Okay, so I have been wanting to ask this question for quite some time now. Does anyone like the taste of Fondant covered cookies????
I know there are a million fondant recipes out there and I have tried several-mmf, michelle's, satin ice, etc- but to me NOTHING even comes close to being as delicious as NFSC covered in glace w/ RI accents. I am pretty sure that the Glace is what gets me-Yum yum yum!
So, last week I decided to beak my self imposed rule of no fondant on cookies and made 2 little daisies to put on each my daughter's Hello Kitty cookies. They were made of thinly rolled Satin Ice and I am so surprised to say that it actually tasted good. I think because it was in moderation it was okay.
Anyways, I was just curious if anyone else used little fondant accents. It is weird, but I sort of feel like a whole new world of cookie decorating has opened up to me now because there is just so much more you can do with fondant.
i am only starting cookies but i have done 2 batches so far and both of them i have done will rolled fondant. I roll it very thin though cose otherwise i think it is too sweet but i still like the taste.
I use a product over here in australia called 'orchard icing' for my cookies and it tastes good, havn't tried satin ice or anything else, but i am happy with the one i have got.
Also havn't tried royal icing on my cookies but i am keen to see how that tastes.
I pretty much always use fondant on cookies. I, personally, hate the hard crunchy royal icing on cookies. Thats yuck to me! For cookies, I'll make MMF with a little extra shortening to make it slick and stick, and then just use the cutters and place right on top of the cookies. Super-easy!
I use fondant nearly all the time. RI has to sit out so long that with the humidity here, they cookies are stale before the RI has hardened. I usually put the fondant on the cookie right when they come out of the oven, then as the cookie cools so does the "icing". I'll use some RI for accents. But no flooding .
I agree about RI. I only use it to decorate at the end. Wayyyy to sweet for me. I use Michele Fosters fondant. Love it
The last batch of fondant-covered cookies (in my photos - mothers day hearts) I made I tried adding a raspberry favouring oil to the fondant - they tasted great! I like to add fresh (strained) lemon juice to cookie icings to add flavour also. I think if you can 'cut' that sugary sweetness somehow, it helps the flavour balance.
oh boy my dh would love those. He loves raspberry
I put MMF on cookies. I'm too impatient to wait for RI to dry, so I only use it for accents on the cookies.
I always flavor my MMF, usually butter rum, chocolate, raspberry, coconut or almond. The butter rum seems to be a big hit on cookies, probably because it goes really well with the taste of the cookie. I use unsalted butter in the cookies but add a dash of salt to the dough to cut the sweetness.
People go nuts over the fondant covered cookies! That is by far a favorite among my son's teachers!
My friend even used wilton fondant on cookies (no time) and people went nuts over them too! She couldn't believe that people would think they would taste good with Wilton but they did to her customers!
Have you tried a rolled buttercream? Maybe that would taste good? I can't seem to get my rolled buttercream to turn out but I bet it would taste good if I could!
I love fondant because then I can use my chalks and glitter dust to jazz them up.
I agree that flooding the entire cookie with royal icing does not taste thta great, but I just can't imagine mmf especially tasting as good as Toba's Glace. I will be making cookie baskets for my son's teachers this week so maybe I will set a few aside and put some satin ice on them. I would really like to like the flavor because it is so quick and easy to cover the cookies and you can do so much in the way of texture etc.
I still just can't wrap my mind around it though.... =-)
I hate the taste of fondant on cake (I think it's too chewy vs the light texture of cake) but I LOVE it on cookies... Especially vanilla fondant on dark chocolate rolled cookies- YUM
I think fondant is better on cookies than on cakes.
I actually like fondant on cookies. The texture does not bother me at all, unlike on cake. I think it is quicker and easier that glace or ri. But I also really like glace. I just did my first glace cookie last night. I don't have the technique down quite yet, but I love the look!
I use fondarific and I LOVE it on cakes and cookies. I use the buttercream flavor. It makes cookie decorating so easy. Everyone who has eaten these cookies gives them 2 thumbs up!
I have tried decorating cookies in rolled buttercream, MMF, and just royal icing. My favorite so far is the MMF with royal icing accents, but was unsure of the chewiness. I really had fun decorating with the royal icing and was pleased with the way the cookies looked. I just did not care for the crunchiness of it. I was wondering if the glace was less crunchy? It would be nice to find something in between.
I recently used satin ice fondant for my first time with fondant and did not like the taste. Neither did my kids. They just peeled it off and ate the cookies.
One technique I also use is to thin down a RI, with flavour and colour plus a bit of milk or water, and spread this over my cookies. Its like a thinner glaze but tastes amazing, and is slightly chewy/crisp. It probably doesn't look as beautiful as the other forms of icing, but taste-wise it wins hands down for me. The last batch were a 'Monet Poppy Field' inspired heart cookie. They were coloured grteen, flavoured with lemon juice and passionfruit essence, then sprinkled with confetti sprinkles (like poppies in a field). You can dry these in a very low oven for an hour or so. The cookies remain crisp and the icing stays firm, dry and crisp/chewy.
I tried a recipe I found on here for a rolled buttercream fondant. It was harder to work with, but it was really good. For cookies, it may be a good consistency. I would encourage you to try it.
Yes I like it...and so do all of my customers!
MMF -too sticky for me and never quite got it right.
RBC- way too greasy.
MFF -tastes great, but I can't get the recipe perfected.
RI -well, I'm just not great at decorating with it and I can't stand to wait for it to dry!
I am just so perplexed by these answers! I am so glad that you all have put in your 2 cents. I will be experimenting a little this week for myself.
I really can not imagine anything tasting as good as Toba's Glace though. It is so yummy, not crunchy at all like RI, and so easy to work with.
I am trying to keep an open mind thought and will report back in a few days!
I use candy clay and it's wonderful!!! The recipe is easy to find. In fact I think it's one on this website. If not just do a search for candy clay. It's white or milk chocolate with corn syrup and it tastes divine!!!!!! I use Ghirardelli dipping chocolate.
Sorry I don't have the recipe at work with me.
How do you adhere the fondant, candy clay, etc. to the cookie?
I put the fondant on as soon as it comes out of the oven. The heat slightly melts the fondant and it sticks! I've also lightly dampened the fondant back and it sticks to the cookie. But for me, that just adds more moisture so the heat set is what I like.
I've always wanted to try fondant on cookies, but the designs I currently favor seem to be too intricate for that to work. I'll probably branch out one day, but for now I'm very pleased with the glace icing. Maybe I'm that old dog that you can't teach new tricks to!
I use extra shortening in my fondant on cookies, that makes it sticky enough. I just give it a little push onto the cookie.
I love MMF on cookies...I always use MMF because its easier to be quite honest.
i use a tiny smear of corn syrup here and there to stick fondant to my cookies
Add me to those who put the fondant on the cookies when they're hot from the oven. Sometimes I use a dab of RI or water to adhere accents.
I love the taste of MMF on cookies, especially when it's flavored (the most popular one thus far has been cheesecake flavoring from Bickford Flavors, but I have more to try. ) I also use a not-so-sweet cookie recipe.
I don't much like MMF otherwise. I have a bucket of Satin Ice I keep intending to try, but I keep wanting to see how certain flavors work with MMF and just haven't used it yet.
.... Okay I gave it a try..... YUCK!!!!
I did what a lot of you mentioned and put the fondant on while still hot from the oven. I agree that it is SUPER easy and takes about 1/10 of the time, but I can not get over the flavor/texture. I used satin Ice, which I know is super sweet. Maybe a version of flavored MMF would be better. I have tried rolled buttercream before and didn't like that either.
I guess I am just old fashoned and like do not like the texture. I am bummed though because I really like how quick and easy it is. Maybe next time I am just making cookies just for kids I will try fondant because they will probably like it just fine.
it was the satin ice. Try MMF with a little extra shortening, it's so nice. It's soft but not chewy.