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Cookie Bouquet questions - Page 2

post #16 of 25
I put my stick in afterwards as soon as they're out of the oven. But you could also do it before. Either way works; you'll just have to find the one that works best for you. I found that using skewers when I stick them in after they're cooked works better than using lollipop stick or cookie sticks. Don't know why though icon_rolleyes.gif

Sorry can't help with the 1/2" cook time though. I always make mine 1/4".
~ ~ Melanie
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~ ~ Melanie
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post #17 of 25
Quote:
Originally Posted by puzzlegut

I was wondering if it would be possible to add a little bit of meriguen (sp?) powder to my buttercream so that if I decorate the cookies with buttercream that it'll set a little better?




I use buttercream to decorate all of my sugar cookies. You sure could add some meringue powder to your bc and it will work just fine. Make sure you let the cookies sit til the bc is dry before you stack them or anything. Works like a charm everytime for me and I prefer the taste of bc to ri. Good luck!
post #18 of 25
Thread Starter 
I need to have the cookie bouquet done by Sunday. Any suggestions on what day I should bake the cookies and when I should decorate them?
post #19 of 25
To have them ready to bag on Saturday, I'd bake and do the base coat no later than Thursday, although you can do it a day or two sooner if it's more convenient. Allow some time for the base coat to dry before doing the details, if you're using Antonia's icing. (If you're using fondant on your cookies, you won't need the drying time, so you could wait 'til Friday to start if you wanted to.)

Also, if you need to (or want to) do the cookies even sooner, you can always freeze them after baking, then thaw when you're ready to decorate (at room temp in a sealed container, until they thaw completely). This makes it easier to spread the work out over the week rather than trying to fit it all in at once.

hth!
Laura.
post #20 of 25
I insert my sticks after the cookies have come out of the oven- to answer the question about baking time, I bake my cookies or only 9 minutes, 2 minutes more if they are larger cookies!
Everything is better with Chocolate!
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Everything is better with Chocolate!
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post #21 of 25
I make my cookies for a boquet 1/2", bake at 365 for 6 minutes, then turn the cookie sheet and bake another 6 minutes. I also insert the stick before I bake the cookies.
Go Red Raiders!!
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Go Red Raiders!!
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post #22 of 25
I think you could bake the cookies any day and seal them really well or freeze them. In my opinion sugar cookies taste better when they are a little older. I would decroate them the day before so that they have plenty of time to set and wrap.
post #23 of 25
Mom_Of_4:
What buttercream recipe do you use and how much meringue powder do you add?
Will this make the icing hard so the cookies can be bagged or stacked? Thanks in advance icon_razz.gif
A journey of a thousand miles must begin with a single step.
Chinese saying
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A journey of a thousand miles must begin with a single step.
Chinese saying
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post #24 of 25
I know I'm waaaay late on this, but thought I'd respond too... I use the snow white buttercream from Wilton for everything (with a few minor changes), including cookies. I also use the cookie recipe I got from the cookie class given by Wilton. I did a bouquet today and realized its a lot of work so make sure you charge enough. Its a lot more work then cake, (of course my cakes are still fairly simple), so its easy to be harder than cake. ha ha
post #25 of 25
You asked about prices you can look on my web site under cookie bouquets and I have prices listed.
WE should charge more but its a hard sell right now we are the only ones doing them in our town and it takes time for everyone to digest the prices we will be rasing them in 2007 from $1.50ea indiv wrapped to $2.50 or $3.00 ea hope this helps.
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