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Melting Jam to put under fondant on cookies

post #1 of 15
Thread Starter 

This may have already been a topic of discussion, but in reading some of the posting this morning everyone seems to use corn syrup or piping jell on their fondant covered cookies and I have as well.  However, I was wondering, if you melt jam, marmalade etc..would it work as well as piping jell or corn syrup?  I have 4 dozen sea shell cookies to do for a bridal shower on Saturday, and really don't have the time to do the cookie icing, so was going to do fondant.  I used orange zest in my dough and thought about the orange marmalade for the glue.  All comments are appreciated

post #2 of 15

Yes, it will work, you have to heat the jam in the microwave then sieve it to get any bits out. Mix with a boiled, cooled water to get the consistency you need to make it "brushable".
 

post #3 of 15

Yes, I've used jam in the past.

 

A shredless marmalade would probably be lovely, if there's orange in the cookie.

 

For vanilla cookies, I've found the jam with the least strong flavour is apricot.
 

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #4 of 15
Thread Starter 

Thanks for your responses.  Just wanted something a little different.  Jam it is! thumbs_up.gif

post #5 of 15

I strain the jam and use it warm NO water added.

post #6 of 15

I think it could be possible that you could overload the taste by using a jam the same flavour as the cookies.  It is also possible to use plain old cooled boiled water to stick the fondant to the biscuit. It is also cheaper, especially if you have to go out and buy jam just for the one occassion.  Just make sure if you do use water that you do not over do it. Hope that helps you
 

post #7 of 15

Wouldn't using just water make the cookie go soggy?????
 

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #8 of 15

also sometimes if you lay the fondant onto the hot cookie it sticks by itself

 

well come to think of it i guess i've done that with rolled buttercream and not fondant

 

so take that with a grain of sugar icon_biggrin.gif

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #9 of 15

Yes, fondant directly on the hot cookie right out of the oven (have all your fondant pre-cut) works great.  That's the only way I do it.  The fondant laminates itself right onto the cookie.

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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 #10 of 15

Fondant on a hot cookie? Who knew?! Thanks for the tip!

post #11 of 15

Plain boiled water - just a brush over the underside of the fondant so it's damp. Works fine - no soggy-ness.

post #12 of 15

I only use water too - not boiled either, just even temp. water! - for all of my fondant covered cookies and decorations on my fondant covered cakes.

Water works just GREAT ! As long as you dont blob too much of it onto the fondant ; just a light brush works perfectly ;)

post #13 of 15

Make sure if you use jam that they eat them up soon. The reason corn syrup/gel is so popular is that they don't go off as quick as jam does. :) 

post #14 of 15

I use a thin smear of butter cream under my fondant and edible images on cookies. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

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Debbie - US Army (Retired) --aka "The Cake Sarge"

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post #15 of 15

I have also put the fondant directly onto the hot cookie like Leah--and it works really well.

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