I know, I know. My brain works in strange ways.
I just picked up The Flour Pot Cookie Book from the library and fell in love with fondant as the base for cookies. I have some Wilton fondant that I bought to play around with, so I did just that. OMG this is great! I'm a little concerned about the texture when you bite into it, but maybe I just need to roll it thinner.
So here is my problem......I feel like I'm cheating using fondant on my cookies. Of course I will add details with RI, but it just feels like I'm not as good as someone using RI as the base. I don't know why, I just do.
What are your opinions on this?
Nope, not cheating. It is a different taste and texture from royal, but still gives a beautiful result.
And yes, it probably should be rolled quite thin. Other fondant will taste even better. You can also use chocolate clay or rolled buttercream for a different taste.
everyone loves fondant (MMF) on NFSC, well at least the ones I made cookies for! Even my DH, who claims that he doesn't like my baked stuff (he's not a big dessert guy except for ice cream, but don't leave the sugar cookies around him). I love the chewy texture and the sweetness is perfect for nfsc.
...so don't think you're cheating!
I sometimes feel the same (about the cheating) but I think they are just different. They also require a lot of work and detailed trimming. To me they look more perfect than the royal icing ones. They taste quite good (ones covered with fondant).
I have just gotten into doing the MMF on SC and it is awesome! And it's NOT cheating... you are decorating using a different medium, it would be cheating if you were buying cookies, and then putting them on a plate and saying you made them! I have some really cute cookies in my pix that I had a great time making... they are not very detailed yet, I will get more in depth by adding more accents, etc. I like how they look!
I made some white chocolate clay yesterday, but it's not white-white and I didn't like that.
Hubby said I should offer both to my customers. I think that's too confusing. I really like the look of the fondant on the cookie. So clean and smooth. I'm a modern girl, love IKEA, and these cookies reminded me of that for some reason. I'm a dork. I admit it.
The Wilton fondant doesn't taste all that bad, but I did add some vanilla flavoring to it. If I do decide to make this my one and only thing, then I will have to find a supplier for bulk fondant purchase. I just wish I could get rid of this guilty feeling! LOL!
Well, if TOBA G. uses rolled fondant in her cookies why can´t we use it?
I was just getting ready to post about this subject myself..well if it is cheating then i have to confess, I am GUILTY as charged..lol...that is all I have used so far on mine. I was wondering if anyone else likes the taste besides me. I LOVE MMF on SC...I roll mine really thin. after it dries it is a crisp coating on the SC..
You're not cheating, you're using a different technique! I have the same book and I know just how you feel!!
It is definitely NOT cheating! This is my favorite way to decorate cookies. You just can't get a better look than with fondant.
I aactually did a taste test with my friends too - and they prefered the ones covered in MMF. It's the only way I'll do cookies now! Plus there is some instant gratification to pulling the cookies out of the oven and putting the fondant on right away. It's so quick, easy, and beautiful!
I love the RBC, I think fondant tastes bad....
I have tried RI as the base today and couldn't get the hang of it. I usually use it for details on the RBC. I also tried a chocolate cookie recipe today, it was great! I got it out of a cookie bouquet book I bought online. It was very easy to make. I wanted to see how it would work on the cookie sticks and it was easier than the NFSC. I got my granddaughters to taste it for me and give me their opinion, one does not like chocolate (imagine that!) so her choice was NFSC...the other granddaughter said the chocolate was very good but she likes both. I don't feel like I am cheating using RBC...it is very pretty and you still add details!
can anyone give me the recipe for rbc? Thanks
I don't think it is cheating. i have never used it but love the way it looks. I use buttercream on my cookies and would love to change to something easier (RBC or MMF) but think my customers would have a heart attack because they so love the buttercream!
I love the RBC, I think fondant tastes bad....
I have tried RI as the base today and couldn't get the hang of it. I usually use it for details on the RBC. I also tried a chocolate cookie recipe today, it was great! I got it out of a book I bought online. It was very easy to make. I wanted to see how it would work on the cookie sticks and it was easier than the NFSC. I got my granddaughters to taste it for me and give me their opinion, one does not like chocolate (imagine that!) so her choice was NFSC...the other granddaughter said the chocolate was very good but she likes both. I don't feel like I am cheating using RBC...it is very pretty and you still add details!
Do you add the RBC to the cookie when it is warm just like you do the fonant?
I let my cookies cool completely before I add RBC. I noticed some have said they put in on the cookie while it is warm. I let mine cool then brush on a couple of drops of karo light syrup and it sticks great. I also add orange extract to my RBC instead of vanilla.
I'm also a fond of the "fondant look" on the cookies. They look so beautiful and professional.
For those that do RBC and MMF, are they both "white" and which is less sweet?
PS. Will be doing RI details on top.
nope not cheating AT ALL. Different taste. And it is still a lot of work. I think(if I am allowed to say this) that a member here thought they'd do mmf and it would go quicker and she commented that it was way more work than she thought. And her cookies, imo are always perfect.
Just a diff technique.
I tried MMF on cookies for the first time yesterday. I think it's harder than RI in some ways. My family liked the texture better than RI.
I tried using fondant accents for the details, and didn't like how thick the icing became(TOO TOO sweet!). I'm going to roll the MMF thinner next time and use RI for the details.
BTW, I just bought the Flour Pot book and LOVE it!
fondant on cookies is definitely NOT cheating. IMHO, it gives a neat, professional look.
Having said that...I didn't like the taste/texture. BUT....I found that I can get the same look with rolled buttercream (just requires an extra step to get the icing onto the cookie) - and I like the taste much better. But, everyone's different. You may not feel the same. I urge you to try them both to see how you and your family/customers react. They both look lovely.
It isn't cheating at all. Just like it isn't cheating to put MMF on a cake so you don't have to worry about getting your BC perfectly smooth. Don't feel guilty!!! Enjoy it and have fun with it!
i prefer covering them with fondant..although not Wilton fondant it has a bitter taste to me.. then i add details with royal if needed
Nope not cheating, I did it for the first time last week and absolutely loved it. Next I'm going to try candy clay and rbc. It's fun having different ways to decorate cookies as to give variety to your customers.
I am dying to try the RBC! I LOOOOOVE the taste of buttercream above all else, but the ease, workability and look of the fondant is impeccably professional and classy! Crimsicle, what is the extra step you mentioned with using RBC?
I haven't tried it yet. But hope to soon. I usually use RI for the base and details. I'm in love with it. Also, I did a birthday cake this weekend and used some Wilton fondant for accents, but I colored it and also put in strawberry oil for flavoring. That tasted great. The oild are the Lorann oils. .99 for 1 dram at my grocery store, and a huge variety of flavors. I'd better go jump in the shower. A friend and I are headed to a wedding extravaganza to look at cakes!
Well I tried mixing half RBC with half MMF fondant and it does soften the texture considerably plus make the flavor have a 'richer' taste.
I also use a variety of thinned jams/jellies as an undercoat to 'stick' the fondant to the cookie, along with changing out extracts in straight MMF although I always use 1 tsp vanilla for it seems to build a better flavor even with other extracts.
toba has lots of ides in her book you can try as well as recipes, I think I've tried just about all to include the modeling chocolate designs and now I know why she's paid so well for those - it's a time-consuming process !
I as well like the RBC. Keeps for quite some time in the fridge so it's a great "make ahead" and flavor is good. I usually add lemon or orange extract to the RBC. I just made two batches of it this past weekend for cookies I will be baking in 3 weeks. This weekend is the cookie dough prep!
If its cheating count me as the biggest cheat around. I won't flood a cookie any more if at all possible.
All my cookies in my pictures are covered with fondant, and everyone seems to love them, cause they keep coming back.
If you call kneading fondant, adding color if you want, rolling it out, cutting it, then rolling out and cutting the cookies, baking them then placing the fondant on the cookies, then adding finishing touches in royal icing cheating, then I feel you are selling yourself short. Fondant is a lot of work just by itself, whether it is MMF or BCF. ( I prefer MMF, BCF was too greasy for me.)
I made over 30 dozen 4" , yes dozen, cookies for Valentines day. I had six designs, and 5 of them had a fondant base. My arms were sore from working with the fondant. The cookies got rave reviews from all over town. I felt good about my product.
Thanks everyone for your comments on this. I don't know what my problem is with this. Now all I have to do is find a local supplier for the fondant. LOL! I love this stuff! I compare it to working with polymer clay; coloring, rolling, using rubber stamps to make impressions, baking, etc. It's the perfect connection for me, cookies and clay.
I received by box from cookiecutter.com today. I can't wait to start baking up some cookies with fondant!