Cookie Newb Here... Couple ??'s About Icing

Baking By butterflywings Updated 20 Apr 2008 , 11:39pm by matwogirls

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butterflywings Posted 11 Apr 2008 , 11:25am
post #1 of 8

I mostly make cakes. And I'm making 4 teapot cakes next week to be used as centerpieces at a ladies tea at my church. They've asked if I might be able to make cookies to go along with them, and I do have a cute teapot cutter.

I made a batch of NFSC (using 1/2 vanilla, 1/2 almond extract) and they came out PERFECT! My problem is, I have no idea how to ice them. I have very limited experience w/RI (usually just when making gingerbread houses at christmas). Also, does anyone know if I can add a little cocoa to the NFSC recipe to make chocolate sugar cookies (I tried the rolled chocolate recipe on here and did not like it).

I thought I might use the same colored fondant I use on the cakes and the teapot cutter and just cut out teapots to put on the cookies and then outline them in RI. My question is this... do I need to use a thin amount of BC on the cookie first so that the satin ice will adhere OR could I cut the fondant and have it ready and put it on the cookies when they are still warm (not hot). Since I've not iced cookies before, I wasn't sure. I want them to taste really yummy, look professional and be stackable.

Thanks in advance for any advice or suggestions.

7 replies
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linedancer Posted 11 Apr 2008 , 11:36am
post #2 of 8

Decorating cookies is my new passion. I use MMF to "ice" with all the time. Some folks on CC like to put the fondant on just out of the oven, as you were saying. I like to bake one day and decorate another, I use thinned karo to brush on the cookie so the fondant will adhere. I thin the karo quite a bit, so it kind of soaks into the cookie, but still adheres well. Doesn't seem to change the cookie at all. Hope this helps.

Your idea sound really cute. Please post some pics.

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t00precious Posted 11 Apr 2008 , 12:57pm
post #3 of 8

I am not good at royal icing. I just can't seem to get it right. I love the taste of satin ice and I pefer decorating with it over royal icing.

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aswartzw Posted 11 Apr 2008 , 1:03pm
post #4 of 8

I like to use RB (rolled buttercream). It tastes better than fondant but is a little more tricky to work with. I roll mine between sheets of waxed paper or parchment. Then I do the decorating in RI. You can find the RB recipe here on CC.

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butterflywings Posted 11 Apr 2008 , 8:27pm
post #5 of 8

thanks... I think I'm going to do a little experimenting this weekend w/fondant & RI outlines. I will definitely post pics once done, especially if they turn out as cute s I am envisioning.

linedancer -- when you thin the karo, what ratio karo to water (or do you use something else to thin)?

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linedancer Posted 11 Apr 2008 , 10:07pm
post #6 of 8

I do use karo. I usually just guess, but I would say it is two to one. Two parts water to one part karo. I find the thinner mix keeps you from getting karo on the fondant. I use a 1/2" camel hair artist brush to put it on the cookie. That covers a 3-4" cookie in just a few strokes. You will have alot of fun with this. I am totally addicted..

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antonia74 Posted 12 Apr 2008 , 1:02am
post #7 of 8

I wrote a step-by-step article with photos to show you how I do it with my Antonia74 icing. icon_smile.gif

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matwogirls Posted 20 Apr 2008 , 11:39pm
post #8 of 8

Antonia74, thankyou so much for writing that article for us newbies.


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