Ready for the cookie catwalk, these fondant dress cookies are fashionably elegant with just the right amount of flair. In our upcoming September 2013 issue of Cake Central Magazine, we are celebrating the fabulous world of fashion. In honor of The Fashion Issue, we wanted to share this fun fondant dress tutorial so you can design and create your very own dress cookies! The possibilities for these cookies are endless— whether you choose to use a different color, your own blend of unique colors, edible accents, etc., these cookies are sure to be showstoppers at your next event.
The techniques you learn in creating the fabric-like ruffles of this dress can be applied to a range of other fondant creations, whether it’s creating a ruffled sail on a sailboat cake, the soft pleats of a fondant blanket or flowing waves.
Box lid, 6-by-6-inches
Cookie cutter, dress
Cookie cutter, fancy square
Edible glue, pre-made
Fondant, Fondarific (cinnamon & mocha) colored in pink
Fondant floral pad, OP
Fondant rolling pin
Lustre dust, pearl CK
Mini pizza wheel or craft knife
Parchment paper cone
Pasta machine, optional
Recipe for Cherry Blossom Sugar Cookies:
PME nozzle/tip #43
Royal icing, ivory colored & stiff consistency
Small pastry brush
Veining tool, HP
1. Prepare your mise en place and color your fondant. You will need to bake equal fancy square cookies and dresses.
2. Once your sugar cookies are prepared and cooled, roll the fondant to ⅛-inch or a #1 on a pasta machine.
3. Take the sheet of fondant add texture with a pastry brush.
4. Cut the fondant with the shape of the cookie cutter dress as you used for the cookies, and attach the fondant to the sugar cookie with piping gel.
5. To create the drapes and folds with texture, prepare a 6-by-6-inch box lid with wax paper and cocktail straws. The straws should be about 0.3 inch apart.
6. Place the rolled fondant on the straws, and with a small artist brush add ripples. Set aside for 7 minutes and transfer to your work station. Cut to the sizes as needed.
7. To apply the textured folds and drapes to the fondant, decide on the width and length of each drape start at the waist. You will want to lay the drapes on the diagonal increasing in length, three drapes are prefect. Pinch the ends of each drape piece, taking care that the first fold and the last fold are folded to the back.
8. Puff the fondant drape, and apply a little edible glue to the dress. Gently press the drape on the dress, use a flat artist brush to add more folds in the drape.
9. Next you will add the final drape/fold to the top of the dress angle to the left so it meets the waist drape. You might find it easier to keep the folds in the fondant if you add a little cornstarch to your fingertips.
The Fancy Square Base:
1. Roll the fondant to 1/8-inch or a #1 on the pasta machine. Attach to the cookie with piping gel.
2. Cover each square with a 50/50 mixture of mocha fondant and cinnamon fondant to achieve the right color.
3. Create a rope border around the fancy cookie with ivory colored royal icing (stiff consistency) and a #43 PME nozzle/tip. For the middle points pipe a small shell.
4. Allow to dry 4 hours to overnight.
How to Assemble the 3-D Fabric Fondant Dresses Stands
1. Pipe a line of stiff royal ivory colored royal icing on the bottom of the dress.
2. Place the dress on the square and be sure to centre the cookie. Hold the dress in place until it is able to stand on its own.
3. It is best to allow a few hours for the royal icing to act as a glue for your dress.