Comments on: How to decorate cookies with rolled fondant

By: Louise

Louise — Thu, 14 Feb 2013 13:02:30 +0000

The only times I have had the problem that you describe is when I have used some left over cookie dough that was maybe 2-3 days old. Meaning always use freshly made and chilled cookie dough. Have you tried the recipe for Vanilla sugar cookies? You can find it on the blog. It have never failed me.

By: Emily

Emily — Sun, 10 Feb 2013 20:12:01 +0000

Hi Louise Firstly i think your cookies are beautiful and love reading through your tutorials. Thankyou for taking the time to show others!
My question to you is… why is my fondant shape too big for my cookie even though i used the same size cutter? It’s like me cookie has shrank. Please help. Thankyou.

By: yasemin

yasemin — Tue, 27 Nov 2012 19:31:43 +0000

hi, i want to know; what kind of icing do u use, on a rolled fondant decorated cookies for make borders?

By: Louise

Louise — Wed, 17 Oct 2012 20:34:40 +0000

You can do cookies and freeze them un decorated. I would not freeze them decorated.

By: Louise

Louise — Wed, 17 Oct 2012 19:52:28 +0000

You can place fondant on fondant when it comes to cookies. No need to let it dry in between.

By: sarah

sarah — Sun, 14 Oct 2012 23:59:54 +0000

They look great! Could I do them in advance and freeze them?

By: Ann

Ann — Wed, 19 Sep 2012 16:35:09 +0000

Hi
I need your advise, im planning to use roll fondant on my medium size cookie, and need to know if i need to fully dry it before adding another fondant deco on top of it. Do i need my fondant deco to be dried first before sticking it to my roll fondant cookie or can i add the fondant deco immediately after cutting with cutter? I hope it make sense.thanks!

By: Louise

Louise — Sun, 15 Jul 2012 14:07:56 +0000

Have you tried to store them in air tight boxes and only just pack them in cellophane bags just until use? Fondant will dry and set eventually. I don’t think that there can be done much about it? I would not store fondant covered cookies for too long. It’s not a problem with royal iced cookies though.

By: Dee

Dee — Fri, 13 Jul 2012 20:10:39 +0000

Your cookies are beautiful. I have made cookies with rolled fondant before (Satin Ice) and let them set for a day then put in a tied cellophane bag. The fondant became very dry and hard to eat. I used corn syrup to adhere the fondant to the cookie. Any suggestions to keeping the fondant soft?

By: Louise

Louise — Wed, 11 Jul 2012 10:25:42 +0000

When decorating cookies with either royal icing or fondant they will get a little soft. I always let fondant cookies dry for a whole day + night before packing them in 1 layer. Otherwise the fondant will easily take on small marks and so. I have not experienced the fondant going sticky..

By: Sam C

Sam C — Sat, 30 Jun 2012 07:25:54 +0000

Well done Louise these are lovely!

Does using fondant soften the cookies in
any way?

And if you store the covered cookies in an airtight container, does the fondant go sticky (like I found with covered cupcakes)?

By: Louise

Louise — Sun, 24 Jun 2012 21:49:53 +0000

It looks really good Keep up the work!

By: Sarah

Sarah — Sun, 24 Jun 2012 18:45:33 +0000

Thanks Louise,

Your tutorial inspired me to do some cookie decoration with marshmallow fondant for my shop. Please see my collection at http://www.facebook.com/yummycrispies

I would appreciate your feedback/comments.
Thanks

Sarah

Baker
yummycrispies.com

By: Louise

Louise — Tue, 12 Jun 2012 19:21:19 +0000

Up to 3-4 weeks ahead. Store them in air tight boxes

By: Shamini

Shamini — Mon, 11 Jun 2012 16:51:34 +0000

Thank you so much.
I had bought some fondant to try to decorate cookies for our wedding. I tried with royal icing but wanted to give fondant a try too.

By: Emily

Emily — Mon, 11 Jun 2012 03:04:18 +0000

Hi wanted to ask how far ahead can I make these?

By: Sandra Sanchez

Sandra Sanchez — Thu, 07 Jun 2012 02:35:10 +0000

Excelente Job Louise, I´m from Mexico Thank you for the tutorial.

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.
Fra: Disqus [mailto:]
Sendt: 18. november 2011 21:06
Til: louise@cakejournal.com
Emne: [cakejournal] Re: How to decorate cookies with rolled fondant

NOTE: This comment is waiting for your approval. It is not yet published on your site. ======

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 ? )