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Pictures of my daughter's Cookie Cake Favors! - Page 3

post #31 of 36
also, did you put the fondant on the cookies right out of the oven or did you wait until they were cool and attach the fondant cut outs with something?
thanks!
post #32 of 36
Phyllis, re: the Dobord. I'd looked it up a while back (before I took two cookies classes at the 2010 ICES Convention) and people raved about it. I've been using two clean 1/4" thick board strips from Home Depot as side strips when I'm rolling out dough. The cheapest Dobord I can find is $75.50 at armchair . com (baking doughboard)
Is the difference between 1/4" and 3/8" significant? Doesn't seem like it would be. Also, is the price of a Dobord worth the investment, or will my strips work just as well. Do you use your Dobord with fondant? (Can you tell I'm trying to rationalize spending the money???)
post #33 of 36
Thread Starter 
MariaK38: I put the fondant out as soon as they came out of the oven. But since I made the fondant ahead of time, I also used a vanilla syrup to help them adhere, just in case.
Also, the size of the cookie cutters were: 1 1/2", 2" and 2 1/2"
I bought the 11 piece Ateco set - it's great, in case you need to change sizes.

Apti: The dobord was wonderful! I used to used wood strips when I did a few cookies, but doing this many it was the best! No worry about the strips moving, the cookies came right off the board if I didn't use parchment - it was worth every penny.
I didn't use it for the fondant, though. It came a little too thick for my liking because it was a small cookie.
To me, I think the 1/4 and 3/8 made a difference. Not sure if anyone else would have known, but to me it did.

I'm happy to answer any other questions. THanks again. thumbs_up.gif
post #34 of 36
thank you, Phyllis! You're so great for answering all of our questions!

Maria
post #35 of 36
Thread Starter 
You're quite welcome!
post #36 of 36
Phyllis, BIG giant hugs thru the internet. Chris
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