My favorite cake decorating book on the shelf is Peggy’s Favourite Cakes & Cookies by Peggy Porschen. I love her style that is sweet and romantic but not over the top. I have referred to this book many times my cake decorating inspirations. This is also the book that got me interested in fondant cookies.
Fondant cookies was on my wish list of things to do, but I never had the motivation (or courage) to make it until now. I had the misconception that it was difficult and time consuming. That misconception changed when I participated in the recent Pink Ribbon Day fundraising bake. I knew exactly what I was going to bake when I bought the pink ribbon cookie cutter. The motivation part also kicked in as it was for a good cause. 🙂
In summary, there are three parts to making fondant cookies:
a) Sugar Cookies
b) Corn Syrup
You can use shortbread instead of sugar cookies. However, I find that shortbread is more crumbly and does not hold it’s shape that well.
(recipe adapted from Peggy’s Favourite Cakes & Cookies)
1. Cream butter and sugar until well mixed.
2. Beat in egg until combined.
3. Add vanilla extract.
4. Add flour and mix on low speed until dough forms
5. Form dough into a ball, wrap it with glad wrap and chill for at least 1 hour.
6. Place dough in between two sheets of baking paper and roll it to an even thickness. This is my adaptation to prevent dough from sticking on the board.
7. Cut out desired shape and transfer to baking tray lined with baking paper.
8. Preheat oven to 160 degrees celsius (fan forced).
9. Bake for 6-10 minutes (depending on size) until golden brown on edges.
10. Leave to cool on a wire rack.
*store in airtight container up to a month
You can buy this from the store or make it yourself. I do not have this in my pantry and decided to make it myself. The recipe below is very easy.
3/4 cup drinking water
2 cups granulated sugar
1/4 teaspoon cream of tartar
I halved the recipe above as I only need a small quantity of corn syrup.
1. Mix everything in a pot with medium heat.
2. Stir to combine until it boils.
3. Let it boil or until it reaches 112 degrees celsius. (I just let it boil for 10-15 seconds)
4. Remove it from heat.
5. Let it cool and it is ready for use.
*store in airtight container up to 2 months
I use store bought Bakels Pettinice fondant for my cookies.
1. Colour the fondant to desired shade.
2. Roll the fondant to about 1mm thick.
3. Cut out desired shape.
Finally, the exciting part is to assemble the masterpiece.
1. Using a small paintbrush, apply some corn syrup to the bottom side of the fondant. Make sure there is a small amount of corn syrup on the sides. Avoid applying too much as it will leak and look a bit messy.
2. Gently press it on the cookie.
3. Let it set and voila!