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Fondant vs Royal for cookies - Page 2

post #16 of 22
Quote:
Originally Posted by smokeysmokerton

sweettooth, try this http://cakecentral.com/recipes/7434/marshmallow-rolled-buttercream-for-decorated-cookies.



Is this what you used on the blue bunny cookies in your photos? Those have a really nice finish.
"Mmmmmmmmm donuts." - Homer Simpson
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"Mmmmmmmmm donuts." - Homer Simpson
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post #17 of 22
Yeah, I had a few undecorated cookies left from another batch so that bunny was actually the first one I used it on. It's also on the yellow cake, so I was really surprised at how well it held up.
Love is all you need. Well, love AND cookies.
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Love is all you need. Well, love AND cookies.
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post #18 of 22
Thanks smokey smokerton, I will give it a try. I don' t like using shortening though, could I use butter instead?
post #19 of 22
I'm not sure about the butter, sweettooth, but if you decide to try it let me know how it comes out.
Love is all you need. Well, love AND cookies.
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Love is all you need. Well, love AND cookies.
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post #20 of 22
What ships better? Cookies decorated with Fondant or RI?
post #21 of 22
I think Satin Ice is the most vile, chemical-tasting stuff I've ever eaten, so I can't join the others in recommending it. I really love mixing fondant half and half with white modelling chocolate. Tastes divine, and like you say, much easier than flooding for some designs.
post #22 of 22
I use rolled fondant and royal icing- all depends on what effect I am looking for. I like both of them.
Royal icing requires drying time -2-3 days and rolled fondant does not.
Happy Baking and Decorating,
Chef Angie
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