Help With Smooth Look On Cookies

Baking By sister340 Updated 17 Feb 2010 , 4:30pm by dailey

sister340 Posted 6 Feb 2010 , 4:04am
post #1 of 39

Today was the first time I've tried to get the smooth look so many of you have mastered. I made Antonia74's icing. I piped a "dam" around the first one, thinned some icing and flooded it. The damn was way too thick, so tried a smaller tip the next time. Still showed up and the nice ones I see online just don't have that edged look. Perhaps with time you don't use a piped edge. My goal is to have hard frosting that I can stencil on.
Am wondering about using fondant since I've read bad things about RBC. I really want a finished look and not the obvious dam with icing next to it look.
I have some of Jennifer's Dontz's white chocolate fondant made up. Do you put on buttercream then the fondant layer?
Thanks for any suggestions you can give me.

38 replies
Tiffany29 Posted 6 Feb 2010 , 4:21am
post #2 of 39

When I flood my cookies I use the back of a spoon to spread it around and usually end up with a smooth surface. Maybe the flooded icing is a little too thin.
Fondant on cookies is sooo much easier and faster. Just put it straight on the warm cookie right out of the oven ( no glue needed). It will dry hard and be easy to decorate. HTH icon_smile.gif

makeminepink Posted 6 Feb 2010 , 4:23am
post #3 of 39

I can only tell you what I've done. I use Rhonda's mmf and I have the cut-out fondant ready to go when the cookies come out of the oven and then working quickly-- place it on the hot cookies. I've never had to put anything on to adhere the fondant. One time when I didn't work quickly enough and it didn't stick, I rubbed the back with a dampened finger-- not too much because you wouldn't want it to make the cookie soggy-- just enough to make the fondant sticky. Others use icing to adhere. I just like to eliminate a step whenever possible!

Texas_Rose Posted 6 Feb 2010 , 4:23am
post #4 of 39

When I put fondant on cookies, I roll the fondant and cut the shapes with the cookie cutter, then set them on waxed paper (dusted with cornstarch). Then roll out and bake the cookies, take them out of the oven and loosen then from the cookie sheet but leave them on the sheet. Lay the fondant cutouts on the hot cookies and leave them on the sheet until they look just a tiny bit shiny, then transfer them to a cooling grid. When they cool, the fondant will firm up.

I haven't tried that particular fondant recipe so I don't know if it's more prone to melting than MMF but that's the only issue I can think could try one and see if you get the results you want. People tell me that the cookies with MMF on taste much better than the traditional RI, but I think it's just a matter of personal preference.

sister340 Posted 6 Feb 2010 , 4:49am
post #5 of 39

Oh these are great ideas! I love this site for this reason, so many willing to help.
If I want to do an impression on the fondant, like a quilted look, should I have that done before I place on cookie, or after it's set up.
Can't wait to get going tomorrow.
I have an order for 17 large valentine cookies. I love buttercream as far as taste goes, but can never get it spread smoothly. I wondered about trying the hot knife method, just want a yummy cookie that looks professional.
Keep giving me ideas, it helps so much.

dandelion56602 Posted 6 Feb 2010 , 4:57am
post #6 of 39

I LOVE the marshmallow RBC recipe. It's a mixture of MMF and RBC. I flavor mine w/ clear butter extract and it's sooo yummy! Then I detail with Antonia's RI. It's also more forgiving with flaws than MMF and doesn't get air bubbles like MMF

I would roll out then use an impression mat and lastly cut your shape

tesso Posted 6 Feb 2010 , 5:15am
post #7 of 39

wow. you ladies are brilliant. I am learning so much from all of you and cant thank you enough. I am going to have to make cookies tomorrow to try out my new/first batch of mmf. Yeah. now i have something to play with icon_lol.gificon_lol.gif

sister340 Posted 6 Feb 2010 , 5:28am
post #8 of 39

I just did a search here for Marshmallow RBC and nothing came up. Could you share that recipe with me? Sounds great. I've made quite a bit of MMF and would love to know how to make this version.


I thought I would post this here as I have gotten quite a few requests for it. When making my decorated cookies I found that I liked the taste of rolled buttercream but it was always too greasy. So I thought I would combine marshmallow fondant and rolled buttercream. The result is a fondant like frosting that sets up but stays soft. My customers love it!

Marshmallow Rolled Buttercream for Decorated Cookies
1 10.5 oz bag of mini marshmallows
1 Tbl of water
1 1/2 cups of light corn syrup
1 cup of shortening (I use sweetex)
Powdered sugar 4 to 6 lbs
In a large microwave safe bowl combine the entire bag of marshmallows, water, corn syrup and shortening. Microwave until melted, mixing every 30 seconds or so.

1.Mix in a few cups of powdered sugar at a time until it becomes thicker and starts to form a ball. I usually mix it with a fork while in the bowl. Then pour this onto a pile of powdered sugar and begin to knead. It absorbs a lot of the powdered sugar. Once it is the consistency of fondant store it in a ziploc bag.
3.I take out a handful at a time and mix in any colors that I want. A little color goes a long way. Roll out your dough and cut with the same cutter as your cookies. Attach to your cookie with a little piping gel. You can dust it with luster dust or mist with water for a very shiny finish. Let dry uncovered overnight to help it set up. The surface will get hard but it stays soft inside.
I wont even venture to guess. Its all sugar

bonniebakes Posted 6 Feb 2010 , 4:13pm
post #9 of 39

I started off doing my cookies exactly the way you described with Antonia74's icing. I piped an outline first then filled in with slightly thinner icing after the outline had set.

After a lot of practice, I started to use one consistency to outline and fill - at the same time.

Antonia made a great tutorial here on CC - have you seen it yet? She shows her method....

Antonia74s article

sister340 Posted 6 Feb 2010 , 5:15pm
post #10 of 39

I had watched that tutorial quite a while ago and forgotten about it. Thanks for the reminder, it's exactly what I need today!

JulieMN Posted 6 Feb 2010 , 5:35pm
post #11 of 39

Can't wait to try some of these ideas. Thanks! icon_biggrin.gif

nancyg Posted 6 Feb 2010 , 5:57pm
post #12 of 39

Ditto thanks for all the ideas

luv2bake6 Posted 7 Feb 2010 , 12:25am
post #13 of 39

As far as the RI or glace, i also use the back of a spoon to spread the icing and it dries flat and smooth. The icing consistency needs to be such so that when you lift the spoon, the icing runs down and takes about 5-7 seconds to run into itself. Any thinner will run off the cookie. Any thicker will dry lumpy.

sister340 Posted 7 Feb 2010 , 6:41am
post #14 of 39

I made the MMF RBC. Now these are my questions: How thick is it when you place it on the cookie? I either didn't get enough powdered sugar in it or it goes on quite thick. When I rolled it thin, I couldn't get it picked up without totally losing it's shape. When I added more sugar, it worked, but was a little thicker than I thought it would be. But it would keep it's shape. However, using the same cookie cutter made it bigger than the cookie, since the cookie got littler while baking.

AngiesIdea Posted 7 Feb 2010 , 7:15am
post #15 of 39

Can you decorate with royal icing over fondant? Has anyone ever done that? icon_redface.gif


Texas_Rose Posted 7 Feb 2010 , 7:54am
post #16 of 39
Originally Posted by AngiesIdea

Can you decorate with royal icing over fondant? Has anyone ever done that? icon_redface.gif


Sure you can icon_biggrin.gif


AngiesIdea Posted 7 Feb 2010 , 8:25am
post #17 of 39
Originally Posted by Texas_Rose

Originally Posted by AngiesIdea

Can you decorate with royal icing over fondant? Has anyone ever done that? icon_redface.gif


Sure you can icon_biggrin.gif


Those are beautiful. Thx!

Tiffany29 Posted 7 Feb 2010 , 1:45pm
post #18 of 39

Yes you can, I have some christmas cookies in my photos that I used fondant and royal icing on. icon_smile.gif

cookie_me Posted 9 Feb 2010 , 3:26am
post #19 of 39

Any way to make the icing stay shiny once it dryes?

makeminepink Posted 9 Feb 2010 , 3:29am
post #20 of 39

Texas_Rose---------girl! Those are darling!

Tiffany29 Posted 9 Feb 2010 , 11:52am
post #21 of 39

Cookie_me- I'm not sur how shiny you want the icing but, if you add some corn syrup to the royal icing when mixing it should dry shiny.

Maybe someone else will have another suggestion!

GeminiRJ Posted 9 Feb 2010 , 1:15pm
post #22 of 39

I use a recipe very similar to Toba's Glace, and use it for all my cookies. Like bonniebakes, I outline and flood with one consistency and at the same time. I only fill in part of the area to be iced, then spread the icing smooth with a tapered, off-set spatula. I thicken the glace with more powdered sugar to do all my final outline and detail work. It's a VERY easy icing to work with, tastes great, and dries firm to the touch but not rock hard. This is what I use:

3 cups powdered sugar, sifted
3 Tablespoons skim milk (you can use other type milk, or water)
3 Tablespoons corn syrup
1/2 tsp. clear vanilla or almond
15 drops brite white food color (I use Americolor)

Mix together the first four ingredients (I just use a bowl and a spoon) until well combined. Add the brite white and mix completely. (The brite white helps deter white spots and crackling of the icing when it dries in a cold area). You want the icing to be the consistency of white school glue. Add more powdered sugar to thicken, more corn syrup to thin.

cookie_me Posted 13 Feb 2010 , 1:45am
post #23 of 39

GeminiRJ how does it stack? and cant it be frozen I hear some baker freeze when the orders are large or when you are working with a hollyday like Valentines , Mother's Day or Chritsmas

GeminiRJ Posted 13 Feb 2010 , 3:54am
post #24 of 39
Originally Posted by cookie_me

GeminiRJ how does it stack? and cant it be frozen I hear some baker freeze when the orders are large or when you are working with a hollyday like Valentines , Mother's Day or Chritsmas

You can bag and stack just fine. Freezing....not the best. Certain colors seem to do better than others (lighter works best), but you'd be taking a risk that the icing would get cloudy and spotted.

cookie_me Posted 13 Feb 2010 , 7:09pm
post #25 of 39

So how do you keep large quantities for lets say two or three weeks?

GeminiRJ Posted 14 Feb 2010 , 2:12am
post #26 of 39
Originally Posted by cookie_me

So how do you keep large quantities for lets say two or three weeks?

You would freeze the undecorated cookies. Take them out when you need them, thaw, then decorate. I've had limited success when I let the icing set for a couple days before bagging and freezing the decorated cookies. I haven't tried it very often, so that's why I said "limited". But it did seem to work just fine. But with how finicky this icing is when it gets cold, I've never wanted to tempt fate by freezing!

globalgatherings Posted 14 Feb 2010 , 6:27am
post #27 of 39

Gemini, take for instance your 60's cookies, I am assuming everywhere I see black outlining, you did that last?? Is that correct? I love that black outlining because I think it really makes the cookie colors pop! But I'm not sure if it's done first or last? and do you just have the steadiest hand on the face of the earth or is there another secret to your fine lines?

sister340 Posted 14 Feb 2010 , 2:41pm
post #28 of 39

Gemini, would you mind telling us how you apply the glace to the small areas? And what order you do the steps. Ex: bake, cool, then what comes next? Thanks for all the great templates!

globalgatherings Posted 14 Feb 2010 , 5:10pm
post #29 of 39

Texas Rose, really cool flower pot thumbs_up.gif

juniecakes Posted 14 Feb 2010 , 5:23pm
post #30 of 39

Is there a difference between rolled buttercream and buttercream?

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