First Communion Cookies

Baking By ricciboys Updated 12 May 2008 , 1:32pm by beachcakes

ricciboys Posted 26 Apr 2008 , 12:11am
post #1 of 21

Does, anyone know if I am better off using RI,or MMF for 100 cross cookies I will be baking this weekend.

Any help would be great!

Thank you in advance!

20 replies
sugarinspired Posted 26 Apr 2008 , 7:56am
post #2 of 21

i like RI. i havent used mmf on my cookies yet one day will try.

bonniebakes Posted 26 Apr 2008 , 12:09pm
post #3 of 21

I think it really comes down to personal preference... neither one is "better" than the other.

manahigh Posted 26 Apr 2008 , 12:37pm
post #4 of 21

I am very new at decorating cookies but for me using fondant as the base icing on the cookie and then using RI for additional decorating works best.
I found that flooding the cookie was just too messy and did not give me the results I wanted. Good luck with the cookies. I will be making some cookies soon for my granddaughters christening.

Ro40 Posted 26 Apr 2008 , 12:56pm
post #5 of 21

I put my royal icing in a squeeze bottle and fill in the base coat that way. It goes by pretty fast. It is not as neat as if you outline and then flood; however once you get used to it you can do a great job in a shorter amount of time.

onceuponacookie Posted 26 Apr 2008 , 2:14pm
post #6 of 21

I did 60 small cross's (3 inch) for a communion last weekend. I used RI, it was quick, no problems.

misabel99 Posted 26 Apr 2008 , 10:30pm
post #7 of 21

I belive that RI will be better. I make mine with RI all the time and I haven't had a problem yet. icon_wink.gif

beachcakes Posted 27 Apr 2008 , 2:20am
post #8 of 21

i made communion cookies a few years ago for DH - last minute before the party. I used the same cutter as the cookies for the fondant and I was able to knock them out in a few hours! No drying time needed!

mconrey Posted 27 Apr 2008 , 2:36am
post #9 of 21

I'm all about using MMF on cookies too. It is so fast and easy. No drying time, no mess, and (for me) the cookies just look much cleaner. (I am not good at outlining and flooding). The one thing though, is I try to roll my fondant out as thin as I can because otherwise I think there's too much on the cookie & I'd rather taste a lot of cookie and a little fondant vs. the other way around.

jukesbox Posted 27 Apr 2008 , 2:39am
post #10 of 21

I agree with using fondant for that many cookies. Fast and no mess. My favorite is Satin Ice. I've never tried making my own.

ricciboys Posted 28 Apr 2008 , 6:36pm
post #11 of 21

thank you all!! I love all your comments!! Hopefully I can make the cookies tonight I'll try and post a pic if they turn out good!!

msmanning2 Posted 28 Apr 2008 , 6:51pm
post #12 of 21

I use rolled buttercream on my cookies. Same look as fondant but a lot quicker to make (for me) homemade! I love the taste too. I use coconut flavoring in mine and it goes great with the NFSC when I use almond flavoring in those.

Peeverly Posted 28 Apr 2008 , 7:15pm
post #13 of 21

I'm a royal icing person. I've tried Toba's, fondant and mmf and most everyone prefers the ri (some like Toba's but I think it makes the cookie more fragile). Fondant and mmf kind of "peel" off (yes, I've put it on warm and it does adhere better but it still can give that peel feeling) and my husband just hates that. It does come down to personal preference. Fondant and mmf would be easier so it's up to you!

JenWhitlock Posted 28 Apr 2008 , 7:54pm
post #14 of 21

I'm a royal icing person too.
MMF can be quicker if you are using the same cutter etc etc...
and it does have it's own unique look, (especially with a textured mat)
but I just prefer the taste of the RI on the cookie - I like that sweet crunch of the RI.
the MMF doesn't taste bad - it's just not my fav.

kneadacookie Posted 29 Apr 2008 , 12:20am
post #15 of 21

i would think that the fondant would be quicker, but you can do so much with royal.

this is done with glace icing, but you get the idea

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1214828&done=1

beachcakes Posted 29 Apr 2008 , 1:49pm
post #16 of 21

kneadacookie - i love those!! may have to steal your idea! icon_lol.gif did you pipe the chalice etc. on or pipe separately? and did you color first or paint? so many questions....

kneadacookie Posted 29 Apr 2008 , 3:17pm
post #17 of 21

filled the whole cross white first, then piped the designs right on the white fill after it had set for a few. i the grapes and leaves are colored icing. the chalice and wheat is yellow icing that i later painted with gold luster dust mixed with vodka

beachcakes Posted 29 Apr 2008 , 4:40pm
post #18 of 21

Excellent! THanks!! icon_smile.gif I love them!!

chicapastel Posted 10 May 2008 , 5:16pm
post #19 of 21

i usually use rolled buttercream for cookies instead of fondant because i think the flavour i so much better and smooth. i just use royal icing for details on top of the toba garret's glacé but with less amount of corn syrup, because royal icing is too hard to cover the whole cookie.

Cookies4kids Posted 11 May 2008 , 12:58am
post #20 of 21

I just finished cross cookies for our church. I used the copper cutter that has the 3 bumps on the ends. Anyway, I used MMF and after they cooled slightly, I pressed my small impression mat into the MMF. I found these sets of small mats at Michaels where the clay things are and they are just wonderful. I put a small pink flower in the center of the cross and piped 2 royal icing leaves. The embossing was so easy and made them look very elegant.
Lily

beachcakes Posted 12 May 2008 , 1:32pm
post #21 of 21

Unfortunately, I didn't have time to make beautiful cookies like kneadacookie! I was short on time and plopped on some fondant and RI accents. Oh well, maybe next time!

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