Cookies Decorated with Fondant AND Royal Icing
Saturday January 5 2013
Cookies for a bridal/wedding shower. My homemade wedding cake cookies made out of brown sugar cookies, fondant (sugarpaste), royal icing, white chocolate roses & displayed on a fab cake by Cake Land by Nivia. My cookies in the “yumm-brellas” beneath are gingerbread decorated in all royal icing.
Cookie-making is a special process, & I have found some fab tips/tricks to make it a little easier for me… like this JosephJoseph rolling pin with “training wheels” to ensure even/level cookie dough. Also, the cookie dough MUST be totally cold & firm. Even once you cut your shapes out & place them onto your cookie sheet for baking, pop them back into the fridge for at least 1/2 an hour to make them extra firm, so they keep their sharp edges once baked. These umbrellas are made out of gingerbread dough, which I have found bakes “flatter” & more uniformly. (I used Martha’s gingerbread cookie recipe & rolled them 1/4 of an inch thick.)
But what do you do when your cookies rise a little too much, or bake unevenly? These are brown sugar cookies, which did not bake as flat as the gingerbread umbrellas. I blame myself for these results because I thought I could just “tweak” a regular sugar cookie recipe by adding brown sugar. Anyway… this 1st batch was too good to throw away, so had to think about another way to decorate them.
I had previously made champagne cookies with a layer of coloured fondant, so thought I’d have a go at using a thicker, white version for the wedding cakes.
I used my JosephJoseph rolling pin again to get an even layer of 4mm fondant.
Then you simply use the same cookie cutter you used to cut out your cookie to cut out the shape out of fondant. ** Note: metal cutters achieve a much cleaner cut than plastic ones
Once your shape is cut out, use a fine knife to trim the edges.
To adhere your fondant shape to your cookie, moisten the fondant (or the cookie) with a little water, then carefully move the fondant shape to fit perfectly onto your cookie. It’s important NOT TO press down on the fondant, so you can retain a smooth, flat finish. I then lightly dusted them with a little edible pearl lustre dust. Allow to dry until fondant is dry to the touch, about an hour.
I saved a few extra fondant shapes to practice my design & my royal icing piping before I went to work on actually decorating the cookies. These roses are actually coloured white chocolate. I use Wilton’s oil-based candy colour to achieve the colour. Info on royal icing can also be found here: http://www.jensjustdesserts.co.uk/2012/11/29/royal-icing-run-outs-flowers-a-la-jo-mitchell/ * I used a no. 1.5 tip.
Once I was happy with my practice versions, I decorated the fondant-covered cookies. & Voila! But was this actually easier than piping & filling with royal icing? Actually NO! can you believe? You do save on some drying time, but it’s the same amount of effort in cutting & trimming the fondant shapes. The time-consuming part is in the detailed piping, which would take the same amount of time whether you use fondant or royal icing as the base. In this case, the fondant layer did produce a much smoother/flatter base that made piping the details much easier, in my opinion.