I'd like to try using pirouette cookies around my cake. I've seen a few people do this and love the way it looks. I'm wondering what type of frosting compliments this the best. How many of you have tried this and what did you think of the end result? Also, how much would you charge for a handsome 8" cake covered in pirouette cookies and tied with a beautiful ribbon?
I did that exact cake and it does get pricy since you need like 3 1/2 cans of the cookies to go all the way around, plus some break in the package. Once I can get that pic on the website this weekend I will forward it to you. It came out great. I just used regular b/c and used the bag and tip I used for the writting on the cake to put a line of frosting on the edge of the cookie just to make sure it stayed put on the cake... plus having the ribbon around it make them not move. Post your pic once you do it! Have fun! 
Sorry, forgot about the whole pricing thing...
I spent probably about $20 on the cookies alone since they are like $5 a can and you need to buy 4 to do it... plus you have some to snack on yourself...lol
Someone at the meeting that I took it for asked how much I would charge for it for Mother's Day and I said $50. I think it was pretty reasonable with the time it takes and the extra stuff you have to buy for it and she did too since she went ahead and ordered it ahead of time.
Hope that helps!
Chefdot,
Thanks a lot for the information! I have a supersized can of these left from filling gift baskets at Christmas, so was going play with what I have. I think I have enough to go around the cake, if I only make an 8". If not, I'll be making an extra trip to the supermarket! From what you paid to make the cake I do think $50 is more than reasonable. I will post when I get it done! Haven't decided when to do it. Might be today, might be next week... have to wait and see when the creative mood hits me! : )
I guess I sound like the detective named Monk, I am obsessive compulsive about things being lined up straight. I think they look like a falling down fence if they are jagged or different lengths. And if you do that, the stripes will all match up on the cookies as well. I cut one cookie to the height I want, I use a serrated edged knife and saw it back and forth. You want it to be about 1/2" taller than the finished cake. Use that first cut cookie as a guide to cut all the remaining ones the same length. They attach very well to soft icing without any glue. I tie my ribbon in a gentle knot and then make my bow separately and glue it to the knotted ribbon with a dab of Hot glue from a glue gun.
If you aren't serving your cake that very evening, wrap large widths of saran wrap around the sides of the cake to protect the cookies from absorbing moisture and getting soft. You can use the little sawed off sections of cookies to fill the top of the cake too. Here is a picture of one I did last year.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=24
"Monkish"......... 
I saw yours today when I was surfing - stunning as usual! But you don't think if I rolled the fondant out real thin (thinner than normal) it would stick with dots of royal, buttercream or piping gel? to the cookies? I was thinking about making the ribbon sort of come down in the front and attaching the bow about a third of the way up with the ribbons "bending" onto the cake board some.
I'm fondant anal I think! I just love working with it and trying different ideas with it.
Thanks!
Oh, okay, I've got you. I must not have read your post thoroughly, I thought you were speaking of a buttercream cake. With fondant I would melt a few candy melts, dab a tiny bit on the cookie and attach to the fondant cake. I think piping gel might soften the cookie too much, royal would work but it's hard as a rock when dry, I think the tiny dab of melted white or dark chocolate would work well, you just don't want it to show, so just a little dab. The ribbon would look soft and pretty draped down and puddled on the cake board.
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