have to let it rest for a few hours after you make it.

If I need a big batch of one colour, I colour the melted marshmallows before I add the icing sugar.

If a need small amount of colours, I just colour after it has rested - small bits at a time. Like BC though, you can't match colours so make sure you make enough of the colour you are going to need.

I've never added white colouring.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #27 of 35
I color my MMF right after it's made, if I need several different colors from one batch. It's easier to do while it's still soft and warm.

I don't add white coloring. Sometimes the MMF will be a little ivory-looking but the more you knead it, the whiter it will get.
post #28 of 35
I recently tried using Rolled Marshmallow Buttercream on my cookies (I am NOT a fondant fan!) and it is really yummy! Found the recipe on here. It looks really nice, and it is so easy to work with!
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #29 of 35
Ladies thanks for the help on the coloring.
djs328, do you know what recipe it is you are using?
post #30 of 35
It was this one:
http://cakecentral.com/recipes/7434/marshmallow-rolled-buttercream-for-decorated-cookies

It was super easy to work with - it made a TON! I did 75 3" heart cookies, and had lots leftover. Kept perfectly (wrapped in saran in a ziploc) and I used more of it last week!
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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