How to Quickly Coat Sugar Cookies with Icing with Fondant.

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to Quickly Coat Sugar Cookies

More and more people these days are trying to master the use of icing because they want to get the sugar cookies done right by hand. With fondant as a decorating ingredient, it goes faster. Fondant is a plasticized sugar paste that is spread and applied to baked goods. It can be shaped in a variety of ways and the flavors can be modified using commercially available flavor concentrates. You can make your own marshmallow fondant or purchase it at a local store.

Here is my favorite recipe for sugar cookies that serve as a base for caramel-covered cookies.

Simple Sugar Cookies

1 cup (226 g) unsalted butter, softened

1 cup (198 g) granulated sugar

1/2 cup (56 g) powdered sugar

1 large egg (50 g)

1 teaspoon (5 g) pure vanilla extract

3-1/2 cups all-purpose flour (420 g)

1/2 cup (60 g) cake flour

1/4 teaspoon (2 g) salt

Preparation Method.

  1. Preheat oven to 350°F.
  2. In a large bowl, mix softened butter, granulated sugar, and powdered sugar until pale. Scrape down the sides of the bowl.
  3. Add eggs and mix well. Scrape down the sides of the bowl.
  4. Add vanilla extract and mix well. Scrape down the sides of the bowl. Set aside.
  5. In another large bowl, mix together the wholemeal flour, cake flour, and salt. Whisk together the dry ingredients.
  6. Gradually add the flour mixture to the butter mixture, scraping down the sides of the bowl until all the flour is incorporated into the dough. The dough should now be ready.
  7. Roll out the cookie dough. If the cookie dough is very soft and does not spread quickly, it means the butter was too soft before it was mixed in. Place the cookie dough in the refrigerator for 1 to 2 hours before using.
  8. Remove the dough from the refrigerator and let it rest at room temperature for 30 to 45 minutes before rolling it out. Cut into cookie cutters of your choice; bake at 350° for 15-18 minutes. Let cool completely before decorating.

Cookie dough makes 2 lbs 4.1 oz (1.025 g).

To prepare cookies to be covered with fondant

When all the sugar cookies are baked, examine each one to make sure the surface is smooth. If there are any irregularities in the sugar cookies, they will be visible on the fondant-covered sugar cookies. You can use the blade of a chopstick knife or a micro knife to remove the roughness and smooth the top of the cookie.

Read: Healthy Atta Bread Recipe: A Blog About Atta Bread Recipe

How to Stretch Cookie Fudge

Prepare the fondant to be used according to the instructions on the package. Before kneading or cutting the fondant, it is advisable to taste the fondant and season it if necessary. There are many concentrated flavors available on the market. A small amount is enough for the long run. Use ½ teaspoon of concentrated flavoring per pound of fondant. Mix the concentrated flavoring with a small amount (50/50 mix) of powdered sugar and cornstarch to make the fondant consistency.

Roll out the fondant using a rolling pin and a non-stick mat. Take a handful of the fondant first. Form it into a ball, then flatten it into a disk. Begin to stretch the fondant by pressing it with the rolling pin. Lift the fondant off the mat and turn it the right way up each time you roll it so it doesn’t stick to the mat. If the fondant does stick to the mat, mix it in a 50/50 ratio. Roll out the fondant to 1/8 inch and cut it out with a cookie cutter to cover the sugar cookie.

Spread the fondant as thinly as possible and use a cookie cutter to draw flowers or other decorations on it.

How do I apply the fondant to the cookies?

Apply the fondant gel to the inside of the cookie with a food brush, without touching the edges. The confectionery gel is the “glue” that holds the fondant and sugar cookies in place. It’s important to avoid the edges so the cookies look professional.

Cut out with the same cookie-cutter you used for the fondant. Always remove any leftover sugar cookie dough from the cookie cutter and clean the cutter with a clean cloth before using the sugar cookie dough and fondant. This step is very important because it ensures that the cookie cutter is clean.

The most important thing when using fondant is that any moisture makes the fondant sticky. This can be controlled by mixing powdered sugar and cornstarch in a 50/50 ratio. This 50/50 mixture makes the flux stretchy and can be used even in wet weather.

Simple tools and products for applying and structuring flux

There are many simple tools and products for applying fondant prints and creating patterns. Here are some suggestions for beginners in decorating fondant sugar cookies.

  • Fondant-covered sugar cookies can be. Sprinkled with vermicelli or granulated sugar. After applying the cut fondant to the sugar cookies, lightly coat the entire surface of the fondant with baking gel and hold the sugar cookies in a bowl. Sprinkle vermicelli or granulated sugar over the entire surface of the fondant cookie and shake off any excess.
  • You can use a rolling pin to draw designs on the fondant before cutting it out with a cookie cutter. There are a variety of patterned rollers on the market, but each part of the roller can be used to create beautiful designs.
  • Flowers, circles, squares, and roses can be. Quickly created with a cookie cutter on fondant-covered sugar cookies.
  • You can draw on the fondant with a stencil, apply the design with cake paint, then remove it to reveal the stencil design.
  • Plastic stencils can be used to print the fondant before using a cookie cutter. Look for ideas at your local craft store.

With these instructions, you’ll quickly learn how to decorate fondant sugar cookies and surprise your family and friends.

About Author

Alfred Harry is a qualified food expert at Main food line, Canada. He had graduated from the University of Cambridge. He is well experienced in the best maple cookies and has an impressive portfolio of serving international clients.

 

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