Nfsc

Baking By positivethinkingtina Updated 14 Apr 2008 , 5:41am by dandelion56602

positivethinkingtina Posted 5 Apr 2008 , 9:45pm
post #1 of 23

I am brand new to making decorated cookies (never done it before) and I would like to make a flower cookie bouquet for a garden club party in May. I was hoping that if I start practicing now, I might be able to do something presentable by then. At the risk of sounding silly, what does NFSC stand for and where can I get the recipe. I have read on cakecentral that this is the best one to use. Also, 4" or 6" sticks? Lolipop sticks or skewers (and where can I get them)? What size cookie cutters? I need to make about 1 1/2 dozen, so how big of a container would I need?

Thanks for taking the time to read this.

Tina

22 replies
kimberlina25 Posted 5 Apr 2008 , 10:40pm
post #2 of 23

Not a silly question at all! We all start out not knowing things! NFSC- No Fail Sugar Cookie, it is a great recipe that prevents your cookie from spreading.

The recipe is right here on cc:

http://www.cakecentral.com/cake_recipe-2055-No-Fail-Sugar-Cookies.html

also, antonia's royal icing is a great one for filling in the cookies:

http://www.cakecentral.com/cake_recipe-1983-Antonia74-Royal-Icing.html

and not that you asked, but her is a great tutorial for filling in sugar cookies:

http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

Hope That Helps and Good Luck

joeskitty Posted 5 Apr 2008 , 10:43pm
post #3 of 23

Hello, W/C.

You can get your cookie sticks at joanns and micheals. Ive also seen them at walmart. The cookie cutters too. I dont remenber the size of the cutter that i bought but it was the Gripped cookie cutter and they carry it at joanns and micheals. Hope that helps. Good lucks.

linedancer Posted 5 Apr 2008 , 10:51pm
post #4 of 23

Welcome to CC. You will very quickly become addicted. I like to use fondant to cover my cookies. I use Rhonda's Ultimate MMF. It is quite nice to work with. I am attaching a bouquet I just finished today. I think it would be something you might like. If you have any questions, feel free to pm me. Again welcome aboard and good luck.
LL

positivethinkingtina Posted 5 Apr 2008 , 11:26pm
post #5 of 23

Thank you so much for the advice. I am going to make my first batch tomorrow. I like this site so much. Everyone is so talented and willing to share what they know. I will check out the tutorial right now.

Thanks!! icon_biggrin.gif

Tina

toleshed Posted 6 Apr 2008 , 11:32am
post #6 of 23

linedancer - do you sandwich your sticks between 2 cut-outs? I just found that tidbit of info on here. I was starting to hate using the sticks but now I'm anxious to try that.

linedancer Posted 6 Apr 2008 , 12:13pm
post #7 of 23

No, toleshed, I attach mine with royal icing. There are a couple of pros and cons to doing it this way. The pros are you don't have to bake the stick or worry with handling the cookies right out of the oven to put a stick in. You don't have to work around the stick when you are decorating the cookie and you can choose the best looking cookies for your bouquet. I have never had a cookie fall off the stick doing it this way.

The cons are it doesn't look quite as nice on the back and you have to wait for the icing to dry before handling the cookies to make the bouquet.

I feel like the pros outweigh the cons on this and so that is why I use this technique. It is all a matter of personal preference. Hope this helps.

disneynutbsv Posted 6 Apr 2008 , 1:16pm
post #8 of 23

I just looked for Rhonda's mmf recipe and I can't find it? Can you put it in the post?

linedancer Posted 6 Apr 2008 , 1:34pm
post #9 of 23

Not sure how to add a link, will see if this works. If not, just do a search in the recipe section using ultimate as the keyword and all catagories. I use the regular recipe, not the addendum one.

www.cakecentral.com/cake_recipe-3183-2-Rhondas-Ultimate-MMF.html

Cool, looks like the link works, learned something new today, hurray!

jennbryanfrank Posted 6 Apr 2008 , 1:59pm
post #10 of 23

Linedancer.. can you tell me how exactly you did those.. I mean once you make the icing how do you make it look like that.. thanks

linedancer Posted 6 Apr 2008 , 2:11pm
post #11 of 23

jennbryanfrank - not sure what your question is. Do you need to know how to do the cookies from the get go, as in rolling out and cutting the fondant, or do you want to know after you get the fondant on the cookie how you do the embellishments? Or all of the above? I can write you a book, love to do these cookies.

jennbryanfrank Posted 6 Apr 2008 , 2:29pm
post #12 of 23

all th eabove please.. i am jsut starting course 3 on tuesday and so i have never used fondant.. but i love the look.. could i do it evenif i have never used it before?

linedancer Posted 6 Apr 2008 , 4:43pm
post #13 of 23

OK, let's take this off-line, since it will be fairly long. I will pm you in the next little while. Anyone else, let me know and I will send to you also.

positivethinkingtina Posted 6 Apr 2008 , 4:53pm
post #14 of 23

Linedancer-I love your bouquet. I had never heard of using fondant to cover the cookies until cc. They look terrific! Thank you so much. How do you get the fondant to cover and stick to the cookie? Do you just use the same cookie cutter?

dandelion56602 Posted 6 Apr 2008 , 5:15pm
post #15 of 23

Not sure what linedancer does, but I use a little corn syrup to attach the fondant or RBC to the cookie, then I embellish w/ RI. I use the same cookie cutter b/c it gets close to the edge. If I had to cut them free hand I wouldn't do them icon_smile.gif

Here's a link to mine. Sorry, not on my computer to attach the pics.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1181649

linedancer Posted 6 Apr 2008 , 5:18pm
post #16 of 23

Yes, you roll the fondant, use the same cookie cutter as you used for the cookie, to cut the fondant. I brush thinned corn syrup on the cookie and slap the fondant on. It adheres well. Some on CC like to cut their fondant ahead of time, and lay it on as the cookies come out of the oven. The heat seals the fondant to the cookie. Since I usually bake 10-12 dozen cookies at once, I just like to bake one day and decorate another. Hope this helps.

toleshed Posted 6 Apr 2008 , 5:21pm
post #17 of 23

linedancer - please include me. I know pretty much how to do them but your bouquet is just so nice. Thanks

positivethinkingtina Posted 7 Apr 2008 , 1:41am
post #18 of 23

Wow, Dandelion56602. I am so amazed and a bit intimidated to do this. Everyone is so artistic and I don't have a creative bone in my body. I know mine won't even come close. But... I am going to try. Cookies right now, decorations tomorrow.

dandelion56602 Posted 7 Apr 2008 , 5:26am
post #19 of 23

Don't worry! You can do it. One suggestion I have. Color everything (fondant/RBC & RI) before you begin decorating. I like to have my bags ready to put the RI in & a wet paper towel & ziploc handy (so it doesn't dry out). If you can do one color at a time & you don't have to worry about your RI crusting up too much----doesn't usually happen for me. Another thing, if you aren't sure what you want the cookie detail to look like, trace around the cookie cutter & sketch out the detail. Then look at the sketch when you're finished.

Post pics when you're done!

linedancer Posted 7 Apr 2008 , 11:19am
post #20 of 23

Really nice cookies, dandelion56602. I like the Christmas mug idea. And you are right about having everything ready. With your online name, Positivethinkingtina, we know you can do it! Just take it easy and have a good time. You will quickly become addicted.

calliedyan Posted 7 Apr 2008 , 11:40am
post #21 of 23

Jenbryanfrank, what classes are you taking...are they on line? If so, please provide info on how I can look into these!

Thanks,
Calliedyan

toleshed Posted 9 Apr 2008 , 10:17pm
post #22 of 23

I just made NFSC. I normally make karens. Wanted to try something else. These are terrible to roll. They crack and fall apart. When they are baked, you can see all of the cracks in them. What did I do wrong?

dandelion56602 Posted 14 Apr 2008 , 5:41am
post #23 of 23

Add just a little milk or vanilla & it'll bring it back to a more moist dough & it'll roll out fine.

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