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Hi, all! Lots of folks have joined the site over the holidays, so I wanted to make sure everyone is aware that Cookie Connection contributor @Bakerloo Station (aka Christine Donnelly) runs bimonthly cookie decorating challenges to help stretch our skills and creativity! The current one involves reaching out to a cookie decorator and learning a skill from him/her, and then turning that learning into a cookie or cookie set of your own design. Basically a cookie (skills) swap! You...Read More...

Ringing in the New Year with a New Site Artist!

Julia M. Usher
It's almost 2018, and I'm ringing in the New Year with the introduction of our January site artist, the lovely Susan Crane aka @SusieQCookies. Thank you so much, Susan, for generously contributing your time and talents to beautifying our site! Before we get to Susan's lovely art, a quick, but important plea ! After the posting of our February art, I'm flush out of art for every other month in 2018. So, unless you want to see my cookies all over the site for the rest of the...Read More...
Last Reply By Dolce Flo · First Unread Post
Hi, all! First, huge thanks to Cookie Connection members @mintlemonade (cookie crumbs) and @Ryoko ~Cookie Ave.! In an effort to lure more Japanese members to this site, they generously volunteered to translate the site's Terms of Use (利用規約) and Photo Posting Guidelines (画像・動画投稿について ―― 投稿する前に必ずお読みください) into Japanese! THANK YOU, LADIES! Now, everyone will find links to the Japanese translations at the top of each of those pages (links above), and also directly below: Terms of Use...Read More...
Last Reply By pip · 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
We all have different message-reading tastes, so Cookie Connection has been designed to allow for everyone's individual differences! The site's default email and onsite alert notifications are set to show you most of the site info that you could get notified about, just so you're aware of the site's full functionality. But I recognize that this amount of info may (or may not) be overkill for you. That said, I recommend that you edit your "Notifications" settings as soon as you join the site...Read More...
Read in Japanese (日本語はこちらから) (Last Translation: August 25, 2017) ________________________________ 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.Read More...
Last Reply By Lupita Cárdenas · First Unread Post

Topics

CK Meringue Powder

Asmita
Hi, I am having issues since the last couple of days with my royal icing. I always use CK brand and use the same recipe and never had a problem like this. When the icing is mixed, I see beige dots or pieces through out the icing and when I try to pipe, it gets stuck in my tips. They are tiny but never before has this happened. Anyone experienced this before or what am I doing wrong? Thanks AsmitaRead More...
Last Reply By Wabieshad · First Unread Post

Greetings from France!

Annelise
Hi there! I am a French archaeologist and discovered cookie decorating very recently, less than a month ago. I actually wanted to bake a thematic cake for my best friend's PhD defense, and while looking up designs online, found some incredible buttercream piping. I really wanted to try my hand at it, but I HATE buttercream with a passion, so I looked up alternatives and found cookie decorating, which I had literally never heard of before. A look at one of Julia's videos, and the revelation...Read More...
Last Reply By Julia M. Usher · First Unread Post

Introduction

Kristina Rado
Hi, my name is Kristina Rado. I am of Hungarian origin but have been living in Italy for many years now. I teach royal icing internationally and decorate cookies with different techniques, where royal icing is always the protagonist. I really love painting as well. Generally my cookies are always small sized with tiny little details. Thank you!Read More...
Last Reply By Sweet Prodigy - Christine · First Unread Post

Site Downtime NOW on January 12, 2018!

Julia M. Usher
Hi, everyone. My tech partner Hoop.la will be doing maintenance on the systems that power Cookie Connection for the purpose of maintaining and improving the security and stability of this site. This maintenance is scheduled for Tuesday, January 9, 2018 Friday, January 12, 2018 from 11:00 am until 11:00 pm Eastern Standard Time. During the maintenance period, there will be occasional outages of up to 30 seconds, but Cookie Connection will be functioning normally for the vast majority of this...Read More...
Hi, all! Please don't forget! There's just one more week to thank your favorite cookie decorators for inspiring you throughout 2017. We are continuing to accept nominations for Cookie Artist and Cookier of the Year through January 13, and we need your input to help determine a slate of finalists . Please read all about our awards program here , and then submit your nominations here . In addition to earning bragging rights and social media stardom , Cookiers' Choice Awards winners will each...Read More...
A few days ago, my tech team at Hoop.la, the gods and goddesses who maintain the software that drives this site, upgraded a number of features. Most of the new features give me (admins) more control over various back-end functions, but a couple of the upgrades directly affect you. Nothing too major this time, but I thought you should know that: (1) A more visible posting button was added to mobile versions of the site. In the past, the posting option was somewhat buried when using a mobile...Read More...
Last Reply By Julia M. Usher · First Unread Post

Hello There!

Hey, everyone! My name is JoAnn and I live in Southern CA. I caught the cookie decorating bug last Christmas when I made gingerbread cookies and was not satisfied with just icing them with pre-made royal icing in the tube. So I signed up for a beginners decorating class with some friends and I am hooked! I am still in the beginning stages compared to cookies on this site, but love it so much and have regular orders from family, friends, and coworkers. I am a teacher and started out by...Read More...
Last Reply By SugaredAndIced · First Unread Post

Royal Icing Transfer Bleed Fix!

54mama
I’m making 200 cookies for a friend’s son’s Bar Mitzvah and ran into an issue with my RI (royal icing) transfers bleeding! I knew about dark colors bleeding but these were white on yellow so I was surprised (and seriously bummed). I think my transfers were too thin. But . . . fixed them and thought I’d share in case anyone is looking for a fix in the future. It’s not perfect, but pretty good and certainly fine for a slew of teenagers! After the cookies were completely dry, I mixed up some 12...Read More...
Last Reply By Anne Marie Adams · First Unread Post

Reduced-Sugar Cookies

Icing and Spices (formerly Zooks)
Hi, all, My usual recipe calls for 100 g of white sugar per 180 g of white flour. This comes out to a baker's percentage of 55. Today I reduced the sugar by 1/4, resulting in a baker's percentage of 42. I could already feel the difference when cutting the cookies - they were so buttery to the touch. Do any of you use this sugar/flour ratio for your iced cookies? What has the response been from your "taste-testers"? Also, have you had any issues with butter bleed? Thanks so much!Read More...
Last Reply By loco_meow · First Unread Post

Cookies Got Too Hard/Dried Out While I Was Working

Hallo, cookiers. I don't usually have this problem, but this time a set of about 30 cookies dried out on me, probably in part because of dry winter air and the time it took to finish them, despite keeping them in containers, etc. I am glad I tasted one so I can try to tackle this problem. Ugh. Anyhow -- I've never tried the bread trick with cookies -- putting a piece of bread in the container with them so they absorb a little moisture. Does it actually work? Does it cause any problems with...Read More...
Last Reply By Kelly · First Unread Post

Egg Glaze

Hello, I made some Christmas baubles for friends and family this year. I have decided to try using Julia's recipe for egg glaze rather than royal icing because I wanted the baubles to look shiny. All seem to go well except the glazed baubles felt greasy! I wiped off the grease with kitchen paper several times before decorating. But the finished product looks more waxy than shiny! Has anyone else tried egg glaze? Did they turn out greasy?Read More...
Last Reply By Julia M. Usher · First Unread Post

Primer for Fondant?

Hello , I was wondering if there is any substance that could be used as a primer on sugar paste or fondant, so when I print on it the color will stay original without bleeding inside it or getting darker when being refrigerated or left in room temp? Would appreciate any advice on the matter. Thank youRead More...
Last Reply By Econlady · First Unread Post

Where to Purchase Meringue Powder in Bulk?

Forum: Suppliers
Sherrie
Does anyone know where I can purchase bulk meringue powder? I am down to my last pound of Henry & Henry meringue powder. (I found out about Henry & Henry from Sugarbelle's blog.) I had purchased 15 pounds of it. I have searched and searched the Internet and cannot locate the 15 pound box of Henry & Henry meringue powder. I ended up purchasing two (1 pound) bags of CK meringue powder. Does anyone else purchase their meringue powder in bulk? f so, where do you purchase it and what...Read More...
Last Reply By Sherrie · First Unread Post

New YouTube "Kookievision" Channel

Forum: Videos
Sweethart Baking Experiment
Hey guys, So - I started a channel on YouTube for my cookie decorating videos. It started out as a Facebook live stream in my cookie decorating workspace once or twice per week, but then construction started on our street and it was so damn loud to do live videos, so I started to create edited videos of individual cookie decorating and condensing them down to one minute (so I could share on Instagram) but then I thought . . . why not create a channel on YouTube for them, make them a bit...Read More...
Last Reply By Manu · First Unread Post

Hi Y'all!

Tamlei
Hi y'all! I'm new here and a bit overwhelmed, but am completely amazed at all of the sea and wealth of information I have seen so far! Thanks for letting me join! My name is Tammy, and I currently live in Arizona. I just recently married the love of my life, after being together for 6 years it was time! We have four furbabies! My husband just recently gifted me with an early birthday present, a Kitchenaid! I had been talking for the past 4 or 5 months about wanting to try my hand at sugar...Read More...
Last Reply By Dezi’s Treats · First Unread Post

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 vric · First Unread Post
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