lyllek Posted 8 Jun 2009 , 9:04pm
post #1 of

I have a question for all you cookie bakers out there. Can I freeze the cookies once they have been covered in fondant and decorated with RI? And is it ok to freeze them in their separate bags? Just wondering how they come out once they thaw. Thanks for your help!

30 replies
linedancer Posted 9 Jun 2009 , 2:30am
post #2 of

Yes, you can freeze cookies decorated in fondant and with RI details. You can freeze them in their individual bags, just put them in an airtight container and freeze. They will come out looking and tasting as good as the day you put them in. Let them sit on the counter in the container for a few hours, I usually take mine out the night before. I have 10 dozen in the freezer right now for a June 18th wedding icon_smile.gif HTH

mariela_ms Posted 9 Jun 2009 , 2:36am
post #3 of

wow! This is good to know! I always wondering if it was possible. Thanks!

lyllek Posted 9 Jun 2009 , 7:39pm
post #4 of

Thank you!!! Now I can get started...

linedancer Posted 10 Jun 2009 , 2:07am
post #5 of

You are welcome, happy baking thumbs_up.gif

cutthecake Posted 12 Jun 2009 , 3:41am
post #6 of

Can you freeze cookies decorated with Toba's glace?

EdibleCakeImages Posted 29 Jun 2009 , 5:39pm
post #7 of

I just finished a batch of fondant covered wedding cookies with RI details. How many days should I dry them before packaging & freezing them?

linedancer Posted 30 Jun 2009 , 3:32pm
post #8 of

EdibleCakeImages, you can package them as soon as the RI details are dry. I am assuming you let the fondant dry somewhat before you did the details. I usually let mine sit for a total of 4-6 hours, depending on the detail. Sometimes, if it is later in the day before they are ready to bag, I layer them between wax paper, in a container, and let them sit over night before I bag them. Either way is OK. HTH

cutthecake, I am not a Toba's gal, so I can't help, but I think there are a couple of threads on the subject. Sorry, I am not much help to you
icon_sad.gif

linedancer Posted 30 Jun 2009 , 3:33pm
post #9 of

EdibleCakeImages, you can package them as soon as the RI details are dry. I am assuming you let the fondant dry somewhat before you did the details. I usually let mine sit for a total of 4-6 hours, depending on the detail. Sometimes, if it is later in the day before they are ready to bag, I layer them between wax paper, in a container, and let them sit over night before I bag them. Either way is OK. HTH

cutthecake, I am not a Toba's gal, so I can't help, but I think there are a couple of threads on the subject. Sorry, I am not much help to you
icon_sad.gif

linedancer Posted 30 Jun 2009 , 3:34pm

EdibleCakeImages, you can package them as soon as the RI details are dry. I am assuming you let the fondant dry somewhat before you did the details. I usually let mine sit for a total of 4-6 hours, depending on the detail. Sometimes, if it is later in the day before they are ready to bag, I layer them between wax paper, in a container, and let them sit over night before I bag them. Either way is OK. HTH

cutthecake, I am not a Toba's gal, so I can't help, but I think there are a couple of threads on the subject. Sorry, I am not much help to you
icon_sad.gif

linedancer Posted 30 Jun 2009 , 8:28pm

Sorry about the triple post, I didn't think it posted at all icon_redface.gif

linedancer Posted 30 Jun 2009 , 8:29pm

Sorry about the triple post, I didn't think it posted at all icon_redface.gif

linedancer Posted 30 Jun 2009 , 8:30pm

Sorry about the triple post, I didn't think it posted at all icon_redface.gif

linedancer Posted 30 Jun 2009 , 8:31pm

Sorry about the triple post, I didn't think it posted at all icon_redface.gif

linedancer Posted 30 Jun 2009 , 8:32pm

Sorry about the triple post, I didn't think it posted at all icon_redface.gif

PinkLisa Posted 17 Oct 2009 , 5:56pm

I have a lot of treats to make for Halloween. I read on cc that I can freeze the cut out cookie dough shapes. Can I than freeze the baked cookies? Sort of like double freezing?

Today I want to make the dough, roll it out, cut the shapes and freeze. And then next weekend, I can decorate with fondant and royal icing and package them. I then want to refreeze them until the following weekend which is Halloween. Will that work?

EdibleCakeImages Posted 17 Oct 2009 , 6:27pm

I froze my dough cut out.
I froze my fondant (white) & royal icing (red & black) detailed cookies complete, in individual sealed bags in a large ziplock, for months.
They defrosted in the bags, travelled to Switzerland & were fine.
LL

PinkLisa Posted 17 Oct 2009 , 7:10pm

Thanks. Your cookies are beautiful. I'm going to begin making the dough nowicon_smile.gif

CakeDiva73 Posted 22 Oct 2009 , 1:22am

Just curious but how did they taste? I am wondering if these cookies still taste good or is the fondant all dried out and crackly, etc? Thanks...

EdibleCakeImages Posted 22 Oct 2009 , 1:34am

They weren't all dried out & cracked.
You do have to make sure they are fully dried before packaging.
If you freeze them in air tight packaging & then defrost them in the same packaging, any moisture that was in them before you froze them, will still be there.

Edee Posted 14 Nov 2009 , 2:03am

How long can you freeze them and they still be fresh?

Edee Posted 14 Nov 2009 , 2:05am

How long can you freeze them and they still be fresh?

CindyPO Posted 18 Mar 2014 , 1:09am

Oh thats great to hear!  I  have to makes some and was wondering the same thing.

Angel62 Posted 19 Mar 2014 , 3:49am

Hello to all the Bakes...Gould I put a thin layer of frosting/buttercream and then the fondant and then also freeze them or would the frosting make them mushy after they un thaw.?

 

Lorraine

shiney Posted 20 Mar 2014 , 1:19am

Angel, I use RBC (Rolled Buttercream) on cookies all the time, but I use light corn syrup to adhere to the cookie.  I detail with RI, put in freezer, no problem

ginger6361 Posted 20 May 2014 , 3:27am

Quote:

Originally Posted by linedancer 

EdibleCakeImages, you can package them as soon as the RI details are dry. I am assuming you let the fondant dry somewhat before you did the details. I usually let mine sit for a total of 4-6 hours, depending on the detail. Sometimes, if it is later in the day before they are ready to bag, I layer them between wax paper, in a container, and let them sit over night before I bag them. Either way is OK. HTH

cutthecake, I am not a Toba's gal, so I can't help, but I think there are a couple of threads on the subject. Sorry, I am not much help to you
icon_sad.gif

Can you advise how the cookies come out after thawing?? I am getting conflicting info. Some say that the fondant will be sticky and ruined once you defrost the cookie. Others say they will be fine. Afraid to find out at the last minute. Thanks

linedancer Posted 20 May 2014 , 1:41pm

A[B][/B]Just try a couple of extras and see how they come out..mine are always fine. Let them thaw in the container on the counter.

shiney Posted 20 May 2014 , 3:38pm

Have you thought of using RBC?  It' super easy to make and it tastes fabulous on cookies

ginger6361 Posted 20 May 2014 , 3:57pm


I was going to use Satin Ice. Isn't that the same a RBC?

shiney Posted 20 May 2014 , 4:40pm

Don't know.   here is the recipe I use for RBC.  It can store in freezer and last a very long time.  Here is recipe here on CC http://cakecentral.com/a/rolled-buttercream  You can color it with food color just like RI or fondant

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