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When decorating cookies with fondant... - Page 2

post #16 of 29
I have lots of cookies in my pix decorated with fondant. It's my preferred method of cookie decorating!! I use heated and strained preserves under the fondant (apply to the fondant, NOT the cookie itself) and it makes a very tasty glue. Piping gel works well too, but it's not as tasty. This picture I used heated and strained peach preserves. It was a nice backdrop to the vanilla cookie and vanilla satin ice fondant. http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1269737
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 #17 of 29
bobwonderbuns!!!! thanks for the preserves hint. I used piping gel & thought that it doesn't taste that fab....why am I using it? So, I'm onto to trying the corn syrup.

But...I will for sure try the preserves. That should boost the flavors & it's a neat sort of secret!!!

Oh - I've also applied to warm cookies. It works fine for me. icon_smile.gif
post #18 of 29
I have attached fondant to cookies by both piping gel and putting the fondant on the cookies right when they come out of the oven. I have never had a problem with either way.

Something to keep in mind...If you are going to use the hot out of the oven option do not try to put a design (like using an impression mat) on the fondant before you put it on the cookie. The fondant gets soft from the heat (it firms back up once cool) but any impression design will disappear during this process.
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #19 of 29
I also put the fondant on right out of the oven. I gently push the fondant into place, making sure the fondant has good contact with the cookie. The first time I did this method, I experienced the pop-off, but once I started doing the gentle push-n-rub-into-place, I've not had any problems.
post #20 of 29
Count me in for someone who puts the fondant on right out of the oven - I also use an impression mat, but I haven't had the problem of the impression disappearing like cai0311. It works well for me.

The fondant seems to adhere fine with the impression intact. Sometimes one or two will loosen, but I use the strained peach preserves as per bobwonderbuns suggestion. (thanks bobwonderbuns!)
post #21 of 29
I have done both right out of the oven or I brush water on the cookie and attach the fondant. Both ways work great it all depends if I have time to cut out the fondant before the cookies are coming out of the oven.
Love to create edible creations for everyone to enjoy....

www.cakesbysilvia.blogspot.com
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Love to create edible creations for everyone to enjoy....

www.cakesbysilvia.blogspot.com
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post #22 of 29
Quote:
Originally Posted by mamawrobin

I don't use anything. I'm one of the ones that puts it on the cookie right out of the oven thumbs_up.gif



Ditto. I have always done it this way and never had a problem unless the cookies had cooled too much. I have my fondant already cut and ready to put on the cookies as soon as they come out of the oven.
MYW
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MYW
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post #23 of 29
Whats the earliest time you can decorate fondant cookies before a wedding..Love these tips!
Thanks!
post #24 of 29
Decorate them up and stick in the freezer, they freeze beautifully with fondant. I have kept them up to three weeks.
post #25 of 29
Used to use corn syrup, but after seeing a demo at ICES last year I now use a little smear of shortening. I'm too uncoordinated to do it right out of the oven...icon_smile.gif
~Lisa
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~Lisa
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post #26 of 29
Ditto-tyty and mamawrobin
post #27 of 29
We use a smear of royal frosting and it worked well for us. Would be like the glace I would think.
Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #28 of 29
My daughter's wedding is in 2 months and I will be making 200 cookie cakes(3 cookies each) as favors. I just want to double check with the experts on what I'm doing. I will be baking and freezing them with fondant (with strained peach preserves - thank you bobwonderbuns).

I will be baking them approx. 3 weeks ahead of time. Is that timeline good? Or can I possibly do it earlier?

Should I stack them side by side or on top of each other and layer them with wax paper? I've heard both ways.

As for defrosting: do I just take the containers out of the freezer and put them in the refrig or on the counter?

Thank you very much for your help everyone.
post #29 of 29
I went to the cupboard to get the peach preserves out and the honey caught my eye. Just popped a small bowl in the microwave and brushed on the cookies as I cut out. Worked wonderfully and really could not taste all out honey. I just like the idea of using honey over corn syrup.

I have to say with this being my first time covering cookies with fondant and I made my own mmf, I was very happy with the outcome.

My question.... I have not seen anyone else using honey. Is there a reason?
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