There we go. Now that looks more like something you’d see in a Manhattan pastry case, no? Forgive me but I couldn’t leave these alone until I’d gotten a little closer to the ideal. Actually this was my fourth try, as it took three attempts to get the cake where I wanted it. This last pass was all about finishing. What did I do differently? For starters I trimmed the cookies perfectly round with a round cutter after they cooled, like so (four inches worked perfectly for most of them).
Then I used the spoon-over method I described below for the fondant, thinning the stuff just a bit more more than I did the first time (I added a few instructions for that below). Lastly I used a darker cocoa. No, that’s a lie, I actually added a drop of black food coloring to the chocolate fondant to darken it. So sue me. Irrational fear of the Dutching process has made really dark cocoa tough to find these days.
Next time I’ll focus on not letting my fondant get over 100 degrees Fahrenheit so I can get a glossier coat!