I am also trying to experiment with molds and attaching to cookies. I tried royal icing in the molds - no luck! I am not a fan of fondant EVER. I used the Wilton melts and those look good, BUT melt so FAST if touched. What else are people using? Has to be a simpler way . . . I have purchased quite a few, and really love these molds BUT I am confused about what will look best and is actually edible? Oh yes, and easier than many of the other options. Thank you!
Replies sorted oldest to newest
Hi, Patsy's Cookies, Congrats on making your first post. I look forward to many more to come!
Hi, Patsy, this is a SUPER timely question, as our next Practice Bakes Perfect challenge will be all about making molded cookies. (It should post this weekend or early next week). But, I love to mold cookie dough in molds, as I too am not a huge fan of chunky pieces of fondant on cookies. I have several YouTube videos with molded or embossed cookie projects and an entire video about in- vs. out-of-mold baking (basically a Cookie Molding 101).
@Susan Moniz at Artesao Molds will be sponsoring the next challenge, and has also posted a number of molded cookies to this site (and sells some great molds), so I have tagged her here so she can supply any additional cookie-molding tips.
Here's a link to my molded cookie video (that discusses in- vs. out-of-mold baking, among other things): https://www.youtube.com/watch?v=ebsZaa7pRSg
Also, for some examples, all of the flowers (except for the teeny pink ones) on these cookie projects of mine were molded with cookie dough (links to videos and some photos, below). So, as I think you'll see . . . you can get very crisp results even with cookie dough, if you use a non-spreading dough and bake within the mold:
https://www.youtube.com/watch?v=oWjtOipq_3Q
https://www.youtube.com/watch?v=ebsZaa7pRSg
Thank you so much! I now have wonderful times ahead reading and learning from all your suggested resources. So appreciate the help.
Hi Patsy,
I am of course a big fan of using dough in cookie molds, but you might also consider modeling chocolate for very small molded pieces. It won't melt like regular chocolate and doesn't taste like fondant. You can even make it yourself. /http://artisancakecompany.com/recipe/how-to-make-perfect-modeling-chocolate/
Just a thought!
Susan Moniz posted:Hi Patsy,
I am of course a big fan of using dough in cookie molds, but you might also consider modeling chocolate for very small molded pieces. It won't melt like regular chocolate and doesn't taste like fondant. You can even make it yourself. /http://artisancakecompany.com/recipe/how-to-make-perfect-modeling-chocolate/
Just a thought!
Thanks so much! I also agree with @Susan Moniz that modeling chocolate can be a great substitute for fondant. When made with premium, real chocolate (not candy melts), it is really tasty. (I have recipes for it on my blog and YouTube channel as well!)
That's really an interessting topic!
I also have a large amount of molds which I absolutely had to have (or I would surely have died...) and now don't use. Fondant is just disgusting, gum paste no less.
I've never tried them with cookie dough, but I might sooner or later. Other mediums on my list are isomalt, which can be used in silicone molds, and the stuff wine gum is made of. But both of those are transparent, which doesn't suit all designs...
So little time . . . so much to learn. But at least it's all fun! I'll have to try this. I don't like the taste of fondant either. I tell people working with it is like adult play dough so it's fun. But a cookie or good chocolate would be so much more tasty. I'm adding this to things I want to learn.
