Sugar Cookies And Mmf?

Baking By MaxTRexmom Updated 7 Nov 2008 , 7:45pm by SILVERCAT

MaxTRexmom Posted 5 Nov 2008 , 10:13pm
post #1 of 24

I am wanting to try cookie decorating but I am not a fan of royal icing. I was thinking of trying MMF on cookies. Can anyone give me some tips or links to tutorials? I did a search on here for "fondant sugar cookies" and didn't get many results. Any advice would be greatly appreciated. Thanks in advance! icon_biggrin.gif

23 replies
fem128 Posted 5 Nov 2008 , 11:16pm
post #2 of 24

Hi there,

Here's a link to a great tutorial:

http://blog.pinkcakebox.com/cookie-decorating-videos

I like to cut out the cookie shapes while I'm baking the cookies and apply the fondant a soon as I take them out of the oven. I love this method because they don't require corn syrup or buttercream in order to adhere the fondant. The warmth makes them adhere, just don't touch the decorated cookies until they are cool, as you can mess up the icing and cause wrinkling. But if there are time constraints then I just brush on corn syrup and it works like a charm. HTH thumbs_up.gif

shiney Posted 6 Nov 2008 , 12:30am
post #3 of 24

Max, you might consider rolled buttercream, then you can accent with Toba Garrett's glace or royal icing, or sprinkles, etc. I've not tried MMF, but folks who have eaten my RBC cookeis love it!

shiney Posted 6 Nov 2008 , 12:31am
post #4 of 24

cookies misspelled....sign of a very bzy cookie (or cookeis) decorator icon_wink.gif

ALVARGA Posted 6 Nov 2008 , 1:22pm
post #5 of 24

Get the book " The Flour Pot Cookie Book". They do all their cookies with fondant and a touch of royal icing. This is The book that I found most helpful when I wanted to try fondant on cookies. Hope this helps. icon_biggrin.gif

SILVERCAT Posted 6 Nov 2008 , 4:53pm
post #6 of 24

I just did cookies with rolled BC and they look good! Works just like fondant! I don't have any luck with MMF so I make rolled BC!

shiney Posted 6 Nov 2008 , 7:06pm
post #7 of 24

Silvercat, I look forward to seeing your cookies. I too am doing a bunch of cookies with RBC this week, Just have delima with what to do with the part of the cookies that the RBC doesn't cover, since the baked cookie is bigger than the cutter. Any tips? Also, struggling with getting the RBC thin enough, It's just so sweet on the cookie.

SILVERCAT Posted 6 Nov 2008 , 11:25pm
post #8 of 24

Believe or not I hate the cookies I did! I actually hate the cake that goes with it! My heart is just NOT into this cake one bit! The cake is my Italian flag with poker chips and playing card cookies! Just remember when using rolled BC you do NOT use crisco, use PS! I found that out the hard way as it was sticking to the rolling pin, just making a BIG mess! I rolled it as think as I could get it before it would start tearing!

Shiney...
Here is the cake. Cake is covered with rolled BC and the four card cookies are too.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1285092&done=1

shiney Posted 7 Nov 2008 , 6:47am
post #9 of 24

>>>>>remember when using rolled BC you do NOT use crisco, use PS!<<<<
You mean on the rolling pin? I do use PS. I just can't get used to the greasyness of the RBC, worried my TG will not stick

shiney Posted 7 Nov 2008 , 6:49am
post #10 of 24

OMG, that cake and cookies is FANTASTIC!!! How could you hate that!!?? It's great icon_smile.gif

SILVERCAT Posted 7 Nov 2008 , 12:24pm
post #11 of 24

Shiney I used PS on everything mat, pin & hands! It was sticking and tearing BAD with crisco. I just don't see any love in that cake.

shiney Posted 7 Nov 2008 , 3:42pm
post #12 of 24

Silvercat, you may not see love in that cake, but I see JackPot! So do you find your RBC is a bit greasy after it sits a while? I do have to add a lot of PS when rolling out. I'm trying to get a very thin layer, and the board I roll on is too big for my freezer (great excuse for a new frig, one with the freezer drawer at the bottom icon_wink.gif ) Tonight I'm going to try to roll it on a smaller board, roll out, then into freezer, then roll out more and cut. Just is easier to pick up and onto cookie if it's put in the freezer for a bit.

Mencked Posted 7 Nov 2008 , 3:59pm
post #13 of 24

I'm with fem128--slap that fondant on when the cookies come out of the oven--works great and looks even better not to mention yummy!

SILVERCAT Posted 7 Nov 2008 , 4:25pm
post #14 of 24
Quote:
Originally Posted by shiney

Silvercat, you may not see love in that cake, but I see JackPot! So do you find your RBC is a bit greasy after it sits a while? I do have to add a lot of PS when rolling out. I'm trying to get a very thin layer, and the board I roll on is too big for my freezer (great excuse for a new frig, one with the freezer drawer at the bottom icon_wink.gif ) Tonight I'm going to try to roll it on a smaller board, roll out, then into freezer, then roll out more and cut. Just is easier to pick up and onto cookie if it's put in the freezer for a bit.



What would you charge for that cake? Yes I do find it greasy after it sits but a little PS helps that! If you look at the card cookies you can see how thin/think the rolled bc is. When I did the cards I did put the rolled BC in the freezer as it does hold th shape much better and easier.

shiney Posted 7 Nov 2008 , 4:40pm
post #15 of 24

Silver, I'm a cookie, haven't a clue about cakes, but it's just wonderful. Seems like people price according to how many it feeds? I'd love to see your card cookies closer, do you have a pic of them? It all looks so precise. Really, it's great, don't sell yourself short! I'll see today how my TG stuck to the RBC. Thanks for all the tips. This week I'm doing for fundraiser for breast cancer, so everything is Pink! Can't wait to post the pics

SILVERCAT Posted 7 Nov 2008 , 4:55pm
post #16 of 24

I will take a better pic later and post it! I finally figured away around CC not being compatable with Safari. I still have to put "Happy 30th Birthday" on the cake!

brannendeville Posted 7 Nov 2008 , 5:10pm
post #17 of 24
Quote:
Originally Posted by shiney

Max, you might consider rolled buttercream, then you can accent with Toba Garrett's glace or royal icing, or sprinkles, etc. I've not tried MMF, but folks who have eaten my RBC cookeis love it!




How do you do Rolled Buttercream??
icon_redface.gif

SILVERCAT Posted 7 Nov 2008 , 5:19pm
post #18 of 24
shiney Posted 7 Nov 2008 , 5:41pm
post #19 of 24

Brann: just a note, You can leave the oils out, I think it calls for lemon and something else oil. I don't have those, and it works fine

SILVERCAT Posted 7 Nov 2008 , 6:04pm
post #20 of 24
Quote:
Originally Posted by shiney

Brann: just a note, You can leave the oils out, I think it calls for lemon and something else oil. I don't have those, and it works fine


Shiney your right! I don't have them either. I think I added and extra half of teaspoon of flavoring bc I don't have the oils either!

shiney Posted 7 Nov 2008 , 7:06pm
post #21 of 24

Silver, GMTA! I use strawberry for pink RBC, and I also use Almond some. I have used Maraschino cherry juice before in TG, it was yummy! Also, I was looking at that recipe, the one I have calls for 2 lbs of PS, (seven cups), so I will up the PS next time, although I do add at least a cup when kneading

SILVERCAT Posted 7 Nov 2008 , 7:24pm
post #22 of 24

I just eye it and dump it from the bag! Thanks for the tip on the juice! I love to use different flavors but is hard when people are so use to the store cakes and the flavors they offer! I love chocolate cake with orange BC! YUMMY Oh and sorry to everyone that we highjacked the thread!

shiney Posted 7 Nov 2008 , 7:30pm
post #23 of 24

LOL, Silver, I was just thinking we had hijacked this thread. Yes, I LOVE choco and orange. I did some footballs with TG w/cocoa and orange flavor lettering, it was Fantastic! Also did that cocoa TG with cherry writing, again, Fantastic! The flavor of TG with cocoa is great (as long as you don't get too much cocoa), but I don't like the way it drys blotchy. I may have to try more white-white in it next time.

SILVERCAT Posted 7 Nov 2008 , 7:45pm
post #24 of 24

but we did help the person out that started the post! Totally highjacked it! Sorry again!

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