proudmommaof3 Posted 2 Dec 2010 , 4:16pm
post #1 of

I am looking to make cookies with a cookie cutter....yes, I've never done this before! And I want to use the same cookie cutter for the topper, how do I attach the fondant or rolled buttercream to the cookie? frosting? RI? Also, do you recommend fondant or rolled buttercream?

Karen

10 replies
icer101 Posted 2 Dec 2010 , 4:33pm
post #2 of

Hi , a lot of decorators put the fondant or rolled buttercream on the cookie while the cookie is till warm, This makes it attach to the cookie really nice.Some use lite corn syrup, some use piping gel. I like to use rolled buttercream. There is a recipe on this site for rolledbutter /fondant. which is mmf and rbc mixed. i haven,t tried that yet, but will for my next batch of cookies. I usually use the lite corn syrup to attach. but next time, will attach to the warm cookie. The heat will make the icing glue to the cookie. hth

KatsSuiteCakes Posted 2 Dec 2010 , 4:34pm
post #3 of

I've had better luck with rolled buttercream. It seems to stay soft longer. I use a paintbrush on the back side of the rolled buttercream dipped in a tiny dab of water. HTH

Kat

brincess_b Posted 2 Dec 2010 , 4:37pm
post #4 of

fondant and rolled butter cream are two very different things. i havent used rolled buttercream, and i cant remember what i actually read about it, but theres plenty of posts on here about it. as always, it comes down to what you like eating, and what you like working with - and i dont think rolled buttercream stacks like fondant cookies will do.

if the cookies are still warm, the fondant will stick to it. other wise a bit of water or piping gel will do the job. (can ue icing if you want, but then you are really giving your self more work!)
i think the rolled bc will stick its self.
xx

Carlachef Posted 2 Dec 2010 , 4:44pm
post #5 of

Piping Gel

proudmommaof3 Posted 2 Dec 2010 , 4:59pm
post #6 of

Thank you everyone! You've been so extremely helpful~

aswartzw Posted 2 Dec 2010 , 5:03pm
post #7 of

I'm a machine when I do my holiday cookies. LOL

But I roll my cookies out throw them in the oven (all same rolled BC color) and then cut all the rolled BC pieces out and toss them in the refrigerator until the cookies come out (not as mushy and no fingerprints) and cool the cookies slightly while I roll out more cookies and then while still warm toss on the rolled BC. It's SO easy!

Check out my cookies in my picture. They are the only cookies. LOL

TerriLynn Posted 2 Dec 2010 , 5:23pm
post #8 of
Quote:
Originally Posted by proudmommaof3

Thank you everyone! You've been so extremely helpful~



I was just thinking the same thing! Thanks for asking the question. I am planning (hoping) to make baby shower cookies next week. I bought the cutest little onesie cookie cutter which came with a texture mat. Can't wait, but I'm kind of nervous too. icon_smile.gif

__Martha__ Posted 5 Dec 2010 , 1:28am
post #9 of

I find that it really depends on the fondant you are using. When I use Dawn Decorice (not sure if that's available in the States), I just stick it on a warm (not hot) cookie because it's already 'stickier'. When I use Duffs or Fondarific or Chocopan, I just brush on a tiny bit of corn syrup on the cookie before placing the fondant cutout.

JRAE33 Posted 5 Dec 2010 , 1:46am
Quote:
Quote:

fondant and rolled butter cream are two very different things. i havent used rolled buttercream, and i cant remember what i actually read about it, but theres plenty of posts on here about it. as always, it comes down to what you like eating, and what you like working with - and i dont think rolled buttercream stacks like fondant cookies will do.




I use rbc all the time, and they stack just fine. I usually let them dry overnight once the royal icing is on, and bag and tag in the morning. I'm able to stack with no problems icon_smile.gif

whimsicalcupcakediva Posted 6 Dec 2010 , 2:53pm

i'm no pro but i've been using light corn syrup to attach my MMF to the cookies. They stack nicely, hold it's shape and tastes really good icon_smile.gif
I just wait for my cookies to cool.... use the same size cutter and cut out my MMF shapes then do a very thin coat of light syrup and let them set and set up.

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