I was wondering if anyone had tried dipping cookies for a bouquet/centerpiece in candy melts. I had an idea for a centerpiece for my baby shower and thought the candy melts would "seal" the cookies and keep them fresher. I would be using a large flower cutter and I think the cookies would be too big to package in the cellophane bags I have. I guess I could wrap them individually in plastic wrap and put a sticker on the back to hold the plastic down.
Just thought I'd run the idea by those of you who do cookie bouquets often.
Thanks!
I've never heard of doing this but it sounds yummy! Do you decorate them after dipping them? I'd love to see pics!
I've never done it myself, but I would decorate them after dipping them. There are so many colors of candy melts I thought it would make a good base to start decorating on. I just wanted to make simple flowers so they wouldn't be really detailed, just a main color with a center and maybe a little other detail to match the theme for the shower.
I usually use Toba's glace when I do sugar cookies, but I've wanted to try RBC on them. I've never tried royal icing.
Sure, you could do that no problem!! You might even use a craft paper punch and cut out some shapes from chocolate transfer sheets and decorate them that way!
thanks, I was pretty sure it could be done. I figured if no one on here had tried it, I'd experiment and see what it would look like.
bobwonderbuns, how does the paper punch work? I have always just cut squares or large piece and layed it on the cookies or whatever else i was decorating. Using a puncher with shapes would be so interesting to try.
thanks! I thought they would taste pretty good dipped in candy melts or white chocolate.
bobwonderbuns, how does the paper punch work? I have always just cut squares or large piece and layed it on the cookies or whatever else i was decorating. Using a puncher with shapes would be so interesting to try.
Have you ever worked with chocolate transfer sheets? They are very thin, paper-like sheets that have a rough side and a smooth side. The rough side goes down onto the chocolate. What I do when I teach my cookie class (we make peppermint patties and chocolate dipped oreos with chocolate transfer decorations) is to take a paper punch (I use the large heart one) and punch out heart shapes, then put the rough side of the heart shape down onto the chocolate surface on the cookie (while the chocolate is still wet or it won't work) and let that set. When the chocolate is set, peel the paper back and the heart design remains. You can then decorate with royal icing or more chocolate or whatever you want. They make beautiful cookies! Hope that made sense!
Here's a picture of what chocolate dipped oreos look like with chocolate transfer decorations (these decorations aren't cut out with a punch but rather just laid over the top of the cookie to cover the whole top.) Sugarshack did these cookies. http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1291569
Yes, i do the same kind of thing as those oreos. I actually lay the dipped oreos onto a large transfer sheet. I just never heard of paper punching shapes. I think that would look soooo nice. Any paper puncher would work?
My first thought was "cookie crumbs".
I almost think you have to glaze it on like RI instead of dipping.
All I can think is dipping cookie in chocolate and the first cookie either
crumbles or whatever and then you've just ruined all the chocolate. Maybe Im not getting the idea here, but that's just my thoughts.
I would think so. I just picked the large heart shape because hearts are one of my favorite shapes (they just lend themselves to creativity!) I didn't want anything small because that would be too difficult to pull the paper off the cookie. But there are so many shapes, I would think you're only limited by your imagination!
My first thought was "cookie crumbs".
I almost think you have to glaze it on like RI instead of dipping.
All I can think is dipping cookie in chocolate and the first cookie either
crumbles or whatever and then you've just ruined all the chocolate. Maybe Im not getting the idea here, but that's just my thoughts.
If you take a dry pastry brush and brush the cookie before dipping it, you won't get nearly as many crumbs as you might think.
My luck would be a big ol' crumb! I think I would put the choclate in a
squeeze bottle and then squeeze it on all over just like I do with RI.
No crumbs! Then when the choc. hardens in the bottle, I just re-nuke it.
no i get no crumbs at all, Ive only done it with sugar cookies, but yea, no brushing, just dipped
bobwonderbuns, how do you get the paper off the cookie if it's not hanging over the edge?
bobwonderbuns, how do you get the paper off the cookie if it's not hanging over the edge?
It peels right off. If you have trouble, use a straight pin to pop it up on the edge but I've never had that problem.
Do you have any pics of the heart shapes you've done already? I'd love to see how they look. Thanks!
No, I haven't done any in a while and I have a HUGE order coming up by Feb. 14th (I've been invited to be a guest on a cookie blog and we've got a lot of great ideas we're working on -- with a Feb. 14th deadline) so I don't know how soon I'll get to making them. If you have the book "Cookie Swap" by Usher, she has similar cookies only hers are done with wafer paper, not chocolate transfers.
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