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Thank you Kat. The border is just thin rolled piece  of dough that wouldn't do what I wanted so I smashed it on with a large tined fork... Lol    and added some rosettes ( made of the same rolled dough, rolled into a circle). I'm hoping with some more practice it will turn out much better...

Hi everyone! Beautiful cookie Teri! I really like your design! Has anyone used a fondant mold for cookie dough, instead of fondant. If so, what were the results? This may be an option for making the border around this cookie? 

Last edited by Dana ~ Dana's Daydreaming Cookies

I love this piece- and on the border, I've read that you can thin down gingerbread dough to a pipeable consistency (for a #3 tip or larger) and then bake it, though I've never tried it.  Might be worth exploring for details like this...

I think the border on your cookie looks great.  I have used fondant molds for gingerbread, but haven't tried it with sugar cookie dough.  In this picture a couple of molds were used.  I press the dough into the mold, refrigerate for 5-10 minutes, take out of the mold and bake. 

close-up detail

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  • close-up detail
Originally Posted by Rocking Horse Sugar Decor:

I think the border on your cookie looks great.  I have used fondant molds for gingerbread, but haven't tried it with sugar cookie dough.  In this picture a couple of molds were used.  I press the dough into the mold, refrigerate for 5-10 minutes, take out of the mold and bake. 

close-up detail

Thank you Rocking Horse Sugar Decor, for sharing the photo of the gingerbread you pressed into the fondant molds! I clicked on your photo to enlarge it and the close-up looks wonderful! Your gingerbread rocking horse is amazing! Thanks also for sharing the tip about refrigerating it for 5 to 10 minutes before removing it from the mold.

Last edited by Dana ~ Dana's Daydreaming Cookies
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