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Topic: Crafty Cookin' - Fun with Fondant  (Read 2955 times)
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Lindsayanne
« on: September 15, 2004 01:06:04 PM »

I tried fondant on cookies for the first time the other day. I'm pretty happy with how it turned out. The didn't taste very good at all, but the chance to mold the icing was worth it!



And here's a pile of (regular icing) cookies I decorated for  a cookie cutter company at the beginning of the summer
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indiaromeo
« Reply #1 on: September 15, 2004 01:15:11 PM »

So cute. I love the hula girl!

I haven't ventured into the world of fondant yet, but am so inspired by your post. Did you make your own from scratch, or did you use pre-made stuff?
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scrappygirl085
« Reply #2 on: September 15, 2004 01:49:25 PM »

The fondant cookies are cool -- it does taste bad, doesn't it? -- but I really the regular icing ones.  You're very talented.
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Lindsayanne
« Reply #3 on: September 15, 2004 02:29:55 PM »


Thanks!

They say the taste is much better if you put buttercream icing on underneath the fondant, but I was more concerned with how they looked so I didn't bother.

I used premixed fondant-esque stuff called Satin Ice. It's supposed to taste better than fondant, and I guess it did, but it wasnt close to as good as buttercream or royal. I liked using the premade stuff because the colors were already mixed and vibrant- and I could mix colors by kneading two balls together.

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noelle
« Reply #4 on: September 15, 2004 02:54:24 PM »

I tried fondant on cookies for the first time the other day. The didn't taste very good at all, but the chance to mold the icing was worth it!

seriously. i've heard everyone say it tastes bad, but is pretty.
there has got to be a better way! does anyone out there have a recipe for something that can be molded, and doesn't taste like crap?

this fine gathering of craftsters must be able to come up with something...

Quote
And here's a pile of (regular icing) cookies I decorated for  a cookie cutter company at the beginning of the summer

now how did you get that gig?

and what sort of icing recipe / tools do you use to decorate?

(i always did the cheapy, ridiculously hard with toothpicks thing..
and found cake decorating tools too big for cookies  Sad )
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« Reply #5 on: September 15, 2004 06:24:17 PM »

Satin Ice is one of the better tasting ready made fondants available. I use Pettinice at my work and it is pretty good.  There is one company that makes a white chocolate fondant but I couldn't really tell the difference in taste from a regular fondant. There are a few things you can do to help improve the taste.  You can knead in a small amount of clear flavorings i.e. almond extract, a clear vanilla if you can find it (tho' it's never as good as the real thing)or lemon or orange extract.  You can roll it very thin and still get pretty good coverage especially if you do a thin coat of buttercream first.  I find it is much more palatable if it is just a thin covering than the thicker. You can also use a thin coating of a thickened apricot preserve that has been strained. It helps the fondant stick to your surface and the tangyness of the apricot helps cut through the sweetness of the fondant.  You've done a beautiful job on the cookies!
This is a fondant cake I did for a show recently:

excuse the mess in the background!
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« Reply #6 on: September 15, 2004 06:32:40 PM »

WOW!!! Shocked
Who can notice the mess in the background?  That cake is unbelievably beautiful!!!
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« Reply #7 on: September 15, 2004 06:42:42 PM »

wow!   Shocked  that cake is amazing!!!  as are the cookies!  I never realized how much could be done with different types of icing.   Grin
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Lindsayanne
« Reply #8 on: September 15, 2004 06:44:26 PM »


What a beautiful cake! Is it real or did you use a styrofoam core? Are those fondant flowers?!!

now how did you get that gig?

I was a shoe in for the job... it's my parent's company. :-) If you're good at decorating, we trade free cookie cutters for decorated cookies.

Quote
and what sort of icing recipe / tools do you use to decorate?


With the fondant the most handy tool was a tracing tool from a pattern transfer kit!! I used a pencil with the eraser pulled out to do the mermaid's scales- that was fun.

When I use royal icing I just use the small cake decorating tips. Practice really does make perfect, I do about 4 big batches a year. I've learned a lot- I was just looking at one of the first cookies I decorated today: http://www.coppergifts.com/productcart/pc/catalog/gallery/60_z1.jpg Do you know how to "flood" a cookie? That's how you get the smooth surface (I'll post directions if you'd like)


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heebie jeebie
« Reply #9 on: September 15, 2004 07:22:43 PM »

oh my gosh! what a gorgeous cake! yum yum....
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SarahFroggy
« Reply #10 on: September 15, 2004 07:52:07 PM »

mmm cake. that one is gorgeous!! would be a shame to cut it. you do amazing work
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« Reply #11 on: September 15, 2004 10:38:47 PM »

Lindsayanne,

Beautiful cookies! Did you convince your parents to make anatomically correct heart cookie cutters yet? 

Stacy
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« Reply #12 on: September 16, 2004 06:05:43 PM »

The cake was a styrofoam dummy because it was for a show and needed to be out for several weeks in the showroom as well.  The flowers are made of gumpaste.  Thanks for the positive feedback!

Barbi
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Lindsayanne
« Reply #13 on: September 16, 2004 08:47:40 PM »



styrofoam cakes are less calories, too.  Grin

stacy- I found the perfert "heart" pattern the other day in a book I found at a thrift store. It's from the 1950's and it's called "You and Your Heart" (childrens book) TOO cool, and I love the heart on the cover. I just need to remember to take it over to my office and make it into a pattern. Want me to PM you when it's up?
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« Reply #14 on: September 19, 2004 10:05:18 AM »

flooding a cookie, is that when you pipe a border of icing and then fill in the center with more icing?
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Lindsayanne
« Reply #15 on: September 19, 2004 02:10:58 PM »



yes, it is.
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noelle
« Reply #16 on: November 12, 2004 04:20:05 PM »

If you're good at decorating, we trade free cookie cutters for decorated cookies.

i always go for the overly complicated, super ambitious kind..
you tell me!

http://www.craftster.org/forum/index.php?topic=17069.0
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Lindsayanne
« Reply #17 on: November 22, 2004 07:48:52 AM »

If you're good at decorating, we trade free cookie cutters for decorated cookies.

i always go for the overly complicated, super ambitious kind..
you tell me!

http://www.craftster.org/forum/index.php?topic=17069.0

Are you saying your insterested in our little... opportunity? (wow. that sounds creepy... heh)

have you tried food doodlers, the food coloring markers? Definitly easier than toothpicks. I think you'd really like them. Or luster dust- I've never used it, but we sell it- you use it to paint metallic or pearlescent colors onto iced cookies.
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