Comments on: How to decorate cookies with rolled fondant

By: ndez

ndez — Fri, 30 Mar 2012 05:48:33 +0000

Hi Louise,,
I’m from Indonesia.
love to read your tutorial.

By: Louise

Louise — Tue, 06 Mar 2012 19:49:21 +0000

You can use any kind of sugar syrup, like the ones you can use in coffee. I have not tried hot apricot jam but I guess that it would work too. The only problem with the jam is that it sets quick so you will have to reheat it very often.

By: Bobby

Bobby — Mon, 05 Mar 2012 11:31:42 +0000

Hi? i love this tutorial. Thanks a lot! Such a beautiful thing and quite easy. I’ve got one question. You probably will not believe it, but in small city in Russia ( like the one i live in) it’s absolutely impossible to find a corn syrup. What it can be substituted with? Maybe I can take a hot apricot jam (as in the cupcakes’ tutorial)?

By: Louise

Louise — Fri, 27 Jan 2012 22:34:56 +0000

I would only leave them on a tray with a tea towel over overnight and then pack them in cello bags. The fondant should not hard as in very dry. But due to the thin fondant layer it will harden a little bit. But still nice to eat. Alternative you could pack them in layers (parchment paper in between) in a airtight box until they need to be packed. So it’s up to you how much time you have up to the party. Happy Birthday with your boy in advance

By: Carmie

Carmie — Fri, 27 Jan 2012 14:16:52 +0000

Hi Louis,
Thank you very much for your tutorial. It’s wonderful, clear and easy to follow the instructions. I plan to make some for my kid’s birthday party in 2 weeks. Just a quick question, are we suppose to leave the fonant to dry and harden before putting them into cello bags?
Thank you,
Carmie

By: Anonymous

Anonymous — Sat, 19 Nov 2011 09:54:00 +0000

I would store them in a box, layered with parchment paper in between. Just make sure that the fondant are firm/dry on the surface. As it can get small marks when you pack the cookies. They will not start to mold or go bad. Lots of cookie businesses makes cookies up to 1 month in advance.
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By: Dinacrowell

Dinacrowell — Fri, 18 Nov 2011 20:05:00 +0000

how can I store fondant covered cookies for gift giving. I made them today and will give them away on Thanksgiving. Should I freeze them? Will the fondant mold or the cookie for that matter? I used sugar cookies and satin ice fondant. Thanks

By: Lesley Wright

Lesley Wright — Thu, 17 Nov 2011 05:13:00 +0000

I think I’ve read other questions like this and read your answers, but just want to check that I can cook and decorate these cookies about two weeks in advance and keep them in an airtight container? Do you have any other tips for keep them fresh? I have 40 to make for a Sunday party straight after a 3 tiered cake on the Saturday! I’d love to have them done in advance!

By: Anonymous

Anonymous — Tue, 18 Oct 2011 20:57:00 +0000

I too loves the “non drying” time

By: Sibel

Sibel — Tue, 18 Oct 2011 18:54:00 +0000

I tried these and it looked sooooo goood! Almost as good as yours but not quite They were gone before I had the chance to take a photo for you…
I think I prefer fondant icing much more than royal icing. For starters it is not as messy or time consuming and has no wait time to set and dry. Also, a few kids in my sons class are allergic to eggs, fondant has no eggs! Yippieeee!Thanks so much for all your tutorials

By: Klaara

Klaara — Sun, 02 Oct 2011 02:48:00 +0000

Hi! so pretty cookies
I love your tutorial and everything are so great <3
greetings from Finland!

By: Guloseimas-dalourdes1

Guloseimas-dalourdes1 — Wed, 24 Aug 2011 01:43:00 +0000

ADOREIIIII!! MUITO OBRIGADA POR ESSAS IDEIAS MARAVILHOSAS. GOSTARIA DE RECER MAIS IDEIAS .BEIJOS.

By: Mrspaye88

Mrspaye88 — Sat, 30 Jul 2011 18:15:00 +0000

Great tips, i think they will really help me.

By: Mrspaye88

Mrspaye88 — Sat, 30 Jul 2011 18:13:00 +0000

this is great. My husband and i are thinking about starting our own business and these tips are great to follow. Thanks

By: Anonymous

Anonymous — Wed, 01 Jun 2011 21:23:00 +0000

They can but they may not be super crunchy.

By: Rosalind Grace

Rosalind Grace — Thu, 05 May 2011 12:16:00 +0000

gorgeous! thank you so much

By: Babylittrell16

Babylittrell16 — Fri, 01 Apr 2011 04:36:00 +0000

THANK YOU SO MUCH!!! I’ll take your advice very carefully!!! I was thinking to use lilac fondant for the cookies. Maybe I’ll change the color. Thank u!!

By: Babylittrell16

Babylittrell16 — Fri, 01 Apr 2011 04:36:00 +0000

THANK YOU SO MUCH!!! I’ll take your advice very carefully!!! I was thinking to use lilac fondant for the cookies. Maybe I’ll change the color. Thank u!!

By: Anonymous

Anonymous — Thu, 31 Mar 2011 06:27:00 +0000

I would use royal icing on a fondant covered cake.

By: Cieran

Cieran — Wed, 30 Mar 2011 21:40:00 +0000

how would you make cookies stay on the side of a decorated cake?

By: Anonymous

Anonymous — Wed, 30 Mar 2011 06:33:00 +0000

The fondant on the cookies will go hard by then. I don’t think that storing them in a airtight container will keep the fondant soft. You can bake and freeze the cookies in advance. Decorate with fondant 2 weeks before is ok to do. I have not had any problems with the colors changing unless it is purple.

By: Anonymous

Anonymous — Mon, 14 Feb 2011 18:40:00 +0000

http://www.cakejournal.com/archives/vanilla-sugar-cookies

By: Georgina Daly

Georgina Daly — Mon, 14 Feb 2011 16:20:00 +0000

hi, erm please what is your cookie recipe ? )

By: mariela

mariela — Fri, 19 Nov 2010 00:39:48 +0000

woou i love you work its perfect lovely ,my respect to you

By: Tammy

Tammy — Sun, 07 Nov 2010 01:02:19 +0000

Why do you not use baking powder in the cookie recipes?

Thanks

By: Cheryl

Cheryl — Mon, 23 Aug 2010 22:00:45 +0000

Could I possibly use royal icing to adhere the fondant? I am using the cookies to sweep down the sides of a 4-tiered wedding cake. I do not want the fondant slipping or peeling off the cookie. Has anyone tried royal icing to make sure this wouldn’t happen or does the corn syrup really attached the two solidly together (even in humid weather) ? Thanks!

By: Katy

Katy — Thu, 08 Jul 2010 20:03:50 +0000

Hello Louise- you do a wonderful job on this site! As a cake decorator myself, this is so very helpful. On that note, I have a question that may have been answered previously. I am making cut out sugar cookies for a bridal shower next week that will be covered in cut-out fondant. I’m hoping to freeze these after decorating- however- after covering the cookie with fondant, I want to use a buttercream icing and pipe some decorations on each cookie. Will this buttercream stick to the fondant, and will the colored buttercream freeze well? (I know sometimes colored buttercream can look discolored and turn different shades after freezing). Thank you!

By: Louise

Louise — Sun, 20 Jun 2010 22:04:27 +0000

mahes Yong: You can try this one: http://www.cakejournal.com/archives/vanilla-sugar-cookies

By: mahes Yong

mahes Yong — Mon, 14 Jun 2010 03:19:04 +0000

Hi,
Could you share a good cookie receipe to make, so that I can decorate it with fondant.

Thank you.

By: Louise

Louise — Sat, 05 Jun 2010 21:59:06 +0000

Rébk: Sugar paste & rolled fondant is the same thing but is called differently depending on where you are. Gum paste is a paste that you can use to make flowers and other sort of decorations of. Because of the “gum” in the paste it dry hard and hold its shape when drying.

You can find recipes online for both rolled fondant and gum paste. so that you can make it at home. When it comes to gum paste you will need some special ingredients, these can be bought from online shops in europe. Please email me if you need more info on online cake decorating supply shops.

By: Rébk

Rébk — Mon, 31 May 2010 12:34:57 +0000

Hello, my name is Rébecca, I’m french, so excuse me because my english is not very good. I love american cakes and I would like make it, but in france a lot of ingredients are difficult to find. We don’t know sugar paste, gum paste, and rolled fondant, I would like if you can explain me differences between them, perhaps i could find frencs equivalent products…
thanks for your help

By: Hjh Mona A. HM

Hjh Mona A. HM — Mon, 10 May 2010 10:17:36 +0000

Glad that I just found out about your website. A very interesting, useful and inspiring tutorials. Can’t resist to open this website everyday at least 10 mins. eventhough I was busy sometimes. I love baking so much and so as I love cake journal…

By: Louise

Louise — Mon, 22 Mar 2010 15:00:25 +0000

Marlene: Silk range/pearl. Im not sure that they have the exact colors though.

By: Marlene

Marlene — Mon, 22 Mar 2010 14:29:19 +0000

Louise, I’m thrilled to find your blog! Your tutorial is so detailed and informative. I’ve managed to find the lustre powder on rainbowdust.co.uk. Which colors did you use? I notice that there are plain and simple, silk etc etc.

By: Louise

Louise — Sat, 27 Feb 2010 20:42:50 +0000

Gitte: Du kan bruge lys sirup eller glucose sirup fra M.Heiberg

By: Mari

Mari — Thu, 18 Feb 2010 12:47:35 +0000

Nice pictures, you make it look so easy. I am really going to do it now! Thank you so much!

By: Diana Viera

Diana Viera — Thu, 18 Feb 2010 12:28:15 +0000

Louise ~ your work is amazing! I look forward to new things on your site. I haven’t worked with fondant as of yet because I’m so use to working with butter cream. But whenever I see your work, it makes me want to work with it. I did, however, bought a small packet of rolled fondant to tackle and think this is the week-end that I’ll be ready to try something new, before Easter comes creeping up behind us.

By: gitte

gitte — Wed, 17 Feb 2010 22:50:35 +0000

Hi Louise. Love your blog. I am planning to make som cooking next week and have a question. The corn syrup is that “lys sirup” in danish. I have tried to google it, but cannot find it.

By: Louise

Louise — Sun, 17 Jan 2010 20:55:06 +0000

Karen: you can with no problems freeze the cookies on sticks.

By: karen

karen — Sat, 09 Jan 2010 19:38:06 +0000

can you freeze fondant sugar cookies on a stick and if so… how long . I need to make a lot coming up and it would be easier if i could freeze them. thank you