Oversized Cookie Concerns with Rubber-Stamping

hi there,

 

just joined and am so excited to find the site!  i am going to attempt to stamp cookies for baby shower event.  the stamp (carousel horse) that we fell in love with is, however, 4"x 5", which seems like a cookie for a giant! it does not look like i can use a smaller area of it and get the image to look appropriate. i expect to present them in individual boxes, and at least it is a co-ed shower, so a cookie 'for 2' may not be horrible. any thoughts? thanks so much.

Original Post
At events like these, most people seem delighted by anything unique or creative, so go with your intuition. If they criticize, don't invite them back. Just kidding! I love larger cookies myself, because then I get twice as much cookie to eat without having to raid the cookie tray a second time, lol. Are you stamping the unbaked cookie or fondant for an impression, or using edible colors to "ink" the design on?

If you have to go smaller, you could have just the horse's head peeking onto the edge of the cookie, playing peek-a-boo. Also, you could consider cropping off just the rear of the horse, or make a few stunning large ones for the wow factor on a mixed platter. Put out lots of mini cookies in matching colors or with little motifs stolen from the horse design. I am sure lots people will post great ideas for you here, so hang in there.

P.S. If you don't already know, you may want to adjust your oven temp./time, so the whole cookie is baked through before the edges get overly crispy.

thanks so much...i did not think about oven temp for such a large cookie...i will need to do a few test runs the cookies need to be wrapped, per the venue (i was thinking window boxes, i can get those 6"x6" fairly cheaply), so they are more favors than dessert.  also, my plan was to try food coloring 'ink' on dried royal per Julias video. (i sure hope i don't end up being mad that i found HER, LOL, LOL).

i greatly appreciate your encouragement!

Originally Posted by flower grower:

thanks so much...i did not think about oven temp for such a large cookie...i will need to do a few test runs the cookies need to be wrapped, per the venue (i was thinking window boxes, i can get those 6"x6" fairly cheaply), so they are more favors than dessert.  also, my plan was to try food coloring 'ink' on dried royal per Julias video. (i sure hope i don't end up being mad that i found HER, LOL, LOL).

i greatly appreciate your encouragement!

I don't think you'll have to make oven adjustments with the cookie; I usually bake ones of this size at the same temp though slightly longer. But I also roll my cookies relatively thin compared to some and bake on silicone mats so they bake pretty evenly.

 

Your biggest challenge will be stamping a surface that big; your underlying icing will need to be very flat!

Originally Posted by flower grower:

i was planning on using the hairdryer/embosser method the try to avoid the divot! i am open to anything you suggest. LOVE the videos, thanks for sharing them

If you have a food dehydrator, even better. The cookies can slide in there on a very low temperature and you don't have to waste time holding the heat gun. Plus, far better temperature control. The site has a good discussion or two about dehydrators. If you search the forums for "dehydrator", those posts will come up.

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