For Those Using Fondant On Cookies...what's The Taste?

Baking By AKA_cupcakeshoppe Updated 12 Mar 2009 , 3:53pm by toleshed

AKA_cupcakeshoppe Posted 11 Mar 2009 , 7:38am
post #1 of 23

I know some people don't like fondant on cakes but what about cookies? Fondant is sometimes chewy and most people find it weird, so personally, do you like eating fondant on cookies? What about your clients?

22 replies
AKA_cupcakeshoppe Posted 12 Mar 2009 , 2:21am
post #2 of 23

.... so no one has tasted fondant on cookies?

stephaniescakenj Posted 12 Mar 2009 , 2:33am
post #3 of 23

I've wondered the same thing. I love the look but not sure about the taste since I despise fondant on cake....I was planning on trying it someday but I haven't had an occasion to make cookies lately. So here's a bump!

bellsnbows Posted 12 Mar 2009 , 2:37am
post #4 of 23

I always cover my cookies with MMF. I LOVE it! Everyone says they love, love, love the taste of my cookies. No one in my house will eat a left over cookie without putting some left over MMF on it. I use NFSC. Maybe it's just us, but it's a big hit here!

qubanqtee Posted 12 Mar 2009 , 2:37am
post #5 of 23

I personally lke Satin Ice Fondant on cookies, I think it tastes good.

KKristy Posted 12 Mar 2009 , 2:38am
post #6 of 23

I put marshmallow fondant on sugar cookies all the time...people love the taste...I usually add flavoring to the fondant too. With marshmallow fondant, I don't think the texture is too still has a bit of softness to it. The fondant looks great textured with a stamp or impression mat.
Try it out and have fun!

mariela_ms Posted 12 Mar 2009 , 2:39am
post #7 of 23

I make the NFSC recipe with MMF and they are really really good! I try to roll the fondant really thin, so that it doesn't make the cookie too sweet. I love the taste. I don't know how to describe it but it's really good. Sorry, HTH!

icer101 Posted 12 Mar 2009 , 2:43am
post #8 of 23

i use the NFSC recipe... i use either satin ice or mmf.. if i make mmf.. i use (magic line ) cream bouquet flavoring. very good!!!

newmansmom2004 Posted 12 Mar 2009 , 2:47am
post #9 of 23

There are two brands of fondant that I wouldn't mind eating on a cookie - ChocoPan (made from chocolate) and Fondarific.

The white chocopan is good and so is the dark. You can taste the chocolate in them.

Fondarific has several different flavors including several fruit flavors, buttercream, vanilla, etc. and they're all delicious. Oh wait - I think there was one flavor I wasn't crazy about but don't remember what it is. Their fruit flavors taste like Starburst candies and you can eat it right out of the bucket! If you ever get the chance to try them, go for it. Google them and check out their website for all the flavors/colors.

shiney Posted 12 Mar 2009 , 3:09am
post #10 of 23

I've never tried MMF, sounds complicated to make. I like the polished look of fondant on cookies, but never use it because I don't like the taste. But I do love RBC on cookies, it's yummy!!! Everyone loves the taste. I do roll it very thin. and it's so easy to work with, and is great to have on hand in a pinch, no waiting for outlining and flooding to dry, just cut it out, detail with RI or TG. thumbs_up.gif

kacurtis403 Posted 12 Mar 2009 , 3:24am
post #11 of 23

My husband would rather have MMF on his cookies than RI. I put my MMF on the cookies when they come out of the oven so the MMF melts a little on the cookie and it sticks really nicely. It does make the decorating go a lot quicker since you are not waiting for the RI to dry.

AKA_cupcakeshoppe Posted 12 Mar 2009 , 7:46am
post #12 of 23

thanks everyone.
My concern is not only the texture but also the added sweetness of the fondant to an already sweet sugar cookie. So rolling it thin would help.

shiney, may i ask what recipe you use for RBC? I've never tasted it. I use Michele Foster's Fondant which tastes good but I still have people peeling it off cakes icon_sad.gif Only kids love to eat it.

toleshed Posted 12 Mar 2009 , 9:44am
post #13 of 23

I also use Michel's fondant. Love it, love it. Super easy to make and work with. I add almond flavoring to both the cookie (NFSC) and just a touch to the fondant. I find the added sugar from the Royal Icings wayyyy too sweet. So my cookies are only sold with the fondant.
Good luck

AKA_cupcakeshoppe Posted 12 Mar 2009 , 10:05am
post #14 of 23

toleshed, how thin do you roll out the fondant? I love it too! I might as well just use it on cookies. I find it so depressing trying to make fondant work on cakes and then have people tell me they hate it icon_sad.gif

shiney Posted 12 Mar 2009 , 2:19pm
post #15 of 23

Cupcakes, here's the link for RBC, but I leave out the oils. Just keep kneading it with PS until you get what you want. I can be a bit greasy, just work with it. I tell you, people love the taste. My cookie recipe is not very sweet, and I like that because of the sweetness of RI, TG and RBC. A hint, when I first started, I would roll it out and put it into the freezer for a bit, otherwise it's hard to pick up a very thin cut-out. I always use clear van extract, also use cherry or strawberry extract with pink/red, or sometimes use almond (but not too much), you can use any extract you want, just keep in mind the color of the extract. There's a thread started called 'the beauty of rolled buttercream (or RBC) that I started a while back, have a look for that too.

KookieKris Posted 12 Mar 2009 , 2:33pm
post #16 of 23

I use fondant on my cookies and it tastes pretty good.
I only use Satin Ice because I love the taste and I think the taste compliments my sugar cookies pretty well.
Plus, I love the neat and even look it gives the cookies. icon_biggrin.gif

cakeymom Posted 12 Mar 2009 , 2:34pm
post #17 of 23

I use modeling clay on mine and believe it or not, I get the best compliments. I don't have the recipe in front of me but it's whatever candy melts you like and corn syrup. You can find the proportions on the internet. It does not harden up on the cookie at all, and takes colors well.


cakeymom Posted 12 Mar 2009 , 2:36pm
post #18 of 23

Sorry I should also mention that while the recipe using candy melts I use Ghirardelli chocolate, the bars that you get from Sam's during X-Mas in mine.



JillK Posted 12 Mar 2009 , 2:44pm
post #19 of 23

I alway use MMF on cookies. (Lots of examples in my pix.) I use a less-sweet sugar cookie recipe to begin with, so that helps. I actually don't really like MMF on cake, but I think it's just the right amount of sweetness for the cookies!

I've used a number of flavorings for the MMF -- orange extract, peppermint extract, etc. Recently, I found something called Bickford Flavors (a flavoring oil kind of like Lorann, but in a bigger bottle). Their cheesecake flavor was incredibly yummy in MMF!

pinktea Posted 12 Mar 2009 , 3:18pm
post #20 of 23

I use MMF . Personally , I like the taste of RBC with NFSC however the oily sheen makes if difficult to decorate.

AKA_cupcakeshoppe Posted 12 Mar 2009 , 3:22pm
post #21 of 23

thanks shiney! I have read the thread i will definitely try it, maybe just half a batch of the recipe. icon_biggrin.gif

I have made MMF twice but was only successful with it the first time. I think I added way too much sugar the second time and it got sticky AND dry at the same time LOL

AKA_cupcakeshoppe Posted 12 Mar 2009 , 3:23pm
post #22 of 23

double post

toleshed Posted 12 Mar 2009 , 3:53pm
post #23 of 23

I usually roll my fondant approx 1/8". Maybe a tad thicker. That seems to work just right

Quote by @%username% on %date%