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First LARGE cookie order HELP!! Any advice, tips???? - Page 2

post #16 of 33
Congrats!
One tip I have that I actually got off of CC (sorry, I don't remember who suggested it icon_redface.gif) is to let your cookies dry in pizza boxes. I went to the pizza shop down the road and bought some new, unused boxes from them. It works wonders for me when I get large orders because I'm able to stack my boxes and not worry about my cookies while they're drying.
Good Luck!
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"Let them eat cake!"
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"Let them eat cake!"
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post #17 of 33
It is great that this order is due on July... you have plenty of time to plan ahead and practice the actual COOKIE... most of my work is for weddings in Cancun and Riviera Maya, so I'm used to large orders... We are always learning from others, and this is what works for me...

DAY 1 - Make enough COOKIE dough for the entire order + 10% more (for broken COOKIES)... Wrap in film and shape as flat rectangle/circle. Refrigerate if you are baking the next day, or freeze if not...
DAY 2 - Bake COOKIES (all the order + 10 %): this will help reduce oven heating cost. What works for me is to roll and cut dough, refrigerate 5 min. and bake, and roll, cut and refrigerate another batch while baking the first... (my oven has 4 racks so I can bake 4 sheets at a time) Cool and store in airtight containers...
DAY 3 - This depends on how many COOKIES you can finish decorating in one day... Prepare enough RI for the COOKIES you will make this day... work in series/assembly line: first outline all the COOKIES, then flood all, and finish detailing them... let them dry overnight
DAY 4 - Bag and tie. Store in box.


The number of DAY 3 & DAY 4 you will need depends on how fast you are icing and also in how much space you have to let COOKIES dry... So if you make 100 COOKIES per day, you will finish in 5 days... if you make 60 COOKIES per day, you will have the work done in 6 days...

I don't freeze the COOKIES, as they keep their freshness because they are bagged and kept in a dry place...

Hope this helps, and congratulations & good luck with your order!! icon_smile.gif
TODAY is the best day of my life!

http://cancuncookies.blogspot.com
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TODAY is the best day of my life!

http://cancuncookies.blogspot.com
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post #18 of 33
Thanks all the info everyone icon_biggrin.gif
I believe that every person is born with talent.
~ Maya Angelou
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I believe that every person is born with talent.
~ Maya Angelou
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post #19 of 33
I agree, get as much work done ahead of time as possible. Cut ribbon for bags, put labels on bags and cut cookies, bake and freeze, undecorated. A week before, set up an assembly line and decorate, dry and bag. I think 3 RI would not be enough, make extra, it is cheap enough and you will never get the exact same color as the last batch.
As far as advertising, I have a website and also use all the free sites, Craig's List, ilist etc. Good luck.
post #20 of 33
How do you ship your cookies pattycakesncookies?
post #21 of 33
luv2bake6, I put each cookie in its own bag tied with ribbon, then wrap each one with a small piece of bubble wrap and tape . I put them in a box that exactly fits the cookies, no movement allowed. Then that box goes into a larger box that has crumbled paper or peanuts around it so again there is no movement. Hope that answers your questions.
post #22 of 33
Thanks for your quick reply. Wow, that's a lot of boxes and handling. Do you charge a lot for shipping and handling? Have there ever been cookies that broke or decos that fell off in transit?
post #23 of 33
Luv2bake 6, I don't ship a lot of cookies, most of my orders are local. I charge exactly what the post office charges me, I make my money on the cookies. I always include extra cookies in the order in case of breakage, but so far, so good. (or at least no one has called to complain of breakage.)
(I do most of my paperwork and answering emails in the beginning of the week, hence the quick response. Baking is later in the week because most of my orders are for the weekend)
post #24 of 33
So you don't charge for the boxes, bubble wrap, crumbled newsprint, just for the postage, right? Just trying to get an idea for whenever i decide to try shipping.
post #25 of 33
When I decorate cookies I use the recipe from Wilton because it does not have to be refrigerated or I use Betty Crocker sugar cookies.
By using rolled fondant to cover the cookie and air brush accents, it moves along faster. The foodwriters are excellent for decorating cookies. The icing needs to dry first then color away.
Happy Baking and Decorating,
Chef Angie
post #26 of 33
what are airbrush accents?
post #27 of 33
luv2bake6, Correct, I don't charge for packing as the only thing I buy is bubble wrap. I recycle packing peanuts that come with stuff I buy, same for boxes. I rarely have to buy boxes, I keep old boxes in my basement and reuse them. Newspaper is just what I would put out to recycle anyway. I feel that doing this builds good customer goodwill which is more important than getting an extra few bucks out of people. Plus, since I am reusing boxes, newspaper and packing peanuts, it is good for the enviroment.
post #28 of 33
Sounds good pattycakesncookies. Thanks for your advice.
post #29 of 33
I use my airbrush for detail, highlights, and to accent the cookies.
The shimmer colors are gorgeous on cookies covered with rolled fondant, color flow, and royal icing. I get my shimmer colors from LUCKS.
Happy Baking and Decorating,
Chef Angie
post #30 of 33
This is a very timely discussion, I hope you don't mind me tapping in with my questions. I ws approached about doing a large order of cookies (around 300) for a college graduation reception. They want a symbol on the cookies. ( I have LIMITED experience with cookies but don't want to miss a great opportunity.) I am thinking of doing a cookie with the symbol done as an edible image (hoping this is relatively easy) Since this is a reception is a 3" cookie a suitable size? What is the best icing to use to adhere the image to the cookie? What should I pay particular attention to to ensure the cookie image looks smooth? OR, I am open to any advice you cookie experts have.
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