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Where to buy a Dobord - Page 4

post #46 of 55
2/4/10 at 10:31am
Thread Starter 
Quote:
Originally Posted by andpotts

The only other place I've seen that carries the Doboard is Cake n' Crumbs http://www.cakencrumbs.com/productslist.asp?pid=39&sub=cookie%20accessories
I think with shipping it was a slightly better deal from Armchair World and that's where I ordered mine (it shipped fast). Still swear by that thing and it's the best thing to happen to my baking icon_smile.gif Andrea



Mine came for Cake n' Crumbs, too! I can't believe how much use I've gotten out of this one item! LOVE having it.
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the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #47 of 55
2/4/10 at 11:33am
Thank you Ladies !! Ordered last night and cant wait to get it!
Only two defining forces have ever offered to die for you, Jesus Christ and the American Soldier. One died for your soul, the other for your freedom.
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Only two defining forces have ever offered to die for you, Jesus Christ and the American Soldier. One died for your soul, the other for your freedom.
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post #48 of 55
2/4/10 at 2:19pm
I did get my Dobord last year! From Armchairworld. Thanks hubby!
Linda
...above all, try something
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Linda
...above all, try something
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post #49 of 55
2/5/10 at 8:50am
I have a couple of questions about this:

1) do you cut the cookies right on the board after you've rolled the dough out on it, or do you transfer the dough somewhere else before using the cookie cutters?

2) The cookie tutorial on here by Antonia74 recommends cutting the cookies on a silpat covered baking sheet and then chilling them in the freezer, and then popping the chilled cutouts and moving them to another silpat covered baking sheet to minimize distortion of the shape. How does using the Doboard fit in with that process, or do you do something else to keep from squishing and stretching the cookie shape as you move it around?

TIA
- Leisel
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- Leisel
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post #50 of 55
2/6/10 at 5:09am
Sagebrush-
I use Penny's cookie recipe so I don't have to chill it. I'm going to buy the Dobard this week(after everyone said it was great) and I'll just take my cookies from the Dobord to the oven.
Hope this helps.

I have to make 600 cookies for my daughter's wedding favors so I'm hoping the Dobord will help me and my helpers out!
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post #51 of 55
2/6/10 at 5:38am
I adore my Dobord!! I roll out the cookie dough on parchment paper (with saran on top), then slip that onto a cookie sheet and into the fridge to chill. Then I take it out and cut the shapes--sometimes I have to re-chill before baking depending on how long it took me to cut the shapes--

hope that helps
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post #52 of 55
2/6/10 at 4:40pm
Do any of you find the dobord to be small? It looks like that in the pic.
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post #53 of 55
2/6/10 at 8:23pm
I usually roll, cut, transfer.

Size is 15" square. Now, I haven't done 600 cookies! but the size works pretty well for me.
Linda
...above all, try something
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Linda
...above all, try something
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post #54 of 55
2/7/10 at 8:32pm
I've never heard of this either! I may need to get one ASAP!
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post #55 of 55
2/7/10 at 11:14pm
My dh wants to make me one. Any suggestions? What type of wood would he use? Would it need any special treatment? How does it go together? Would it just be easier to buy it?

Thanks!
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