Ooh, I'm so excited to have you with us, Glory! Welcome! Thanks for taking time away from your family on a Saturday to chat with Cookie Connection members!

Ready for the first question, Glory? Anyone?

Thanks so much Julia! I'm so happy to be here! I have my coffee next to me, and the girls are watching a movie, so I'm ready to chat with my cookie friends! =)

So curious about her book! When will it be launched?

Hi Margaret! My book will be out on March 11th, 2014 and will be available for pre-sale (on Amazon) in the beginning of November.

Cookieria by Margaret, I'm also curious to know what her book is about! Glory, can you spill the beans yet?

The book is a dessert cook-book, and does not included decorated cookies (I'll leave that to you Julia!). I'm not ready to share the exact details, but it's a fun dessert niche with lots of flexibility to mix and match flavors and ingredients. I'll likely share the final details on my blog around October.

Sounds great! Next question?

Cookie cutter lady- I have never worked with candy clay. If I am working with fondant, or adding fondant embellishments to cookies or cakes, I usually use a dot of royal icing to hold things together.

Where do you keep all of your "props" for the beautiful photos you take for you blog? I love all of your plates and platters!

Well, if you ask my husband, he might say EVERYWHERE! We live in a smaller, older home with not many closets. A couple years ago I had my husband alter our hall coat closet (just 3 feet wide) and he added shelves from top to bottom. This closet is where I keep all the props I use the most, and my smaller props (paper straws, small cake stand, etc). Then, we have a 2 car garage that we have never parked a car in, because it is lined with large shelves for storage (some family storage, some prop storage). I keep larger plates and cake stands in the garage. I would LOVE to someday have a large pantry to store some of my props.

Just curious, how in the heck did you manage to write your book while posting to your blog once a week? My last two book projects were all consuming - barely had time to breathe much less keep up with my site . . .

Well, mostly I didn't! A week or so into my very tight deadline (to complete the book) I realized I wouldn't be able to do it all! I called in a few friends, who stepped in an provided guests posts for about a month. My blog would have likely been quite quiet without their help! For about 2 months I really did almost nothing else but work on the book... hubby took care of the house and kids and I just baked, baked, baked, then photographed and photographed (with the help of another photographer)!! It was pretty crazy around here!

Two months is a crazy timeline though. Most books take a year or more! HUGE KUDOS TO YOU!

(Momentary panic - I left my morning coffee in the car! )

Have you ever used a PME Tip #1.5 for piping your cookies?  Thanks Gloria, you're AMAZING!!!

Well, I'd been playing around with the concept (in my mind) for a bit, but the bulk of the work did take place over only about 8 weeks... it was slightly insane!

(Thanks!) Yes, I actually use the PME 1.5 the most often of any tip. For most cookie sets, I only use PME 1.5 and 2.

Other questions, anyone? Catch Glory's expertise while you can!

OK, then, I'll ask a few which I didn't get to cover in my recent interview.

Go for it! =)

I struggle with my photos a fair bit. I know you mentioned that good natural lighting is key, but when that's absent, what do you suggest for getting nice, clear, un-shadowy photos.

I think this is going to be a long answer . . . can't wait!

I live in California, so that's a big advantage from the start! There are really only a few days a year that I can't find some part of the day with good sun. On those days I either wait to take the photos for another day, or do the best I can and have to do a bit more editing after the photos are taken. If I lived in a less sunny climate, I would likely need to invest in some lighting equipment. I know that there are lighting set ups that range in price from less than $200, to several thousand.

And do you have a food styling philosophy? Less is more? More is more? Or something else?

I notice I tend to go on little kicks with my style... sometimes I push myself to incorporate more props, other times the project really speaks for itself and doesn't need any extra set up. I don't really start my photo shoots with "what style do I want this to be?" In general, I always want the actual project to shine, but sometimes props can really help tell a story.

First I want to say thank you, your Valentine Heart Shaped Cookie Boxes are the whole reason I started baking cookies, just the outlet I need.  I would love to hear more about how you got your blog started, it's so much inspiration.

Hi Kimberlie! Thanks for jumping in, and for your sweet comment!!

Any remarks to add, Glory, about how you got your blog started? Or maybe you're typing?

(typing) =)

Before starting my blog I spent several months researching blogging from a business perspective. Not all bloggers do this (in fact, I think very few do), but one of my goals for my site was to eventually be able to pay to put my two girls in private school. I studied other sites, and took notes on what I liked, and didn't like. Then I really made a plan of what I wanted my site to cover, and how it might stand out from other sites.

So what were the key success factors that were revealed to you through that blog research?

SS Cookies has a couple of questions in the queue. Thanks for your patience; they're up next.

Number one... I knew I would likely not make any money for a full year, so I put that out of my mind and simply focused on creating content I was proud of. I think that's key... if you are creating beautiful, original content, and sharing information, then readers will come.

So true with your blog.

What is your favorite design to decorate on a cookie?

Thanks =)

Thanks, Kim!

SS Cookie - OOH, I think one think I love about cookie decorating is the endless options! I love trying new things all the time! I do find that when I am low on inspiration I tend to add polka-dots!

Awe, hi Kim!! =)

Thanks for your answer about using PME tips.  I found them on Karen's Cookies website and on eBay.  Can I ask where you bought yours?  They're rather expensive.

SS Cookie - I usually buy them from Karens. Yes, they are pricey, but they last forever, so I find it's worth it.

A few basic shaped cutters... a circle, square, scalloped circle, and heart, some disposable piping bags, 8 or so #2 piping tips, and 5-6 Americolor brand colors (super red, sky blue, lemon yellow, mint green, pink, orange)

I noticed that when you made those beautiful Gingham Cookies you used Color Mist.  Do you ever use an airbrush and if so what would you recommend for a novice.

Kimberlie - I've never used an airbrush (don't own one), so I can't help much there. Lisa of Thebearfootbaker.com has some good posts on using them.

Back to prop styling questions for a moment. When/how do you decide what props are needed in the process of writing a blog post? Do you design the shot upfront as you're designing the food? Or do you work some other way?

Kim- It was a great question! People who have never decorated cookies get overwhelmed I think with all the options! It only really takes a small amount of supplies to get started!

Julia- Well... I do have a bit of a prop "problem", I am always on the lookout for pretty props! Sometimes I will find a prop (pretty fabric, a plate, etc) that will inspire an dessert or cookie, other times (in fact, most of the time) I make the dessert, then look in my closet (mentioned above) and find props to accent it.

When you are taking photos, what type of camera and editing software do you use?

I have a Cannon 30D EOS, which is a semi-professional line camera (about $1500). This is the only camera I have ever used on my site, and I have no current plans to upgrade it. Then, I use Photoshop Elements (about a $80 program) to edit photos. I took a semester long college class on photo editing, which helped a ton, but I still have so much to learn!

FYI - on Photoshop, it can be overwhelming. I sat down with a graphic designer for about an hour and had her run me through all the basic functions. I found that any easy way to get a jumpstart. Just a side note from the peanut gallery.

Hi Glory, I find your colors amazing, do you use aids for your color pallets or do you store them in your amazing brain?

Yes, Photoshop requires some base knowledge, and I would HIGHLY recommend finding someone who knows the program to teach you, to at least get started!

Kelly- Thanks! No, I don't use any color swatches or such. I do find that color is the single most inspiring element around me, and often a color I see (in home décor, or on clothes, etc) will inspire a whole dessert display! Once I get a bit of color inspiration, then I mix and match it in my brain =)

Speaking of dessert displays, how do you approach their design? With a color? a theme? the desserts? And what's the ideal dessert mix for you on a table? (Sorry - I ask LOOOOONG questions.)

Hehe, I like long questions.. just takes a second to type...

I usually approach the dessert tables with a theme, but that theme often can be a color. From there, I start looking through my props and pull out things that may fit with the theme. I lay out the platters and stands and use post it notes on them to begin to picture what will go where. Sometimes I sketch out my plans (especially if the set up will not be in my home). I do always make a list of what I plan to make.

Thanks!

OOh, didn't answer the "ideal mix" part... typing

I actually use photoshop at work for much different reasons and have been very lucky that I get to work with some very talented graphic artists every day. It's nice know exactly which parts of the adobe suite you use.  Are there any other parts of the suite that you feel have been useful to you?

Ok, go ahead and answer that one. Kimberlie's also got a great question up now too.

For me, the good basic dessert table might have 3-4 selections. Cupcakes, cookies, and maybe 1-2 other items, candy or macarons, etc. If you have 8 choices, then people will want to try all 8!

Yeah, a lot of variety on table is always visually interesting, but it makes for lots of work for the hostess/baker.

Kimberlie- For most of my photos, I start by adjusting the "levels" (Under, Enhance, Adjust color, level), then I may adjust the shadows/highlights.

Sil- (Thanks for jumping in!) I think some people believe that cupcakes are on the way out... but I love cupcakes, so I'll keep them! I do think French macarons are a very popular current item, as well as small dessert shooter type desserts (maybe served in small glasses or jars).

Well, I'd like to see decorated cookies take the spotlight! Any other questions?

Gasp?!

Julia- Yes, I think that's a given! Decorated cookies will ALWAYS have a place in my displays!

I suppose it could have gone either way, Sil, so wasn't sure!

We have about 5 more minutes for questions. Any takers?

One on photo editing to followup on Kimberlie's question: do you do macro-editing (meaning adjustments to the entire photo at once) or are you zooming in on just your perceived trouble spots?

Julia- Either, or both. Ideally, I try to take photos that require very little editing, but it doesn't always work out that way! Usually I just adjust the lighting a bit on the overall photo, but I have been known to edit a sprinkle or two that is out of place! =)

Kim- Yes, I have had several people recommend Lightroom. I think I need that little help from someone to have the guts to try something new!

It looks like the chat is winding down (just 2 minutes to go). Any parting words of advice for beginning decorators? And words for those who've been doing it for a while?

Thanks Julia! This has been really fun! Thanks so much for those of you who jumped in with great questions! (more typing...)