Tag Archives: homemade marshmallow fondant

Conversation Heart Cookies & Stained Glass Cookies

I’m super excited about how both of these cookies came out!
 
I used the same sugar cookie dough that I always use for both batches! It’s perfect. Well… it’s almost perfect. It can be a little sticky if you don’t keep it cold. I know the recipe says to chill for at least an hour, buuuuut, I always chill mine overnight. I also find that rotating 3-4 cookie sheets is really helpful to keep the cookies from spreading and getting flat. Start cutting out cookies, put them on the parchment lined cookie sheet, then pop that into the fridge while the others are baking. It works, if you can keep up.
 

 
For the Conversation Heart Cookies:
  • I used a medium sized heart cookie cutter.
  • I used this ah-mazing Marshmallow Fondant from Big Bears Wife. I divided it into 6 even sized balls, then dyed each one a different color. Then I rolled each one out to about 1/8-1/4  inch thick (the purple ring on my Wilton fondant roller). THEN cut out the heart shapes using the same cookie cutter. I had enough fondant to cover 7 1/2 doz cookies, there was a little of each color left over. it’s possible there’d be enough fondant left for a few more cookies…
  • Next I made sure the cookies where cool, then brushed them with a little corn syrup, and put a fondant heart on top of each cookies. I rubbed them gently to make sure the fondant would stick.
  • And the final step was to use a red food marker to write out the messages.
 

For the Stained Glass Cookies:
  • I used a LARGE heart cookie cutter, and then a smaller one to cut out the middle for the “stained glass” part.
  • I had NO IDEA these would be so easy to make. All you do is crush up some hard candy (I used cherry lollipops). Then you cut out the outside shape and a smaller heart from the middle. Put it on the cookie sheet, fill the hole with the crushed candy, and bake! BAM!
  • I noticed that some of my cookies had pink dots when they came out of the oven. I’m not sure if that was because I was sloppy when I filled them, or if the crushed candy bubbled and splattered while it was melting…
  • I actually burned the first batch because I wasn’t paying attention to the timer. Ooops.
  • I let these cool completely on the cookie sheet before I tried to take them off.
  • And finally, if I make these again, I plan on making smaller cookies. These are so big the middles are kind of hard to eat because the candy hardens…
 
Happy Baking!
-Hey Waitress!!
 
PS. You should check out the Conversation Heart Petit Fours I made last year!
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Presidential Cookies Filled with Sprinkles

Dyed Republican & Democrat cookies filled with chocolate sprinkles, and decorated with fondate stars & stripes!!
Presidential Cookies “How To”:
  1. Make the sugar cookie dough.
  2. Divide it in half. Color one half red, and the other blue.
  3. Line a container, approximately the size of your cookie cutter, with plastic wrap.
  4. Put the red half of your dough in the bottom of the container & flatten it.
  5. Shape the blue half to approximately the same size, and place it on top of the red dough.
  6. Cover and freeze overnight.
  7. Pre-heat your oven to 400 degrees F, and line baking sheets with parchment paper.
  8. Slice the cookie dough into 1/8 – ¼ inch slices, cut your cookies, saving the excess dough (separated), you can use it to make more cookies! If you use the left over dough stack and freeze it for a little, the firm dough is easier to cut.
  9. You’ll need 3 of each shape, place one of them on the cookie sheet facing the opposite way. That will be so the back side of your cookie (after it’s been put together) won’t be browned!
  10. Bake them for about 6 minutes.
  11. As soon as they come out of the oven, cut a hole in one of the cookies facing the same way. That’s where the sprinkles will go!
  12. Allow them to cool completely before moving.
  13. Make your “glue” to stick the layers together. Using 1 cup of powdered sugar & 2 tablespoons of milk, stir until all the powdered sugar has been melted.
  14. Glue the cookie with the cut out to the browned side of the bottom cookie, fill the hole with sprinkles, then “glue” the top cookie on.
  15. Lay flat for 30 minutes before handling. Now is a good time to make your fondant, and cut out the stars & stripes!
  16. Using the “glue” and a food safe paint brush stick the stripes on, gently flatten them. Then do the stars.
  17. Eat a cookie!
So… I’ve wanted to make these cookies ever since I saw this super duper awesome tutorial for piñata cookies! AND here are my notes:
  • I didn’t have a container as tall as the donkey or as wide as the elephant, so I sliced the dough, rolled it out a little bit, cut the shape, then saved the extra.
  • I can’t stand to waste things, and when they made theirs, they baked the dough, THEN cut out the shapes… It makes sense that way, so all the cookies will be even, and they’ll stand up better, but I just couldn’t waste the dough.
  • I used a small biscuit cutter to make the elephant cut out, and a small rectangle for the donkey cut out.
  • I saved the dough, from the first round of cookies to make more (red on the bottom, blue on the top) cookies, then I used the extra from THOSE to make a few tyedyed cookies!
  • I rolled out the fondant to about 1/8 of an inch thick, and cut out the stars using a small cookie cutter, and cut out the stripes out with a cookie cutter.
  • You probably only need to make half the amount of fondant from the recipe… I had plenty left over.
  • I totally gave myself a blister cutting out all those stars!!
  • The awesome cookie cutters came from CopperGifts.com
Happy baking.
-Hey Waitress!!
 
PS when I made these cookies I couldn’t think of a fitting name for them. I really want to call them “Your Candidate Is Full Of… Chocolate Sprinkles… Cookies”. You know, because the sprinkles are supposed to look like poop. But it’s too long. Sad face.
 
I also want to remind people how important it is to vote. I love politics. Mostly… I love the thought that my vote might make a difference. It’s import to get involved, because if you don’t… you’ll have no right to complain when things don’t go the way you want. I’ll stop now, because if I keep going this is going to turn into a craaaazy long rant, and I don’t want to take away from the cookies. Just GO VOTE!
 
Happy Election Tuesday!! I can’t wait to see how it all turns out!!
-Hey Waitress!!
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Modeling “Chocolate”, Fondant, and PB Cocoa Krispie Treats put together makes…

Sheep! On “grass” squares!
 
This was my first attempt at making modeling chocolate AND fondant! It was an experience for sure…
 
the modeling chocolate isn’t really chocolate… it’s candy melts! The recipe is pretty straight forward, the only thing I would say is to make sure the candy melts are MELTED all the way! I realized this afternoon that I had some chunks, and you could see some of them after I colored the part for the faces/ legs.  Speaking of dying… I would dye a little less than 1/4 of the modeling chocolate black. you can always dye more later! Don’t forget gloves, the food color will come out if you scrub hard enough… but who wants to do that!? I tended to over work the modeling chocolate, and it got super sticky and melty… if that starts to happen to you, just leave it alone for a little bit and work a different piece. The heads were about the size of a cherry tomato, and the four legs together about half that. Make an indent in the body piece, and gently press the head into it. Give your sheep a small topknot of white, press it down, and blend it into the body. Then take a tiny tiny piece and stick it on the rump for a tail! Now flip Sheep over, and stick on the square for its legs! I stuck sprinkles in its face for eyes, but only because I forgot to save some white/ black to make eyeballs!
 
Now, the fondant… was… difficult. My marshmallows didn’t melt all the way. Of course, I melted them in the microwave on the defrost setting, for one minute, stirred, and then in 30 second intervals until they were melted. It took FOREVER! I should have just ‘nuked them on the regular setting. Ooops. The recipe said it would be very sticky, so I put some gloves on. Bad idea. The fondant stuck to my gloves so bad I ripped one of the fingers off! Try digging that out of sticky marshmallow/ powdered sugar! I took the gloves off, and then got COVERED in the sticky concoction. It was supposed to become less sticky when you worked it, but I ended up putting some more powdered sugar into it. I didn’t measure exactly how much. Sorry! I got my fingers/ hands a little damp and that made it easier to work.  I rolled it out in small pieces, just big enough to drape over each Rice Krispie Treat. Sadly, I rolled some of them out too thin, which caused it to tear. That being said… I can’t wait to try making it again. Maybe I’ll get the Hubs to take a few pictures. OH! The fondant recipe was from Angie at Big Bears Wife. She rocks!
 
As usual I used Wilton gel food colors to color the sheep faces/ legs and  to make the fondant green.
 
I made the Rice Krispie Treats using a recipe that’s all over the web! I don’t know who to credit it to because it’s on a billion websites. I frosted them with Duncan Heinz Chocolate Buttercream, so the fondant would have something to stick to!
 
My first attempts at modeling chocolate and fondant were… fun? Kinda. Interesting? Def. Cute? I think so.
 
Happy decorating!
-Hey Waitress!!

Modeling Chocolate Recipe, Marshmallow Fondant Recipe, and Peanut Butter Cocoa Krispie Treats

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