Over the past few years I’ve acquired a fair amount of baking and decorating paraphernalia. OK, quite a lot may be an understatement. It’s actually case loads. I’ve got good intentions to use it all, but the reality is I rarely have time to sit down anymore and have a play around with all my decorating tools.
Luckily for me there was a day this week when the stars aligned and what seemed like the impossible was actually possible. I’ve wanted to make fondant topped sugar cookies for ages now, so Valentine’s Day was the perfect excuse to make some pretty heart cookies.
I whipped up a batch of cookies using my favourite recipe (here), and tinted my fondant while I waited for them to bake. After rooting around for a few minutes in one of my decorating boxes, I pulled out a quilted patchwork cutter, and a set of fondant crimpers. I hadn’t used either of these before so was a bit unsure how to actually use each of them but they were pretty easy to figure out.
Once your cookies are out of the oven and cooled, brush a little water on the back of your fondant shapes (this acts just like glue) and gently press them on top of your cookies. Leave them aside for an hour or so for the fondant to stiffen up.
The fondant crimpers took a bit of getting used to. I wasn’t even sure if I was going to use them, so tested them on a piece of rolled fondant first, and was pleasantly surprised with the results. The crimpers (similar to these) produced a really delicate frilly design, so I used them to work my way around the outer edge of the fondant heart, and then back around the inside to add a second frilly row.
It was my first time making fondant topped cookies, and using the tools too create the different effects. As is the case with most of the things I bake, I’m taking these into the office so they’re not staring me in the face every moment of the day waiting for me to gobble them up. But I did save a few of them so I could make a special batch of blue hearts for my two Valentines that will be home today.