Cake Central › Cake Forums › Cake Talk › Cookies! › Is this even possible?!?!
New Posts  All Forums:Forum Nav:

Is this even possible?!?! - Page 2

post #16 of 53
I'm a glutton for punishment, so I'd probably enlarge the design to the size I wanted, make a pattern, and cut the cookies out by hand. The baby wouldn't be a design on the cookie...it would be the cookie! It'd be really, really cute!
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #17 of 53
I don't love edible images either... I think FBCT would work... you just couldn't stack them. If it's a crusting BC you might be able to wrap them very carefully, but they would still be fragile. Honestly, you might have to burst her bubble and let her know that if she wants the designs to be on the cookies and have them not be so delicate you can't do anything with them she will have to settle for RI. Unfortunately customers aren't always right (eventhough they think they are).. icon_wink.gif
post #18 of 53
Quote:
Originally Posted by GeminiRJ

I'm a glutton for punishment, so I'd probably enlarge the design to the size I wanted, make a pattern, and cut the cookies out by hand. The baby wouldn't be a design on the cookie...it would be the cookie! It'd be really, really cute!


This is the best idea I have seen yet. Time consuming but would be the best cookies they have ever seen. Just be sure to charge enough.
A balanced diet is chocolate in both hands!
Glenda
Reply
A balanced diet is chocolate in both hands!
Glenda
Reply
post #19 of 53
Yeah, it depends on the budget they have!
post #20 of 53
You could paint it on fondant. It's not a terribly elaborate design. Cut out the fondant circles, paint them, then when they are dry, ice the cookies with a little b/c and place the fondant on.

I wouldn't want to do that many FBCTs.
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
Reply
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
Reply
post #21 of 53
I'd paint it over fondant, it would be soft and not fragile at all.
Just pain ans lay it over de warm cookies to stick.
post #22 of 53
post #23 of 53
Quote:
Originally Posted by Mel2085

I honestly don't even like edible transfers....I think they look "store bought" and that isn't why I started doing this.....plus I am not doing the whole picture, it is just the baby and without the dots on his mask and fins.



What about doing it in color flow? Put buttercream on the cookie, then place this on top of the bc. The bc will stay soft, and the colorflow will help protect it from rubbing off the cookie. You still have to be very careful since the colorflow is so fragile.

OR........... Put the edible imagine on the cookie, then pipe on top of the image itself. No one will even know the edible image is there because it will be entirely covered.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
Reply
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
Reply
post #24 of 53
xinue - those cookies are adorable.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
Reply
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
Reply
post #25 of 53
Is this what you want the picture to end up being? (minus the spots)
LL
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
Reply
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
Reply
post #26 of 53
We transport our cookies in pizza boxes. That would solve your delivery problem. Then you wouldn't need to worry about hurting them or piling them on top of each other, and could decorate them in buttercream, which is what we do most of with our cookies at the bakery I work in including our shipouts, which have gone to IRaq and Korea and come through just fine.

You would have to cut yours out by hand after making a template. 2 dozen isn't too bad. But to do all the stuff, with the cutting of the fondant and all, you would have to charge a whopping price just for the labor alone. If you aren't an artist and couldn't draw the details on the cutout by hand you have a big problem. Then you will have to do an edible image. We have used hand made templates for certain cookies we don't have cutters for. You can use heavy duty cardboard or get one of the kids in the high school shop class to cut you one out of thin plywood.

Sometimes, you just have to tell the folks who have been watching the cake shows on the food network that their idea isn't feasible for what they want you to do. Nor would it work with their budget.

Hope this helps. Good Luck.
Red from iowa icon_biggrin.gif
Missouri Red
Reply
Missouri Red
Reply
post #27 of 53
You could use Meringue Powder Buttercream (Recipe from Karen's Cookies . Net)
She mentions adding a little more meringue powder to help the stiffen but its soft in the inside. You would have to do it a few days ahead of time so they could dry. And I would add some cornstarch to help with the taste.

1/3 cup water
3 T. meringue powder
½ cup shortening
4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale)
1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
¼ tsp. almond extract
Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.

Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.
post #28 of 53
What about the glace recipe from Toba Garrett? I have found that it dries hard, but not as hard as RI - it's still kind of soft underneath. And, it's super easy to make. No egg whites!
post #29 of 53
We ice all our sugar cookies with buttercream and at the bakery we would just draw it on . If we have a opic to look at we usually freehand our design. they will be super cute!!
post #30 of 53
Thread Starter 
Quote:
Originally Posted by cownsj

Is this what you want the picture to end up being? (minus the spots)



yes that is the picture I am going to use. I am going to work on it tonight and see which is easier....RI (And do the mirrior image) and FBCT.

I am not a fan of colorflow, it is really fragile and the colors bleed.
Melissa
Reply
Melissa
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Is this even possible?!?!