I have a question for all you cookie bakers out there. Can I freeze the cookies once they have been covered in fondant and decorated with RI? And is it ok to freeze them in their separate bags? Just wondering how they come out once they thaw. Thanks for your help!
Yes, you can freeze cookies decorated in fondant and with RI details. You can freeze them in their individual bags, just put them in an airtight container and freeze. They will come out looking and tasting as good as the day you put them in. Let them sit on the counter in the container for a few hours, I usually take mine out the night before. I have 10 dozen in the freezer right now for a June 18th wedding 
HTH
wow! This is good to know! I always wondering if it was possible. Thanks!
Can you freeze cookies decorated with Toba's glace?
I just finished a batch of fondant covered wedding cookies with RI details. How many days should I dry them before packaging & freezing them?
EdibleCakeImages, you can package them as soon as the RI details are dry. I am assuming you let the fondant dry somewhat before you did the details. I usually let mine sit for a total of 4-6 hours, depending on the detail. Sometimes, if it is later in the day before they are ready to bag, I layer them between wax paper, in a container, and let them sit over night before I bag them. Either way is OK. HTH
cutthecake, I am not a Toba's gal, so I can't help, but I think there are a couple of threads on the subject. Sorry, I am not much help to you
EdibleCakeImages, you can package them as soon as the RI details are dry. I am assuming you let the fondant dry somewhat before you did the details. I usually let mine sit for a total of 4-6 hours, depending on the detail. Sometimes, if it is later in the day before they are ready to bag, I layer them between wax paper, in a container, and let them sit over night before I bag them. Either way is OK. HTH
cutthecake, I am not a Toba's gal, so I can't help, but I think there are a couple of threads on the subject. Sorry, I am not much help to you
EdibleCakeImages, you can package them as soon as the RI details are dry. I am assuming you let the fondant dry somewhat before you did the details. I usually let mine sit for a total of 4-6 hours, depending on the detail. Sometimes, if it is later in the day before they are ready to bag, I layer them between wax paper, in a container, and let them sit over night before I bag them. Either way is OK. HTH
cutthecake, I am not a Toba's gal, so I can't help, but I think there are a couple of threads on the subject. Sorry, I am not much help to you
Sorry about the triple post, I didn't think it posted at all 
Sorry about the triple post, I didn't think it posted at all
Sorry about the triple post, I didn't think it posted at all
Sorry about the triple post, I didn't think it posted at all
Sorry about the triple post, I didn't think it posted at all
I have a lot of treats to make for Halloween. I read on cc that I can freeze the cut out cookie dough shapes. Can I than freeze the baked cookies? Sort of like double freezing?
Today I want to make the dough, roll it out, cut the shapes and freeze. And then next weekend, I can decorate with fondant and royal icing and package them. I then want to refreeze them until the following weekend which is Halloween. Will that work?
I froze my dough cut out.
I froze my fondant (white) & royal icing (red & black) detailed cookies complete, in individual sealed bags in a large ziplock, for months.
They defrosted in the bags, travelled to Switzerland & were fine.
Just curious but how did they taste? I am wondering if these cookies still taste good or is the fondant all dried out and crackly, etc? Thanks...
They weren't all dried out & cracked.
You do have to make sure they are fully dried before packaging.
If you freeze them in air tight packaging & then defrost them in the same packaging, any moisture that was in them before you froze them, will still be there.
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EdibleCakeImages, you can package them as soon as the RI details are dry. I am assuming you let the fondant dry somewhat before you did the details. I usually let mine sit for a total of 4-6 hours, depending on the detail. Sometimes, if it is later in the day before they are ready to bag, I layer them between wax paper, in a container, and let them sit over night before I bag them. Either way is OK. HTH
cutthecake, I am not a Toba's gal, so I can't help, but I think there are a couple of threads on the subject. Sorry, I am not much help to you
Can you advise how the cookies come out after thawing?? I am getting conflicting info. Some say that the fondant will be sticky and ruined once you defrost the cookie. Others say they will be fine. Afraid to find out at the last minute. Thanks
A[B][/B]Just try a couple of extras and see how they come out..mine are always fine. Let them thaw in the container on the counter.
I was going to use Satin Ice. Isn't that the same a RBC?
Don't know. here is the recipe I use for RBC. It can store in freezer and last a very long time. Here is recipe here on CC http://cakecentral.com/a/rolled-buttercream You can color it with food color just like RI or fondant
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