Question about working with marshmallow fondant.... I'm making cookies

C

cheezz

Well-known member
and will use the same cutter to cut out the fondant (flower shape), but I want to cut out 'centers' in a different color fondant and put it on the cookie... do I need to do something to make the 2 fondant pieces stick to each other? A little corn syrup maybe?

 
C, if you're laying the fondant on top of each other, you can use water or a clear extract or simple

syrup. Just not too much or it will soften.

Try a test run to get comfortable. I did a little "lesson" at work with about 10 folks and they were using everything except spit.

 
If you haven't washed the marshmallow bowl yet, try

dabbing a little on a knife and using it like glue. Maybe? The powdered sugar on the fondant might make sticking it to each other a little difficult, as you thought.

 
Yes, I would allow them to cool completely...

And a couple drops of pipping gel, buttercream or corn syrup would work well attaching the pieces together!

 
Here's a recipe for piping gel for Baking911;

PIPING GEL RECIPE (You can also purchase ready made from http://www.wilton.com):

2 envelopes (2 tablespoons) Knox unflavored gelatin
2 tablespoons cold water
2 cups light Karo syrup

1. Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL.

2. Add the syrup and heat thoroughly.

3. Cool and store, refrigerated, for up to 2 months.

To Color: Add coloring paste/gel or food coloring drops to get desired color.

To Use: Put in icing bag, plastic squeeze bottle and decorate.

Over to the side, she has a big WARNING NOTE:
DO NOT use piping gel to adhere the fondant to a cake. I once tried it - after two days, the piping gel had started "eating" at the fondant.

So now I'm confused. Does this mean you can attach fondant TO fondant using this...and just not use the gel between fondant and icing? Like I said, I've never used it...only read it in my book.

 
Bakerella covers her cupcakes with thin coating of buttercream before laying on the fondant

makes it stick better and smoother. Not that I've tried it yet.

 
That's fondant to cake, Ang. I think cheezz wants to ensure fondant pieces sticks to other fondant.

That's what I took from the question.

 
Didn't end up doing the centers, but the fondant is super easy to work with...

I wasn't thrilled about the texture of it - kinda like rolled out bubblegum -- maybe my marshmallows were too old??? I tried the marbelizing effect which took about 2 min., tops, to do and was happy with that. I was afraid it would be sickly-sweet, but it wasn't at all! I put the fondant on Penny's Rolled SugarCookies - a nice, soft, sugar cookie.
Thanks all for your help smileys/smile.gif

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/cookies2.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/cookies1.jpg

http://eat.at/swap/forum8/32_Penny%E2%80%99s_Rolled_SugarCookies

 
You're right Marilyn... I think I will do the buttercream on the cookies next time BEFORE

laying on the fondant. I used dabs of corn syrup but think it would be a neater (and tastier) job to do a thin layer of buttercream.

 
oh, I was seeing cut outs, like Linzer cookies with small cutouts filled into the cutout. that just

doesn't sound right. but, a star inside a star, not on top is what I saw in my mind---seeing stars alright, and no margahooties were involved.

 
Very pretty!

Sounds like maybe you added just a touch too much of powdered sugar if the fondant was tough. But they look great! and I am sure they taste great too.

 
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