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Pictures of my daughter's Cookie Cake Favors! - Page 3

post #31 of 36
also, did you put the fondant on the cookies right out of the oven or did you wait until they were cool and attach the fondant cut outs with something?
post #32 of 36
Phyllis, re: the Dobord. I'd looked it up a while back (before I took two cookies classes at the 2010 ICES Convention) and people raved about it. I've been using two clean 1/4" thick board strips from Home Depot as side strips when I'm rolling out dough. The cheapest Dobord I can find is $75.50 at armchair . com (baking doughboard)
Is the difference between 1/4" and 3/8" significant? Doesn't seem like it would be. Also, is the price of a Dobord worth the investment, or will my strips work just as well. Do you use your Dobord with fondant? (Can you tell I'm trying to rationalize spending the money???)
post #33 of 36
Thread Starter 
MariaK38: I put the fondant out as soon as they came out of the oven. But since I made the fondant ahead of time, I also used a vanilla syrup to help them adhere, just in case.
Also, the size of the cookie cutters were: 1 1/2", 2" and 2 1/2"
I bought the 11 piece Ateco set - it's great, in case you need to change sizes.

Apti: The dobord was wonderful! I used to used wood strips when I did a few cookies, but doing this many it was the best! No worry about the strips moving, the cookies came right off the board if I didn't use parchment - it was worth every penny.
I didn't use it for the fondant, though. It came a little too thick for my liking because it was a small cookie.
To me, I think the 1/4 and 3/8 made a difference. Not sure if anyone else would have known, but to me it did.

I'm happy to answer any other questions. THanks again. thumbs_up.gif
post #34 of 36
thank you, Phyllis! You're so great for answering all of our questions!

post #35 of 36
Thread Starter 
You're quite welcome!
post #36 of 36
Phyllis, BIG giant hugs thru the internet. Chris
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