Cake Central › Cake Forums › Cake Talk › Cookies! › HUGE cookie order.......not sure where to start
New Posts  All Forums:Forum Nav:

HUGE cookie order.......not sure where to start - Page 3

post #31 of 66
Thread Starter 
Hi JennT. I'm South African so I'm not sure sure how you will be able to judge this. I worked out the cost of a cookie and then just multiplied by 3. They are really not big cookies.

Thanks MSLOU. I was a little scared to do the baking and freezing thing but what I am going to do is to freeze a few cookies when I bake this lot and see how they turn out.
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
post #32 of 66
Definitely invite every friend you have to your house for a cookie-wrapping party...you'll need all the help you can get to get all those cookies wrapped. I'm impressed--I make these decorated cookies for a living and I don't think I could handle 1500! (But I'd sure love to try$$!) Congrats on your big order!
post #33 of 66
Thread Starter 
The order for the delivery of the cookies is on the 9th to be given out on the 14th. I started baking 2 nights ago........when would you think would be a safe time to start with the icing. I was going to start today.
If I do start today, will the icing (Antonia's recipe) still look good.

Regards
S
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
post #34 of 66
Is Antonia's a royal icing? For me, it seems too early, I wouldn't want to ice more than a couple of days before their due since you said they aren't going to be given out until the 14th. I hope someone else can give you a better answer!
post #35 of 66
How are you storing the baked cookie? If you are not freezing it, decorate now with royal icing so you can get them wrapped.
It's not how good you are, but how well you can fix your mistakes.
Reply
It's not how good you are, but how well you can fix your mistakes.
Reply
post #36 of 66
Thread Starter 
I'm storing the cookies in plastic containers and what I wanted to do was to ice and as soon as they are dry, bag them.

Do you think that will work?
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
post #37 of 66
Yes, I would probably do that, but it depends on the icing you use. Some thinned icings/fondants might crystalize on the cookie after a few days.
It's not how good you are, but how well you can fix your mistakes.
Reply
It's not how good you are, but how well you can fix your mistakes.
Reply
post #38 of 66
Jenn123

Shamani wrote=
..."when would you think would be a safe time to start with the icing. I was going to start today.
If I do start today, will the icing (Antonia's recipe) still look good
."
(Just to save time on this thread.) icon_wink.gif

This is fascinating to me.
I'm feeling anxious for you Shamani! icon_eek.gif

kos
post #39 of 66
Ditto, Kos! I think I don't think I could sleep worrying about getting everything done!

Best of Luck, Shamani!!! I know you have had some great tips and really sounds like you have it under control! I hope all goes well!!!
~Christy~
Reply
~Christy~
Reply
post #40 of 66
Thread Starter 
Jenn123 - I'm using Antonia's icing recipe and the No fail sugar cookies.
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
Reply
post #41 of 66
What is in Antonia's icing? I don't see it in the recipe list?
It's not how good you are, but how well you can fix your mistakes.
Reply
It's not how good you are, but how well you can fix your mistakes.
Reply
post #42 of 66
Oh, I found a forum discussion. This what Antonia said:

"It is royal icing...just thinned. It gets hard enough to pack, but I let cookies dry 24-36 hours before I package them."

This really important. Make sure the icing is completely dry before bagging them. I think it will be fine to start now. Just be sure you don't stack too high. I don't know if the icing will absorb moisture from the cookie over time.
It's not how good you are, but how well you can fix your mistakes.
Reply
It's not how good you are, but how well you can fix your mistakes.
Reply
post #43 of 66
Just FYI I iced with antonia's icing a few weeks ago and put in freezer. When I pulled them out the darker colors were blotchy. Could just be me, but I was experimenting... I had them in a freezer container, so maybe the added help of the bag would protect them more.

Julia
post #44 of 66
I wasn't suggesting freezing after. Did I miss something? Ooops Don't freeze after decorating! Thanks acookieobsession!
It's not how good you are, but how well you can fix your mistakes.
Reply
It's not how good you are, but how well you can fix your mistakes.
Reply
post #45 of 66
I have made cookies with Antonia74's icing several times (using the no fail cookie recipe) and the icing looked good for a long time.

I made a couple of samples of the cat face cookies I did at Christmas time, and kept them in a container for over a month until it was time to make them for the shower (NOT to eat, just as samples to show) and they looked as good as they did when they were fresh.

hth!
Laura.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › HUGE cookie order.......not sure where to start