Recipe Rescue!

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Hi, all! As I'm sure most of our site veterans are well aware, @Laegwen, known in real life as Leoni Eckart, has been an official Cookie Connection contributor for just over a year! She made her inaugural blog post on May 12, 2016, and has been posting her inspired cookie tutorials under the Get Inspired with Laegwen section of our blog ever since. Lucky us! Words really can't express how appreciative I am of Leoni's consistently high quality work and commitment to...Read More...
Last Reply By Faby Amor · First Unread Post
Hi, all, I've been receiving an unusually large number of questions about how members can edit or delete their own content. It's super important for you to know how to do this, as I typically do not edit posts for people, unless I happen to see a misclassified image or other typo. It can also take me several hours to days to respond to site inquiries like this, as I work several other jobs. That being said, your surest bet for getting a quick answer is to familiarize yourself with our site...Read More...
Hi, all, regrettably, I've recently had to delete some images from challenges and other areas of the site due to lack of compliance with Rule #8 of our posting guidelines, which states that artwork (including characters, from Disney, Hasbro, etc.) cannot be copied and posted here without permission from the creator : http://cookieconnection.juliau...READ-BEFORE-YOU-POST In response to those deletions, some members have asked me why so many licensed character cookies exist on the site,...Read More...
Last Reply By Julia M. Usher · First Unread Post
Hi, all! Before posting images or videos to the Clips area, please review the site's Terms of Use , as well as all of the following posting rules. They are designed to give your images more visibility on the site, to make sure artists are given proper credit for design inspiration and/or source artwork, and to avoid copyright violations. I'll start with the easy cataloging stuff first . . . 1. Be sure to edit the main photo title so it's descriptive of the cookie . Many people are uploading...Read More...
Last Reply By Lupita Cárdenas · First Unread Post

Topics

Yogurt Royal Icing

Kimberlie
I know this site has nothing to do with dogs, but I make human and dog cookies all the time. I see dog cookies with yogurt icing that dries hard all the time in stores, some not so good. I'd like to start making my own but I can't find much info on the subject. I'm thinking if I could get one that works well that I can flood and pipe with it could even be a healthy alternative for humans. If anyone knows anything I am all ears and thank you for putting up with my silly questions.Read More...
Last Reply By Laegwen · First Unread Post

Colors Bleeding - Please Help! I've Tried Everything!

Kacie
So take a look at the terrible bleeding in the picture. I've tried everything to stop this problem. In the example, the eyes were wet on wet, so I kind of expected some bleeding from the black into the white (although I'd love to know how to fix this), but then the eyes were left to set for 24 hours before the orange nose was done. After the nose was added I put the cookies in a dehydrator for 15-20 minutes and then left them out to set again. The picture you see is the cookie two days after...Read More...
Last Reply By Econlady · First Unread Post

Royal Glaze Flood Setting Too Fast

Surly Cookies
I use Sweet P's Sweets Royal Glaze and on my last few batches have noticed the flood setting up super fast, making any wet-on-wet work difficult. One of the batches was during an in-home class and we used the student's meringue powder which was super old and ended up leaving undissolved clumps in the icing, so I thought that was the issue. Now I'm having the same problem with leftover icing that's been stored in the fridge, and on the counter, and back in the fridge, and color tweaked, and...Read More...
Last Reply By Cookie Lovin Mom · First Unread Post

Function of Shortening in Dough

In Australia, we don't have Crisco; the only thing that I believe comes close is Copha, which I've only used to make chocolate crackles. My question is what does the shortening do that butter can't? I have made a batch of Julia's sugar cookie recipe but substituted the shortening for butter, and found the cookie spread was very minimal and tasted lovely; still practicing the decorating though. Hope you can help with this question.Read More...
Last Reply By Kimmoiye14 · First Unread Post

Nervous About Humidity!

SweetBiscuitBakeShoppe
Hello, all! I have only been decorating sugar cookies for a short while (like 4 months) so I have only dealt with cold and dry weather. Right before Valentine's Day I was icing a batch of cookies when suddenly it was warm and humid outside! My cookies didn't dry for DAYS! I ended up (after the second day of the royal icing not drying) scrapping the batch and starting over, which by then the weather had changed back to blizzardy winter. I have two orders due soon and the weather is supposed...Read More...
Last Reply By Julia M. Usher · First Unread Post
Hi! I'm teaching in China three times this year, and my first trip is coming up very soon (in early March). In my past travels to other countries, I've had issues getting good quality powdered sugar (a very fine 10X grind for piping detailed needlepoint without plugging tips) and also certain ingredients. So my questions for those here who live in China are: 1. What brand of powdered sugar do you recommend for detailed piping? 2. Do you have mild molasses (like this ), and what brand would...Read More...
Last Reply By Anne Marie Adams · First Unread Post

Are All Extracts Interchangeable in Cookie Dough?

Deb Tebault
I just realized that I recently switched from flavoring my cookies with vanilla extract to flavoring them with almond extract (same quantity in recipe). My cookies were behaving better with my same recipe when I was using the vanilla extract. Is it possible there is something about almond extract that could increase a cookie dough's spread? I guess I always figured extracts were generally interchangeable within a cookie dough recipe . . . Are they? s it possible that switching from one...Read More...
Last Reply By Joanie · First Unread Post
I know there can be such a wide variety of spreading results for so many reasons, but I want to know what results are "acceptable" in the eyes of my fellow bakers. Tonight my cookies came out with a 1/4" to 1/2" spread all around (see attached photo) even though the cut shapes were frozen and I've had less spread with this same recipe in the past. I am pretty sure my butter was too soft and then when I rolled out the dough, it was too soft as well. I have yet to find a sugar cookie recipe...Read More...
Last Reply By Deb Tebault · First Unread Post

All Things Allergies

Mellisa F.
Hello, my name is Mellisa. I am a new member who is so excited to join this site to connect with fellow cookie decorators. I am a school teacher by day and a cookie decorator by night. I have always been very cautious when it comes to using certain ingredients due to nut allergies. However, I recently made cookies for my class and realized that one of my students had an egg allergy. He was able to consume eggs in baked products, but could not consume or touch anything with raw egg. So, this...Read More...
Last Reply By SylCoy · First Unread Post

Red Bleeding into White Piping - How to Fix?

Brigitte Thiele
I hope someone has some advice. I made cookies flooded with red icing. Let them dry 24 hours then piped white names and numbers into the cookies. This is royal icing. So of course the white piping has some bleeding into it. Are there any tricks to fix this now? I was wondering about painting white color over the piping ? Anybody have any advice, I would appreciate it ! BrigitteRead More...
Last Reply By Teri Pringle Wood · First Unread Post

Wilton Meringue Powder - Recipe and Ratio Don't Match

mintwonderland
Hello, The royal icing recipe I have uses 1 egg white with 200g powder sugar. I use egg white powder to substitute the raw egg white, the instruction on the packaging is 1tsp of egg white powder + 7tsp of water equal to 1 egg white. I am confused because recently I am using Wilton meringue powder, on the back of the packaging, it stated 2tsp of meringue powder + 2tbsp of water = 1 egg white, But there is a little recipe come with it said royal icing recipe need 3tbsp meringue powder + 6 tbsp...Read More...
Last Reply By Julia M. Usher · First Unread Post

Icing Texture with Wilton Gel Coloring

stefani
I have been using Wilton gel coloring with my royal icing recipe (powdered sugar, meringue powder, water) and I've noticed that when making a large batch of one color of icing (dark/bold color), the texture changes. Last night I needed a large batch of orange, and it took FOREVER to get the right flooding texture. I know when you add gel, it changes the consistency, but does anyone else have this problem? Or am I just very impatient?Read More...
Last Reply By stefani · First Unread Post
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