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Stacking 400 frosted sugar cookies?? - Page 3

post #31 of 42
4/7/08 at 7:42pm
Thread Starter 
Quote:
Originally Posted by tiggy2

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.



That is a good thought! I will mention it to her next time I talk to her. Thanks! Thanks to everyone else to. icon_smile.gif I think I am decided on Antonia's icing. I might have to do a small trial run so I don't have any major suprises to add to a stressful week. icon_wink.gif

Anna
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post #32 of 42
4/7/08 at 7:58pm
You are saying the bride is picking up the cookies and bagging them herself on the Wednesday morning before the wedding. I am assuming she is getting married on the weekend. I did 200 cookie favors for my son's wedding last June. Even with help (five people), it took several hours to bag and tie the favors. This could take her all day. We forget that the cookies have to be handled carefully to avoid breakage and that slows down the process. You might encourage her to enlist friends and family to assist as this is a big undertaking for the week of a wedding. She also needs to make sure the cookie will fit in the bags she has purchased.
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post #33 of 42
4/7/08 at 8:19pm
i'm surprised nobody's suggested toba's glace? i've never used antonia74's royal but i LOOOOVE toba's. delicious, dries smooth and shiny and beautiful but soft when you bite into it. it's easy to use, too, i just outline and flood in the same consistency. i've stacked and transported cookies with this icing and never had problems. the recipe's in the recipe section, search "toba garrett's glace." just one more option. icon_smile.gif

Alyssa
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post #34 of 42
4/7/08 at 8:22pm
So can you use crusting butter cream to ice cookies? Will the cookies be ok in a cello bage? Can they be stacked or not? I pray everything works out with your order.
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post #35 of 42
4/8/08 at 5:46am
Thread Starter 
Quote:
Originally Posted by t00precious

So can you use crusting butter cream to ice cookies? Will the cookies be ok in a cello bage? Can they be stacked or not? I pray everything works out with your order.



I have always used crusting buttercream and layed them flat in the container they were transported in. This is my biggest order and I know that won't work. So time for plan B. The buttercream is so yummy, I love biting into a soft, sweet cookie with creamy frosting! My absolute favorite! Just not very practical for such large orders.

Thanks for the Toba Garet's Glace idea to. I'll have to look that one up to! icon_smile.gif

Anna
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post #36 of 42
4/9/08 at 7:29am
Anna, I just posted some monogram cookies that I did for a Bridal Shower and they (IMHO) are very classy yet so easy to make. It would help increase your profit by cutting a lot of time. I got the idea here from a poster named cocobean. You wouldn't have to worry about squishing your piped monogram. If you do decide to pipe I like Antonia's RI because it's very sturdy. However, I have piped words with it that have cracked when packaging and transporting due to the thin lines. Also, I layered my cookies on their sides standing upright before and it saved a lot of room and would be easier on a cookie with a decorated top. I like the idea of using some sort of spacer between your rows (the portion cup mentioned previously.)
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post #37 of 42
4/11/08 at 5:33pm
Quote:
Originally Posted by biancas_mommy

i'm surprised nobody's suggested toba's glace? i've never used antonia74's royal but i LOOOOVE toba's. delicious, dries smooth and shiny and beautiful but soft when you bite into it. it's easy to use, too, i just outline and flood in the same consistency. i've stacked and transported cookies with this icing and never had problems. the recipe's in the recipe section, search "toba garrett's glace." just one more option. icon_smile.gif

Alyssa



Quick question...can you please share the recepie for Toba's glace??

Thank you,
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post #38 of 42
4/11/08 at 5:47pm
Toba's glace is in the recipe section here on CC. Here's the link...

http://www.cakecentral.com/cake_recipe-2119-1-Toba-Garretts-Glace-Icing.html thumbs_up.gif
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post #39 of 42
4/12/08 at 9:37pm
Quote:
Originally Posted by ps3884

Toba's glace is in the recipe section here on CC. Here's the link...

http://www.cakecentral.com/cake_recipe-2119-1-Toba-Garretts-Glace-Icing.html thumbs_up.gif



Thank you so, very much PS thumbs_up.gif I'll make sure to give it a try!
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post #40 of 42
4/13/08 at 5:15am
Thread Starter 
Hello all!

Just wanted to let you know that I am doing a practice run today! I'm going to make the NFSC recipe and a batch of Toba's Glace and Antonia's royal. Going to test it on my family and see what flavor they like best and which one I think will be easier to do 400 of them!!! I can't wait to do it, never done any of these recipes before, so exciting to try something new! Thanks everyone for you help! I'll let you know what the verdiict is! thumbs_up.gificon_lol.gif

Anna
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post #41 of 42
4/13/08 at 1:56pm
Thread Starter 
Here are the cookies! I am so happy with them! Hopefully my S's will be better on the real cookies. I've decided to use Toba's Glace to frost them and Antonia's RI for the 'S'. They are SOOOO good! My kids keep coming back for more. icon_lol.gif A great big thanks to you all for your help! icon_biggrin.gif

Anna

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post #42 of 42
5/1/08 at 4:58pm
What great tips! I'm soo gonna take on making cookies icon_smile.gif
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