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Posts by ckdcr8r

I have been thinking about selling my cookies to car dealerships, title companies, hotels, etc to have for their guest traffic in the lobby. Has anyone done this? I was wondering who, like in what position of the company would be the best to contact about this. Thanks for the advice!
I wondered about my prices on my dessert cookies, as well. These are the "normal" type cookies I do aside from my photo cookies, but not normal flavors. Anyway, I was at the mall and there is a Mrs. Feilds there. I have bought cookies there before, individual ones, without batting an eye, then I added up 1 dozen at that price and realized they were twice as much as mine! Of course, I am not paying premium on rent at a mall, but still, I don't think your price figure is too...
I freeze my sugared spritz with no issues. Also I used to work for a grocery bakery that got sugared shortbread cookies in frozen and there was never a problem after thawing with those, either.
Wilton has Holiday parchment sheets that you can use in the tins. I found them at Michael's. They have a nice festive print and are grease proof. I believe this is the first year I have seen them. There are 50 sheets in the box for I think $6.99. I actually cut circles to fit the bottom of my tins then cut strips to line the inside walls. A little time consuming, but the food is not touching the tin. You could stuff it in there like tissue paper, too, but it is a bit...
I just made about 60 dozen spritz in the last 2 weeks. I use commercial parchment sheets, not the roll you can buy from Reynolds. The roll is too slippery. I do have the occasional stubborn cookie that refuses to stick, but for the most part, I've got it down. My dough is soft and a little sticky, be sure not to add too much flour. I use it right off the mixer, no refrigeration. I have the Cookie Master electric one as well as the first Cookie Pro. I think they have...
I use both cake flour and AP flour in mine. The cake flour is a bit lighter with 3 cups weighing about 3/4 lb and the AP weighs about 1 lb. for 3 cups. I only measure to 1 1/2 lbs or the dough is too dry, but I start with the cake flour.
The business cards are about 2" x 3.5". They weigh almost 4 oz when they are finished. Turns out I got lucky. Well, not so much, but the magenta ink in my EI printer is behaving badly. I cleaned it like 10 times today and spent 3 hours trying to get it to work right. I usually have issues with the black, never the color. I was very frustrated, but then again thankful I didn't have to figure out how to print 800 images with no ink!!
Well, I guess I shouldn't have gotten excited so fast. The logo they sent me to use was rectangular, and I assume originally they wanted my smaller round cookies. I have done business with this company before. I told her that the logo would look better on my business card sized cookies, but they were almost twice as much. I was going to have to bake them today and hadn't heard, so I called and she was just waiting on the final decision from a colleague. She called me back...
Luckily, I have it figured out to just do as much as I can for 8-10 hours each week and get ahead enough to get them shipped off in time. One goes Friday, one on the 20th, 26th, 27th, and Nov. 3rd. I make good use of my upright freezer Coffee is a good friend of mine, but at least this won't be an all day-all night cookiethon! I'll wait for the holiday party tray orders to come in to tackle that one...
I am about to get this huge logo cookie order to send 160 cookies to each of 5 U.S. cities in the next 3 weeks!!! The first goes out this Friday. I was just estimating my time and product here...about 25 hours, 16 batches of NFSC, 4 full size batches of my RBC/MMF icing, and lots and lots and lots of rolling!!! Man, I sure wish I had a sheeter!
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