Sugar Cookies And Poured Fondant

Decorating By SugarBakerz Updated 14 Jun 2008 , 12:53am by cstovall

SugarBakerz Cake Central Cake Decorator Profile
SugarBakerz Posted 11 Jun 2008 , 2:22pm
post #1 of 12

Just wondering if anyone covers their sugar cookies in poured fondant and then decorates?

11 replies
Linliv46 Cake Central Cake Decorator Profile
Linliv46 Posted 11 Jun 2008 , 2:35pm
post #2 of 12

Never thought of that, but I bet it would taste good! thumbs_up.gif

Linda

Lori, I just noticed your in Al. Do you use the Bettercreme frosting? I am looking for the frozen kind??

SugarBakerz Cake Central Cake Decorator Profile
SugarBakerz Posted 11 Jun 2008 , 3:42pm
post #3 of 12

no i don't use it, I use SugarShack's buttercream icing.. I order the wedding bouquet by the gallon since I use it all of the time. I don't know anything really about bettercreme.

fearlessbaker Cake Central Cake Decorator Profile
fearlessbaker Posted 12 Jun 2008 , 12:52am
post #4 of 12

SugarBakerz, I haven't used her BC yet. Does it crust enough so that the cookies can be stacked? thanks

sugarshack Cake Central Cake Decorator Profile
sugarshack Posted 12 Jun 2008 , 6:27am
post #5 of 12

i have used the poured fondnat; it airbrushes great too!

Verina Cake Central Cake Decorator Profile
Verina Posted 12 Jun 2008 , 1:16pm
post #6 of 12

That's a brilliant idea. SugarShack: Does it dry hard enough to stack?

sugarshack Cake Central Cake Decorator Profile
sugarshack Posted 12 Jun 2008 , 4:54pm
post #7 of 12

sure does!

luddroth Cake Central Cake Decorator Profile
luddroth Posted 12 Jun 2008 , 5:19pm
post #8 of 12

Never thought of this!

Do you outline and then pipe with the melted fondant or dip the cookie in the pan?

fearlessbaker Cake Central Cake Decorator Profile
fearlessbaker Posted 13 Jun 2008 , 12:39am
post #9 of 12

OK, I am a little confused. Sorry. But it's still not clear to me whether or not Sugarshack's BC crusts enough to stack cookies. What does the consistency have to be in order to use it to decorate cookies. Thanks

luddroth Cake Central Cake Decorator Profile
luddroth Posted 13 Jun 2008 , 11:22am
post #10 of 12

Sharon was saying that the poured fondant firms up enough to stack. I think the buttercream discussion was off the point of the thread???

Verina Cake Central Cake Decorator Profile
Verina Posted 13 Jun 2008 , 2:17pm
post #11 of 12

Thanks Sharon for the advice and thanks to SugarBakerz for asking this question. Now I know!

cstovall Cake Central Cake Decorator Profile
cstovall Posted 14 Jun 2008 , 12:53am
post #12 of 12

I use a product called High-gloss white RTU (ready to use) poured fondant. It comes in white and is easy to color with icing color. It dries hard enough to stack your cookies but you are still able to bite them without chipping a tooth icon_biggrin.gif . You can add powdered sugar to it to make it a thicker consistancy if you need to. It is a great compliment to NFSC (recipe found on this site). Best of all, the cookies dry in about 6 hours. I purchase this product at my local bakery supply store. I also use this to decorate my cookies.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.