Hi all! I'd like to try decorating cookies with fondant. What do you use under the fondant to make it stick to the cookie? I usually use Toba Garrett's recipes; so I use her glace icing, which I love. Can I use the glace icing on the cookie, then just stick the fondant to that before it dries. Thanks so much!

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I use thinned corn syrup to adhere the fondant to my cookies. This is after the cookies are cooled. Some folks precut their fondant and then put it on the cookie while it is hot, so it adheres without syrup.

HTH

I don't use anything. I'm one of the ones that puts it on the cookie right out of the oven

anyone else??

Ditto Mamarobin. I tried this for the first time a couple of months ago and it works like a dream. I even stamped an impression while it was still warm.

I spray the cookie with a fine mist of water. The fondant sticks perfectly. All of the techniques work. I go for the cheapest and easiest so that I can spend my time decorating. Have fun.

Does anyone know if I'd be okay to put the fondant on top of the glaze icing?

After giving other methods a try, corn syrup has been the best method for me.

I use a small brush and use vanilla syrup from Starbuck's on the back of the fondant and put it on when the cookie is cold. Never had any problems.

I too put the fondant on the "hot" cookies. It enables me to shape the fondant to match the cookie if the cookie has spread a little. You can also soften the edges of the fondant so it looks more like a glaze. Using too much of something under the fondant will cause some ridges and bumps in your finished product.

I tried putting fondant on hot cookies and they just ended up popping off while decorating or bagging. When i use fondant, i use piping gel to adhere it to the cookie.
I agree with cookies4kids, I don't think glace would work under the fondant because it may dry bumpy or wavy and that will show through the fondant.

luvs2bake---are you putting the fondant on the cookies the minute they come out of the oven? My stick like glue and there is no way they are coming off. I tried to do it your way and I have such a mess It's funny how different things work for different folks.

Yes, the last time i tried this i put the fondant shapes on right when the cookies came out of the oven. They seemed pretty stuck at that point but when they cooled, off they popped!
It's funny and it's weird how we could be doing the same exact thing but have different results completely. Go figure.

I have lots of cookies in my pix decorated with fondant. It's my preferred method of cookie decorating!! I use heated and strained preserves under the fondant (apply to the fondant, NOT the cookie itself) and it makes a very tasty glue. Piping gel works well too, but it's not as tasty. This picture I used heated and strained peach preserves. It was a nice backdrop to the vanilla cookie and vanilla satin ice fondant. http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1269737

bobwonderbuns!!!! thanks for the preserves hint. I used piping gel & thought that it doesn't taste that fab....why am I using it? So, I'm onto to trying the corn syrup.

But...I will for sure try the preserves. That should boost the flavors & it's a neat sort of secret!!!

Oh - I've also applied to warm cookies. It works fine for me.

I have attached fondant to cookies by both piping gel and putting the fondant on the cookies right when they come out of the oven. I have never had a problem with either way.

Something to keep in mind...If you are going to use the hot out of the oven option do not try to put a design (like using an impression mat) on the fondant before you put it on the cookie. The fondant gets soft from the heat (it firms back up once cool) but any impression design will disappear during this process.

I also put the fondant on right out of the oven. I gently push the fondant into place, making sure the fondant has good contact with the cookie. The first time I did this method, I experienced the pop-off, but once I started doing the gentle push-n-rub-into-place, I've not had any problems.

Count me in for someone who puts the fondant on right out of the oven - I also use an impression mat, but I haven't had the problem of the impression disappearing like cai0311. It works well for me.

The fondant seems to adhere fine with the impression intact. Sometimes one or two will loosen, but I use the strained peach preserves as per bobwonderbuns suggestion. (thanks bobwonderbuns!)

I have done both right out of the oven or I brush water on the cookie and attach the fondant. Both ways work great it all depends if I have time to cut out the fondant before the cookies are coming out of the oven.

Whats the earliest time you can decorate fondant cookies before a wedding..Love these tips!
Thanks!

Decorate them up and stick in the freezer, they freeze beautifully with fondant. I have kept them up to three weeks.

Used to use corn syrup, but after seeing a demo at ICES last year I now use a little smear of shortening. I'm too uncoordinated to do it right out of the oven...

Ditto-tyty and mamawrobin

We use a smear of royal frosting and it worked well for us. Would be like the glace I would think.

My daughter's wedding is in 2 months and I will be making 200 cookie cakes(3 cookies each) as favors. I just want to double check with the experts on what I'm doing. I will be baking and freezing them with fondant (with strained peach preserves - thank you bobwonderbuns).

I will be baking them approx. 3 weeks ahead of time. Is that timeline good? Or can I possibly do it earlier?

Should I stack them side by side or on top of each other and layer them with wax paper? I've heard both ways.

As for defrosting: do I just take the containers out of the freezer and put them in the refrig or on the counter?

Thank you very much for your help everyone.

I went to the cupboard to get the peach preserves out and the honey caught my eye. Just popped a small bowl in the microwave and brushed on the cookies as I cut out. Worked wonderfully and really could not taste all out honey. I just like the idea of using honey over corn syrup.

I have to say with this being my first time covering cookies with fondant and I made my own mmf, I was very happy with the outcome.

My question.... I have not seen anyone else using honey. Is there a reason?