Decorating with rolled fondant is the easiest way to get a beautiful cookie in no time. You use the same cookie cutter to cut out the rolled fondant and apply it to the cookie with a little bit of corn syrup.
I like to use small embossing sticks or veining tools to make pretty details in the rolled fondant. Royal icing and lustre dust is also great to use. There are no limits when it comes to decorating cookies. Just be creative!
Follow this tutorial on how to decorate cookies with rolled fondant.
This is what I use:
Sugar cookies in the shape of butterflies or dragonflies
Cookie cutters in the same shape
Non-stick board
Rolling pin
Knife
Corn syrup & brush
Soft brush for the lustre dust
Dresden & veining tool (I recomend the one from Jem)
Lustre dust (I have used: Aqua shimmer & Iced Pink from Edable Art)
Rolled fondant in your chosen colors + small amount of white rolled fondant
Paper towel
Dragonfly:
Step 1:
Roll out your rolled fondant thinly and cut out the wings with the cookie cutter.
We are only going to use the wing part. So you dont have to cut out the whole shape like I did. Just the wings.
Step 2:
Cut the wings in shape with a knife like shown on wing A.
Step 3:
Brush a thin coat of corn syrup on the wing part of the sugar cookie and gently place the wing pieces on top.
Step 4:
With your finger smooth out the edge of the wings.
Step 5:
Take your veining tool and mark the wings with fine lines.
Step 6:
Brush lustre dust on the wings with a soft brush. Use a piece of paper towel to protect your non-stick board!
Step 7:
Take a small piece of white rolled fondant and make the body and the head. Glue it on with a little corn syrup. Use the veining tool to make small marks down the body.
Butterfly:
Step 1:
Take your chosen color for the large wing and roll out the rolled fondant thinly. Cut out the wings with the cookie cutter and cut wing A with a knife like shown on the photo.
Step 2 & 3:
Repeat step 3 & 4 from the dragonfly cookie.
Step 4:
Take your veining tool and make 3 lines on both large wings.
Step 5:
Roll out the second color of rolled fondant and cut out another pair of wings with the cookie cutter. Cut the small wings in the shape as shown on step 1/wing B. Brush a little corn syrup on the small wing parts.
Step 6:
Gently place the small wing pieces on the sugar cookie. With your finger smooth out the edges all around the small wings. Again use the veining tool to make 3 lines on the wings.
Step 7:
Brush lustre dust on the wings with a soft brush. Use a piece of paper towel to protect your non-stick board!
Step 8:
Repeat step 7 from the dragonfly.
Tip: Make the butterfly in all white rolled fondant, with pearl lustre dust. For the perfect wedding favor.
Please visit my tutorial section if you want to learn other cookie decoration techniques.
Happy Caking!
Louise
136 comments
Carmie says:
Jan 27, 2012
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
Louise says:
Jan 27, 2012
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
Dinacrowell says:
Nov 18, 2011
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
Anonymous says:
Nov 19, 2011
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.
Fra: Disqus [mailto:]
Sendt: 18. november 2011 21:06
Til: louise@cakejournal.com
Emne: [cakejournal] Re: How to decorate cookies with rolled fondant
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Lesley Wright says:
Nov 17, 2011
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!
Sibel says:
Oct 18, 2011
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
Anonymous says:
Oct 18, 2011
I too loves the “non drying” time
Klaara says:
Oct 2, 2011
Hi! so pretty cookies
I love your tutorial and everything are so great <3
greetings from Finland!
Guloseimas-dalourdes1 says:
Aug 24, 2011
ADOREIIIII!! MUITO OBRIGADA POR ESSAS IDEIAS MARAVILHOSAS. GOSTARIA DE RECER MAIS IDEIAS .BEIJOS.
Mrspaye88 says:
Jul 30, 2011
Great tips, i think they will really help me.
Mrspaye88 says:
Jul 30, 2011
this is great. My husband and i are thinking about starting our own business and these tips are great to follow. Thanks
Anonymous says:
Jun 1, 2011
They can but they may not be super crunchy.
Rosalind Grace says:
May 5, 2011
gorgeous! thank you so much
Cieran says:
Mar 30, 2011
how would you make cookies stay on the side of a decorated cake?
Anonymous says:
Mar 31, 2011
I would use royal icing on a fondant covered cake.
Anonymous says:
Mar 30, 2011
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.
Babylittrell16 says:
Apr 1, 2011
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!!
Babylittrell16 says:
Apr 1, 2011
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!!
Georgina Daly says:
Feb 14, 2011
hi, erm please what is your cookie recipe ?
)
Anonymous says:
Feb 14, 2011
http://www.cakejournal.com/archives/vanilla-sugar-cookies
mariela says:
Nov 19, 2010
woou i love you work its perfect lovely ,my respect to you
Tammy says:
Nov 7, 2010
Why do you not use baking powder in the cookie recipes?
Thanks
Cheryl says:
Aug 24, 2010
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!
Katy says:
Jul 8, 2010
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!
Louise says:
Jun 21, 2010
mahes Yong: You can try this one: http://www.cakejournal.com/archives/vanilla-sugar-cookies
mahes Yong says:
Jun 14, 2010
Hi,
Could you share a good cookie receipe to make, so that I can decorate it with fondant.
Thank you.
Louise says:
Jun 5, 2010
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.
Rébk says:
May 31, 2010
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
Hjh Mona A. HM says:
May 10, 2010
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…
Louise says:
Mar 22, 2010
Marlene: Silk range/pearl. Im not sure that they have the exact colors though.
Marlene says:
Mar 22, 2010
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.
Louise says:
Feb 27, 2010
Gitte: Du kan bruge lys sirup eller glucose sirup fra M.Heiberg
Mari says:
Feb 18, 2010
Nice pictures, you make it look so easy. I am really going to do it now! Thank you so much!
Diana Viera says:
Feb 18, 2010
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.
gitte says:
Feb 17, 2010
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.
Louise says:
Jan 17, 2010
Karen: you can with no problems freeze the cookies on sticks.
karen says:
Jan 9, 2010
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
Muslimgirl says:
Dec 24, 2009
this is really beautiful
thank you
Louise says:
Nov 12, 2009
Elisa: I always let my fondant cookies “dry” under a clean tea towel over night. Before either packing them in boxes or bags. If you are planing on giving them within a week there is no need to worrie that the fondant will get dry/hard after 1-2 of drying under a towel. Its so that the fondant wont get marks ect so easily and it will then not sweat. I have tasted cookies that have been laying uncovered in my cupboard for 5 days and they tasted nice.
Elisa says:
Nov 11, 2009
Congratulations! Very nice blog! And tutorial! I would like to know how to pack these cookies. As the fondant don`t get too hard I’m afraid that after packaged cookie get too wet. thank you very much! and sorry for my english!!
lyndsay says:
Oct 25, 2009
hi louise!! splendid tutorial as usual!! thank you for sharing… can’t wait to try! i thought i had given up on sugar cookies because of the time it takes to pipe and flood and frost with royal icing… but i never though about using fondant!!
thanks again!
xo
Louise says:
Oct 12, 2009
sarah.a: I know that Global sugar Art online have many shimmers and lustre dusts.
The Wilton one, well yes I guess you could. Only I would not use water. Just brush it on.
sarah.a says:
Oct 9, 2009
hi lousie is it the same luster dust in wilton website
http://www.wilton.com/store/site/product.cfm?id=BA17D1E7-802D-F658-0CFDA9C65E5D2A6B&killnav=1
sarah.a says:
Oct 9, 2009
thanks lousie ok do u know any good brand in usa Washington dc ?
Louise says:
Oct 9, 2009
sarah.a: its not the same brand but it could be used as long as its nice and shining when added.
sarah.a says:
Oct 9, 2009
is it the same Luster dust in amazon ?
sarah.a says:
Oct 9, 2009
really nice work and where can I find Luster dust ?
Louise says:
Aug 14, 2009
Rea: The best way to keep a cookie crisp is not to decorate it at all. Decorated with icing or fondant, it will get a little less crips. When brushing with syrup it will get a little dense but mine is still ok crunchy. I keep my decorated cookies icing or fondant for 1 month. maybe the fondant ones only 3 weeks as it will harden a bit.
Rea says:
Aug 13, 2009
Hi Louise, thank for sharing this wonderful tips of fondant cookies.
I would like to know how to maintain the crisp texture of the cookies while we’re working on the fondant. Would the corn syrup soak the cookies? How long is the storage time?
Thank you
Louise says:
Aug 9, 2009
Reem: No I dont think so. Well you can use white/pearl lustre dusts if you cant find them colored. Have you tried looking for it in cake decorating supply stores?
Reem says:
Aug 6, 2009
hii Louise, i fall in love of ur blog more and more everyday
i just wanted to ask if i couldnt find Luster dust can anything replace it ?? to give that shiny thing??
Louise says:
Jul 19, 2009
Karin: Regalice is the same as rolled fondant, yes.
nikki: Great idea, I myself have had bad luck making my own modelling chocolate though
maybe I should try again.
nikki says:
Jul 11, 2009
i just wanted to say your cookies are gorgeous but for those of you who dont like fondant .you can do the same thing with modeling chocolate melt 7 oz of chocolate add 2 teaspoond corn syrup and stir util the consistancy of playdough then let set in fridge over night in clear wrap the roll and decorate
way easy to make and its chocolate who wouldnt love it !i get tons of compliments on my cookies done with it happy decorating everyone
Karin says:
Jul 11, 2009
Thanks for the tutorial! I loved it, your cookies look gorgeous.
I was just wondering though…is ready to roll Regal icing the same as rolled fondant?
x Karin
lupe de la mora says:
Jun 30, 2009
hi.I JUST WANT TO GIVE YOU AN IDEA, FOR THE PETIT FURS , I MAKE A SYROPE WHITH SUGAR AND WATER AND LITTLE OF RUM OR AMARETTO OR BRANDY AND YOU MAKE SOME WHOLS IN THE PETIT FOURS AND WITH A SPOON WET THEM, SO THEY DONT BE DRY, AFTER THAT I COVERED WITH THE FONDANT .THEY ARE DELICIOUS ENJOY THEM
Louise says:
Jun 26, 2009
Tracy: You can make both fondant and biscuits ahead of time and keep both in the freezer.
Tracey says:
Jun 25, 2009
Beautiful! Can you make the fondant ahead of time and then stick on the biscuit when done. I need to make alot of these so trying to organise my time. Otherwise I have heard you can freeze the cooked biscuits…. is this true! thankyou!
Louise says:
Jun 21, 2009
Gina: It may have happend when you transfered the unbaked cookie to the cookie sheet? or if the dough was not used on the same day but days after its been made. Both have happend to me.
Zakiya says:
Jun 14, 2009
Wow Louise your cookies are stunning i can’t wait to try it out.
You said that you make your own cookie cutters,how do you do that?
Zakiya
oxoxo
Gina says:
Jun 12, 2009
when i tried to do these the cookies got a little smaller when i baked them and then the fondant piece was to big. What did i do wrong?
Louise says:
May 30, 2009
Lex: all that I know would eat a fondant covered cookie. Yes it is so much faster to cover because you dont have to wait for the RI to dry. The only thing is that I never make them to long in advance because the fondant do harden a little every day.
Lex says:
May 25, 2009
I was wondering if people like eating the fondant covered cookies? I am making cookies for a friend and thought fondant might be easier than royal icing considering the amount. Have you received a positive response when serving the fondant covered cookies?
I love your site by the way. I have been following you for a long time.
Thanks for putting so much time into the site!
Louise says:
May 14, 2009
claudia perez: As long as you let the fondant cookies dry over night before you carefully pack them in airthight boxes. They can be made up to 2 weeks before maybe longer. The fondant will get slightly harder but not much.
claudia perez says:
May 4, 2009
how far in advance can i makle these cookies with out then=m getting spollied
Chellie says:
Apr 11, 2009
These are so beautiful, and yet look quite easy to make!!
KIM says:
Mar 26, 2009
OH!
Your cookies very very very nice !
But.. I don’t like dragonfiles…
But ! I like Butterflies so much
You are a God Cook!!
Anonymous says:
Mar 6, 2009
Beautiful work,, thanks for the tutorial, I hope some day, I can do something like this
Louise says:
Feb 27, 2009
Nilanthi: thank you
Zahra: I buy most of my cutters from different online cookie shops and then I make some of them myself.
dpotter: yep it’s like golden syrup but use a clear one if you can get it.
dpotter says:
Feb 26, 2009
is it the same as golden syrup?
dpotter says:
Feb 26, 2009
whats corn syrup, do you make it or can you buy ? ive made a load of cookies and am all excited about icing them…..
Zahra says:
Feb 26, 2009
where do you get your cookie cutters from?:)
Nilanthi says:
Feb 26, 2009
you are very clever and like to teach for others
I got many things from you
Thank you and God bless you
Louise says:
Feb 14, 2009
Rina: You can use a ready to use fondant . It dont make a different.
Rina says:
Feb 13, 2009
are you using MMF for this ? if yes, can we use just a ready to use fondant that normally available in the store?
Louise says:
Feb 8, 2009
romelia: could I ask you to write in english? I dont understand spanish, sorry.
romelia says:
Feb 8, 2009
no conocia su sitio web y me ha parecido excelente, como sus explicaciones de los trabajos que realiza, son realmente hermosas las galletas felicitaciones
Louise says:
Feb 3, 2009
Lady Di: I have only tried the one from Colette Peters books and the one from Debbie Brown. Im not into homemade fondant unless its MMF.
I like shortbread cookies for sugar cookies as I dont like the ones that contains baking powder.
The info on painting a cookie sounds good. I will remember that.
Lady Di says:
Jan 28, 2009
Please tell me best tested fondant receipes you have tried and tested. And the best sugar cookie receipe. More info on how to paint a cookie
kris says:
Dec 2, 2008
They look great! Wonderful cakes, compliments!
Louise says:
Oct 16, 2008
Vicky: I did these ones with reg. rolled fondant. But MMF works just as good.
You can use Petal base. I dont know of Lard sorry. But if its for making mmf you can use a neutral oil instead.
Vicky says:
Oct 9, 2008
Hi Louise I love your site and am going to try out the cookies very soon! did you make them with mmf? the other thing: is there another name for crisco? I live in south africa and have never heard of it, is it like lard or petal base? what can i use as an alternative?
Louise says:
Sep 26, 2008
dulzuramagica: Thank you!
dulzuramagica says:
Sep 25, 2008
WOW!!!These are just too cute to eat thanx for sharing the pics and tutorial
Louise says:
Sep 14, 2008
biddaddaba: I like to use 8″ cookie sticks. I use someone similar to these ones from karens Cookies http://www.karenscookies.net/shop/packaging-and-presentation-supplies/8-cookie-sticks/prod_125.html
biddaddaba says:
Sep 5, 2008
Hi,
If I needed to put these on sticks could you tell me the best stick to use in the oven. Thanks kelly
Louise says:
Sep 4, 2008
Nenu: I add the luster dust with a soft dry brush without adding any glue.
Kathy: Thank you.
Kathy says:
Sep 4, 2008
Oh WOW. The cookies are lovely and your instructions are so clear! Thanks so much for this, oh please on’t delete this page in future. Might need it for reference. Once again Thanks (:
nenu says:
Sep 3, 2008
hello, Your cookies are beautiful, I just have one question: Do you just brush on the luster dust or do you put some kind of glue on the fondant? Sorry, i’m new on this and i hope you can help me
biddaddaba says:
Aug 31, 2008
Thanks will keep an eye out for this size. Kelly
Louise says:
Aug 30, 2008
Kelly: The cutters are around 3,5″
biddaddaba says:
Aug 26, 2008
HI, Love the cookies and would like to purchase these shapes, could you tell me the size of these cookies cutters – as you know you can get so many different sizes and these look as if they are a good size Thanks Kelly
Louise says:
Aug 12, 2008
Try Google “Edable Art” I can only find websites from the UK who sell EA.
Mary Lou Klinkhamemr says:
Aug 8, 2008
May you provide a website to Edable Art?
Thanks, Mary Lou
Louise says:
Aug 5, 2008
tara: I know that some use to freeze their home made fondant so why not try and freeze the pearls. I would go after the expiry date on the fondant or if home made 3 month. But why do you want to freeze them anyway? I store all my fondant decor in air thight boxes.
tara says:
Aug 1, 2008
i can freeze fondant pearls and use them later. but how long
thanks for the help
Tara
Louise says:
Jul 25, 2008
Lisa: Decorated cookies does have problems staying crunchy after they have been decorated thats even with rolled fondant or royal icing. But I personally dont have a problem with that.
You can do both: bake, decorate & freeze the cookies or bake, freeze & decorate. You should do what suites you and your time best.
You can bake your cookies up to 1 week before you are going to decorate them asloong as you keep them in airthight containers.
If you are going to freeze the decorated cookies then do it this way to avoid any marks on in the fondant. Place the cookies in one layer on a tray that fits into your freezer. Semi freeze for 1-2 hours and then pack them in plastic containers with lids. Place then in layers with parchment paper in between.
The day before you are going to use them take them out and place them on a wire rack to thaw completely before packing them.
Good luck!
Lisa says:
Jul 22, 2008
I wanted to make fondant cookies as wedding favors, can you give me a couple of tips as to how long these stay fresh or if you can freeze them?
Do you make your fondant or buy it? Should I make the cookies ahead of time and only decorate them shortly before??
Thank you for any help.
Lisa
Louise says:
Jul 19, 2008
Yanipooh: your welcome….
Yanipooh says:
Jul 18, 2008
thanks for the link!
Louise says:
Jul 16, 2008
Yanipooh: Are there any baking powder in? cant remember. I dont use baking powder mine do rise/spread slightly but not much.
After you rolled out the dough did you then put it in the fridge before cutting out? Thats the only thing I can come up with.
maybe try out this next time: http://www.karenscookies.net/shop/recipes/info_11.html#recipe01 from Karens Cookies.
Yanipooh says:
Jul 14, 2008
I applied this technique to a star cookie cutout I made with the No fail sugar cookie recipe. After baking though the cookie kept the basic shape it doubled in size ( spread) and the fondant cutout was way too small to cover it so I had to estimate and cut a fondant piece free hand.
Can you please suggest a way to combat this problem
I would be very grateful
Louise says:
Jul 12, 2008
Felicia: If you let the cookies “dry” overnight on trays covered with a clean dish cloth they should be fine to pack and send. The fondant need to dry a little or you will get marks and the fondant might stick to the bag. If you a member of CakeCentral.com you can find a great tutorial on how to box and pack cookies safely.
Felicia says:
Jul 6, 2008
I haven’t made this yet, but am very interested in doing so. I would like to send these through the mail, but am not sure of what will happen to the fondant after putting the cookies in a bag (clear) and then boxing them up. Do you have any suggestions?
Louise says:
Jun 30, 2008
Diane: You can get a veining/dresden tool from: Jem cutters. FMM & PME. Try look here:http://www.globalsugarart.com/product.php?id=18913
tixiu: your welcome. tHX!
Yanessa: Sorry I dont sell.
yanessa says:
Jun 29, 2008
Hello, Do you sell these. I would be interested in buying 16 of these in pink and 16 in orange. Please email me to let me know. Thanks!
tixiu says:
Jun 18, 2008
I love it ! thank you so very much !
Diane says:
Jun 9, 2008
I love your website. Where can I buy a veining tool from? I cannot seem to find any after searching the internet
Louise says:
Jun 9, 2008
I use a simple sugar cookie recipe but i dont use baking powder. You can find many different recipes on these sites: http://www.kitchengifts.com/nofailsugarcookies.html & http://www.karenscookies.net/shop/index.php
maria tulfo says:
Jun 2, 2008
What is your cookie recipe?
You sure have good taste! I love your colors, love all your creations… cookies and cakes!
Louise says:
May 3, 2008
Yun: Decorating cookies IS so much fun.
Yun says:
May 1, 2008
Louise, fantastic blog, great tutorials. I love your blog! After dreaming about doing this for a while, I went out, bought cookie cutters and tried this last night. Oh how fun!! Of course, mine didn’t look as half nice as yours – my pearl dust turned out a little dingy, as well! I’m blaming tiny gold speckles in it.:), but still it was tons of fun. Thanks for the great inspiration!
HULYA says:
Feb 26, 2008
I loved you blog-especially these cookies- very much.They are just great.I’m also using sugar paste (fondan)to make cookies and to decorate cakes.Thanks for sharing:-)MUTFAKTA BIRI MI VAR??? )
Louise says:
Feb 20, 2008
Hello Graadskan: you can find some great stores with cake decorating around Sweden:
http://www.tårtdecor.se/ http://www.dekoreramera.se/
http://www.kakburken.se/
Louise
Louise says:
Feb 19, 2008
Thank you for all the fantastic comments!!
Greetings Morgana, I am glad that you like it. I too love Bakerella’s blog she makes the sweetest treats.
lachandra says:
Feb 14, 2008
Hi! I’m morgana, from Spain. I’ve just seen this site for the first time (I come from Bakerella’s blog) and let me say that it’s as lovely as useful. Thank you very much for sharing and happy Valentine’s day from Spain!
The Downtown Boutique says:
Feb 14, 2008
These are just beautiful! I’m definitely bookmarking this blog! I would love to try my hand at these cookies!
Emily says:
Feb 12, 2008
I can’t wait to try this! Thanks for the tutorial. Your blog is very inspiring and full of good info.!
Sorina says:
Feb 5, 2008
Awesome Post! This looks great, love your photo’s too!!
Graadskan says:
Feb 4, 2008
Hi!
I just found your blogg and I´m totally amazed!! So beautiful!
Where do you buy all the nice things you have? On the Internet or do you have any great shop in Copenhagen? I live just outside Gotheburg in Sweden…
I´ll check in with you often from now on!!
Thanks för charing!
marielba says:
Feb 3, 2008
Hellow, congratulations for your website. It is very useful for people like me because I like to prepare beutiful cakes, cookies an other desserts. I´m from Venezuela and I understand very clear all your explanations and apreciated a lot your beutiful pictures. Marielba
craftyclaire says:
Feb 1, 2008
As usual, a great tutorial. I hope you don’t mind, but I’ve linked to you for this post 5 things about yourself. Thanks again for a great read.
linda says:
Jan 29, 2008
Such pretty cookies! Thanks for the great tutorial!
sorina says:
Jan 27, 2008
You have a very nice blog, good post…keep up the good job
Deana E says:
Jan 25, 2008
hi there..i wanted to make this kind of deco for as long as i remember but have not done it yet..wow, i am quite surprise how pretty this turn out to be. i am taking a break after knowing that i am carrying a baby inside me..btw you are in my blogroll..keep up the good work, your blog is very interesting!!
Louise says:
Jan 22, 2008
I hope you will have fun with the cookies Stacie. It is so much fun.
Stacie says:
Jan 21, 2008
Beautiful cookies! I have been wanting to try MMF on my cookies, and you totally inspired me!
Love the site!
Delilah says:
Jan 20, 2008
Your cookies are beautiful! I’ve done similar with modeling chocolate as I don’t like the taste of fondant.
ps I love your blog!
Tricia says:
Jan 20, 2008
this is great louise! may i ask what recipe you use for sugar cookies? thanks so much! wonderful website!
MimiCreations says:
Jan 19, 2008
Thanks fot the tutorial I love Dragonflies..
greetings from Mexico…
Jess says:
Jan 19, 2008
Thank you so much for the fabulous tutorial!! Your cookies are so beautiful. I always get excited when I see a new post in your blog!
TiamatDesign says:
Jan 19, 2008
Hi,I am from Israel & i read & enjoy youre articals very much. I was sorry so much when u remove the one about making the Wimsical cake…
Louise says:
Jan 18, 2008
I am so glad that you like this tutorial.
mayieve: when I make MMF I add 2 tbsp of Crisco to the mixture when its liquid. I will put a recipe on the site very soon.
Jenny says:
Jan 18, 2008
Awesome tutorial again Louise! I love your website!
Kelly says:
Jan 18, 2008
Excellent instructions and photos! Thanks so much!
Mayieve says:
Jan 18, 2008
it is very beautiful!
I’ve tried many times to do MMF but never succeeded..it’s always too thick and too hard..Do you have a recipe? Or any advices?
chelley325 says:
Jan 18, 2008
These are beautiful!