Tip: Practice Cookies Using Fondant

Great tip!

Do you (can you) wipe off the practice icing and reuse your fondant shapes? Regardless, this is a great idea!

I do use the cookie over and over especially when creating a new design. I scrape or wipe the icing off and try again! It's kind of like having an eraser on your pencil but now I don't have to throw a good cookie away.

Good tip.  I did the same thing but mine haven't harden yet.  Did you use only fondant or a combo of fondant and gum paste?  I only have fondant.  (Side note: usually when I buy  fondant it is very hard/dry and hard to knead /use (worse than gum paste or more like gum paste).  I thought I had been buying (Wilton) fondant that is old and must have been on the shelves for quite a while.  This thought came to mind last month after having purchased Decorator preferred fondant (Wilton) and it was very soft/sticky, almost like Fondarific (sp ?).  I don't know if there is a difference with package labeling (decorator preferred) or if the other package I bought/had been buying was labeled differently.  I still have my pieces and waiting for hardness.  They are on top of foam pads.

ps  I have been thinking of making shapes out of pastillage

Every brand of fondant has different drying properties. Fondarific almost never dries fully; SatinIce will dry rigid overnight. Adding some CMC/tylose powder to soft fondant can strengthen it and speed drying.

Thanks Julia.  I didn't have gumpaste but tried it anyway.  I have to buy tylose online.   Not much is available around here...  My pack of Wilton is the softest ever that I have purchased.  Thanks again. 

I have only used left over fondant...not gum paste. Since I am not using fondant for actual decorating, I will liberally put powdered sugar on top and bottom of fondant and begin rolling. As long as I can roll it and cut it easily, I am good to go.  I have gathered semi dry, soft, little pieces, ect... and put in one ball. If my gathered ball is to dry I will zap in micro for a few seconds and begin rolling. Again, I don't worry on how much powdered sugar to use, as long as I can roll it and cut.  There are times when I cut out shapes and practice the same day.The fondant isn't completely dry but still works for practicing and yes, I'm very impatient! When drying, I will lay fondant cutouts on cornstarch or powdered sugar to dry.  (Absorbs moisture in fondant) This drying technique seems to work for me. I live in Texas, so moisture and heat can always be a problem! I am leaving on a trip to Michigan and am taking my bag of dried fondant cookies with me, I can practice anywhere!   My fondants main ingredients are glycerin, corn syrup, powdered sugar and unflavored gelatin. Hope this may help.