Has anyone used the poured fondant on cookies? And if so, does it harden enough to stack in plastic bags? I am going to do some football and jersey cookies for my sons last football game. I was going to use the fondant and then outline with the RI. Does anyone know if this will work? I was hoping for a quicker shortcut.

Any ideas, anyone?

Thanks!

Vicki

Vicki, haven't used fondant, but I like using Rolled buttercream sometimes, you can RI on top without waiting the drying time.
I'd be interested in the answers here too.

Shiney,

I haven't tried rolled buttercream. I'm going to look it up. Is it time consuming?

Thanks for the reply.

Vicki

Not really too time-consuming. You mix it, let it sit for a bit, then kneed it. I like the smooth look and ability to decorate with RI right away. Tastes good too!
I haven't tried fondant, not a fan of the taste. But now that I have my new fancy microwave with melting setting, I think I should try the MMF.
There's a thread here on cookie forum on all this, not sure what it's entitled, sorry

Shiney,

On the rolled buttercream issue, do you put anything on the cookie for the buttercream to adhere to, or does it just stay on there? Also, do you just trim around the edges like on a cake?

I am seriously thinking about going this route.

Thanks again,
Vicki

Vicki, you roll it out, pretty thin, then cut it with the same shape cookie cutter. I put it in the freezer for a few minutes, either before or after cutting shape, to make it easier to handle. Dot some light corn syrup on the cookie as 'glue. If you look at my white heart cookies, that's how I did it. I got some wonderful help here on CC to learn this method! I actually will roll my RBC a bit very evenly, to help it fit the cookie better, because the baked cookies is a bit bigger than the cutter.