Fondant on Cookies?

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!

Original Post

I have used Marshmallow Fondant for a few cookies.  I found that I really enjoyed playing with it AND it taste good!!  An added bonus?  It's super easy to make.

As far as applying to the cookie, you can do it a few different ways.  I have actually used the corn syrup method.  You just brush a very thin layer onto your cookie and apply the fondant.  But my favorite way?  Soon as your cookie comes out of the oven, place your fondant on the warm cookie.  Instant glue   It is so fast and easy. 

Here is a blog post and tutorial I did on making marshmallow fondant:


http://tamirenascookies.blogsp...hmallow-fondant.html

 

Here is another blog with a couple videos on stamping fondant and how I apply them.  Super easy and fun

http://tamirenascookies.blogsp...make-impression.html

Good luck!!  Love to see what you come up with

When i used to use fondant on my cookies, I just used a squirt bottle and put little dots of corn syrup on the cookie. Then just laid the fondant on top. It doesn't take much.  You simply roll out the fondant, cut it with the same cutter as your cookie, and apply. They look really nice. I was just never a fan of the taste. Good luck. Feel free to ask questions.

There are also a host of textured rolling pins, mats, molds and other tools that can be used to emboss fondant to give it something other than smooth look.

 

That said, I rarely use fondant to cover cookies completely (I'm not a huge fan of its chewy texture), but I do like to use it (or modeling chocolate, even better!) to make small 3-D embellishments that can be easily plucked off cookies if one isn't super fond of the texture. I like all the fun things that can be made by modeling and molding it, so I definitely don't avoid it altogether. I'm in the process of shooting (on 7/2 and 7/3) a new series of videos, one of which will be about making easy embellishments with modeling chocolate. I'll be sure to share those videos then.

Originally Posted by RebeccArchitect:

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!

Rebecca,

I wrote a topic for beginners ,  a kind of what to do and not to do as a beginner, especially working with fondant on another discussion.

There is so much product out there one feels he absolutely needs to be a fondant cookie or cupcake artist. The market is unbelievable, rollers, molds, mats, cutters. stamps,colors etc.....it goes on and on. And the recipes and the information on youtube and blogspots is endless. If you want to learn, it is as easy as playing with playdough. I am self taught and only working with fondant because I do not have the patience for the drying time needed on RI and I had no tips until the other day when someone gifted me a box of 50 something Wilton tips. I have seen the most beautiful cookies in the world in Budapest and Prague done with the cut off corner of a frozen vegetable bag 10 years ago. If the talent is there the tools: a tooth pick, a sharp knife, some water and a small brush,a rolling pin,some food coloring from the super market,and some  imagination, you can make the most beautiful fondant cupcakes and cookies. There are a ton of recipes. All so easy. Fondant is so fun to work with. I lose myself in it. I will be more then glad to help you get started. Just tell me your goals and I can set you in the right direction so you don't fall into some of the pitfalls I did. I hope this helps. By the way I stick my cookies with water. Jelly makes lumps and softens the sugar paste, pipping gel is expensive, butter cream again changes the consistency of the fondant.          

Rebecca, I decorate all of my cookies in fondant.  I make all my fondant using the marshmallow fondant recipe and everyone loves them.  Once you learn to get the consistency of the fondant correct the possiblities are endless.  I can reproduce just about any design that is in royal icing in fondant.  I love using impression mats and small fondant cutters. I do use royal icing for accents.  I also use corn syrup in a small squeeze bottle to attach my fondant to my cookies. Fondant is very forgiving and easy to peel off of the cookie if you make a mistake.  I think it is easier to work with than royal icing.  

Originally Posted by RebeccArchitect:

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

Julia M. Usher posted:

There are also a host of textured rolling pins, mats, molds and other tools that can be used to emboss fondant to give it something other than smooth look.

 

That said, I rarely use fondant to cover cookies completely (I'm not a huge fan of its chewy texture), but I do like to use it (or modeling chocolate, even better!) to make small 3-D embellishments that can be easily plucked off cookies if one isn't super fond of the texture. I like all the fun things that can be made by modeling and molding it, so I definitely don't avoid it altogether. I'm in the process of shooting (on 7/2 and 7/3) a new series of videos, one of which will be about making easy embellishments with modeling chocolate. I'll be sure to share those videos then.

Hi @Julia M. Usher First, I don't know if this is the right place for this question...I apologize if not but I have searched and can't seem to find any information regarding pasta rollers for fondant and molded chocolate. I have watched many, many of your videos (LOVE them) where you have used a pasta roller to get an even thickness for fondant or molded chocolate. I'm considering purchasing one and wondered about the need/value of buying one as an attachment to my kitchen aid stand mixer or picking up something that sits on the counter like what you use in many videos. What are the pros and cons, best types of pasta rollers to get that will stand up over time, etc. Any feedback? Or should I post this question elsewhere? Thanks for any info you might be able to provide me!!! Hugs, Carol

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