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Satin Ice Fondant for cookies

post #1 of 30
Thread Starter 
Has anyone decorated cookies using this icing? I have 100 cookies to make using the dress cookie cutter for a communion and wanted to know if this was an easy method of icing to use. Thanks everyone! Pics are always welcomed to for a visual.
post #2 of 30
I use Satin Ice fondant a lot. It is great to work with, easy to decorate with and tastes great. The only drawback is price. It can get kind of spendy to use all the time. MMF or any other homemade fondant works fine, too. I have several pics in my photos that show cookies using SI. HTH
Insanity is doing the same thing twice and expecting different results. Albert Einstein
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Insanity is doing the same thing twice and expecting different results. Albert Einstein
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post #3 of 30
I haven't used Satin Ice Fondant but I've used homemade marshmallow fondant and I love it on cookies.....you can paint on it..it stays soft to the bite...you can write on it.....I LOVE it on cookies!!
LL
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LL
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #4 of 30
Satin Ice is all I've used. Works great, tastes great!
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #5 of 30
Wow those are some awesome cookies! Thanks for sharing your tips...I'm new to all of this. icon_smile.gif
post #6 of 30
Thread Starter 
Thanks ladies for the responses. Love the pics of the cookies....how do you get a picture on the fondant?
post #7 of 30
you mean like the dogs?? I just piped em' on with royal
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #8 of 30
I LOVE using satin ice. I am not good with royal icing and the whole flooding thing. I like the taste of fondant. RI is way to swet for me and my family prefer's fondant.
post #9 of 30
So how do you get the fondant to stick to the cookie? Is there icing under it? Do you use the cookie cutter and cut out the shape from the fondant? Someone said it says soft, my fondant becomes very hard when I let the air get to it. Sorry for the questions, but I hate flooding my cookies!! I would love to know about the fondant on Cookies!!
Life is a garden, dig it. (Got to love Joe Dirt!)
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Life is a garden, dig it. (Got to love Joe Dirt!)
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post #10 of 30
love the packaging of your cookies too, can you tell us more about it, are you using scrap booking papers and do you seal your bags? they look so good!!!
post #11 of 30
I roll out and cut the fondant with the same cookie cutter as the cookie, then throw them in the freezer while I bake. (A light freezing makes them easier to handle, they don't stretch or lose shape when you pick them up!) Pull out a tray of fondant shapes and as the cookies come out of the oven lay a slice of fondant on each warm cookie, let it sit for a minute or two, then transfer to a cooling rack to finish cooling. At this point sometimes I like to press them with an impression mat! Easy, quick, and pretty! By doing it this way, the fondant adheres to the cookie with an almost unbreakable bond once it's cooled. Some people prefer to cool the cookie, then use corn syrup or piping gel to 'glue' it on. There is nothing wrong with that, I just prefer the heat method!
LL
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #12 of 30
If you cut out the fondant and have it ready to go when you pull the cookies out of the oven, just lay the fondant on top. The warmth of the hot cookie causes the fondant to laminate right onto the cookie.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #13 of 30
Quote:
Originally Posted by Dee1219

So how do you get the fondant to stick to the cookie? Is there icing under it? Do you use the cookie cutter and cut out the shape from the fondant? Someone said it says soft, my fondant becomes very hard when I let the air get to it. Sorry for the questions, but I hate flooding my cookies!! I would love to know about the fondant on Cookies!!



I use thinned royal icing to adhere the fondant to cookies, but I've heard of people using corn syrup or even just water, or some that have the shapes cut out ahead and put them on the cookie hot out of the oven.

The fondant does harden, but not crunchy hard.

I hate flooding as well, and I stink at it! I use royal icing to pipe details on top of the fondant.

I now buy from www.IntoTheOven.com and it comes out to $3 per pound, including my shipping charges, for Satin Ice.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #14 of 30
I've only used mmf myself and not satin ice, as others mentioned, I place the shaped fondant on the warm cookie then I put them back in the oven for 2 minutes, or less depending on your oven.
Also as Melvira does, I use impression molds to make pretty designs on the cookies.

After cookies are frozen, I do the same after thawing, place fondant on them and put them under the broiler...very carefully, @ 350* and lower your rack. This has to be watched extremely close!
post #15 of 30
Can you explain this impression mat and molds? I love how they look.
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