I'm SO excited!! 
I've been asked by one of the biggest corporations in UK to quote for 2,000 ( 
yes Two Thousand!!!!) Icecream cookies for a show they are putting on at the end of May!!! They even said I could get a free stand at this show, which will be FANTASTIC as they say 27,000 people will attend over the four days its on. 
They also want to use the cookies for TV/Press promotion.
I have just sent off some samples to them, so I hope I get the purchase order soon!
I had a look at the great advice given to Cake Princess with her huge order, and was wondering if any more pearls of wisdom spring to mind from you wonderful people! 
TIA
Tania.
Good job Taniabanana!
You mean Ice Cream Cone shaped decorated cookies, right? Not an actual ice cream sandwich (i.e. between 2 cookies)? 
If so, my advice is to make them in Gingerbread Cookies. The shelf life is much longer than the butter-laden sugar cookies, so you can actually start them a week or two ahead of time. Makes the job much easier when you can do 300 or so a day for a week! 
Hi Antonia!
Yes, Icecream cone shaped.Sorry, we call the other things Oysters here!
I'd like to try the gingerbread cookies, but i have real trouble converting US recipes to lbs and oz or kg & g.
I've tried the No fail cookies a couple of time, but can't get it right. Doh!
What is it about the gingerbread ones that help them to keep? Are they crisp or chewy? Also while you're here, can I ask you what dutch processed cocoa is? I can't find it for love nor money!
Thanks!
Tania.
Thanks jdogga
Just had a look at your website - FANTASTIC teeth cake - Love it!!!
There's an amazing conversion site someone on CC sent us to awhile back....it's the best!! I've converted all my recipes from US imperial measurements to the Canadian Metric weights and volumes. Brilliant!! It only takes a few clicks to have everything done for you!!
www.onlineconversion.com
oh, and the gingerbread cookies have to be a crisp version and generally contain less butter to flour ratio.
I'll look up the Dutch cocoa for more info for you. The cocoa you buy in a basic grocery store in North America is commonly mid-brown and less chocolatey than the dark, rich Dutch cocoas.
dutch process is probably called alkalized cocoa powder in the UK.
site with info
I'm SO excited!!
I've been asked by one of the biggest corporations in UK to quote for 2,000 ( yes Two Thousand!!!!) Icecream cookies for a show they are putting on at the end of May!!! They even said I could get a free stand at this show, which will be FANTASTIC as they say 27,000 people will attend over the four days its on. They also want to use the cookies for TV/Press promotion.I have just sent off some samples to them, so I hope I get the purchase order soon!
I had a look at the great advice given to Cake Princess with her huge order, and was wondering if any more pearls of wisdom spring to mind from you wonderful people!
TIA
Tania.
Congratulationssssssssssssssssssssssssss!!!!!!!!
I hope you win the bid.
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