Chat with Mallory Mae Chiavacci of ButterWinks!

June 29, 201412:00 PM1:27 PM CDT

Chat with Mallory Mae Chiavacci of ButterWinks!

Julia M. UsherModerator12:00 PM

Hi, Mallory! Thanks for taking time out of your weekend to join us today! We are lucky to have you here!

Mallory of ButterWinks!Featured Guest12:00 PM

Hey Julia! So excited to be here, thank you for having me!

Let's chat!

Julia M. UsherModerator12:00 PM

Before we get started, just a few housekeeping notes for newbies to our chats: questions are answered in the order received, but they will not post to the public/viewable area of the chat until Mallory reads and answers them. We'll work through questions that were logged in advance first; then start working on questions asked live during the chat. That said, please be patient and do not re-post the same question. It may take some time to answer your question, depending on where it sits in the queue. But I will personally make sure every question gets answered before we're through!

Julia M. UsherModerator12:00 PM

Please also ask just one question at a time - it's easier for the featured guest to keep track of questions and for others to follow the dialogue this way. Thanks again!

Julia M. UsherModerator12:00 PM

OK, ready? We'll start with the questions in the queue first.

Barbara at Felix the Cook12:01 PM

How do you apply the outline to your cookie before decorating?

Mallory of ButterWinks!Featured Guest12:01 PM

Barbara - I actually outline my cookies at the very end of my process. Typically before I begin decorating I'll sketch straight onto the cookie with Wilton Foodwriters.

Bel's Bakes12:01 PM

First of all I want to say yr work is stunning! thank u for taking time to chat with us

Mallory of ButterWinks!Featured Guest12:01 PM

Bel - Thank you so much! And of course, I'm always up for cookie talk. (Aren't we all?)

Bel's Bakes12:01 PM

my question is: your designs are all very intricate. Do you have a vision of the finished design in yr mind while u pipe or do u hv to sketch it out first on the cookie or paper? I guess what I'm trying to ask is what's your thought process while decorating. Please walk us through the mind of butterwinks

. Thank u!

Mallory of ButterWinks!Featured Guest12:01 PM

Bel - I definitely have an idea in mind before I start decorating. I will absolutely not start decorating unless I have a very clear plan with every aspect of what I'm doing. I always sketch something out first (even if I'm doing a reproduction of a piece) and generally that becomes the stencil to cut the dough with and my map for the entire decorating process. I won't start a cookie unless I know I can at least draw it first. (lots of drawing happens!)

Julia M. UsherModerator12:02 PM

OK, onto the live questions! Mallory, please wait 'til I can post each question into the main feed.

Jennifer Summers12:02 PM

will you ever make any tutorials?

Mallory of ButterWinks!Featured Guest12:03 PM

Jennifer - I have no plans for tutorials at the moment, but it's something I am definitely planning on looking into!

Julia M. UsherModerator12:03 PM

Great - glad to hear that myself!

Bel's Bakes12:03 PM

What type of consistency do you usually work in?

Julia M. UsherModerator12:04 PM

She's typing live now, so answers may take a little longer to type out. Keep those questions coming in the meantime!

Mallory of ButterWinks!Featured Guest12:05 PM

Bel - I don't typically count my icing, something I didn't even know to do when I started, I sort of adjust my icing each time I use it. I would say my ideal is close to something like "elmers glue," and I'll thicken it up for details and lettering from there.

caborobin12:05 PM

Hi….you are an amazing artist! Thank you for sharing. Your Wilton Foodwriters are the normal tip? or is there one with a fine point?

Mallory of ButterWinks!Featured Guest12:06 PM

Caborobin - I use what's readily available at my local craft store. They have a fine point, so I'm not sure what the normal is comparatively.

Julia M. UsherModerator12:06 PM

One of the things that I think is most amazing about your work is the depth you achieve through shading . . .

Julia M. UsherModerator12:07 PM

What tips can you give us for laying shadows/shading with royal icing?

Mallory of ButterWinks!Featured Guest12:09 PM

Like I mentioned earlier, I don't go into a cookie without a solid plan. If I know I want to have multiple tones of the same color I make sure I have those colors readily available and map out where the "shadow" is going to be beforehand. I've also been recently playing with painting on the cookies for subtle changes after they dry, using food gels and a small amount of water to paint with.

caborobin12:09 PM

how about your favorite cookie recipe?

Mallory of ButterWinks!Featured Guest12:10 PM

Caborobin - We've (my mom and I) used the same recipe since the beginning. It's treated us well and we've never had a reason to change it or go any other route. We use a standard butter cookie recipe and love it. It puffs up perfectly AND can be piped for Christmas cookies.

Lauracookielady12:10 PM

Hi Mallory! I have recently switched to Henry & Henry brand meringue powder and have found that sometimes it dries chalky and impossible to write on with edible markers... do you ever have this problem?

Mallory of ButterWinks!Featured Guest12:12 PM

Lauracookielady - I don't every write on royal icing with an edible marker so I can't really give you any tips there. I pipe all of my details and use my markers for sketching straight onto the cookie only. I'm sorry I wish I could offer advice here

Bel's Bakes12:12 PM

It really looks like u hv a whole lot of colors mixed up when u decorate. How many colors do u mix in a typical decorating day?

Mallory of ButterWinks!Featured Guest12:13 PM

Bel - I definitely go color crazy at times, I can't help it! Lol. It all depends on the designs I have to work on that day. We keep our icing in our mixing bowl and create colors as needed.

Lauracookielady12:14 PM

Can I ask your recipe for royal icing?

Mallory of ButterWinks!Featured Guest12:17 PM

Lauracookielady - It's a completely standard royal icing recipe- 6tbsp merigune powder, 1 cup water. 8 cups sugar, 1 tsp of flavor (we use almond.)

Julia M. UsherModerator12:18 PM

For your very finest black lines/details on your cookies (which look extremely thin), what size tip are you using?

Julia M. UsherModerator12:19 PM

Or are you moving icing around with a scribe tool or trussing needle?

Mallory of ButterWinks!Featured Guest12:19 PM

I'm always on the search for the absolute smallest tips available- I recently found PME 00 and am in LOVE

Delightful Bitefuls12:19 PM

First off... I love seeing your work!! I know your cookies are on the larger sized to squeeze in all that detail.. How big do you usually go??

Mallory of ButterWinks!Featured Guest12:19 PM

I only pipe details, I've never tried anything else

Mallory of ButterWinks!Featured Guest12:20 PM

Delightful - It really depends, my drawings typically dictate the size of the cookie. Generally they're about the size of a sheet of paper or smaller. All of my Mucha pieces were about 10 inches tall

Jen @ Spatula Magic12:21 PM

Hi Mallory! I'm in awe of your work! How long to you typically (approximately) spend decorating a cookie?

Mallory of ButterWinks!Featured Guest12:21 PM

Jen - Thank you! It all depends on the cookie itself. Standard cookies (about the size of the palm of your hand) generally take 5-8 minutes total.

Julia M. UsherModerator12:22 PM

And for your bigger, recent Mucha pieces?

Mallory of ButterWinks!Featured Guest12:23 PM

Julia - I'd say collectively, probably about 2 hours over the course of 2 days. It's a lot of patience more than it is time. Since I'm laying so many colors I have to walk away and come back to it, so I'm really only working a few minutes at a time on one piece and moving on to other things in the interim

Jen @ Spatula Magic12:24 PM

Do you have an art background?

Mallory of ButterWinks!Featured Guest12:25 PM

Jen - Yes, definitely! I've been drawing my entire life. It's only been with cookies though that I've felt so fulfilled and a true "artist."

Julia M. UsherModerator12:25 PM

Wow - just mixing all the icing colors would take me that long. I'm assuming that time excludes color mixing?

Mallory of ButterWinks!Featured Guest12:26 PM

OH yes, definitely! That's pure decorating time. I try not to think about the mixing, it's the worst. LOL!

Jen @ Spatula Magic12:26 PM

Wow, that’s fast! Sometimes it feels like I spend that much time just flooding a cookie. When you get orders for those large cookies, do people order them by the dozens? Or just a few for individuals? Hope that makes sense.

Mallory of ButterWinks!Featured Guest12:27 PM

Jen - I don't get a lot of orders for larger cookies, maybe once or twice a year during holidays. I price them by size and generally people only get one.

Tina at Sugar Wishes12:28 PM

Hello from Greece, thanks for being here and a warm congratulations on your recent engagement!

Mallory of ButterWinks!Featured Guest12:28 PM

Tina- Hi! Thank you so much!

Julia M. UsherModerator12:28 PM

Whoa - did not know that news! Congrats! When's the wedding date?

Julia M. UsherModerator12:28 PM

And, as important, will you have a cookie cake?

Tina at Sugar Wishes12:29 PM

RI takes a lot of patience to be able to get up and walk away from a piece. I find that very frustrating about it. But your work is unbelievable so I guess it is worth it in the end!

Mallory of ButterWinks!Featured Guest12:29 PM

Julia - it happened at 1am the second I walked off my last plane coming home from Spain. It really wrapped up that week perfectly, it was amazing. No date! We're not in a rush, but cookies will DEFINITELY be there!

Julia M. UsherModerator12:30 PM

Julia M. UsherModerator12:31 PM

Any more questions for Mallory? The queue has been emptied.

Mallory of ButterWinks!Featured Guest12:31 PM

Tina - It definitely is VERY hard to walk away from something you want to finish so badly. I've learned the hard way that is a necessity to do so. I used to try to finish cookies in one sitting (black outline and all) and now I look back and go, "what was I THINKING?!"

Julia M. UsherModerator12:31 PM

This is a great opportunity to pick the mind of a master, so please ask all those questions you've been dying to ask.

Ayogeeoh12:32 PM

What do you do while you decorate? Inspirational music?

Mallory of ButterWinks!Featured Guest12:33 PM

Ayogeeoh - I've been listening to a lot of podcasts lately. It occupies my mind and keeps me focused on decorating.

Chan Bun12:33 PM

Do you have any tips on mixing the icing for a 00 PME tip? Mine would clog.

Chan Bun12:35 PM

I just love your work. It's amazing!!

Mallory of ButterWinks!Featured Guest12:35 PM

Chan Bun - I use a thicker icing when I'm decorating fine details. I do have an occasional clog but I always keep a needle handy and typically it clears it up pretty well. I always have 3 or 4 of the same tip sitting with me while I'm decorating and if it's so bad that I can't fix it with needle I'll switch it out and eventually clean my tips and get back to decorating. I've seen some people use panty-hose or something similar to screen the clogs, I haven't done it yet, but I definitely want to try.

Bel's Bakes12:36 PM

What is yr most useful, can't-live-without cookie decorating tool?

Mallory of ButterWinks!Featured Guest12:36 PM

Bel - besides piping bags and tips?

I'd say my iPad! Haha. I always have that thing in front of my for references while I'm decorating.

Tracie Sirirom12:37 PM

How long do the cookies stay fresh? Are they bagged directly after drying?

Mallory of ButterWinks!Featured Guest12:38 PM

Tracie - Our cookies generally stay fresh for 2-3 weeks when sealed air-tight. I don't personally bag my cookies unless asked to by my customers, but let them know that they stay fresher longer if they are sealed. I give them the option of in a bakery box, heat sealed, or individually wrapped with a ribbon at different costs per cookie.

Cheryl Silas12:38 PM

Hi Ladies...Congrats on the engagement...seeing the pictures you posted of how it happened made me smile..Your cookies absolutly pop with color what do you use

Julia M. UsherModerator12:38 PM

I'm assuming Cheryl means what brand of color do you use? Though if that's not the case, Cheryl, please let us know.

Mallory of ButterWinks!Featured Guest12:39 PM

Cheryl - Thank you! He truly surprised. (something I totally didn't think possible after 7 years, haha!) For my colors I am a Chefmaster girl all the way.

Julia M. UsherModerator12:39 PM

Me too! Woo hoo!

Devorie12:39 PM

Hi, first of all, I am in awe of your work. I'm just wondering how many years you have been doing this and what kind if advice would you give to a newbie in terms of practice?

Cheryl Silas12:40 PM

sorry yes..don't know why end of question didn't come up

Julia M. UsherModerator12:41 PM

Posting a similar question from Elizbeth now - maybe you can answer both Elizabeth's and Devorie's in one fell swoop?

Elizabeth Colfer12:41 PM

As a new-ish cookie decorator, sometimes I find myself getting discouraged by how my cookies look in comparison to someone who's been doing it a lot longer than me. Any advice for new decorators?

Mallory of ButterWinks!Featured Guest12:42 PM

Devorie - I've been decorating cookies for.. 2 and a half years now I think? It's so hard to keep straight sometimes, it feels like I've been doing this nonstop for years on end now. Haha. As far as practice I would say.. DON'T STOP! Seriously. Just keep going. I could look at my old cookies and pictures and cringe, but I only got to where I am now because I kept decorating. I kept drawing, practicing, making ugly cookies and learning from my mistakes.

Julia M. UsherModerator12:43 PM

BTW - we have an interview coming up will Mallory on the site - and she's been daring enough to give us a glimpse of one of her very first cookies. I think you'll be encouraged by the progression.

Mallory of ButterWinks!Featured Guest12:43 PM

More specifically- get a sheet of wax paper and draw with your piping bag. Trace something with it if that makes you feel comfortable. See what happens when you do something new, try experimenting with something you don't think is possible.

Mallory of ButterWinks!Featured Guest12:43 PM

Yes! I show off my very first set. Keep an eye out!

Julia M. UsherModerator12:44 PM

Anything to add for Elizabeth? Anything about her point about comparing to others' work, in particular?

Julia M. UsherModerator12:45 PM

P.S. We suddenly have a ton of questions in the queue, so I extended the chat by 15 minutes to make sure we can get through them all. Work for you?

Mallory of ButterWinks!Featured Guest12:45 PM

Elizabeth - Don't get discouraged! I remember once looking at Jill FCS' facebook and saying out loud that I was throwing in the towel, but instead I followed her. I studied her work, I tried to learn from it. Always learn from others, and as hard as it is to do, don't compare yourself to them.

Mallory of ButterWinks!Featured Guest12:46 PM

I'm here for as long as you need!

Bel's Bakes12:46 PM

It looks like yr designs hv quite a few small spaces. Are u faced w cratering issues?

Bel's Bakes12:46 PM

If yes, how do u deal w them? If no, what's yr secret?

Julia M. UsherModerator12:46 PM

Great - thanks, M!

Mallory of ButterWinks!Featured Guest12:47 PM

Bel - From what I noticed cratering comes from filling in small spaces within an already dry line of royal icing. I typically do all of my colors in one sitting (or at least try to) and outline last. This really really helps with the crater issue. Since I'm not filling in one small space between outlines, it dramatically reduces the chance of craters.

Delightful Bitefuls12:47 PM

Do you ever need to go searching for inspiration and if so where do you look.

Mallory of ButterWinks!Featured Guest12:48 PM

So basically the small spaces are an illusion, it's one giant flat surface of RI with an outline on top of it.

Mallory of ButterWinks!Featured Guest12:49 PM

Delightful - Yes, of course! I am constantly looking at others work, and that's not just cookies. I am always on Instagram, pinterest, FB, or what have you looking at artists. I am constantly inspired by the talent of others.

TaylorCupp12:49 PM

Mallory, what is your favorite color?

Julia M. UsherModerator12:49 PM

Oh, I think I know the answer to this one!

Mallory of ButterWinks!Featured Guest12:49 PM

Haha! Thank you for following me on other social media sites, Taylor!

My favorite color is Yellow!

Bel's Bakes12:50 PM

Do u sketch freehand on the cookie or use a KK (KopyKake) or any kind of image transferring technique?

Mallory of ButterWinks!Featured Guest12:50 PM

Bel - Everything I do is completely freehand.

Julia M. UsherModerator12:50 PM

I would have said black.

Julia M. UsherModerator12:50 PM

OK, I'm posting two questions in a row that are very similar . . .

Tina at Sugar Wishes12:50 PM

I love that you work with your mom. She must be so proud and encourage your talent. I watch your outlines and how you work. What about those of us that haven't the artist talent and no KopyKake?

Jen @ Spatula Magic12:51 PM

Any advice for someone with absolutely no art/design background? It seems like a lot of cookie artists have some kind of background...I get intimidated

I was surprised to find so many cookie artists have some kind of design background.

Julia M. UsherModerator12:52 PM

Posting some other comments made on previous answers now.

Cheryl Silas12:52 PM

Wow I just learned something had never herad about that food coloring...Here in Canada we are kinda limited to choices...i will check them out.

Devorie12:52 PM

Thank you! Elizabeth articulated what I was thinking really well. I look forward to seeing your first set!

Mallory of ButterWinks!Featured Guest12:53 PM

Something I like to do sometimes when I don't feel like redrawing is tracing and cutting an already existing drawing. So I'll take an existing picture, trace it in its entirety and cut it out. I'll use markers to trace each element and cut away at the picture until each detail is traced and on the cookie. (I hope that makes sense! It's hard to explain quickly)

Julia M. UsherModerator12:53 PM

That makes sense. Good tip.

Julia M. UsherModerator12:53 PM

Ready for the next question?

Mallory of ButterWinks!Featured Guest12:54 PM

Yes ma'am!

Tina at Sugar Wishes12:54 PM

Excellent, thanks!

Tina at Sugar Wishes12:54 PM

How do you get your colors so vibrant?

Mallory of ButterWinks!Featured Guest12:55 PM

I'm not sure how to answer, I use the Chefmaster liquicolor gels and my cookies are the result! Lol.

Julia M. UsherModerator12:55 PM

I think the Chefmaster colors are especially intense, certainly more so than Wilton.

Julia M. UsherModerator12:56 PM

Back to an earlier topic on what you do while decorating . . .

Ayogeeoh12:56 PM

Any podcasts in particular we should check out?

Mallory of ButterWinks!Featured Guest12:56 PM

I would say playing around with all the brands of gels and finding one that you're most happy with is the best bet. Everyone has preferences!

Mallory of ButterWinks!Featured Guest12:57 PM

Ayogeeoh - My absolute favorite podcast is TESD, part of Kevin Smith's podcast network. I'm also in love with Marc Maron and listen to Cracked and the Nerdist as well.

crisk12:57 PM

How do I get black icing "black". I get it dark grey but never black.

Ayogeeoh12:57 PM

awesome I will have to check those out!

Mallory of ButterWinks!Featured Guest12:58 PM

Crisk- I'm never afraid of putting too much gel when I'm making black, especially since I'm always laying my outlines after the base layer of icing is completely dry. Like I said, I stand by Chefmaster, I never have a problem achieving a nice true black.

Julia M. UsherModerator12:59 PM

Me neither - I use Chefmaster too, and I have never understood when others have said they can't get a good black . . .

Julia M. UsherModerator12:59 PM

Chefmaster blackens pretty intensely with not a huge amount of color.

Chan Bun12:59 PM

Is there a certain technique you use to mix the icing to avoid air bubbles? Your work is so smooth. I don't know if I'm over mixing or what because I have so many air bubbles lol.

Mallory of ButterWinks!Featured Guest1:01 PM

Chan Bun - You might be mixing your batch too quickly. I've noticed that mixing at too high of speed incorporates air into the icing pretty easily. Something you can do as well is let the entire batch sit for a few minutes and all of the air bubbles will rise to the top, eliminating a lot of air from the bulk of it.

Jen @ Spatula Magic1:01 PM

Do you put glycerin in your icing? My icing has been rather crunchy. I added 2 tbls corn syrup to my last batch, but that didn’t help.

Mallory of ButterWinks!Featured Guest1:01 PM

Jen - I don't add anything to the icing. When you say it is crunchy, do you mean while decorating

Julia M. UsherModerator1:02 PM

I think she means upon eating. But let us know if you meant something else, Jen.

Chan Bun1:02 PM

What's the most piping bags you've used at one time? Do you mix and bag all the colors you need before hand?

Jen @ Spatula Magic1:02 PM

Crunchy when eating. But maybe its just royal icing in general.

Julia M. UsherModerator1:03 PM

Glycerin should give it a softer bite, but I don't use it either.

Mallory of ButterWinks!Featured Guest1:03 PM

Jen- Royal Icing in general gets hard almost like candy. I believe there are a few recipes right here on cookie connection for softer icing, right Julia?

Julia M. UsherModerator1:04 PM

Not sure if those recipes are on this site. There is a quick-drying one, that I think dries hard. Will see if if has glycerin in it and get back to you.

Julia M. UsherModerator1:04 PM

Did you see Chan Bun's Q: Chan Bun 1:02 PM What's the most piping bags you've used at one time? Do you mix and bag all the colors you need before hand?

Mallory of ButterWinks!Featured Guest1:04 PM

Chan Bun - I think for ONE cookie the most icing bags I've had out at once was somewhere around 18-20. If I'm doing an entire sitting with these colors I will have them made up and ready for use before I start to decorate. I always have a bowl of icing ready and make colors as needed.

Bel's Bakes1:05 PM

What's the difference between ChefMaster and AmeriColor and Wilton? Quality? Price?

Julia M. UsherModerator1:06 PM

Yeah, just a quick-drying royal icing recipe on the site. No glycerin in it, but some corn syrup. http://cookieconnection.juliau...uick-dry-royal-icing

Mallory of ButterWinks!Featured Guest1:06 PM

Bel - When I use ChefMaster typically I have 8 or 9 base colors and mix them together to create my desired color- I've noticed when I try to do the same with Americolor it thickens the icing a huge amount, so much so that I have to water my icing down after coloring.

Mallory of ButterWinks!Featured Guest1:06 PM

Oops, Sorry Julia! That must've been what I was thinking of.

Mallory of ButterWinks!Featured Guest1:07 PM

With Wilton colors I don't like how they come packaged. Really, ChefMaster has never let me down so I continue to use them. I'm not sure on price differences.

Julia M. UsherModerator1:08 PM

Have you any experience with Wilton colors? I've found that they seem to color less intensely. I also love the 2.3 oz (relatively large) Chefmaster containers with dropper tops; not sure Wilton has this packaging.

Julia M. UsherModerator1:08 PM

Chefmaster is what's more available here, which is why I turned onto them rather than Americolor, but I think they're pretty comparable to Americolor.

Chan Bun1:08 PM

How did you get into cookie decorating?

Bel's Bakes1:09 PM

Julia, I posted a few questions earlier, wasn't sure if it went thru or if it's still sitting on the waiting queue?

Mallory of ButterWinks!Featured Guest1:09 PM

I use the 10.5 oz Cefmaster with the twist tops as well. And the Wilton colors I've gotten at the store have been massively unreliable in the past. I've gotten multiple jars of black that look green. Not a happy camper

Julia M. UsherModerator1:09 PM

They are still in the queue, Bel. We work through them in the order received and there are about 10 questions in the queue now.

Bel's Bakes1:09 PM

Thanks for the info. I've got to try me some chefmaster now!

Bel's Bakes1:09 PM

Wow! Thts a lot of colors!! It would hv driven me crazy just standing in my kitchen mixing up colors!

Mallory of ButterWinks!Featured Guest1:10 PM

Chan Bun - I started cake decorating at a local grocery store. One day I decided to strike out on my own with cake decorating, and in turn found cookies and fell in love. I talk about this a bit more extensively in my cookier closeup that will be out soon

Julia M. UsherModerator1:11 PM

I added another few minutes to the chat, so we can get through the questions we already have.

Julia M. UsherModerator1:11 PM

But we'll try to wrap up no later than 1:30.

Tracie Sirirom1:11 PM

Cakes are easy to promote, but I find people don't necessarily see the value of cookies. Detailed cookies an be hard to sell as a high ticket item. How do you promote high end cookies?

Bel's Bakes1:12 PM

Alright thanks Julia!!

Tina at Sugar Wishes1:12 PM

I love all the info I have gotten from this chat so far, thanks so much and hope to see you at Cookie Cool.

Mallory of ButterWinks!Featured Guest1:13 PM

Tracie - I put my work out there and I don't budge on its value. If someone is not willing to pay what I feel my work is worth then they're not getting it. A lot of my daily work is nowhere near as extensive as some of my favorite pieces.

Delightful Bitefuls1:13 PM

So are you saying you do all the base colors on the cookie wet on wet and then add the details once dry? Or is each color added once the last is dry?

Mallory of ButterWinks!Featured Guest1:14 PM

Delightful - You are correct. All of my colors are piped together and left alone to dry together. If I have to stop I'll find a place I feel is appropriate and stop to let dry

Julia M. UsherModerator1:15 PM

On that point, how do you guard against bleeding? Posting a related question (slightly out of order) on that topic . . .

Barbara at Felix the Cook1:15 PM

When you say wet-in-wet: I always am wary of the colors bleeding into each other, but then, I still use Americolor....perhaps it's time to try Chefmaster? And your work is amazing - I am truly humbled!

Mallory of ButterWinks!Featured Guest1:16 PM

I make sure that I work as quickly as possible. As long as they colors are drying together at the same rate usually you will be fine. You also have to watch out that your icing is level. If you have a darker color under a lighter color, it will bleed from beneath. That being said, I do still experience very minimal amounts of bleeding, but that is where my outline goes.

Bel's Bakes1:16 PM

Do u always use a tip when u decorate or have u gone tipless?

Mallory of ButterWinks!Featured Guest1:17 PM

Bel - I've never decorated without a tip. I fill and detail with various tips.

Julia M. UsherModerator1:17 PM

Just getting to your questions now, Bel. There's another in line, then your next one is up.

Tina at Sugar Wishes1:17 PM

Do you ever work with fondant?

Mallory of ButterWinks!Featured Guest1:18 PM

Tina - I have in the past and I do offer cupcakes with fondant toppers here locally, but it's very infrequent.

Bel's Bakes1:18 PM

How many hours in a day do u spend on cookies? (Everything cookie related, not only the decorating part.)

Mallory of ButterWinks!Featured Guest1:19 PM

Bel - That's such a hard question to answer, ButterWinks and cookies in general, truly are my life. Even when I'm not working, I'm on my phone taking calls and emails and playing on social media. I'd say I decorate a few hours a day, and absolutely LIVE cookies otherwise.

Julia M. UsherModerator1:19 PM

Do you ever get burned out on them? And if so, how do you reenergize?

Julia M. UsherModerator1:20 PM

I DO, which is why I ask!

Barbara at Felix the Cook1:20 PM

Excellent question, Julia, re burn out!

Mallory of ButterWinks!Featured Guest1:20 PM

When I feel tired with cookies, I head straight to my sketchbook. Drawing and sketching is the biggest form of relaxation for me.

Julia M. UsherModerator1:21 PM

There are times I just need to do something completely NON-cookie!

Jen @ Spatula Magic1:21 PM

I'm in Arizona so icing already dries rather quickly. It is crunchy like candy. I thought maybe I should try to soften it just a bit. PS...I'm an audiobook addict when I do cookies. Couldn't live without them!

Bel's Bakes1:21 PM

Thank u so much Julia! And thank you Mallory! For everything u do in the cookie world. I'm truly inspired and humbled!

Julia M. UsherModerator1:21 PM

Thanks, Bel!

Mallory of ButterWinks!Featured Guest1:21 PM

Jen - I hear you. Living in Florida it's a constant struggle with weather.

Mallory of ButterWinks!Featured Guest1:21 PM

Bel - Thank you so much! It means a lot, truly.

Julia M. UsherModerator1:21 PM

We have time for one more question! Then we'll sign off. Any takers?

Julia M. UsherModerator1:22 PM

Guess not! That said, a HUGE thank you to Mallory for spending time with us today. Quite the honor for everyone!

Bel's Bakes1:22 PM

Will you video yrself while u work?

Mallory of ButterWinks!Featured Guest1:22 PM

Thank you so much, Julia! Thank you to everyone here.

Julia M. UsherModerator1:23 PM

OK, we have two questions now! Hang on a bit . . .

Tina at Sugar Wishes1:23 PM

Thank you both!

Barbara at Felix the Cook1:23 PM

ok - I'll ask -what exactly do you charge for the large intricate ones?

Julia M. UsherModerator1:23 PM

Here's the second one . . . above.

Mallory of ButterWinks!Featured Guest1:24 PM

Bel - I definitely WANT to, but I also don't want to put something out that I feel is subpar. So until I feel like I can put something out that is top-notch in every aspect, I will wait.

Mallory of ButterWinks!Featured Guest1:25 PM

Barbara - I go up to 15 inches for 50$.

Julia M. UsherModerator1:25 PM

It happens to me too sometimes. Weird. But I usually hit it a few times.

Mallory of ButterWinks!Featured Guest1:25 PM

(But that being said, local market here is NOT friendly. I have sold cookies for close to $200.)

Delightful Bitefuls1:26 PM

Thank you both for a great chat!!

Bel's Bakes1:26 PM

Subpar?!! You've got to be kidding!! You're super to me!

Barbara at Felix the Cook1:26 PM

Excellent - thank you!!