Sweet Sharing with Pam Sneed of CookieCrazie
To Bakerloo Station (edible clay question): I love the look of texture and beauty that comes from fondant, but I dislike the taste and texture feel of fondant in the mouth. I decided long ago to never put fondant on my cookies. But over time, the more I saw what was being done with fondant, the more I wanted to develop something comparable, BUT, it had to have a great texture that was pleasant to eat.....and also a FABULOUS taste. I came up with this edible clay recipe: http://www.cookiecrazie.com/20...ing-clay-recipe.html It's basically all my regular glaze ingredients (in different proportions) with butter added. And what doesn't taste better with butter, right?! 
I think it far surpasses fondant in taste and texture. It's delicious.....it's very similar to buttercream. Yum! It's not as easy to work with compared to fondant, but I'm willing to go the extra mile to make it work just because I believe it compliments the cookie so much better than fondant. With fondant, you work with it at room temp using corn starch and then put it right on the cookie. But with edible clay, you have to work with it very cold. And it is a lot harder to roll and cut compared to fondant, but cornstarch is not necessary. I put it in silicone molds and then freeze them for about 1 hour, and it pops right out. BUT.....you have to place the molded clay on the cookie immediately, or let it sit out over night before you put it on the cookie. Once it gets back to room temp, it loses its shape easily. So it is a little trickier to work with. But in my opinion, it is worth it.
I think it far surpasses fondant in taste and texture. It's delicious.....it's very similar to buttercream. Yum! It's not as easy to work with compared to fondant, but I'm willing to go the extra mile to make it work just because I believe it compliments the cookie so much better than fondant. With fondant, you work with it at room temp using corn starch and then put it right on the cookie. But with edible clay, you have to work with it very cold. And it is a lot harder to roll and cut compared to fondant, but cornstarch is not necessary. I put it in silicone molds and then freeze them for about 1 hour, and it pops right out. BUT.....you have to place the molded clay on the cookie immediately, or let it sit out over night before you put it on the cookie. Once it gets back to room temp, it loses its shape easily. So it is a little trickier to work with. But in my opinion, it is worth it. 
Evelindecora - Thank you so much for all your kind words! I enjoyed meeting you last year in Genoa, and I certainly hope we can get together again in the future. Our time together was way too short. My texturing of glaze and my use of edible clay is multifaceted. I try all kinds of ways to add texture in the moment, so it is often different every time. But since I'm able to impress glaze after it has partially dried, the possibilities are limitless. I can use texture mats on it, or fondant tools, or even use a cookie cutter to impress a shape into the glaze. I wish we could spend a day together in the kitchen so that I could show you lots of different techniques.
My texturing of glaze and my use of edible clay is multifaceted. I try all kinds of ways to add texture in the moment, so it is often different every time. But since I'm able to impress glaze after it has partially dried, the possibilities are limitless. I can use texture mats on it, or fondant tools, or even use a cookie cutter to impress a shape into the glaze. I wish we could spend a day together in the kitchen so that I could show you lots of different techniques. 
But that is the beauty of the edible clay, is that it remains somewhat soft. It has a buttery texture that is delightful in your mouth. So to me it is worth some of the hassle (even to not be able to ship molded clay on a cookie) to have such a yummy addition to the cookie.
So to me it is worth some of the hassle (even to not be able to ship molded clay on a cookie) to have such a yummy addition to the cookie.
I think we all just know each other by our cookie names anyway.
Just call me Mrs. Bakerloo. 
Got it.
I love that cookies can make such a difference. It raises money for my ministry, it teaches Ukranians a possibly trade, and I get to delight them with cookies in general. It is a win win for everyone.
YES! Tina....that is exactly what I'm talking about.
My pleasure, lanikazi. If you have more issues, feel free to email me: cookiecrazielady@gmail.com
Christine, I use Blogger. They take care of everything.....I love that part. And rarely does it go down.
Hi Pam, it's Lani from your CookieCon class
Thanks Tina! I'm glad it is helpful. THat's my desire....is for others to enjoy all of this as much as I do. It's so fun to see and hear about the successes others have had.
Awww.....stamina was from answered prayers, jennibakes4U. It was my pleasure as well.
It was my pleasure as well.
Yeah, Jenni! That's what I hope for. I have the best time trying new things.....and then sharing those that are successful.
Yes.....I've just started posting more to YouTube. I just added several new videos in the last couple of weeks. Check them out.
Have you looked at the tutorial on the quilt, Jenni. I explain how to make sure the pieces fit well together. Check it out. http://www.cookiecrazie.com/20...-quilt-tutorial.html
http://www.cookiecrazie.com/20...-quilt-tutorial.html
YEs, Dona....I always add white to each batch of glaze. Otherwise, the colors (especially white) are much more transulcent. And I think that has a lot to do with why the colors are so much more vibrant. I also use white coloring in each batch of edible clay.....mainly because the butter tends to give it a yellow-y tint.
I also use white coloring in each batch of edible clay.....mainly because the butter tends to give it a yellow-y tint.
I've always used Americolor....and love it, for the most part. But I've just started trying some of the ProGel colors.....in particular Purple, Navy, and the pinks.....and I'm LOVIN' them!
Since glaze tends to be extremely translucent without white color, I use a very thinned layer of non-colored glaze to make vellum. Tutorial coming
Tutorial coming
Whoo hoo more cool tags
No it is glaze, Dona. I taught it at my cookie con classes, so Lani is very familiar.
So true, Jenni.
I use to, Christine. But now I just have fun....make whatever themed cookies I want to make for tutorials and displays on the blog. And then I give my cookies away.
That sounds like a dream cookie career.
I hate to have to leave you all, but I have to leave the chat to get to a noon appointment. Thank you so much, Pam, for sharing your time and expertise! This has been eyeopening. I may even get up the courage to try glaze again. Have a great day everyone.
Have a great day everyone.
It's true, Jenni. All forms of learning are awesome. As Bridget (Bake at 350) said at CookieCon, you just have to find what works best for you.
I doubt it, Lani. It has butter in it, so it is going to melt in the heat. I haven't tried this, but I'm pretty sure it is true.
I understand Jenni. But I've found that FB is just not working for me either.....so I've lessened my use of it, because to me it is often a waste of time. So it's just what works best for you. We all have our favorite mediums.
That's cool! To show how to cover up mistakes is an awesome skill...and you got to see it live.
Tina
My son prefers gingerbread, Jenni. Not odd at all.
Haha....yes, Dona.
It was incredibly fun. Thanks for asking me Tina.
This chat has ended.
