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COOKIES BY DESIGN - Tips/Tricks Thread - Page 6

post #76 of 127
Julia,

Well...I can answer some of this...

The baker arrives @ the shop very early in the morning, and looks at the orders to be delivered that day, and gets all the appropriate shapes cut n baked first thing. He's 90% done by 7:30am. They're put on covered cooling racks for the decorators when they come in. Decorators then take a look at the orders, and divide the work up into similar cookies/ colors so as not to have much, if any duplication of effort.

The drying time question is the difficult one, because their icing recipe is probably THE most-guarded secret of the company. I don't know how they get the soft inside of the icing, but crusted and set enough to hold its shape. Not having tried the crusting BC recipe from CC, I couldn't say if it's a close match, or not. Something worth investigating, at any rate.

They do not "paint" their icing onto the cookies. Background colors, if any, are spread with small, broad spats, akin to spreaders without the "teeth" on one side. That sets for a few minutes, then the other details are piped on.

Placed back onto cooling racks, the cookies wait to be assembled into bouquets and delivered.

Now they usually have 2 deliveries per day. One in the morning, with cookies done the day before. (sometimes, with breakage during decorating or packaging, cookies must be decorated "on-the-fly" first thing to complete those orders.) Then they have the afternoon delivery of cookies made that day.

I hope this helps answer some of what you're looking for. If there's anything else you can think of, PM me, and I'll do my best to provide further info.

~ Scott
Our perfect companions never have fewer than four feet. - Colette
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Our perfect companions never have fewer than four feet. - Colette
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post #77 of 127
Im really intersted in the cookie drill. is it a regular hand drill? Do they use stainless steel drill bits?

Any help would be great!

Thanks! thumbs_up.gif
post #78 of 127
mitsel8,
Do you outline your cookies with the black then paint the inside? Can you paint without outlining? Also, what tip number do you use to outline your cookies? You do great work!
post #79 of 127
Scott-
Do you know what size tips they used for details and outlines?
Thanks for all this information! It's fun to hear about the mass production of cookies.

megamere-
I will PM you about the painting.
Thanks for the compliments!

Leslie
post #80 of 127
I am currently a baker at cookies by design and i can say that there is nonting secret about the frosting or any of the cookies. It is amazing to watch the girls decorate the cookies and i still dont get how they can make them so perfect all the time.
post #81 of 127
Quote:
Originally Posted by mitsel8

Scott-
Do you know what size tips they used for details and outlines?
Thanks for all this information! It's fun to hear about the mass production of cookies.

Leslie



Leslie,

I recall that most of their outlines are done with a no. 2 or no. 3 tip. and filling in the details is usually a no. 4 or larger, depending on the size of the area to be covered. I'm exhausted tonight, so I could be mis-remembering. If with tomorrow dawns some new brain cells, I'll edit this post with the correct info.

Scott
Our perfect companions never have fewer than four feet. - Colette
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Our perfect companions never have fewer than four feet. - Colette
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post #82 of 127
Thanks Scott!
post #83 of 127
My daughter received a basket of cookies from cookies by design and they were terrible. I thought I would never want a cookie on a stick again. Though around Christmas I was at a moms group and a lady spoke about making cookies on a stick. She had sample baskets that looked fabulous. I ended up making them and the recipes were awesome--especially the chocolate ones. She gave us some tips and recipes. If anyone wants the info I got from her just email me and I will send it to you. My email is acdugger@hotmail.com--please put "cookies on a stick" in the subject line.
Andrea
post #84 of 127
Oops. I forgot to let you know I use mostly fondant to decorate my cookies. I think they look more perfect and I like using fondant.
Andrea
post #85 of 127
the majority of the outlining is done with a #4 and writing with a #2. Background colors are painted on with a thinned royal with a pastry brush. We put a fan (on low speed as to not disturb the icing) on the cookies to dry them. The painting (no outline) is a thinner coat than flooding the cookie. The rest of the cookies is then decorated after the background dries (by piping outlines and filling with the icing - not painting).

The drill, as I recall, is a stationary drill with a regular drill bit (same size as cookie stick). It reminded me of a table saw, only a table drill.

We mixed colors by using gel paste colors, usually by teaspoons, using the color mixing chart CBD developed.

When the cookies were baked, the were baked for half the time then turned around in the oven for the remainder of the time (if that makes sense).

Oh, and we watched soap operas while we decorated!
post #86 of 127
Thanks for the bump!! I can't wait to read all of the posts!
post #87 of 127
I'm glad I found this thread, it confirmed and debunked some of the thoughts I had heard about how Cookies by Design does things. icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #88 of 127
Can't really get my head around the drill thing. Anyone got any idea how that would work?

The icing certainly sounds like a meringue BC, which I am (finally) going to try tomorrow.
- Natalie
"Blessed are the cheesemakers?"
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- Natalie
"Blessed are the cheesemakers?"
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post #89 of 127
TubbsCookies--Can't really get my head around the drill thing. Anyone got any idea how that would work?

__________________________________

I tried to draw a picture of the cookie drill. The drill lays horizontal. On the "deck" there is a red line so you know how far you are drilling into the cookie. You slide the cookie forward and back and wha-la! thumbs_up.gif
LL
post #90 of 127
why is there a drill being used? Why can't they just bake the cookies with the sticks in it? After the hole is drilled, what is stopping the cookie from turning around on the stick or falling off if it is accidentally tipped or something like that?

someone had mentioned quick drying cement for the assembly??? What do they use that for?

TIA
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