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Stacking 400 frosted sugar cookies??

post #1 of 42
Thread Starter 
I really need some help here! I have a huge wedding order the end of May. It includes 400 frosted cookies. They are going to put them in cello bags and use them for favors. I am not sure what the best way is to frost them since I will have to stack them to store and transport them. I don't have a way to transport that many cookies and have them laying flat. I've not done MMF on a cookie before. I've only attempted to make MMF once. The cookies are going to be round with an "S" on them. Can anyone help me out?

Thanks!!!

Anna
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post #2 of 42
I have recently switched from using RI on my butter cookies to MMF. I use the same cookie cutter to cut out the rolled MMF as I do the cookie dough. When the cookies come out of the oven, I place the MMF on the cookie while still warm. It adheres nicely to the cookie and once cool, can be stacked (I'd put wax paper or something between layers to protect the top of the cookie from absorbing any oils or getting crumbs on it.) Hope this helps.
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post #3 of 42
My first thought was to get a large plastic container that is small enough to fit in a trunk or back seat. And put as many cookies as you can for the first layer without stacking, then layer with wax paper and continue doing that "lasagna" type method until finished. But I've never had to make that many cookies so I haven't done this before. Good Luck.
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post #4 of 42
If you would rather them not lay directly on top of each other, you could...

get 1/2 sheet boxes(or whatever size fits in your vehicle), cardboards to fit those boxes(3 or so per box) and some portion cups or cookie cutters that are taller than the iced cookies....

line the box with parchment(optional), place four portion cups or cutters in box...2 at each end....layer cookies...place board...portion cups...cookies...board...cups...cookies...until box is filled.
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"Be the change you want to see in the world."- Mahatma Gandhi

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post #5 of 42
I was reading the post before mine and had a thought. I would be careful how many layers deep you stack the cookies. I would think that the weight of too many layers will damage the bottom ones.
post #6 of 42
Thread Starter 
Thanks everyone! Would MMF add allot to the cost of ingredients over the cost of a crusting BC or RI? I already gave a price for the the cookies. I charged her $500 for 400 cookies. Do you think the MMF would be cost efficient for the price I quoted her? That sounds like the easiest way to do this and then pipe an "S" on with RI. Then I would just stack them on their sides rather than on top of eachother. I use big rubbermaid containers that are used for under the bed storage to transport cookies and sheet cakes. I like the wax paper idea. Do you think the "S" would get smashed if I did it this way? Thanks everyone for all your help! I'm kind of stressing about this huge wedding!! I also have a three teired stacked square wedding cake and 4 12X18's and an 11X15 to do for this wedding! Luckily it's not till May 24th so I have time to get all this figured out!! icon_smile.gif

Anna
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post #7 of 42
I just finished making 335 cookies for Easter for a small Spanish school.When they were all done and icied and dried I packaged them.I stacked them sideways in rows.I would use a lrage box or plastic tub.You should also be able to make another row ontop since the cookies aren't that heavy.I had 2 apple boxes filled with the 335 cookies...not really that much!!Also....MMF isn't cost efficient unless you charge for it.I see that you charged her $500.00 for 400 cookies...Hmmm that is 1.25 a cookie...No way I could have done it for that!! I charged $1.50 per cookie with RI...Fondant would have been an extra $1.00 a cookie...Fondant is expensive!I have since uped my cookie prices to $2.00 each.It took me nearly 40 hours of work to do the cookies and I calculated I was making about $5.00 an hour..Hardly enough!! JMO.icon_smile.gif

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #8 of 42
Thread Starter 
I feel guilty charging more than that for a cookie. I live in a small town so can't get away with charging what I probably should be. What did you ice your cookies with? If MMF is too expensive for what I charged her, can you give me an alternative? I have to make a decent profit. icon_smile.gif Would it be okay to use a crusting BC and pipe the "S" with royal and then stack them sideways with wax paper between them?
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post #9 of 42
I use Antonia74 cookie icing.The recipe is here on CC.I wouldn't use a BC icing as they never really dry hard enough to stack and just in case they smooshed.The butter in the NFSC recipe keeps the cookie soft enough so you don't break your teeth when you bite into it.I would think that RI is the best way and as cost efficient as BC.All you need for Antionias recipe is powdered meringue,cream of Tartar and icing sugar.You would need butter and shortening for the BC...so I would think the RI would be more cost efficient.I would also cover them in one step.Waste less time and less icing.I did this for the big ccokie order and it worked really well and was a time saver.Instead of doing 2 steps and outlining each cookie and then going back and flooding...I outlined and quickly went back and flooded with the same consistency icing.It has to be a bit thick but pourable...like the 10 steps rule with cookie icing....let it melt back into itself in 10 seconds...otherwise it will over flow on the edges...This worked really well!!

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #10 of 42
Thread Starter 
Pardon my stupidity but what does "let it melt back into itself in 10 seconds" mean? Thank you so much for all your advice, I really appreciate it!

Anna
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post #11 of 42
Okay...I though maybe you would be uncertain.....The RI itself is quite thick when made..Put a few dolops into a bowl and mix in your color.Then start adding water and stirring...very little at a time.You want the icing to thin out but still be thick like a slurry.Keep adding water until you lift the spatula and the icing flows back into itself and disappears....usually within 10 seconds.Then you know it is ready.If it is too thin add thicker icing back in....It should be like heavy cream but still pipable from a bag with tip # 3.I outline the whole cookie and then start back and fill in...by the time you begin to fill in the edges will have started to setup not allowing the icing to overflow.If it flows over the edges after a few minutes then the icing is too thin.

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #12 of 42
Fondant is very expensive to buy. I have stopped buying fondant and make my own. I do cakes and cookies occasionally out of my house, so I have more time than money. icon_smile.gif I use Rhonda's ultimate MMF (http://www.cakecentral.com/cake_recipe-3183-5-Rhondas-Ultimate-MMF.html) and personally I find it very cost effective. About $3 for a batch that yields about 3 lbs. (sometimes more as more humidity usually means more powdered sugar.) I find the cost to be comparable to RI (the kind of RI I make uses meringue powder.) The powdered sugar cost is similar for equal amounts of RI and MMF. The cost of a bag of marshmallows isn't much when comparing to the cost of MP I use. I find the time it saves in frosting is worth the very slight price difference.

I'm sure it's personal preference as well. My husband and I actually did a taste taste of butter cookies with RI (the recipe given in the how to decorate cookies tutorial) and Rhonda's MMF and we both preferred the MMF. Hope this helps.
Live simply, laugh often, love much.

Everything I do is 4 MY 5 GIRLS!
and my hubby 2!
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Live simply, laugh often, love much.

Everything I do is 4 MY 5 GIRLS!
and my hubby 2!
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post #13 of 42
Thread Starter 
Thank you!!! You have been VERY helpful!!!!

I think we have children the same ages! I have a son, Alex who is 8 and a daughter, Susie who is almost 5. We must be about the same age? I'm 32, 33 in June. It's fun to meet new people on here with which you have things in common. icon_smile.gif

Anna
You've got to stand for something or you'll fall for anything.
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post #14 of 42
Thread Starter 
Quote:
Originally Posted by chovest

Fondant is very expensive to buy. I have stopped buying fondant and make my own. I do cakes and cookies occasionally out of my house, so I have more time than money. icon_smile.gif I use Rhonda's ultimate MMF (http://www.cakecentral.com/cake_recipe-3183-5-Rhondas-Ultimate-MMF.html) and personally I find it very cost effective. About $3 for a batch that yields about 3 lbs. (sometimes more as more humidity usually means more powdered sugar.) I find the cost to be comparable to RI (the kind of RI I make uses meringue powder.) The powdered sugar cost is similar for equal amounts of RI and MMF. The cost of a bag of marshmallows isn't much when comparing to the cost of MP I use. I find the time it saves in frosting is worth the very slight price difference.

I'm sure it's personal preference as well. My husband and I actually did a taste taste of butter cookies with RI (the recipe given in the how to decorate cookies tutorial) and Rhonda's MMF and we both preferred the MMF. Hope this helps.



How do you adhere the MMF to the cookie? Do you use cornsyrup or BC or something else? I want the cookies to taste good! I have always used my crusting buttercream recipe and have gotten rave reviews. I've never had 400 to do though so it's the stacking, transport thing that is throwing me off! I'm worried about the "S"'s getting smooshed. What if I use the butter cream, do the "S" with royal and stack them on their sides with wax paper in between each one? I wouldn't pack them very tight of course, they wouldn't be on top of eachother so the weight of them shouldn't affect anything. What do you think?

Anna
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post #15 of 42
I place the mmf on the cookie right after it comes out of the oven. The warmth softens the mmf and it sticks right to the cookie. You may need the play around with the thickness of the fondant. If it's too thin any slight bumps in the cookie will show through. Of course you don't want it too thick either. I haven't tried stacking cookies with crusting BC, so I'm not sure. There is also a recipe for rolled buttercream, but I have never used it. If nothing else try making up a test batch. My girls 11, 7, 5, and 2 love test batches! icon_wink.gif
Live simply, laugh often, love much.

Everything I do is 4 MY 5 GIRLS!
and my hubby 2!
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Live simply, laugh often, love much.

Everything I do is 4 MY 5 GIRLS!
and my hubby 2!
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