HELP!! Need questions answered about working with the marshmallow fondant

C

cheezz

Well-known member
I am helping put together a wedding and we want to make favor boxes filled with cookies that have a thin fondant layer on top, and decorated using a wafer transfer sheet.

We need to do these ahead of time and refrigerate or freeze them... does anyone know if the fondant can be frozen or refrigerated for any length of time? And will it have an effect on the transfer design??

 
ALSO - what kind of cookie will hold up well for 3-4 days without going stale?

I was thinking a standard shortbread or sugar cookie?

 
These are excellent

I make them at Christmas and store them in a tin. They keep very well.

* Exported from MasterCook *

Melody's Sugar cookies (adapted)

Amount Measure Ingredient -- Preparation Method

1 cup confectioner's sugar
1 cup granulated sugar
1 cup butter
1 cup canola oil
2 eggs
3 1/2 cups flour
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix sugars, butter, and oil together until creamy. Add in other ingredients. Chill until firm enough to handle. (about 2 hours)

Roll dough into small balls or use a teaspoon and drop the dough onto an ungreased cookie sheet approximately 1 ½ inches apart. Press with a spoon or small glass dipped in sugar (to prevent sticking). Sprinkle additional sugar on top. Bake at 350 degrees for 10 to 14 minutes.

Source:
"Melody Nasuta"
Yield:
"100 cookies"
- - - - - - - - - - - - - - - - - - -

 
cheezz, fondant can stay out for days! I made a test run with homemade MMF

and it cut fine a week later.

Penny's sugar cookies hold up very well for days.

If you use a cookie cutter, you can just cut the rolled fondant with the same cutter and lay on top. Since the cookie will have expanded a bit, the fondant will fit.

Or you can melt the fondant and coat the cookie like icing.

What I found out last week was that you can't freeze fondant with buttercream icing underneath it. The liquids in the butter freeze, then defrost, but are trapped under the fondant, making a sticky mess.

I just got a book out of the library called "Creative Cookies" by Toba Garrett. Lots of details on specific icings, etc. She has "Wedding Cake Cookies" and for that she recommends:
either her Butter cookie recipe or her shortbread cookie
Glace Icing (like Sugar Baby Icing)
Royal Icing for details
Rolled Fondant for other details

I'm going to try and scan it now.
Hold the fort....
http://i56.photobucket.com/albums/g166/Finer_Kitchens/scan0001-2.jpg

 
How CUTE are those!!! These cookies will be going in favor boxes, and since we are doing them...

then putting them into the boxes, gluing on flowers and tags, along with appetizers and all the wedding flowers, we aren't going to go to this great detail in the cookies... Might be fun to do them for the bride and groom though (you notice, it's easy to say this 5 weeks BEFORE the craziness sets in) *g*

 
Oh, you MELT the fondant for covering cookies. I'd never thought about it, but

I always wondered how bakeries and professional bakers got the fondant cookies so smooth. I didn't even think of melting it. 'Must try that someday soon!

 
Dawn, that's just one way to do it. Here's a version from Pretty Party Cakes by Peggy Porschen

I think most bakeries use Glace icing (Sugar Baby icing) or thin Royal Icing (harder but dries faster.)

To get a smooth icing for cupcakes, try Peggy's version.

To ice 30 cupcakes or 50 fondant fancies (like petit fours)

3.5 pounds ready-made fondant (Mar's Note: I buy Pettinice which comes in 5 lb slabs for $16 (way more $$ on Amazon.com))
2/3 C sugar syrup**
1 TBL lemon juice
1 TBL glucose
selection of food colors

Sugar Syrup:
Boil 1 1/4 C sugar with 1 C water, cool and add appropriate flavoring (seeds from vanilla bean//finely grated lemon zest + Limoncello // orange zest + Grand Marnier // peppermint liqueur)

Unless freshly made, place the fondant in a large microwave-proof bowl, cover with hot water and leave to soften for 15 minutes.

Pour away water and add remaining ingredients (except coloring).
Heat in the microwave for 3 minutes at 50% power. Sir well to combine and beat for 1 minute.

For dipping cupcakes and petit fours, divide the fondant between small bowls and color each bowl a different color, adding a drop at a time.

Before you start dipping, heat each bowl in the microwave for 10-20 seconds at full heat. You want the fondant warm, but not boiling.

Fondant should run smoothly. Add more sugar syrup if necessary.

For Cupcakes:
Soak top with sugar syrup
Brush top with strained apricot jam (thinned with a little hot water). LET DRY.
Have fondant ready and dip each cupcake.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/scan0003.jpg

http://www.amazon.com/CK-Products-Pettinice-Rolled-Fondant/dp/B0025U8C62/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1239552933&sr=8-3

 
What is that icing that looks like gold glitter? In the first cookie, with the

word "Dad". I never saw edible glitter before!

 
they really have everything now, don't they?! maybe it's just piping gel sprinkled w/ edible glitter

 
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