Hi Guys,
I'm taking the fondant plunge- going to decorate some cookies with fondant. I've got a great recipe, but I'm looking for someone to point me in the direction of some good tutorials on the process, or tutor me right here- I don't even know how you get it to stick to the cookie!
A few tips I have picked up through trial and error. First, let me say that I have never been fond of fondant. I know pretty bad...fond of fondant, anyway, until I began using it on cookies. I started making my own marshmallows and adding this to my homemade fondant. Tasted pretty good until I discovered a great recipe from Vera at http://www.bakingobsession.com/homemadefondant. I will add different flavorings to complement my cookie for example, chocolate raspberry truffle cookies I add raspberry flavor. I found adding flavorings really makes a big difference in taste and I didn't have to add marshmallows. Second, I tend to use fondant when doing detailed work cookies such as string, scroll work, and brush embroidery. I always roll my fondant very thin... I never liked a thick royal icing base and I don't like a thick fondant base either. I use a brush dampened with water and brush the top of my cookie then apply my fondant and you are ready to frost. Cookie and fondant are not mushy from water dampened brush and fondant does not come off. Love fondant because I don't have to wait for it to dry before I begin piping. Fondant is not chewy because I roll it thin. Finally it saves so much more time in decorating and AS I posted in a previous tip...you can use left over fondant for practice cookies. This is long but hope my trial and errors saves you some time! Cindy