New Posts  All Forums:Forum Nav:

Cream Cheese Mints

post #1 of 9
3/22/11 at 7:02pm
Thread Starter 
I was asked to make these mints and have no idea what to charge...Can anyone help me out?

Thanks
Reply
Reply
post #2 of 9
3/23/11 at 11:01am
No, but they sound DELICIOUS! Any way you could post the recipe? If I knew what was in them, maybe I could help you with pricing (she said, craftily, mwahaha!).
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #3 of 9
3/23/11 at 11:24am
These are the mints my mom used to make for baby showers and weddings when we were growing up.

WEDDING CREAM CHEESE MINTS

1 (3 oz.) pkg. cream cheese
3 c. powdered sugar
Flavoring to taste
Food coloring to desired color

Mix cheese, flavoring, coloring slowly add sugar finally knead in with fingers. Roll into small balls then into (granulated) sugar. Press into mold and pop out. Refrigerate. These freeze nicely. 50 to 75 mints.
Reply
Reply
post #4 of 9
3/23/11 at 1:02pm
.20 a piece?
Reply
Reply
post #5 of 9
3/23/11 at 5:05pm
You know, those sound wonderful! Thanks so much for posting the recipe. I have a similar recipe that uses (get this) unseasoned mashed potatoes. It's apparently quite a traditional recipe, but a lot messier to make, since the mixture is a lot more runny. These sound delicious! Are they about the size of a large grape or are they smaller? If your recipe makes 50-75, I'd say 20 to 25 cents each was in the right neighborhood. Now excuse me while I whiz off to the store to buy some cream cheese!
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #6 of 9
3/23/11 at 5:22pm
Marianna46 - it depends on the size of mold you use - the ones my mother had were probably about the diameter of a quarter.
Reply
Reply
post #7 of 9
3/23/11 at 5:25pm
I used to make these for every wedding (during what folks call the "dreaded" fountains-n-stairs days of the 80's! icon_rolleyes.gif ) and I remember they were very labor intensive since they were made one by one in a special rubber mold, unlike the melted chocolate mints in which we fill a sheet of cavity-molds with melted chocolate and pop them in the freezer for a few minutes then pop 'em out and we're done.

I could make 100 chocoalte mints inside of 15 minutes. 100 cream cheese mints took MUCH MUCH longer, making them one at a time.

I found out the hard way to add the color in with the cream cheese THEN add the sugar. WAY easier to blend! icon_redface.gif
Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
Reply
Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
Reply
post #8 of 9
3/23/11 at 5:35pm
What kind of mold do you use?
Reply
Reply
post #9 of 9
3/28/11 at 10:43am
You normally used a rubber mold, like the ones for butter. But I did use my plastic chocolate molds for these, I had a separate set for the mint from my chocolate, as the granulated sugar from the mints would scratch the mold a small amount.

 tutorials at www.sugarartbytami.com

Reply

 tutorials at www.sugarartbytami.com

Reply
New Posts  All Forums:Forum Nav:
  Return Home