Blog

Follow Me

June 10, 2018

Fondant covered cookies - some people love them, some hate them.  They have their place in the world. Some techniques will only work with fondant. There are times when TIME is a factor and fondant is the only medium that will work.

Whether you love them or hate them there are some tips that will make a fondant covered cookie more successful.

Start with a firmer cookie

Fondant sets on the surface but doesn’t go hard like royal icing so will add a bit of softness to your finished product.  The moisture from the fondant also transfers to the cookie over time. To counteract this I start with a cookie that has been baked for a couple of minutes extra.

Don’t add water to the cookie

Adding water to a cooked cookie will make them soft.  If that’s the way you like them, then you can skip this part.  I like my cookie a little crispier so water is the enemy. So how do you attach the fondant to the cookie? Well I use water of course! But the water goes on the fondant not the cookie.  Water and fondant...

Please reload

Featured Posts

Introducing exciting new confectionary products by Velvetier

October 3, 2017

1/1
Please reload

Archive
Please reload

  • Grey Instagram Icon
  • Grey Facebook Icon
  • Grey Pinterest Icon

Augustine Heights 

Queensland 4300

sales@velvetier.com.au