for those of you who have made these heart shaped tux cookies, Please help me with so technic questions. For the bow tie are those done by hand? any shortcuts? suggestions . and the lapel also done by hand ?
I am doing 100 tux and 100 dresses as in sample attached . can I do the lapels and bow ties ahead of time or would they not fit right when added?

for the dress do you cut out fondant in heat shape just smaller then heart shaped for the cookie. So sorry any suggestions and techn help is greatly appreciated. I think I am freaking out about doing these and my mind is making it appear harder?

Anyone? still looking for tips on questions above Please and Thank You, and ( fondant sugar on top lol)

Here's a template for one...scale it down & use it as a pattern to make them the size that you want...
HTH

http://cakecentral.com/gallery/677463

heart shaped:
http://cakecentral.com/gallery/677433#next

I can not thank you both enough.... This is exactly what I needed ( besides a sanity pill) ..... your both AWESOME.....Hugs from Nebraska

lolll your most welcome.
Just saw all my shocking spelling mistakes - i was meant to be racing out the door as i typed my above post -

Remember - breath in and out - in and out

Bluehue.

Thank you from ME too! I was thinking of doing these for my son's wedding, but the thought of doing over 200 of them turned me away. I thought it was a lot more difficult, even though it still is, but I thought everything had to be done at the same time. Thank you for clearing all that "ahead of time" tips. And good luck with this!

A question from me:
I'm assuming you use fondant for the cutouts, but do you all make your own fondant (MMF?) as normal fondant is so gross.

When doing my decorated biscuits i use Bakels Fondant - and if my customer want themto taste a certain flavour then i add a flavouted oil - just a drop or two per kilo.
I find Bakels is a nice sturdy fondant, shrinkage is less after cutting our my shapes plus the white always stays white - and is a pleasure to work with.


eg - if i have an order for Mauve biscuits i would use Violet oil

When making a mass of biscuits i get as much doe ahead of time as possible -
Then after a few minutes of my biscuits coming out of the oven i give them a very light brush of sugar syrup and then ahdhere the fondant top.

Allow them to settle over night under a food net then bag into little cellophane bags the next morning.


Never had a complaint yet about them tasting or being stale.

I have a few different posts you can see on my blog -

Hope this helps you vickymacd.

Bluehue.

Thank you for those tips!

I have a question.

The cookie recipe that I use does not expand that much maybe just 1/8 of an inch. Still I use the same cookie cutter to cut the fondant for covering the whole cookie and I end up with a narrow border (cookie itself) showing around the fondant.

Does any one knows if there is a tip or trick to do to eliminate that border and cover the cookie surface % 100? (Like the Bluehue's Vivienne cookies)

Thanks in advance.

infinitsky - i might be able to help........ lolll

Cut your cookies out th day before and then cover the tray with a sheet of baking paper and then cover the whole tray with glad wrap (saran wran/cling film)

Pop them in the freezer over night.

Next day - put them into your peheated oven.

I have done this and because the cookies are in the freezer overight they do shrink a little - then with going sraight into the hot oven they do not spread.

That is how i did the Viveinne ones in my photos.
Plus the white wedding dress ones.


Hope this is of some help.

Bluehue.

Oh - just another tip - don't roll your fondant to thin as it will shrink in a bit more than ususal.

Best bit of advice i can give - remember to pop your tray of cookies in the fridge or freezer for 5-10 minutes prior to baking - that way when you pop them in the hot oven they won't spread. and your fondant shapes will fit much better.

That's what Bluehue, said in her earlier post.

OOPs, she already answered.

Thank you both for answering.

I do freeze my cookies before baking, over night or sometimes even more. I will try rolling fondant thicker next time.

Thanks again!