Recently I used the pumpkin cutter set we featured in a SugarEd free gift promotion to make some cookies using poured fondant and rolled fondant. I cannot locate this exact set anywhere retail, but set 1872 here looks to be very similar.
After baking the cookies, I made poured fondant:
6 cups confectioners’ sugar (I often add 1-2 cups more sugar to make it a bit thicker, optional)
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract ,optional
1 teaspoon vanilla, optional
DIRECTIONS:
In a saucepan, combine confectioner’s sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cookie. Add food coloring to desired color and stir thoroughly.
Make sure not to overheat. Overheating will cause the mixture to crystallize and show sugar crystals once dried. It may also become too thick to flow well.
I take it off the heat to pour over the cookies. It will thicken up as it cools. If it gets too thick to flow well, gently heat it back up until it is thin enough again. Again, be careful not to overheat it at any time. If you do it will give you trouble. You will get mad. You will say bad words. You might throw cookies across the room. …..Just sayin’.
I hold the cookie in one hand over the pot and spoon the icing over it, allowing the excess to flow back into the pot.
Coat entire cookie. (I do normally wear gloves for this but was so excited to do this tutorial it slipped my mind.)
Let all the excess drip off and then slide your spoon under the cookie.
Slide the bottom of the cookie across the edge of the pot to scrape the excess off.
Lay it on wax paper or parchment. I do not like to put my cookies on cooling/cookie racks because the icing hardens and sticks to the rack. Then when you release the cookie from the rack it messes up your pretty cookie edge.
See that pool of icing? No worries. When it is all dry and hardened, you scrape that excess off with a palette or exacto knife and you end up with a perfectly clean edged cookie.
For the big kahuna cookies, the process is close to the same.
Use several spoonfuls to get the entire cookie coated well.
Let the excess drip back into the pot.
Hold the large cookie with both hands and tap the sides of your hands on the edge of the pot to get all the excess icing flowing off the cookie.
Slide the bottom of the cookie along the edge of the pot as you take it out to scrape off any more excess.
This is where you get so excited because you have this adorable Jack o’ lantern cookie looking back at you! Place him on the parchment too and leave them alone for a while till fully hardened. I leave them for at least a few hours before I clean them up.Rolled fondant covered:
Roll out your orange fondant and cut out the shape with the cookie cutter you used to make the cookie. Smear a little thinned buttercream onto the cookie to make it stick.
I used a large oval cutter to make indentations into the fondant.
I did this four times to make the indent lines that pumpkins have.Airbrushing:
Airbrushing adds more depth and dimension and interest to your cookies. It is not necessary to do this, but I like what it adds to the look. I gave it a light overall coating of orange color.
Then I did more pinpoint lines in the grooves with orange.
I did the same thing on the poured fondant cookies.
You can vary the colors if you like. You can add some yellow to give it bright highlights or add some brown to make it more rustic.
A beautiful bounty of fall pumpkins!
I love fall stuff!
Here is the fondant one. I even dusted just a tad of pearl dust on this one. Not too much or it will be ugly; trust me on this one.
Punkies, punkies everywhere!
Mr. and Mrs. Happy Patch
Mr. Grouchy Gourd
Cuteness factor overload!
What messy fun! I love it. Thanks for the easy poured fondant recipe!
Take care,
ButterYum
Thanks for sharing, can't wait to make some punkins!!!!!
I LOVE them!! Hmm…I needs me some of them there cutters lady!
Thanks for posting that, I can't wait to try it!
THANK YOU so much for sharing.
Do you mind sharing the recipe for sugar cookies.
I have never made these cookies from scratch,but I'd love to try them.
You are awesome.
– Haniya.
Thanks for sharing! I made some yesterday while the kiddos were at school. They loved them!!
Adorable ,Of course !!
Awesome tutorial!
Thank you Sharon for sharing. I absolutely love these cookies and can't wait to try it.
Love them, they are so cute those little punkies!
Thank you so very much for the recipe.
If you have access to CK products I think they have a similar cutter to if it is not the same as yours, and also CountryKitchenSweetartssa.com should carry it, they are the retail compqny for CK Products item # is 53-20564
I meant countrykitchensa.com and I also spell company wrong.
Can't spell today.
I also did not want to be anonymous oh Well guess I have to learn more how to respond to blogs.
Home Goods have those cutters also. I picked mine up today and can't wait to use them.
They are beautiful Sharon! Thank You so much for sharing them and the recipe with us all.
Hope I get the chance to try it out soon.
Take care & take it easy,
Sharon
Your pictures are so perfect. So in addition to being an amazing cake artist, you are also an incredible photographer. I'm so jealous. What talent 🙂
I would like to try this poured fondant. Does it dry very hard like a royal icing? or does it stay somewhat softer? THANKS
Would like to try this fondant. Will it dry hard similar to a royal icing or will it be a little softer??? THANKS
Does anyone know what the back of the cookie looks like? Is there a way to stop it being messy?
Does the poured fondant dry hard like royal or is it softer? I can't wait to try it if it dries stackable in 24 hours.
Just tried pouring the fondant over the cookies and I'm extremely frustrated. I don't think I'll ever do this again. The fondant dries fast so there is overlap every time you pour more to cover the whole cookie. My cookies look terrible.
BBYTINA, That means your fondant is too thick. gently heat it up some more or add more water until it flows nicely.
These are really beautiful cookies, Sharon. I've never used poured fondant, so if I get brave enough to do this your tutorial photos will be invaluable! Such lovely work you do, as always.
Would love the cookie recipe please
I tried this recipe tonight and became quite frustrated. I got it to flow nicely, but trying to pour it over my cookies was impossible. I kept burning my fingers!
If your burning your hands then you have it too hot! It’s 92 degrees which is less than body temperature.
I was wondering if it makes your cookies too soft? I know I’ve used royal icing and any pooling would make them too soft and break. I usually use my baking racks with them sprayed with Pam for baking and then a tray underneath so they don’t stick. Would love to try this method. Seems so much faster than piping an outline and then floating color inside. Thanks for sharing!
I just tried this and really like it! I did put them on a rack though. There was still some dripping off and it would pool around the cookie.
WOW!! I love, love the technique. I have to try it soon. Can you use royal icing to make decorations once the cookie dries? Thanks for sharing with us.
Thank you for sharing! Awesome 🙂