To decorate cookies with rolled fondant is very easy and quick. The cookie do not need to dry overnight like you do with royal icing.
You can go for a simple look by only cut out the same shape in fondant and apply it to the cookies. But you could also go for more detailed cookies if you apply fondant accents on top of the cookie.
I also like to use small embossing sticks or a veining tool to make pretty details in the fondant. Here I will show you how I make my dragonfly and butterfly cookies. I love the look you get when you use a veining tool on the wings. So simple. If you brush your fondant cookies with edible luster dust they look even better.
There are no limits when it comes to decorating cookies. Just be creative!
This is what I use:
Sugar cookies in the shape of butterflies or dragonflies
Cookie cutters in the same shape
Non-stick board
Rolling pin
Knife
Corn syrup & brush
Paint brush for lustre dust
Dresden & veining tool (I recomend the one from Jem)
Luster dust (I have used: Aqua shimmer & Iced Pink from Edable Art)
Rolled fondant in your chosen colors
Dragonfly:
Step 1:
Roll out your fondant thinly and cut out the wings with the cookie cutter.
As it is only the wings we are going to need. You dont have to cut out the whole shape like I did. Just the wings.
Step 2:
Cut the wings in shape with a knife like shown on wing A.
Step 3:
Brush a thin coat of corn syrup on the sugar cookie but only on the wings and gently put the wing pieces on top
Step 4:
With your finger smooth out the edge all around the wings.
Step 5:
Take your veining tool and mark the wings with fine lines.
Step 6:
If you like you can brush luster dust on the wings.
Step 7:
Take a small piece of fondant and make the body and the head. You can make small marks on the body with the veining tool.
Butterfly:
Step 1:
Take your chosen color for the large wing and roll out the fondant thinly. Cut out the wings with the cookie cutter and cut wing A. with a knife like shown on the photo.
Step 2 & 3:
Repeat step 3 & 4 for the dragonfly.
Step 4:
Take your veining tool and make 3 lines on both wings.
Step 5:
Roll out the second color of fondant and cut out another pair of wings with the cookie cutter. Cut the small wings in the shape as shown on step 1/wing B. Brush with corn syrup.
Step 6:
Gently put the small wings on the cookie. With your finger smooth out the edge all around the small wings. Again use the veining tool to make 4 lines on the wings.
Step 7:
If you like you can brush luster dust on the wings.
Step 8:
Repeat step 7 for the dragonfly.
Tip: Make the butterfly in all white with pearl luster dust and you will have the perfect wedding favour.
Happy Caking
Louise
