Question About Fondant On Cookies

Baking By _christina_ Updated 18 Aug 2010 , 12:40am by crumbcake

_christina_ Posted 7 Aug 2010 , 12:57am
post #1 of 20

Is it good? Since there is nothing under the fondant, do you rely on a really tasty cookie or is the combo really tasty?

I guess I ask because so many people seem to have an aversion to fondant. I don't really care either way for or against it.

I think it is beautiful but wondered about taste. Could you use an icing under the fondant? Also, have any of you shipped fondant covered cookies? Do they ship the same or better than RI?

Thanks for any input!

19 replies
endymion Posted 7 Aug 2010 , 1:17am
post #2 of 20

When I do fondant on cookies, I roll it super thin, and paint the cookie with a very thin layer of corn syrup underneath. I think the cookies are delicious! (....unfortunately for my figure!)

I would think they would ship as well as royal, but have no experience with shipping them.

TabbieCakes Posted 7 Aug 2010 , 2:14am
post #3 of 20

I hope this helps since its my very first post on CC! For my son's first birthday I baked chocolate chip cookies to go with the Sesame Street theme. It was my first experience with fondant. I used Wiltons white, which I colored blue, rolled out and used alphabet cookie cutters. I happened to taste the fondant and couldn't believe how awful it was!!! I was worried about using it on my cookies and couldnt believe this is what everyone was using on their cakes. I just assumed it was me and everyone else knew something I didnt. ANYWAY, I digress . . . My first post and all lol . . . I put the fondant letters right on the warm cookies and the heat seemed to "glue" the fondant on. I was able to stack them, transport them and they were outside in the heat of June, no problems. Everyone LOVED them and kept asking me what that tasty blue stuff was! Needless to say, now that I KNOW Wiltons fondant really does taste bad, it was the good cookie sweetness that masked the bad fondant taste. AND they were just Pillsbury slice and bake, nothing special. Thanks for reading! icon_smile.gif

Elcee Posted 7 Aug 2010 , 1:25pm
post #4 of 20

I just made some fondant covered cookies this week. I don't usually do cookies but had a lot of fun with these and definitely plan to do more.

I rolled my fondant (Duff's) very thin and brushed the cookies with a heavy layer of sugar glaze* and applied the fondant over that. Then I decorated with RI polka dots and stripes. They tasted really good.

1 cup confectioners' sugar
2 or 3 tbs water
1 tsp almond extract

Texas_Rose Posted 7 Aug 2010 , 1:42pm
post #5 of 20

I use MMF on cookies and I flavor it. Butter rum is my most requested flavor. I don't roll it super thin. A lot of people who don't like fondant on a cake think it's great on a cookie...I guess on a cookie a chewy texture is a good thing.

I put the fondant on when the cookies are hot out of the oven, no corn syrup or anything underneath. Within an hour it hardens to where it can be stacked. I have shipped fondant-coverd cookies to my grandma in California (I'm in TX) and they held up perfectly.

allaboutcakeuk Posted 7 Aug 2010 , 1:45pm
post #6 of 20

hi I recently did fondant covered cookies for my friend's wedding and used the fab NFSC recipe from on here. I brushed them with piping gel to stick the fonfant on and then i did detailing in RI on top, packed them in bags and then boxes and took them on a long journey to the venue. I think I only saw one breakage and all the RI on them and sugar balls stayed perfectly in place. I tried the brushing with water but it made the cookies soggy - lesson learned! icon_smile.gif

_christina_ Posted 9 Aug 2010 , 6:07am
post #7 of 20

Wow, thank you all for such great advice! I will have to try them. They are gorgeous! And probably so much easier than outlining and filling in!

I use MMF also, do you flavor it while you're making it or can you flavor after it is made? Butter Rum sounds great! I assume extracts are used...butter and rum?

I am also itching to try the NFSC so this will be perfect.

Thanks again!

jstoops08 Posted 9 Aug 2010 , 3:54pm
post #8 of 20

I made some fondant covered cookies for a wedding a few weeks ago. I used homemade marshmallow fondant. I spread on a thin layer of buttercream icing to attach them. They dried nicely and tasted really good. I flavored it with Godiva white chocolate liqueur and Cointreau.

When making MMF, I mix the flavoring into the melted marshmallows before adding the powered sugar. IMO it seems to distribute the flavor evenly that way. Same with food coloring if I need a large batch of one color.

Texas_Rose Posted 9 Aug 2010 , 4:34pm
post #9 of 20
Quote:
Originally Posted by _christina_

Wow, thank you all for such great advice! I will have to try them. They are gorgeous! And probably so much easier than outlining and filling in!

I use MMF also, do you flavor it while you're making it or can you flavor after it is made? Butter Rum sounds great! I assume extracts are used...butter and rum?

I am also itching to try the NFSC so this will be perfect.

Thanks again!




I use a tiny bottle of Lorann's butter rum flavoring for a regular-size batch of MMF. You can use vanilla, almond, lemon, etc...but colored extracts will change the color of your MMF. If you're using a regular extract, you may want to decrease the amount of water a tiny bit...for example, I substitute a tablespoon of clear vanilla for a tablespoon of water in my recipe. I don't do that with the tiny Lorann's bottles because they're so small. I think the bottle is 3/4 teaspoon. Add the flavoring to the marshmallows after microwaving and before you add the sugar.

tigerhawk83 Posted 10 Aug 2010 , 12:17am
post #10 of 20

I cannot frost cookies to save my life - so I LOVE fondant to decorate cookies. I use fondarific or MFF - both taste good. I'm not fast enough to get fondant on warm cookies, so I use brush on corn syrup or piping gel to make the fondant stick, then rub the fondant with a VIVA towel - makes it nice and smooth.

I use a sugar cookie recipe that uses both butter and cream cheese - love the taste and texture of this and it rolls out nicely and doesn't spread much.

jstoops08 Posted 10 Aug 2010 , 6:23am
post #11 of 20
Quote:
Originally Posted by Texas_Rose

I put the fondant on when the cookies are hot out of the oven, no corn syrup or anything underneath. Within an hour it hardens to where it can be stacked.




That's a brilliant idea! I'm going to bake a batch of cookies to try that out now icon_biggrin.gif Does the fondant melt a lot using this method?

Texas_Rose Posted 10 Aug 2010 , 11:51am
post #12 of 20
Quote:
Originally Posted by jstoops08

Quote:
Originally Posted by Texas_Rose

I put the fondant on when the cookies are hot out of the oven, no corn syrup or anything underneath. Within an hour it hardens to where it can be stacked.



That's a brilliant idea! I'm going to bake a batch of cookies to try that out now icon_biggrin.gif Does the fondant melt a lot using this method?




No, it doesn't melt a lot. I roll it about 1/4" thick, maybe thinner fondant would melt a bit more. When the cookies come out of the oven, I loosen them from the baking sheet, leave them on the sheet and put the fondant on right away. If you cut the fondant out in advance, it will firm up enough that you can pick it up to put on the cookie without stretching a lot. I leave the cookies on the sheet until the edges of the fondant start to look a tiny bit shiny, then put them on the cooling grid and don't touch the fondant until they cool. After about 30 minutes they're cool enough that you can use an impression mat or fondant tools to add details. After about an hour the fondant is hard enough that you can't use an impression mat on it.

Phyllis52 Posted 10 Aug 2010 , 3:18pm
post #13 of 20

Texas Rose -

I've always used the impression mat first, cut out the fondant and put it on the cookie, I never thought to do the impression after.

Do you find it easier that way? Does the cookie gets squished from pressing hard?

Thanks.

_christina_ Posted 16 Aug 2010 , 9:06pm
post #14 of 20

Thank you ladies for all your ideas and input.

I made a batch of NFSC (they are awesome!) and put my precut rounds on the cookies fresh out of the oven. I rolled it rather thin and didn't experience any melting except to the actual cookie. My sides stayed crisp!

And they are delicious!!! Who knew! Well, you guys did and I am so thankful for your help and advice! I'M EXCITED! I have some favors to ship out next week and I totally want to use this method with RI detailing.

Now I just have to figure out a way to NOT eat all my 'practice' cookies. My waistline will NOT love me in the morning.

Cookies4kids Posted 17 Aug 2010 , 1:02am
post #15 of 20

I especially like putting the fondant on the hot cookies because you can easily do a little shaping of the fondant with your fingers while it's hot. If a cookie spreads a little while baking, I can smooth the fondant from the center outward and make the fondant match the cookie again. I also use my finger to go around the edge of the fondant and smooth it downward while the fondant is hot. This gives the look of a glaze around the edges which I like better when I want to add details to the edge of the fondant.

impala Posted 17 Aug 2010 , 11:41pm
post #16 of 20

I only use wilton fondant and receive great reviews. I use the NFSC recipe with the wilton fondant and the cookie tastes great. Wilton has improved the fondant.

Texas_Rose Posted 18 Aug 2010 , 12:04am
post #17 of 20
Quote:
Originally Posted by Phyllis52

Texas Rose -

I've always used the first, cut out the fondant and put it on the cookie, I never thought to do the impression after.

Do you find it easier that way? Does the cookie gets squished from pressing hard?

Thanks.




I didn't see this earlier, sorry. My cookies don't squish, but I do have to move them to a flat surface rather than the cooling grid.

KJ62798 Posted 18 Aug 2010 , 12:22am
post #18 of 20

These were done w/Satin Ice and the Williams-Sonoma licensed cutters.

Kristy

KJ62798 Posted 18 Aug 2010 , 12:24am
post #19 of 20

ok--CC won't attach my pics grrrrr

One more try--here's a link to the gallery pics

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1775852

k

crumbcake Posted 18 Aug 2010 , 12:40am
post #20 of 20

I always use fondant on my cookies, I don't like fondant on cake , but maybe because I roll it thinner on cookies, it tasts good! I find it easier to decorate than the Royal Icing. You can check my photos to see a sample of one. Good Luck.

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