Do You Prefer Ri Or Fondant For Large Batches Of Cookies?

Baking By mrsc808 Updated 6 Jan 2010 , 4:14pm by bobwonderbuns

mrsc808 Posted 17 Nov 2009 , 4:35am
post #1 of 53

I did my sample cookies for a friend and decorated them with a mix of MMF and Fondarific and found they were so much easier and quicker than RI. That could be because I need WAY more practice at doing RI but now I'm wondering, what do you prefer for large batches of cookies? (I will need to do about 450.)

52 replies
Texas_Rose Posted 17 Nov 2009 , 4:41am
post #2 of 53

Fondant is definitely faster. If you put the fondant on while the cookies are hot, it will harden enough that you can stack them in about an hour. For as many cookies as you're doing it might be the best way...also think how tired your hands will get piping all that RI.

LaBellaFlor Posted 17 Nov 2009 , 4:49am
post #3 of 53

Fondant, cause like texa-Rose said, it's faster & I like the taste better then RI.

shiney Posted 17 Nov 2009 , 5:01am
post #4 of 53

Sometimes if I'm in a hurry, I use RBC or I 'dip' in TG. Meaning I hold cookie upside down, dip into the glace, then place on wire rack. I detail with Antonia's RI after they dry.

linedancer Posted 17 Nov 2009 , 12:45pm
post #5 of 53

I am a fondant gal all the way. Love it, easy to work with, no drying time.

cookiemookie Posted 17 Nov 2009 , 3:22pm
post #6 of 53

I will be the oddball here!

I prefer RI, only because when I have forced myself to do it, I became good at it!

I couldn't flood for the life of me when I first started, but now I'm pretty good at it and fast. Lots of practice only makes you better at it!

Now piping, that I need to improve at!

One of these days I should bust out that pasta roller my DH got me for the KA for fondant. I keep getting distracted by new stencil designs!

MichelleM77 Posted 19 Nov 2009 , 1:47am
post #7 of 53

Fondant. I'm impatient and don't like piping, though I do accents in RI. icon_smile.gif

icalise Posted 19 Nov 2009 , 1:54am
post #8 of 53

I did cookies for the first time last nigh (first time since I entered the world of cakes). I thought they are always done in RI and I was dredding it but when I saw the instructions for the fondant on the cokie cutter package, I tried that. VERY EASY! loved it - Let's see how they taste now! LOL

chachagyrl22 Posted 19 Nov 2009 , 2:10am
post #9 of 53

I use rolled buttercream for my cookies and do the details in RI. It's much quicker and I can't flood for the life of me.. but I'm still practicing.

Caike Posted 19 Nov 2009 , 2:11am
post #10 of 53

I'm going to go with RI all the way... I suck (REALLY SUCK) at fondant to be honest. Royal Icing is super awesome once you get the hang of it. This is the second batch of custom cookies I'm putting out for my new workplace and the batch of RI I did tonight came out perfectly. I find it so much easier to handle then fondant. Just my 2 cents. icon_smile.gif

makeminepink Posted 19 Nov 2009 , 2:14am
post #11 of 53

I vote fondant-- much quicker and I like the taste on cookies. I'm not fond of fondant on cakes, but cookies- yes. I can't imagine having to flood that many cookies with RI.

pattycakes55d Posted 20 Nov 2009 , 8:44am
post #12 of 53

this thread is really useful for me as this will be the first time making them. I think I'll do fondant. May I ask if you put corn syrup on the cookie before placing the fondant on? Also, after the cookie has the fondant on and some RI accents, can you put it in an individual bag, and put in the freezer once everything dries? There seems to be a lot of different opinions. thanks guys.

makeminepink Posted 20 Nov 2009 , 3:40pm
post #13 of 53

It takes a little organization-- which I'm not normally good at icon_smile.gif, but if you'll have your fondant already cut out and ready to put on as soon as the cookies come out of the oven, you just lay it on the hot cookie. You'll want to work quickly! You just want to make sure that there's not too much cornstarch or powdered sugar on the bottom of the fondant piece or it might not stick. Even if it for some reason doesn't stick, you could dampen your finger with a little water and rub on the fondant and then it will be sticky and adhere to the cookie. Try it-- I think you'll love it! It tastes just like a good icing on a cookie. Of course I use the "Softer Sugar Cookies" recipe here on cake central. You could bag it once you do your piping with royal, but I'm not sure about the freezing part. You might need to do a test run or maybe someone on here will answer. I'm sure someone knows!

luv2bake6 Posted 20 Nov 2009 , 3:55pm
post #14 of 53

I vote RI. For me, it's easier to spread the cookies with RI and allow to dry, then to have to knead, roll out, and cut fondant. And i've never had much luck with the laying of fondant onto hot cookies because later on, they'd just pop off. RI is more reliable for me. And, I don't like the taste of fondant.

luv2bake6 Posted 20 Nov 2009 , 3:58pm
post #15 of 53

Oh, i forgot. Having said what i said above, if there comes a time when i need cookies in a hurry, i'll use fondant because there is no other choice.

linedancer Posted 20 Nov 2009 , 9:58pm
post #16 of 53

pattycakes55d - If you decide to go the corn syrup route, thin it with water. It is way too thick out of the bottle.

Also, in answer to your freezing question, yes, I do it all the time.

You can bag them individually, even to the point of putting ribbon and/or card toppers on them, put in a container, and freeze. I have kept them for up to a month. Be sure your ri details are dry before bagging.

You can also layer them between wax paper, put in a container and freeze, if you aren't ready to bag them. Let them sit on the counter, in the container to thaw, it doesn't take very long.


pattycakes55d Posted 21 Nov 2009 , 12:19am
post #17 of 53

linedancer, thanks for the tips and am I ever relieved that you can freeze as I know I'm not that good, so I'll take longer and I can start this weekend. I'll try both corn syrup and not and let you know.

I always saw how pretty the cookies were and envied others who could do it. I don't think I would even have tried to make cookies because I'm new and was afraid of RI. Having fondant as an option is one that I love. I think others in my same boat will try it now too. Thank you CCers, I am grateful and very appreciative of the warmth, support and bountiful knowledge I've received. Merry Xmas to you and your families !

linedancer Posted 21 Nov 2009 , 3:12am
post #18 of 53

You are welcome. Am sending you a pm about some things I do, hope it helps.

mrsc808 Posted 21 Nov 2009 , 8:31am
post #19 of 53

Thank you for the tips Linedancer.

The bride got my samples and they decided that they like the MMF on the cookie so that is the way we're going. Yay.

osorio Posted 21 Nov 2009 , 9:51am
post #20 of 53

For large batches I prefer Royal Icing because you can work faster. For small batches or quick cookies I sometimes use fondant but it´s like making the cookie again because you have to roll it, cutting, etc... But like someone said, royal icing takes pratice.

rosiecast Posted 28 Nov 2009 , 4:38pm
post #21 of 53

Hi ladies! I'm new to the cookie thread and was just wondering- when you talk about placing fondant on the cookies- do you cut it with the same cutter you cut the cookie and then just place on the cookie while it's still warm? Thanks,

makeminepink Posted 28 Nov 2009 , 8:55pm
post #22 of 53

Yes, that's correct. Have it cut out and ready to place on the hot cookies. Place on cookie, smooth all over with your finger and that's pretty much it!

rosiecast Posted 28 Nov 2009 , 9:03pm
post #23 of 53

Thanks! Makemepink. I'm gonna get started with some cookies.

aej6 Posted 28 Nov 2009 , 10:38pm
post #24 of 53

Can anyone who uses fondant talk about which fondant recipe they use for these cookies? Excited to try this but curious WHICH findant to use....


makeminepink Posted 28 Nov 2009 , 11:21pm
post #25 of 53

I use Rhonda's Ultimate MMF recipe found on this site. It has turned out great everytime and is rated a 10 by MANY reviewers. I only use the vanilla flavoring and not the other she lists-- just don't have it and it is still great.

pattycakes55d Posted 29 Nov 2009 , 10:49pm
post #26 of 53

I use Rhonda's recipe too and it's not too sweet. Good luck with yours. I'm doing mine for the first time today.

aej6 Posted 3 Jan 2010 , 6:07pm
post #27 of 53

great info!

vickymacd Posted 3 Jan 2010 , 6:28pm
post #28 of 53

I've never used the fondant, and I only use MMF on cakes, but the real question for me is, how thick do you roll the fondant out for the cookies? I mean, do you roll it really thin so it melts into the cookie? Or about as thick as you would for a cake? Thank you.

indydebi Posted 3 Jan 2010 , 6:46pm
post #29 of 53

Vicky I don't like the look of thick fondant, on cakes OR cookies, so thin is best in m opinion.

Here's a thread wtih how I do the fondant, plus some pics of before-n-after, the re-cut when they come out of the oven:

vickymacd Posted 3 Jan 2010 , 7:07pm
post #30 of 53

Thank you, that's what I figured. The first link didn't work, but saying to put them on thin is good enough. Thanks again. Sorry I butted in on someone elses post!

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