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pdgirl120
Junior Member
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Joined: Mar 28, 2008
Posts: 32
Location: Friendswood, Texas
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 Posted:
Thu Aug 21, 2008 7:30 am |
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hey everyone, I am decorating cookies this weekend. This will be my first attempt at it. Can anyone give me any pointers from things they have learned. I plan on baking sugar cookies and using royal icing, unless of course yall can suggest something better. Thanks for all your help and God Bless. |
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PinkZiab
Forum Addict
Joined: Feb 14, 2007
Posts: 880
Location: North Jersey
Birthday: Oct 29
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Thu Aug 21, 2008 8:12 am |
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I like to use fondant for my cookies with royal icing details. I like the clean look and it's much easier on my carpal tunnel ridden hands lol. |
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pdgirl120
Junior Member
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Joined: Mar 28, 2008
Posts: 32
Location: Friendswood, Texas
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Thu Aug 21, 2008 8:37 am |
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thank you, when you use the fondant do you use the same techinque as when you use fondant on a cake. Buttercream first then fondant on top? |
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squeaky121603
Newbie
Joined: Jun 10, 2007
Posts: 7
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Thu Aug 21, 2008 5:21 pm |
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I also use fondant to cover my sugar cookes. But, I use a little bit of corn syrup applied to the cookes with a small brush and then just cut out the fondant with cookie cutters and place right on top. If you want any details, just pipe it on with royal icing. HTH |
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pdgirl120
Junior Member
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Joined: Mar 28, 2008
Posts: 32
Location: Friendswood, Texas
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Thu Aug 21, 2008 5:29 pm |
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thank you so much, i am excited about trying them this weekend. |
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Tona
Forum Addict
Joined: May 26, 2007
Posts: 603
Location: Monticello Georgia
Birthday: Sep 17
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Thu Aug 21, 2008 5:38 pm |
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I also use fondant and I use a little piping gel to stick the fondant on the cookies |
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foxymomma521
Forum Fanatic
Joined: Jan 16, 2007
Posts: 1812
Location: WNY
Birthday: Apr 15
Gallery Supporter Member
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Thu Aug 21, 2008 5:46 pm |
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I put the fondant on when the cookies come out of the oven... |
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plbennett_8
Forum Addict
Joined: Aug 05, 2007
Posts: 737
Location: Louisiana
Birthday: Aug 24
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Thu Aug 21, 2008 8:18 pm |
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| foxymomma521 wrote: | | I put the fondant on when the cookies come out of the oven... |
Yep...nothing else needed just have the fondant cut out and ready when the cookies come out of the oven. Slap it on there, and Viola! Pretty Cookies  |
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sambugjoebear
Regular Member
Joined: Dec 29, 2007
Posts: 137
Location: St. Marys, Ohio
Birthday: Oct 19
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Fri Aug 22, 2008 5:28 am |
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I use royal icing for my cookies. Some things that I've learned: 1) use tip 2-3 for outlines with med-stiff icing. 2) it's easier and cleaner to use a squeeze bottle to flood color into the outline instead of using a pastry bag w/ tip 1 (you don't have to worry about it leaking out the top or bottom when it's not in use). 3) Start w/ the ugly cookies first bc your icing job will get prettier as you go and you want to save that for the pretty cookies 4) Have fun! If you start getting frustrated bc they're not turning out how you wanted, walk away for 10 minutes to collect yourself and then try again. You'll do better with a cool head. I know I don't always stay calm *blush* even if they ARE just cookies. I'm a perfectiionist when it comes to baking. lol |
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pdgirl120
Junior Member
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Joined: Mar 28, 2008
Posts: 32
Location: Friendswood, Texas
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Fri Aug 22, 2008 7:10 am |
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Thank you everyone for your help and suggestions.
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Kim_in_CajunCountry
Frequent Member
Joined: Apr 19, 2008
Posts: 385
Location: South Louisiana, smack dab in the middle of Cajun Country
Birthday: Sep 08
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Fri Aug 22, 2008 7:38 am |
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I can add that it's important to keep your dough cold throughout the process, which may mean sticking in the fridge/freezer between steps.
I mix my dough and roll it between sheets of parchment so that I don't have to chill it before rolling it.
Then, I place the rolled dough (still between the sheets of parchment) on a cookie sheet and place in the fridge. Once it's chilled, I remove a pan from the fridge, remove the top sheet of parchment, and cut out the cookies quickly so the dough doesn't get too warm, then I place the cut out cookies on a pan lined with parchment paper and stick it in the freezer for a bit. Then I put the tray of cold, stiff cookies in the oven and bake just until the edges turn golden. You don't want to leave them in the oven too long, because they continue to cook after you remove them from the oven and you don't want them to darken too much.
Keeping the dough chilled prevents it from being sticky and difficult to handle. Baking really cold (or frozen) cookies prevents them from spreading.
I love using parchment paper since it eliminates any problems with sticking. Also, you can move an entire sheet of cookies from the pan to a cooling rack.
I also use disposable bags to pipe outlines and bottles to flood. Another advantage of using bottles is that if your flood icing is too thick, you can add a bit of water, stir it up in the bottle (try not to make bubbles), and get back to work.
I guess the planets were in alignment when I baked and decorated my first cookies, because I was very happy with the results, but I'm always looking for ways to improve the process. Some day (in my spare time  ) I would love to do a start to finish tutorial on my cookie making & decorating method. When others explain their techniques, I always learn something new, so I'd like to share mine in the hopes that it might help someone else.
Good luck. And feel free to ask as many questions as you need to! |
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hallfamily727
Frequent Member
Joined: May 12, 2008
Posts: 304
Location: Iowa
Birthday: Jul 09
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Fri Aug 22, 2008 8:01 am |
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I use marshmallow fondant on cookies with antonia74's royal icing for accents. I put the fondant on the cookies right when they come out of the oven.
I also use the No Fail Sugar Cookie recipe found here and do mine a little differently. I roll mine out between pieces of wax paper when the dough is fresh. Then I cut and lay on cookie sheets. Then I stick the cookie sheet in the freezer for 5-10 minutes. They go from the freezer straight to the oven.
Hope this helps! |
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cakeymom
Junior Member
Joined: Nov 20, 2007
Posts: 47
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Fri Aug 22, 2008 8:23 am |
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I'm going to piggyback on this discussion.
I've purchased two cookie cutters; one Fleur Di Lis to make some N. O. Saints themed cookies and a crown/tiara for a niece that is having a Cinderella themed b'day party in Nov.
I'm thinking about making my own fondant and piping with RI.
How thick do you roll your cookies?
What fondant recipe should I use?
Also, I'm going to use the No Fail Sugar cookie recipe.
Thanks,
cakeymom |
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hallfamily727
Frequent Member
Joined: May 12, 2008
Posts: 304
Location: Iowa
Birthday: Jul 09
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Fri Aug 22, 2008 8:34 am |
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I roll my cookies about 1/2 - 3/4 inch thick b/c I hate risking breakage. |
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sweetideas
Forum Addict
Joined: Aug 18, 2006
Posts: 555
Gallery Supporter Member
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Fri Aug 22, 2008 8:46 am |
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Is there a thread that discusses just flooding? I had a terrible time trying to get mine pretty with flooding...I was also afraid to make the RI too think because I needed to stack them the next day and was afraid they wouldn't be set enough. |
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