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Flat cookie surface to decorate on.

post #1 of 9
Thread Starter 

I am wondering if anyone is doing this????  I thought about turning the cookie over to the underside to decorate on. Why not???  It's flat and I don't have to worry about the edges of my fondant circles or wafer paper adhering.

 

Cakeymom

post #2 of 9

makes perfect sense!

post #3 of 9

I sometimes do that when I'm decorating cookies and the top side has lumps, all depends on if I can get to the lumps once the cookies come out of the oven.

Owner of Everything Cookies and Cupcakes

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Owner of Everything Cookies and Cupcakes

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post #4 of 9

When my cookies come out of the oven, I take a flat, smooth item (ie a fondant smoother) and gently push down on each cookie while it's still warm. Makes it nice and flat for decorating!

Amy
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Amy
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post #5 of 9
Thread Starter 

I have gone to a shortbread cookie and have used the spatula method as well.  But there is still an ever so slight curve to the very edge that I still have to content with.

 

So instead of giving myself a headache over this issue I thought about using a little common sense and flipping the cookie over and using the bottom for the top.  No one will be able to tell since the top is virtually flat anyway.

 

Thanks for the responses!!!

 

Cakeymom

post #6 of 9
Thread Starter 

I have gone to a shortbread cookie and have used the spatula method as well.  But there is still an ever so slight curve to the very edge that I still have to content with.

 

So instead of giving myself a headache over this issue I thought about using a little common sense and flipping the cookie over and using the bottom for the top.  No one will be able to tell since the top is virtually flat anyway.

 

Thanks for the responses!!!

 

Cakeymom

post #7 of 9

Many decorators decorate the bottom side of the cookie. As far as I know, there's no rule that says you can't! Go with what works best for you.

The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #8 of 9

My boss & I argue about this all the time:lol:... she wants me to use bottom side because it is so flat.  I like top side.  Only thing I don't like about bottom side being decorated is her cookies often have crevices in the bottom because of way she rolls and rerolls dough.  But when you are making hundreds of cookies as much as it drives me insane speed has to win over perfection.  My only other beef is that the top is not flat when I flip over so storage of stacked cookies is not perfect.

 

If you can make your bottoms flat and smooth it would work great.

Of course chocolate is the answer!
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Of course chocolate is the answer!
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post #9 of 9

I have found that the top of the cookie has a more uniform color than the bottom, with the bottom browning uneven. Since I use glace, it is far more important to me to have a uniform color base on which to decorate than a perfectly flat surface. Any "bubble" problems can be flattened out while the cookie is still warm. I hadn't considered the stacking aspect when decorating the bottoms. That is a good point to consider.

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
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