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Wildflower Fondant Cookies

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IMG_0873 copyIMG_0837IMG_0788IMG_0792IMG_0794IMG_0796IMG_0798IMG_0801wild-flower-cookies-2IMG_0821IMG_0835IMG_0858Mariah here! I recently met the crazy talented Jasmine of Whipped who has married her love of food with her skills in illustration, sculpture and metalsmithing. Her work is like nothing else I’ve seen and when you meet her you’ll see why, she’s one-of-a-kind! We wanted to get together and share our love for Montana, wildflowers and art. So, we’re here to share this tutorial on painting with food!

Step one, make some fondant:

Ingredients:
16 oz mini marshmallows
2 Ib powdered sugar
1 tbs water
1 tbs corn syrup
1 tsp vanilla (optional)

Sprinkle water over the mini marshmallows in a large microwave-safe bowl and microwave on high for 2 minutes or until marshmallows are puffed up and soft looking.

Smear vegetable shortening on a wooden spoon before stirring the melted marshmallows (this is a sticky stage and you’ll save yourself some frustrating clean up later on).

Add your extract (feel free to add in a different flavor: lemon and almond are lovely as well) and corn syrup to the bowl. If you would like to color the entire batch, you can add some food coloring. For our purposes leave it white for a good painting canvas.

Slowly sift your powdered sugar over the melted marshmallows and stir between sifting. Stop when it becomes difficult to stir with a spoon. If you have any powdered sugar left sift it over your work surface, and begin to knead the rest of the powdered sugar into the fondant. The fondant may still be quite hot so start slowly and be careful!

*Pro Tip: I like to wear plastic gloves or massage some vegetable oil into my hands before kneading to avoid a sticky mess.

You are finished once all of the powdered sugar is incorporated, there are no lumps, and the texture is smooth. If you tear it and it seems very dry, you may feel it necessary to add a little bit more shortening.

For best results wrap your fondant in plastic wrap and/or a Ziplock bag and place it in the fridge overnight BEFORE using. Allowing it to rest means less tearing, bubbles, and lumps.

To roll it out: cut off a quarter of your fondant and knead to soften (especially if it has just come out of your fridge). Sift powdered sugar over your work surface and place a round of fondant down. Sprinkle a bit more powdered sugar on top and roll as you would a pie crust.

*Pro Tip: There are special plastic rolling pins that are reasonably priced and make for an incredibly smooth surface. If you do not have one of these handy tools, place wax or parchment paper over the top of your fondant and roll over the paper to preserve the surface. You do not want to get a wood grain finish on your rolled fondant!

Roll your fondant to the desired thickness (for cookies I like to roll mine quite thin). With the cookie cutter you used to cut your cookies, cut out the fondant (your fondant shape should be just barely smaller than your cookie thanks to the cookie spreading a bit while it baked).

To adhere the fondant to your cookies, make a simple icing with powdered sugar and enough water to create a sugary glue. Brush it onto your cookies and place the fondant on top. Use the fatty palm of your hand (where your thumb reaches your wrist) to smooth the fondant over the cookie and especially around the edges.

Letting the fondant set for at least one hour on your cookie will yield a smooth dry surface to paint on. Placing it in the fridge will speed up this process.

*Pro Tip: To thin your food coloring you may use a high proof alcohol such as vodka or everclear, or an extract (vanilla, almond, and lemon are most common). Don’t worry about alcohol content in your cookies: the reason we use alcohol is because it evaporates quickly allowing the food coloring to dry.

I like to use powdered food coloring, which you can often find at Michaels craft store, or else a gel food coloring will work in a pinch.

Here is a recipe for sugar cookies. We suggest replacing the gingerbread spice with a tsp of dried ground lavender and/or some lemon zest to compliment the vibe of the wildflowers.

Photos by Mariah of Everything Golden

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8 responses to Wildflower Fondant Cookies

  1. May 11, 2015

    These cookies are stunning. If you gave me one I probably couldn’t eat it because it’s too pretty. I’ve never made fondant before. :]

    // ▲ itsCarmen.com ▲

    1. May 11, 2015

      It’s really quite easy to make, Carmen! and it’s cheaper than store bought and so much tastier… give it a try!

  2. […] Charm, I enlisted my friend Jasmine of Whipped, to share her love of food and art. Check out this cool tutorial for how to paint on sugar […]

  3. May 13, 2015

    these are absolutely gorgeous! beautiful work!

  4. May 14, 2015

    Love this!

    I’m not very talented in the decorated cookie department, but I feel like I might actually be able to pull this one off!

    Let’s Mingle Blog

    1. Eden
      May 14, 2015

      I think you could Ashley!! It seems more manageable than decorating with a piping bag and frosting, right?!

  5. May 19, 2015

    […] via Sugar and Charm […]

  6. […] here on Sugar and Charm for the recipe and […]

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