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Stacking 400 frosted sugar cookies?? - Page 2

post #16 of 42
4/7/08 at 10:33am
I just made 100 wedding favor cookies that were the heart shaped wedding dress and tux. They were iced in royal icing and bagged. I stacked them in a box on there sides and was able to stack another row on top. I had to drive an hour and a half to the location and they arrived just fine. I dont know how the RBC would hold up I dont use it on cookies.
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You only live once, so have fun!!!!!
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post #17 of 42
4/7/08 at 10:59am
Here are some recent cookie bouquet centerpieces I made (haven't yet uploaded into the gallery yet.) They are butter cookies w/MMF and RI details.
LL
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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 #18 of 42
4/7/08 at 11:14am
I did 600 football shaped cookies for New Years day, with Antonia74 RI. They were not individually wrapped.
I used my 14x19 cake boxes, cake board on the bottom, and just layered them, with parchment paper between each layer. I had about 75 in each box.
I had no problems at all with breakage or damage!
Good Luck!
Angie
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Angie
____________________________________
Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.

**Support Multiple Sclerosis Research**
www.nationalmssociety.org
Diagnosed with MS May 2008
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post #19 of 42
4/7/08 at 11:16am
This is a greatly informative discussion!
I've read very good things about Antonia74 cookie icing.
I use rolled buttercream for my cookies - adhered with corn syrup - but must try applying when warm so the heat attaches it...I've read this several times on CC.
I personally do not think I would use the rolled buttercream for a large amount because it stays moist - I would be afraid it would not retain it's shape when stacked & transported.
I like the idea of stacking them on their sides.
Have you thought of making a practice run & driving around with them to see how they travel? I know it sounds kinda silly, but might alleviate some of your stress.
Good luck!!!!
You have quite a bit of baking to do.
"What you leave behind is not what is engraved in stone monuments, but
what is woven into the lives of others." Pericles
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"What you leave behind is not what is engraved in stone monuments, but
what is woven into the lives of others." Pericles
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post #20 of 42
4/7/08 at 11:21am
I did 600 football shaped cookies for New Years day, with Antonia74 RI. They were not individually wrapped.
I used my 14x19 cake boxes, cake board on the bottom, and just layered them, with parchment paper between each layer. I had about 75 in each box.
I had no problems at all with breakage or damage!
Good Luck!
Angie
____________________________________
Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.

**Support Multiple Sclerosis Research**
www.nationalmssociety.org
Diagnosed with MS May 2008
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Angie
____________________________________
Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.

**Support Multiple Sclerosis Research**
www.nationalmssociety.org
Diagnosed with MS May 2008
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post #21 of 42
4/7/08 at 11:34am
Thread Starter 
OMG! Chovest, your cookies are amazing!!! So beautiful!! I am very new to the cookie end of things. I can see I could learn alot from you!!! icon_smile.gif Thank you everyone for all your help. I keep going back and forth between MMF and Antonia's RI. If I did the royal, I could bake them way ahead and freeze them. Then get them out the day before pick up and decorate them. The bride is coming to pick them up the Wednesday morning before the wedding. She is going to bring her own containers to transfer them over to and then she is going to bag them herself. Her wishes. Yes, I DO have allot of baking to do! I think I have it all figured out though when I'll do what. I just have to get these cookies figured out. thumbs_up.gif Right now I'm thinking the royal but does it taste good with the meringue powder, does it get really hard? I don't want anyone to think their cookie is dried out. I come from a small town. These people are not used to the fancy stuff here on CC! HA! icon_smile.gif

Anna
You've got to stand for something or you'll fall for anything.
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You've got to stand for something or you'll fall for anything.
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post #22 of 42
4/7/08 at 11:38am
I recently had an order for 300 Tiffany style dresses (in my photos if you want to look). I iced them in Antonia74's RI. They were bagged and then placed in 2 boxes, just stacked. There were no problems during transport - not one broken cookie - and lots of compliments on taste. icon_biggrin.gif
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Keep on swimming...
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post #23 of 42
4/7/08 at 11:41am
RI dries hard - I usually let it dry for a minimum of 12 hours before I bag them and I prefer to wait even longer. It is hard to the touch but, when you bite into the cookie it is soft - no chipped teeth. icon_lol.gif
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Keep on swimming...
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post #24 of 42
4/7/08 at 11:43am
Thread Starter 
Quote:
Originally Posted by ps3884

I recently had an order for 300 Tiffany style dresses (in my photos if you want to look). I iced them in Antonia74's RI. They were bagged and then placed in 2 boxes, just stacked. There were no problems during transport - not one broken cookie - and lots of compliments on taste. icon_biggrin.gif



Those cookies are so beautiful! I think you just convinced me to do the Antonia74 RI! I hope mine turn out looking half as nice as yours! They will be simple white round ones with a fusia "S" in the middle. Doesn't sound too hard does it?! icon_smile.gif

Anna icon_lol.gif
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You've got to stand for something or you'll fall for anything.
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post #25 of 42
4/7/08 at 11:49am
Thank you for the compliment. I love the look of monogrammed cookies, can't wait to see yours.

I really recommend antonia's icing. I always get such wonderful compliments on taste. I use it for almost all of my cookies. Once in a while I do use fondant depending on the design but, not for such a large order!

Good luck.

-Penny
Keep on swimming...
If at first you don't succeed...try, try again.
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Keep on swimming...
If at first you don't succeed...try, try again.
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post #26 of 42
4/7/08 at 11:50am
Thank you for your sweet comments. icon_redface.gif

The RI does get hard enough to stack the cookies, but not crunchy. I do like RI on cookies, it is good. I just prefer the taste of the mmf a little more (and rolling it out and cutting w/ a cookie cutter is so much less time consuming than piping RI.) It does make it harder if you plan to bake them ahead of time and freeze them. I read that you can also adhere the mmf with corn syrup, but I haven't tried it. Someone else may be able to offer some insight there.
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 #27 of 42
4/7/08 at 5:51pm
I only use Rhondas Ultimate Fondant and I do adhere with corn syrup. The syrup is in a squirt bottle. I will let the cookies cool over night. Then dab little dots of syrup around the cookie. The fondant is cut out with the same cutter and then attached to the cookie. They come out great. I tried a glace yesterday just for something different. Tomorrow its back to MMF.
Good luck
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post #28 of 42
4/7/08 at 5:52pm
I only use Rhondas Ultimate Fondant and I do adhere with corn syrup. The syrup is in a squirt bottle. I will let the cookies cool over night. Then dab little dots of syrup around the cookie. The fondant is cut out with the same cutter and then attached to the cookie. They come out great. I tried a glace yesterday just for something different. Tomorrow its back to MMF.
Good luck
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post #29 of 42
4/7/08 at 6:20pm
I always stand my cookies on edge so they are upright. They never get smooshed that way.
To baking be true!
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To baking be true!
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post #30 of 42
4/7/08 at 6:42pm
Is there a chance she could bring her containers over ahead of time so you could just stack the cookies in them and not trnasfer them from one box to another? It would be a lot easier and a time saver not to mention less handling and less chance for breakage. Just a thought.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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