Cake Central › Cake Forums › Cake Talk › Cookies! › Praise to all you cookie makers
New Posts  All Forums:Forum Nav:

Praise to all you cookie makers - Page 2

post #16 of 29
4/16/08 at 4:56pm
Thread Starter 
Perhaps next time I will try the fondant ones. Do you place the fondant on when they're warm or cooled? This is of course if there is a next time....
Everything inside is eatable, I mean edible, I mean you can eat everything!!!
Reply
Everything inside is eatable, I mean edible, I mean you can eat everything!!!
Reply
post #17 of 29
4/16/08 at 5:01pm
Everyone does it differently. I put mine on when they've cooled, dotting each cookie with corn syrup and laying the mmf that I have cut out with the same cutter on top. However, some cut the mmf while the cookie is in the oven and then place it on when they come out.
HTH
Reply
Reply
post #18 of 29
4/16/08 at 5:01pm
Everyone does it differently. I put mine on when they've cooled, dotting each cookie with corn syrup and laying the mmf that I have cut out with the same cutter on top. However, some cut the mmf while the cookie is in the oven and then place it on when they come out.
HTH
Reply
Reply
post #19 of 29
4/16/08 at 5:19pm
Just plop it on when they are warm and then you don't have an extra step. It melts right onto the cookie and won't come off.

I love cookies.. in small doses. I don't think I could do them full time. Too much space needed and the mess.. LOL. I'd ratehr do a 5 tiered wedding cake with stringwork. icon_lol.gif
Reply
Reply
post #20 of 29
4/16/08 at 5:31pm
I love doing cookies too..I'm just getting stuck a rut right now...doing the same type over and over..my last three orders have all been trains and the 3 before taht were all baby....something else please !! icon_smile.gif lol....I only charge $1.25 per cookie also as it only costs me $9 to make 4 dozen with supplies..like others i had no idea where to price them either...if it aint broke...lolicon_smile.gif
I'm not a control freak...I just have excellent quality control skills

"I went to the store to buy a candle holder, they were out...so I bought a cake!" Mitch Hedberg
Reply
I'm not a control freak...I just have excellent quality control skills

"I went to the store to buy a candle holder, they were out...so I bought a cake!" Mitch Hedberg
Reply
post #21 of 29
4/16/08 at 6:53pm
Oh sweetie.. but it IS broke.. you know how much work they are.. you know how many HOURS they take. It might only cost you $9 in supplies but people are paying you for WAY more than your supplies. They are paying you for your TIME and know-how and artistic ability. It's worth WAY more that $1.25 per cookie. I wouldn't touch cookies for less than $1 per inch.
Reply
Reply
post #22 of 29
4/16/08 at 7:17pm
I like the $1 per inch, is that at the biggest side??
Lorene
Reply
Reply
post #23 of 29
4/16/08 at 7:27pm
jkalman...thanks for your compliment....I tried sellling them at $24 and didnt get an order for 8 months! So I tried to figure out how much I could get them to sell for and still make a profit. Also the problem I'm running into is that, for example..the baby ones I did...there was a 5" onesie and then a 3" rattle and then a 2.5" pacifier...how can I price them if the sizes are different? I also live in a very rural area ( my town has 240 ppl!) so I have to make sure i'm making a profit AND im appealing to all the "podunk-ites" icon_smile.gif
I'm not a control freak...I just have excellent quality control skills

"I went to the store to buy a candle holder, they were out...so I bought a cake!" Mitch Hedberg
Reply
I'm not a control freak...I just have excellent quality control skills

"I went to the store to buy a candle holder, they were out...so I bought a cake!" Mitch Hedberg
Reply
post #24 of 29
4/16/08 at 8:24pm
Do it per inch.. that explains the price difference. Per inch (you can make it less than $1.. just don't kill yourself) and add on for special details like fondant flowers and that jazz. If you made a 5" cookie for $1.25 your customers must LOVE you. Tell them to look it up.. Cookies by Design charges a ton and their cookies taste like crap.

Time to up those prices.. even if it's little by little. With the cost of ingredients going up and up and up you can't afford to undersell yourself. icon_smile.gif
Reply
Reply
post #25 of 29
4/23/08 at 11:26am
I have really learned a lot on this site about cookies and I am addicted too. I really just intended to do them for my kids, but have been selling them off and on to different people over the past few months. I live in a rural area also and I had to learn how to produce them as fast as possible. I can do about 2 dozen an hour on average and some can even be faster if they are a simple design. I definitely agree that I need to raise the price this next month with food prices increasing so much.

It gets easier each time. In the past year I have really improved. I don't prefer the fondant, but I want to try it a few more times before I completely decide not to do them.
Reply
Reply
post #26 of 29
4/23/08 at 11:35am
I did 270 3 inch scalloped edged cookies last night in 6 hours...I baked the night before in a tad less than 2 hours. They were decorated with a sage green background, monogram "H" in the center, and then a ring of chocolate brown around it. They are being bagged now, and tied up...my mother assists me with this end. Regardless...once you get rolling with them, you can move them. I love doing cookies...I make it a contest in my head of how many I can get out at one time.


Reply


Reply
post #27 of 29
4/25/08 at 6:29am
my biggest frustration with cookies is waiting for that first RI layer to dry so i can get on with the details-i'm a notorious procrastinator(so not good for cookie decorating) so when i made a batch of "sample" cookies to bring to a party my friend was hosting the packaging stuck to them, the ink smeared and some were just smooshed!! aaahhh!! i want them to look great but i want the cookies to be fresh too and you do have to let that layer dry for HOURS...love hate is a great way to sum it up (i really love it but i'm definately going to charge more i'm sticking to my guns!!)
wisdom is knowledge put into action
Reply
wisdom is knowledge put into action
Reply
post #28 of 29
4/25/08 at 6:52am
you don't have to wait for it to dry completely. you just have to wait for it to crust over. i have outlnied filled and detailed in a matter of 2 hours.
There are no excuses for success!
Reply
There are no excuses for success!
Reply
post #29 of 29
4/25/08 at 7:04am
I've done the same thing...base icing everything, and then go back in an hour or so, and detail them out. I do however let them then sit overnight before I start packaging them. It is definitely not a quick process, but so worth it in the end!


Reply


Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Praise to all you cookie makers