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Do you seriously like the taste of fondant on cookies???? - Page 2

post #16 of 49
I recently used satin ice fondant for my first time with fondant and did not like the taste. Neither did my kids. They just peeled it off and ate the cookies.
post #17 of 49
One technique I also use is to thin down a RI, with flavour and colour plus a bit of milk or water, and spread this over my cookies. Its like a thinner glaze but tastes amazing, and is slightly chewy/crisp. It probably doesn't look as beautiful as the other forms of icing, but taste-wise it wins hands down for me. The last batch were a 'Monet Poppy Field' inspired heart cookie. They were coloured grteen, flavoured with lemon juice and passionfruit essence, then sprinkled with confetti sprinkles (like poppies in a field). You can dry these in a very low oven for an hour or so. The cookies remain crisp and the icing stays firm, dry and crisp/chewy.

Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #18 of 49
I tried a recipe I found on here for a rolled buttercream fondant. It was harder to work with, but it was really good. For cookies, it may be a good consistency. I would encourage you to try it.
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Shine bright!
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post #19 of 49
Yes I like it...and so do all of my customers! icon_smile.gif

MMF -too sticky for me and never quite got it right.
RBC- way too greasy.
MFF -tastes great, but I can't get the recipe perfected.
RI -well, I'm just not great at decorating with it and I can't stand to wait for it to dry!
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 #20 of 49
Thread Starter 
I am just so perplexed by these answers! I am so glad that you all have put in your 2 cents. I will be experimenting a little this week for myself.

I really can not imagine anything tasting as good as Toba's Glace though. It is so yummy, not crunchy at all like RI, and so easy to work with.

I am trying to keep an open mind thought and will report back in a few days!

Thanks guys!
"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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post #21 of 49
I use candy clay and it's wonderful!!! The recipe is easy to find. In fact I think it's one on this website. If not just do a search for candy clay. It's white or milk chocolate with corn syrup and it tastes divine!!!!!! I use Ghirardelli dipping chocolate.

Sorry I don't have the recipe at work with me.

cakeymom
post #22 of 49
How do you adhere the fondant, candy clay, etc. to the cookie?
post #23 of 49
I put the fondant on as soon as it comes out of the oven. The heat slightly melts the fondant and it sticks! I've also lightly dampened the fondant back and it sticks to the cookie. But for me, that just adds more moisture so the heat set is what I like.

HTH

Teri
post #24 of 49
I've always wanted to try fondant on cookies, but the designs I currently favor seem to be too intricate for that to work. I'll probably branch out one day, but for now I'm very pleased with the glace icing. Maybe I'm that old dog that you can't teach new tricks to!
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #25 of 49
I use extra shortening in my fondant on cookies, that makes it sticky enough. I just give it a little push onto the cookie.
post #26 of 49
I love MMF on cookies...I always use MMF because its easier to be quite honest.
JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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post #27 of 49
i use a tiny smear of corn syrup here and there to stick fondant to my cookies
Design Addict
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Design Addict
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post #28 of 49
Add me to those who put the fondant on the cookies when they're hot from the oven. Sometimes I use a dab of RI or water to adhere accents.

I love the taste of MMF on cookies, especially when it's flavored (the most popular one thus far has been cheesecake flavoring from Bickford Flavors, but I have more to try. icon_razz.gif ) I also use a not-so-sweet cookie recipe.

I don't much like MMF otherwise. icon_rolleyes.gif I have a bucket of Satin Ice I keep intending to try, but I keep wanting to see how certain flavors work with MMF and just haven't used it yet.
"I long to accomplish a great and noble task, but it is my chief duty to accomplish small tasks as if they were great and noble." -- Helen Keller
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"I long to accomplish a great and noble task, but it is my chief duty to accomplish small tasks as if they were great and noble." -- Helen Keller
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post #29 of 49
Thread Starter 
.... Okay I gave it a try..... YUCK!!!!

I did what a lot of you mentioned and put the fondant on while still hot from the oven. I agree that it is SUPER easy and takes about 1/10 of the time, but I can not get over the flavor/texture. I used satin Ice, which I know is super sweet. Maybe a version of flavored MMF would be better. I have tried rolled buttercream before and didn't like that either.

I guess I am just old fashoned and like do not like the texture. I am bummed though because I really like how quick and easy it is. Maybe next time I am just making cookies just for kids I will try fondant because they will probably like it just fine.
"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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post #30 of 49
it was the satin ice. Try MMF with a little extra shortening, it's so nice. It's soft but not chewy.
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