Chat with Sugarbelle!

October 12, 20133:00 PM5:01 PM CDT

Chat with Sugarbelle!

Hi, Callye. It's such a thrill to have you with us today. Thanks for taking time out of your busy weekend to share your expertise with Cookie Connection members. We have A LOT of questions already in your queue, so how about we jump right in so we can get to as many questions as possible!

Julia M. UsherModerator3:00 PM

You ready, Callye?

SweetSugarBelle3:00 PM

I'm ready!

Nancy Margarita3:00 PM

Are you attending CookieCon 2014?

SweetSugarBelle3:00 PM

Nancy...I don't get to go this year and I am SOOOOOO bummed! I feel like I'll be missing the cookie Superbowl. The instructors are AMAZING!

SweetSugarBelle3:00 PM

Hello everyone! So excited to talk to you all!

One Smart Cookie3:01 PM

Your blog has changed my life! So, here's my question . . . how much do you think the quality of ingredients affects the results? King Arthur flour vs. Gold Medal or Pillsbury? Wilton meringue powder vs. another brand? . . . And why isn't my royal icing shiny???

SweetSugarBelle3:01 PM

One Smart Cookie Thank you. I'll start with ingredients. Living in a rural community, I know that it's not always possible to have access to the same ingredients people in other areas do {for example, King Arthur flour is expensive and hard to find here} so I am not SUPER particular about ingredients. I have favorite brands, such as Gold Medal Flour and Clabber Girl baking powder, but I prefer them mostly because of familiarity. Since I know what they do, I don't change things up much. SO basically to answer your question {in a long-winded way}I do believe that ingredients affect the product, but I am not sure if it's a quality thing or personal preference. Everyone likes what they like. As for shine, I think the secret is using a fan to try the cookies. Other decorators have the same results with a dehydrator. Bake at 350 wrote a great post comparing the two here: http://bakeat350.blogspot.com/...yal-icing-shiny.html Definitely a good read.

Former Member3:02 PM

I am a huge fan from Australia, Callye! I would love some suggestions with a problem that I am having when doing quilting/tufting/seams with my icing, I can't seem to get a nice even "join." I am wondering if my flood icing needs to be thicker or thinner? If I should pipe the join? Any suggestions would be most welcome. Thank you.

SweetSugarBelle3:02 PM

Hi Belleissimo! How is the weather in Australia?! I always wonder about that =)

SweetSugarBelle3:03 PM

Belleissimo - There are a lot of variables when it comes to quilting/but I will try to answer your question the best I can. My suggestion is to go for a teensie bit of "overlap". If you try to join the layers right at the edge things can get a little shaky. I suggest treating the {slightly thicker} flood icing as piping icing. Flood alternating squares using your Kopykake or by creating a grid, let dry, and then "pipe" around the empty spaces with flood icing first and draw it into the middle. I hope this makes sense. I wish this was a video chat and I could demonstrate.

Valli3:03 PM

I love the pricing chart. I had been using three times the cost of ingredients. What factors did you use to determine the base price?

SweetSugarBelle3:04 PM

Thank you Valli. My dream is that one day ALL cookie decorators will be paid what they are worth. My prices aren't based on an exact breakdown but rather estimates. I sat down and got a good idea of what was going into the cookies, I thought about productivity, and then I considered what amount of money I needed to make to feel good about what I was doing. Generally, when I sold cookies I had a more relaxed approach. I sold by the dozen {a little more or less depending on the request} unless someone had a more complicated order. The size breakdown can work, depending on your market and style, but I use it to kind of keep the reigns on orders that might get a little wild. Long story short, I used my experience to sit down and come up with a plan that works for me.

Piping Mad Baker3:04 PM

Hi, Callye. I am so glad to have your blog as my go-to guide! One question: I know you refrigerate your flood icing - do you stir in the same bottle before starting or do you transfer the flood icing to a new bottle?

SweetSugarBelle3:06 PM

Hi Kelly! Good to see ya here! First of all, I REALLY need to update my blog from the earlier days SOON. Believe it or not, over time, some of my methods have changed. That is a biggie. These days I don't refrigerate my icing. The reason? After a little research I learned it isn't really necessary for food safety {I use meringue powder} so I quit worrying about it. As for remixing, if it hasn't been long, I will re-stir with the end of a wooden spoon or a chopstick, but if there's any doubt, I empty the bottle and make a new one. I've ruined too many cookies by taking a lazy shortcut and after four years, I am finally learning, lol.

Inspirations by Thyjuan3:07 PM

There are often windows of time during the year that business slows down. What can I do to encourage buying during these slow windows? Is the answer in posting past photos? Providing special offers/promotions? Free samples? Paid ads?

SweetSugarBelle3:08 PM

I have a couple of suggestions, Thyjuan. For the slow times I would recommend making and distributing samples, this is a good time to try new designs to add to your portfolio that might trump up business later {Christmas in July}. Running specials {maybe pre-made cookies and designs, perhaps simpler designs for a little lower price, drop cookies, and also brainstorming events/places you may not have considered important before. Perhaps supplying cookies to a local coffee shop or something? I would also plan for the slower times and get ahead for the busier seasons. Lastly, you may consider offering classes in downtime. Hypothetically, this can create competition, but I think more people will do it out of curiosity than wanting to start a business.

Lee Ann Clark3:09 PM

Two questions: How do you store icing when you know you're going to use that same color in the next few days? 2. I have refrigerated dough and it seems not to rise as good and to me taste different, what am I doing wrong?

SweetSugarBelle3:09 PM

Lee Ann, I totally leave it sitting on the counter. I have a designated icing area....and that's where it ends up. Over time, I ditched the refrigerator method. You can also fluff it up a little if it goes foamy or flat. I can use icing regardless, but I always like fresh best. It's never quite the same after a few days.

Julia M. UsherModerator3:10 PM

Callye, Did you see that Lee Ann had a second part to her question?

SweetSugarBelle3:11 PM

I see!

Julia M. UsherModerator3:11 PM

Go for it!

Julia M. UsherModerator3:11 PM

She's typing!

SweetSugarBelle3:12 PM

I cannot comment specifically on your recipe since I haven't tried it, Lee Ann. If it's not consitently giving you good results, I would suggest taste testing a few others. You have SOOOOOOOo many options!

Asmita3:12 PM

Hi, I love your work! Do you have problems with butter bleed? What do you do for that. I use a good quality butter but still my cookies seem to get those dark patches around the edges. Also, with coloring icing. How do I know when to stop. Like for an electric pink. It can be tricky. Is it just practice?

SweetSugarBelle3:13 PM

Asmita, I don't have butter bleed trouble. In fact, I am almost afraid to offer advice because I don't have personal experience to reference. I tend to think it depends on your recipe {mine is a little drier cookie} and perhaps climate/humidity but I just don't know.

SweetSugarBelle3:13 PM

Asmita - As for icing color...I am the QUEEN of overcoloring. I have a heavy hand. My tips are: one drop at a time, make it a little lighter than what you "think" you have in mind and if you GOOF, don't try to fix it. Stop, save what you've made for later and start over, or add a tiny bit of the too dark icing to white. If you try to correct overcoloring, you might end up with six cups of bright pink icing. Better to toss or reuse a little than waste a ton.

Connie Beal3:13 PM

How did you pick your royal icing recipe? Recently I have been experimenting with different recipes. I use fans to dry my cookies, but still get crevices and air bubbles. Why do some recipes add cream of tarter and some don't. Some recommend Ateco Meringue powder instead of Wilton. I have read all of your blogs on royal icing for your tips. You use a whisk and not a paddle attachment. Most cookie bloggers use a paddle attachment.

Julia M. UsherModerator3:14 PM

OK, Connie has A LOT of good questions here, so Callye is going to take them one at a time.

SweetSugarBelle3:14 PM

Connie, I seriously just used the recipe from the Wilton can and tweaked it a little as time went on {LAME I know, LOL}. Experimentation is KEY and you are definitely on the right track. As for crevices and craters...they are the mystery of cookie life. I cannot seem to find a rhyme or reason. Sometimes ya just wake up and have a crater day even if the recipe has worked 100 times before. I always say, it's not how great of a decorator you are, it's how well you can fix the goof ups. Lots of my details are well placed coverups =)

SweetSugarBelle3:15 PM

Connie - As for cream of tartar, I hope I don't embarrass myself with my educated guess. Royal icing made with real egg whites usually includes cream of tartar as a stabilizer. Long story short, it makes the mix fluffier. Meringue powder already has cream of tartar in it, so therefore it isn't necessary. I've heard some decorators say it helps with drying and bleeding, ESPECIALLY in more humid climates. Like I said...not an expert. That's what I have gathered from reading about it. If you're using meringue powder and having problems, it might not hurt to throw a little in and see what happens. If it's working without it, don't stress it. Just do your thing.

SweetSugarBelle3:15 PM

More for Connie - As for brand...it's all personal preference. I cannot say that enough. There are so many different variables. I can illustrate this best with a little story. Once upon a time I Alison Barnes {Ali-Bee's Bake Shop} and I were sitting side by side making icing. We used the exact same ingredients. The only difference was method. We ended up with TWO completely different products. It was really very interesting!

SweetSugarBelle3:16 PM

P.S. - Connie, I switch between paddle and whisk {really depending on which I can find after my kiddo puts up the dishes} I am SUPER easy going in almost ever aspect of life, and I don't often have precise ways of doing anything. Flexibility is my thing =)

Sugar Beez3:16 PM

How much time do you spend each day "cookie'ing"?

Julia M. UsherModerator3:17 PM

Ooh, I'm curious to hear this answer too. Got to be tough to get a lot of cookieing in each day with kiddos, but you seem to!

SweetSugarBelle3:17 PM

Sugar Beez, I probably work 3-4 days a week on something while the kids are at school. Lately I have been bitten by the lazy bug, so not much at all =)

Lauracookielady3:17 PM

What keeps you going? I know for myself, with a home to keep up, kids to take care of, husband to take care of, sometimes cookies just seem so tedious!!!

Julia M. UsherModerator3:18 PM

I hear you, Laura!

SweetSugarBelle3:18 PM

Laura-I am pretty passionate about my hobby. I have the kids, husband, housework, and insane schedule also. Cookies are mine. They're my way of having some "me" time, networking with others, and having a creative outlet. I feel so good when I see a project through to completion. It gives me a sense of accomplishment!

Erika Schmitt3:18 PM

What is the best way to freeze iced cookies without them getting blotchy?

SweetSugarBelle3:19 PM

If you freeze iced cookies, you're always running a bit of a risk, Erica. It's too "dangerous" for me personally. I freeze baked cookies and make time to decorate before the event. BUT, if you must, layer them in an airtight container between sheets of waxed paper, freeze, and let thaw COMPLETELY before opening the lid. I've done it successfully twice, but I usually won't risk it unless they're cookies for around here.

Yael's Yummies3:19 PM

I can never seem to get the right consistency of icing. How do you do it so it comes out the same every time?

Valli3:20 PM

love all you ideas!

SweetSugarBelle3:20 PM

Yael, I think thinning with a spray bottle helps me. You can make the tiniest adjustments. It also just takes practice. I still goof from time to time.

Donnas Flour Garden3:20 PM

Why do my cookies always have craters in the RI? Occasionally, they don't. But its so inconsistent. Is my RI too thick?

SweetSugarBelle3:21 PM

Donna-I've read a lot about craters, and depending on the person you ask, there are tons of different answers. I like thicker icing and I run a toothpick through it. Some swear by thinner icing. Some think that using a heatgun will eliminate the problem. I honestly don't know. I have never seen a direct scientific answer, only theories. My suggestion is to take notes and experiment. See if you can find some common factors. Also, I would encourage you to try to see craters in a positive way {easier said than done, I think} but seriously, some of my best cookie designs are total plan B's.

Jomama173:21 PM

I would like to buy alphabet cutters, what is your favorite? I love your cookies,so bright and fun!!!

SweetSugarBelle3:22 PM

Jomama17 I like this set for larger letters http://www.countrykitchensa.co...t/44/603/317/635611/

Debbi Hook3:22 PM

Since the Texas Cottage Food law was "upgraded" last month, have you done anything different regarding "cookie business"? I'm tentatively trying to dip my toe in the creek...but am really hesitant to move from hobby-baker to paid baker.

SweetSugarBelle3:22 PM

I like these too http://www.ebay.com/itm/Jello-...&hash=item485b151aac Jomama17. Sometimes you can get lucky and find them on Ebay.

Daniela3:22 PM

Hellow, soy de Argentina

SweetSugarBelle3:23 PM

Hi DAniela!

SweetSugarBelle3:24 PM

Debbi, I don't sell anymore, but really if you do cookies, you're pretty safe. I would follow the Texas Bakers Bill page on Facebook. They're pretty thorough and GREAT about answering questions. The biggest problem is worry causes us to make it harder than it has to be if that makes sense =)

aSprinkleOfSunshine3:25 PM

Hi Callye! I'm a huge fan, your blog has helped me so much! I have a question with something I've struggled with the past few times I've made cookies, and it has to do with cratering! I've tried a couple different things- letting the icing sit so that the air bubbles rise, making sure the icing isn't too thin (I usually only use 1 consistency), and sometimes even after I think I've done everything it still craters! It's really frustrating. Any ideas?

SweetSugarBelle3:25 PM

Sweet Inspirations-Craters are the devil aren’t they? Honestly, I don’t have the answer, but I have a few tips. Experiment with consistency {some people like thin, some like thick}, try fans and heatguns, learn to be okay with disguises, it’s not an exact science but with a little practice you will find something that works =)

Elizabeth@Güdbytes3:26 PM

So excited to talk to my cookie Messiah

lol Did you ever get to find out what the shelf life of RI actually is (with Meringue powder)?

SweetSugarBelle3:26 PM

Gudbytes-I am going to say indefinitely as long as it’s stored in a cool dry place. I would have to Google more, but I have never come across a definitive answer. I figure since royal icing decorations can be kept indefinitely, this probably applies to meringue powder.

Amandaleb3:27 PM

I know this will vary from person to person, but I am just starting out in the cookie business (last day at my current job is this coming Tuesday!!!), and I am trying to figure out just how many cookies I will be able to make in a week to determine number of orders I can take on. Do you have any input here?

SweetSugarBelle3:27 PM

Amanda-I could COMFORTABLY make about 20 dozen a week. That was with a super helpful husband and inlaws, a house that is almost equipped as a bakery, and some very hard days. Be really careful about over estimating yourself. I was warned and did not listen. As a result my health suffered and I got a major case of burnout. It’s best to start small and work up.

Julia M. UsherModerator3:27 PM

Wow, that's a lot of cookies!

Julia M. UsherModerator3:28 PM

We have a couple of additional questions for Callye about freezing DECORATED cookies, which were asked earlier. But I will post both questions and see it Callye had any more to add.

Sweet D.Lights3:28 PM

Hi, Callye! Huge fan, and SO appreciative of your blog! It has taught me so much! You have an earlier post regarding freezing already decorated cookies. Have you made any new discoveries regarding doing so? It would be very helpful if it worked, but I haven't been brave enough to try yet.

Amandaleb3:28 PM

One more question, how do you feel about freezing decorated cookies?

SweetSugarBelle3:28 PM

LOL. I've had more insane moments, but I try to forget that time of my life, LOL!

SweetSugarBelle3:29 PM

Dericious Designs-I have tried it, and it worked. But I have heard a few nightmare stories that have scared me out of risking it. I’m super mellow most of the time, but I’m not one to skate on the edge of disaster. Try it on play cookies once maybe, and see. NEVER DO IT FOR ANYTHING IMPORTANT, lol. Murphy’s law!

SweetSugarBelle3:29 PM

Amanda…it’s doable, but too darn scary for me. I don’t worry so much about taste {all those Starbucks pastries we love so well are frozen} but if there is a possibility of a disaster I can’t fix, I don’t do it.

Julia M. UsherModerator3:29 PM

I echo your sentiment about freezing decorated cookies. I never risk it.

bhappy44653:30 PM

I have a question! Are you going to be at the Cookie Con in Salt Lake City?

Julia M. UsherModerator3:30 PM

Callye answered this one early on too - she won't be there.

Elizabeth@Güdbytes3:30 PM

Callye, I have been using your dough recipe since I was fortunate enough to run across your blog 8 months ago. I follow to a T, but I seem to not get as good of a rise. My edges are just a little "melty"? Sort of slanted. What is a good trick to get a solid sharp edge?

SweetSugarBelle3:31 PM

Behappy, no Cookie Con for me =( I am a SAD gal.

SweetSugarBelle3:31 PM

Gudbytes-I had to use Argo baking powder a few weeks ago in a pinch, and it had the effect you described. I had to toss it out and go back for Clabber Girl. Maybe try a new BP or maybe cut a little thicker?

Sweet Temptations by Nicole3:31 PM

Hi, Callye! Fellow West Texan here! When I am working on several trays of cookies and I leave them out overnight to dry, I always worry about the freshness being compromised. I know royal acts as a barrier but at what point do they become stale?

SweetSugarBelle3:32 PM

Nicole, my personal limit is a day or two. I smell them to check. Or make sure the bottoms are still soft. But seriously, my family will east them after two weeks and think that’s fine, LOL. I’m the freshness Nazi!

Valli3:32 PM

Just purchased the Kopykake projector. What and where is they best place to get letters for monograms?

SweetSugarBelle3:33 PM

http://www.fontspace.com/

Doodlebug Cookies3:33 PM

Hi Callye! You are amazing! I am constantly finding great advice on your blog!! How do you balance design intricacy with hourly cost when you are selling cookies? I always want my work to be perfect and beautiful and I seem to have satisfied customers, but I compare myself to other work I see online (yours included!) and wish I could spend many more hours on my cookies. I can't spend an hour on 1 cookie if I am selling it for $3 though! I really struggle with time vs. what I am earning as it is!!

SweetSugarBelle3:33 PM

That is my favorite place BY far, @Valli

SweetSugarBelle3:34 PM

I also like to Google specific phrases like "the letter L"

SweetSugarBelle3:34 PM

That's a very good source for monogram friendly letter images

SweetSugarBelle3:36 PM

Doodlebugs-When selling cookies to the public, you have to learn the art of editing, be prepared to charge WAY more, or HAVE A NERVOUS BREAKDOWN. I am being funny, but it’s true. Artful editing and simplifying have become “MY STYLE”. I love looking at Julia Usher masterpieces…and the amazing work of others, but in a business sense, that just isn’t me. I cried many a tears before I figured that one out =(

FairyTale Bake Shoppe~Melissa3:36 PM

Hi Callye, Thank you for all your beautiful work. How do you find time to bake and decorate with 3 little ones at home?

SweetSugarBelle3:37 PM

Melissa, I actually have an advantage. They are finally all in school. The weekdays are mine for now…at least. I should have another little helper by April

Doodlebug Cookies3:37 PM

Thank you!!! It really is a challenge!

Daniela3:37 PM

I love your cookies

Daniela3:37 PM

Hola!

Ansa3:37 PM

How long do you keep royal icing on the counter?

SweetSugarBelle3:38 PM

Thank you Daniela! Glad to have you today!

SweetSugarBelle3:38 PM

Ansa, I try to use it within the week. It doesn’t spoil, but the consistency changes and it makes it a lot more difficult to get the results I want.

Knead A Cookie3:38 PM

At what point did you decide that teaching and sharing was not a threat to your own cookie business?

SweetSugarBelle3:38 PM

After awhile I make a new batch and add the leftovers to my fresh fluffy icing.

SweetSugarBelle3:39 PM

Knead a Cookie...that was a hard lesson. When the health inspector said I was out of commission, I had to figure something out fast. Teaching was the only thing I could think of.

Julia M. UsherModerator3:39 PM

Sorry for posting the next question early, Callye. Did you see the question for Knead A Cookie one post up?

Julia M. UsherModerator3:40 PM

meant "from Knead A Cookie"

SweetSugarBelle3:40 PM

Eventaully I learned that there are way more orders than decorators, and that many people didn't want to invest the time and effort into the craft. It was a slow process.

Sweet Elise3:41 PM

Hi Callye! Thank you for making the time to chat with us. Fellow Texan here....Texas Cottage Food Law designates how (and to whom) we can sell cookies. But it doesn't really cover much about business requirements. Did you create an LLC? And since we can't ship, how did you market your business in a smaller town?

SweetSugarBelle3:41 PM

I didn't, Amy, because I didn't really expect to become a business. It's personal preference really, my taxes work out just fine without it, which is all I really care about...

SweetSugarBelle3:42 PM

As for establishing a clientele in a small town, I just started small, printed a few cards, made cookies and it expanded exponentially.

SweetSugarBelle3:42 PM

Excuse any typos, y'all my fingers are on fire.

Julia M. UsherModerator3:43 PM

Any marketing tips for Amy (part 2 of her question)?

SweetSugarBelle3:43 PM

Anyway, Amy, it may take a few months, but it will grow. Just keep watering.

Julia M. UsherModerator3:43 PM

Callye, any marketing tips for Amy? Part Two of her post.

SweetSugarBelle3:43 PM

AND MAKING AWESOME COOKIES. Your work will speak for itself. if you do a good job, people will come.

Custom Cookies3:44 PM

I love your blog and learned most of what I know from you! Two questions: how long does it take you do to a reasonably detailed cookie, or maybe how long per dozen is easier? Just trying to gauge whether I am on track or not.....My other question is, do you have a trick for getting the icing into the bottles? I'm ok with the larger bottles for flooding, but man, those little bottles with the tiny necks are tough! Thanks for sharing your knowledge with us!

SweetSugarBelle3:44 PM

Custom Cookies-It takes me roughly and hour per dozen to decorate. That's usually what I shoot for at least.

SweetSugarBelle3:45 PM

As for bottle filling...you can use a spoutedmea suring cup {my fave} or use a pastry bag as kind of a funnel.

SweetSugarBelle3:45 PM

I still miss sometimes. I may even say bad words when I do

Julia M. UsherModerator3:45 PM

Having technical difficulties. I cannot see anything that is getting posted.

Melissa @Mey's Marvels3:46 PM

I'm about to ship my first batch of cookies. Any suggestions? Should I let them sit out longer than normal so they won't crumble?

Julia M. UsherModerator3:46 PM

Phew, thanks, Callye. Refreshed my page and I can now see again!

SweetSugarBelle3:46 PM

You don't need to do that, Melissa. Get them decorated, pack them up and pray.

SweetSugarBelle3:46 PM

Here's a helpful post http://www.sweetsugarbelle.com...12/shipping-cookies/

Het Bakhuysje3:47 PM

Is there a way to let cookies more shine?

SweetSugarBelle3:47 PM

And I am only partially kidding about the praying thing....you may want to. The post office can be rough sometimes =)

SweetSugarBelle3:47 PM

@Het Bakhuysje I like to dry them with a fan. That's my secret. Other cookiers suggest dehydrators and adding corn syrup to royal icing

Kathyyy3:48 PM

Hi! I was just wondering how do you get icing shiny? Is it the meringue powder? Have you ever worked with corn syrup in the icing?

SweetSugarBelle3:49 PM

Kathy, my secret using a fan to dry them. I tried corn syrup once or twice but didn't see enough of a difference to continue doing it.I've also heard of people using glycerine.

Jen @ Spatula Magic3:49 PM

Hi Callye! Not sure you can help on this one, but I'm having a lot of wrist/hand pain when decorating. Mostly in the pad of my thumb right above my wrist. Any suggestions? I try to move my hand in different positions but nothing really helps. Any idea what I’m doing wrong? Also, it seems to take me sooo long to decorate cookies. I tend to be a little bit of a perfectionist & obsess about bubbles/craters & little details. I’m sure I need to let some things go. Does that get easier with time? Thx for your help!

Debbi Hook3:50 PM

Thanks - I'm trying to be more brave :-)

Daniela3:50 PM

no hablo inglés

Julia M. UsherModerator3:50 PM

Daniela - you may be able to read the transcript after the chat is over. Just click on the home page to translate the site to Spanish.

SweetSugarBelle3:50 PM

Hi Jen! I have had Lots of trouble with this. I actually gave myself a stress fracture decorating cookies. My advice is to REST when you feel pain, and even when you do not. I also sleep in a wrist brace. YOu can decorate with them, but it does impede my movement a little.

SweetSugarBelle3:51 PM

Perhaps you can also get one of those wrist supporters people who type a lot use?

Julia M. UsherModerator3:51 PM

Daniela - usted puede ser capaz de leer la transcripción después de la charla ha terminado. Simplemente haga clic en la página de inicio para traducir el sitio al español.

SweetSugarBelle3:52 PM

As for time, its a combination, Jen. You will get faster, but you will probably have to learn the art of letting some things go.

Barrackudaaaaaaaaaa3:52 PM

hi Sugarbelle! I've got some cookie cutters that I love, the problem is that they've got lines in the middle, they print eyes and other decoration in the cookie, it looks nice but it annoys me when adding the royal icing and the finish is way worse than a plain "outline only" cutter. Do you have some advice for me? Thanks!

SweetSugarBelle3:52 PM

Says the gal who's spent twenty minutes popping bubbles with a needle tool. EEK!

SweetSugarBelle3:53 PM

Maybe you could spread a thin layer over the cookie with a spatula to fill the voids before, Tracy?

Gemma Rodriguez Cortes3:53 PM

Hi Callye, Hi Julia,

SweetSugarBelle3:53 PM

Kind of like filling holes in plaster!

SweetSugarBelle3:53 PM

Hello Gemma!

Julia M. UsherModerator3:54 PM

Callye, did you see the question from Tracyphobia, about 4 comments up?

Julia M. UsherModerator3:54 PM

Hi, Gemma! Thanks for joining us.

SweetSugarBelle3:56 PM

Here is some help with that also Tracyphobiahttp://www.sweetsugarbelle.com/2013/02/fixing-hard-to-use-cookie-cutters/

Julia M. UsherModerator3:56 PM

Callye - here's Tracyphobia's Q againL

Julia M. UsherModerator3:56 PM

wendy3:57 PM

Hi Callye! I've been following you seems like forever! Are you ever going to publish a book with your "creative" cookie cutting skills and pictures of your decorated cookies? I would love to have a go to "cookie bible" if you will. You are amazing!

SweetSugarBelle3:58 PM

Lol, Wendy. Right now I am not sure I am capable of a book. It's soooooooooo much work. And I wouldn't know what to write about...but ya made me blush =)

Telah's Cozy Cookies3:58 PM

Hi Callye! I recently began a cookie business and am having great success so far. Any advice on keeping the business coming in? I am always a little worried people may stop ordering one day.

SweetSugarBelle3:59 PM

Just keep doing a great job and making your customers happy. They will keep buying and send others =)

Sweet D.Lights3:59 PM

When storing RI, if it starts to form a crust, should it just be thrown away? Or can it be salvaged?

SweetSugarBelle3:59 PM

Spray the top crust with water from a spritz bottle and cover with a wet cloth and let sit for about 5-10 minutes. Eventually the crust will soften and the icing can be saved.

SweetSugarBelle4:00 PM

TEst it with a spatula first. If it doesn't crack, it's ready to be stirred and used.

Debbi Hook4:00 PM

Callye do you ever/would you ever teach cookie decorating classes?

SweetSugarBelle4:00 PM

If I had a cool dream classroom, I WOULD, Debbi. But right now I don't have the resources. I need to be in my element...and traveling cookie shows are too hard on me =)

Adri's Shop4:00 PM

Hi SweetSugarBelle, I've learnt so much from you. But one thing I still can't get right is the luster dust. I don't know whether to apply dry dust to wet cookie or whether to mix with vodka and apply to dry cookie or whether to apply dry dust to dry cookie. I am trying to crate the cheeks and it just does not work. I've tried the mix with vodka and applying to dry cookie, but it felt a bit like a gel, was it a consistency that was wrong?

SweetSugarBelle4:01 PM

I am teaching one in Spain soon, but I didn't have to do the organization {AKA the hard work}

SweetSugarBelle4:01 PM

I prefer dry with a qtip. What tool are you useing to apply it?

SweetSugarBelle4:02 PM

Also, try different shades of pink. If you're getting tooo much color, go lighter. To little, darker. That could be the answer.

Sugar Beez4:02 PM

Hey Callye, do you listen to music while you "cookie", if so, what/who?

SweetSugarBelle4:02 PM

Again, pardon the typos...I am burning up the keys.

SweetSugarBelle4:03 PM

Heck yes, Tracy! I am a classic rock gal mostly, but I get down to some eighties music and some stuff that would scare you, LOL!

Julia M. UsherModerator4:03 PM

FYI - 1/2 hour to go in the chat and 34 questions pending! We'll do our best to get through as many questions as possible.

SweetSugarBelle4:03 PM

Metallica, Bob Dylan...Willy and the boys, LOL!

Katia @ GK Cookies4:03 PM

Hi Callye! I am a big fan of yours!I owe you soooo much! Sending you lots of love from "shaked" (earthquake) Greece!

Jomama174:03 PM

How far ahead of time do you make the decorated cookies for an occasion?

SweetSugarBelle4:04 PM

I hope you are safe and comfortable @Katia!

SweetSugarBelle4:04 PM

About a week @Jomama. I like to bake on Monday and work on them in manageable quantities over the course of the week.

Julia M. UsherModerator4:04 PM

Ditto - I hope you are safe and sound, Katia!

Daniela4:05 PM

necesito modelos, estoy comenzando en este negocio, amo tus galletas! mi mail es idonias@hotmail.com TRANSLATION: I need role models, I'm starting in this business, I love your cookies!

Kathyyy4:05 PM

What has been your absolute favorite cookie you have made?

SweetSugarBelle4:05 PM

I am so glad that I inspire you, @Daniela. That makes me feel good =)

SweetSugarBelle4:06 PM

Kathyyy, it really changes over time. I'll make something I am REALLy proud of...then in six months, I will think"DID I MAKE THAT"

Valli4:06 PM

This may sound strange, but do you stand or sit when decorating? I ask because I end up with a back or neck that is sore. I was thinking the surface is too low.

Kathyyy4:06 PM

congrats!!!

SweetSugarBelle4:07 PM

I have to sit, Valli, it's more comfortable. But I know many decorators that cannot sit. Cookie Crazie Pam is the first that comes to mind =)

Amandaleb4:07 PM

I get a lot of my ideas from my customers' invitations and materials, but I also like to look at examples online. What is the etiquette if you create a cookie similar to a design you have found online and would like to post pictures of your cookies on your blog, website, etc.?

Daniela4:07 PM

Gracias a vos!

Érika4:07 PM

Hi Callye, huge fan here!

Julia M. UsherModerator4:10 PM

Callye is typing her answer for Amandaleb!

SweetSugarBelle4:10 PM

I ABSOLUTELY credit, @Amandaleb. Sometimes we're so overloaded it's hard to remember, but most of the time I can remember the inspiration. I would be a little embarrassed if I replicated someone without mention, but that is just me. Heck, I get embarrassed if I accidentally post similar cookies to someone. I guess I take pride in my ideas. Overall, I think crediting is best because people get the credit they're due, and if you admire them, you're much more likely to make a friend in te process. Win, win.

Gemma Rodriguez Cortes4:10 PM

Callye, I love your cookies, you know it! How long you have to air-dry cookies. Here. there is a lot of moisture.

SweetSugarBelle4:10 PM

Mine are usually dry in 8 hours, Gemma. But I always use the fan and we have a dry climate.

Cookiebaker4:10 PM

I am new to your site and I really love it. Your cookies are so beautiful. I look forward to learning something new.

Donnas Flour Garden4:10 PM

Callye, are congratulations in order?

SweetSugarBelle4:11 PM

Thank you, Cookie Baker!

SweetSugarBelle4:11 PM

You caught me Donna

I'm baking a whole other type of cookie these days!

Knead A Cookie4:11 PM

How many of your designs are a result of "cookie think"? Do you find yourself doodling all day?

SweetSugarBelle4:12 PM

Knead a cookie...usually I kind of work backward. I usually see something and make it fit a cutter rather than the other way around.

Adri's Shop4:12 PM

Hi SweetSugarBelle, I have trouble with luster dust and creating cheeks. I've tried to mix with vodka and applying, but it still didn't work very well. I wonder whether you apply dry dust on dry cookie or whether you apply wet dust to still wet cookie.

SweetSugarBelle4:12 PM

But these days almost all of them

SweetSugarBelle4:13 PM

I answered the lustre question. I am scrolling back up for it =)

Julia M. UsherModerator4:13 PM

I think Callye answered Adriana's question earlier in this chat. Anything to add, Callye?

Julia M. UsherModerator4:13 PM

Let's move onto another question.

SweetSugarBelle4:13 PM

Try different shades of dust, and applying with a qtip

Julia M. UsherModerator4:14 PM

Adriana, the transcript for this chat will be available after so you can scroll through the chat to find Callye's earlier answer.

Érika4:14 PM

Sometimes when I do wet on wet, the color added "on top" is almost translucent, and the edges are not always as perfect after drying. Do you have any suggestions for that? TYA

SweetSugarBelle4:14 PM

Erika, I would suggest making it a little thicker. My colors seem less intense when my icing is thinner.

Amandaleb4:14 PM

How do you recommend handling the issue of allergies? While no peanut products are used in my ingredients, we do have peanut products in our home.

SweetSugarBelle4:15 PM

Amanda, I would cover my behind. MAKE sure you tell them and clearly label/state the fact. Especially if you do not carry some sort of insurance.

Karri4:15 PM

Why did the health inspector put you out of commission?

SweetSugarBelle4:16 PM

Technically it should be their responsibility to check, but that could become a home baker's nightmare.

Julia M. UsherModerator4:16 PM

Jomama17 - I'm skipping your question about whether Callye stands or sits, as she answered that earlier.

SweetSugarBelle4:16 PM

Until recently it was illegal to bake from home in Texas, @Karri

Valli4:16 PM

As an artist how do you feel about others using your designs?

SweetSugarBelle4:16 PM

Bottom line, I was breaking the law...

SweetSugarBelle4:17 PM

Valli, credit is always nice, but I don't stress it. As a blogger, I expect it. I make the tutorials so people can recreate what I make. If they add to it, great, if not, great. I'm easy.

SweetSugarBelle4:18 PM

But I get all sorts of nutty when people steal my pics, lol.

Adri's Shop4:18 PM

Do customers question you about colours and how bad are they. Do they cause cancer, etc. Have you tried natural colours, I was told that the natural colours are not very bright.

SweetSugarBelle4:20 PM

I honestly don't know, @Adriana. Seriously, I think everything we ingest has ben proven to cause cancer {I am only partially joking} so how could we really know. I have also hear people discuss food color and autism and children. You would have to Google or ask someone with experience for the most educated answer.

Sweet Elise4:20 PM

Thank you Callye. So does your impending "helper" mean that you're expecting? If so, congratulations!

SweetSugarBelle4:20 PM

And I don't have any experience with natural colors. I have heard the same as you.

SweetSugarBelle4:20 PM

You caught me, Amy =)

SweetSugarBelle4:20 PM

So far, my helper has not been helpful =) Unless you count exhaustion and tummy ache

Julia M. UsherModerator4:21 PM

The range of natural colors is much more limited, unfortunately.

Yael's Yummies4:21 PM

Yael - Callye answered this one already. Please scroll through the chat or view the transcript after the chat to find the answer to this question. Hi Callye! Not sure if this has been asked already, but do you decorate every day? How many hours a day do you spend with cookies?!

SweetSugarBelle4:21 PM

Thanks Julia!

Connie Beal4:21 PM

Why do you a whisk attachment for your icing instead of a paddle attachment.

aSprinkleOfSunshine4:22 PM

Thank you so much for answering all of our questions Callye!! Your answers are so helpful!

SweetSugarBelle4:22 PM

Connie-initially it was because I didn't know any better. To me, meringue equaled whisked. It happened to work so I stuck with it. Then a couple of years ago a lady emailed me and said that a paddle produces icing that separates less quickly and was a little harder...so I tried that.

Gemma Rodriguez Cortes4:22 PM

Gemma - Callye also answered this question already. Please scroll through the chat or view the transcript after the chat to find the answer to this question. Callye many thanks for your time. How long you have to air dry cookies. Here are a lot of moisture. I do not want soft cookies.

Sweet D.Lights4:23 PM

I just laughed at the "pastry bag as funnel" response. Why? Because it's so smart!!! I wish I would have thought about that months ago!!!

N.Marie's Sugar Studio4:23 PM

Daniela, yo hablo español y te puedo ayudar con lo que necesites.

SweetSugarBelle4:23 PM

I don't have and hard core evidence to prove her theory, but it seems to work for me =)

RebeccArchitect4:23 PM

Callye, I think you just snuck in there that congratulations are in order! I think it is safe to say that we all look forward to your baby shower cookies! Congrats!

SweetSugarBelle4:23 PM

@Sweet D. Lights hat s also how I thicken flood icing in the bottle. I just funnel in a little powdered sugar.

Yael's Yummies4:23 PM

I second that sentiment!

SweetSugarBelle4:24 PM

Thanks, Rebecca!!! I am already FULL of ideas!

wendy4:24 PM

Callye answered this question already too. Please scroll through the chat or view the transcript after the chat to find the answer to this question. Callye...do you ever plan on putting out a book of your "creative cookie cutting with lots of pictures and such so we can reference? Your work is so amazing!!

N.Marie's Sugar Studio4:24 PM

I just wanted to thank you ALL for being such an inspiration. Callye and Julia, you gals have changed my life teaching me so much! Thanks to you both, I am now a cookie decorator and a sugar addict. I think I speak for all of us when I say... THANK YOU!!!!!

SweetSugarBelle4:24 PM

I hope I am helping everyone, thi is very fast paced and I am LONG winded!

SweetSugarBelle4:24 PM

Thank you N. Maria =)

Julia M. UsherModerator4:25 PM

You are doing a great job keeping up!

Julia M. UsherModerator4:25 PM

I am skipping repeat questions so we have time to get through the remaining 22 in queue. If you don't see your question posted, it's probably because it was already answered.

Julia M. UsherModerator4:26 PM

Thanks so much, N. Marie!

Jen @ Spatula Magic4:27 PM

Jen - Callye addressed these questions already in her Cookier Closeup; please revisit! I do have a wrist brace & sleep with it. I’ll try a wrist supporter. I worry I’m going to tear something in my hand sometimes. I have such a hard time balancing kids, homework, housework, etc. with cookies. I feel guilty cookie-ing with the kids are around, housework piles up & I still burn the midnight oil no matter how well I think I’m doing on time. Any suggestions? Also, what effect does baking powder have on cookies? I’ve read some use it & some don’t. When I look at what other cookiers are charging for their cookies, I find it hard to charge close to what they are charging, even charging what you have on your chart. I feel like my decorating is nothing in comparison. How do I handle this? Thx!!!

Adri's Shop4:28 PM

I've tried cotton tip as well as small Wilton brush

SweetSugarBelle4:28 PM

@Adriana...try mixing the color with a little cornstarch before hand.

Former Member4:29 PM

Belleissimo - Callye answered this one already. Please scroll through the chat or view the transcript after the chat to find the answer to this question. Hisugarbelle, I am. HUGE fan from Austrlia. I was wondering when sectioning my flood icing (tufting/quilting) I can't seem to get my seams nice and straight they are all wonky. Any tips? Thanks so much.

Tina at Sugar Wishes4:29 PM

And I am sending warm regard to both you and Julia from Northern Greece. Awesome being able to connect like this,

Julia M. UsherModerator4:29 PM

Thanks so much, Tina! We are both typing like mad to keep up with the onslaught of questions!

Jen @ Spatula Magic4:29 PM

What are your thoughts about using disco dust? I've read lots of controversial things about using it. Do you use it? It looks so cool but I'm a little afraid to use it on customer cookies.

SweetSugarBelle4:29 PM

I hope everything is okay and you are safe Tina! Isn't this amazing.

Karri4:30 PM

Thank you so much! You are such an inspiration to me!!

SweetSugarBelle4:31 PM

Jen...my policy is to ask the customer. Like I said, I *try* not to worry about every little pollutant/carcinogen out there...and personally I don't LIKe eating disco dust. but if someone asks for it, or I have something in mind, I just run it by them and let them decide.

Former Member4:31 PM

Thanks for answering my question earlier. It's a go! And the weather where I am is starting to get hot, as we move from spring to summer.

Former Member4:31 PM

Any tips for writing on a cookie without a Kopykake? Thanks!

SweetSugarBelle4:31 PM

That has always made me laugh. It is getting cold here and warm there =)

Sweet D.Lights4:32 PM

Aww! Congratulations!

SweetSugarBelle4:32 PM

@Belleissimo, I like to start in the middle...use a piece of paper to make a line to follow, or sue a push pin to premark points so I know where I am going. Does that make sense?

Former Member4:33 PM

Oh wow congrat Callye,!

SweetSugarBelle4:33 PM

Thanks everyone!

Delightful Bitefuls4:33 PM

Might I ask how many times you re-roll your dough?

SweetSugarBelle4:33 PM

Delightful bites...no limit. I have one of those forgiving recipes. If can handle lots of rerolling.

Julia M. UsherModerator4:34 PM

Hey, folks. Please be patient with the answering of your questions. We are fielding them in the order received, so no need to enter them twice. Thanks!

Valli4:34 PM

Will you be designing more cookie cutters. Love the three designs!

SweetSugarBelle4:35 PM

I have a bunch sketched out and submitted to Mike and Karen. Hopefully if all goes well we can try some more, Valli. I have a few pet shapes I would like to see come alive =)

Meredith-For the Love of Bertie4:35 PM

Hi Callye! I'm in San Antonio, and I know some other Texas cookiers have voiced on The FB Texas Cookiers forum that they would like to organize some kind of Texas convention...is this something that you would consider attending if it ever came to fruition?

Kim Ratchford4:35 PM

Hi Callye! You have been such an inspiration to me. I am overhelmed by your giving (teaching) spirit. My question is about your blog. When will the "Cookieology" section be up and running? I am anxious to see what you have planned. I have also considered "Cookieology" as the name of my soon to be cookie business,

SweetSugarBelle4:36 PM

Meridith-HECK YEAH!!!!!!!!!!!!!!

SweetSugarBelle4:36 PM

And how did I miss a Texas cookiers forum? WHERE HAVE I BEEN?

SweetSugarBelle4:37 PM

Kim...I might have gotten ahead of myself on that one. I am NOT 100% sure if I can handle my bright idea, LOL. I am going to revisit that at a later time, I think.

Lauracookielady4:37 PM

Thanks for answering my question Callye... I am a HUGE fan and absolutely ADORE your work...

SweetSugarBelle4:38 PM

I hope I helped Laura...I was typing in a frenzy trying to get a lot of information into a short time frame.

Julia M. UsherModerator4:38 PM

My apologies, I got ahead of you, Callye! Did you see Michelle's Kopykake question about 4 up?

SweetSugarBelle4:39 PM

I see it now =)

Tina at Sugar Wishes4:39 PM

It's a small world getting smaller. I am fine, Katia lives close to the epicenter of the quake.

Julia M. UsherModerator4:39 PM

Phew - glad to hear you and Katia are both safe, Tina!

SweetSugarBelle4:40 PM

It depends on your style, Michelle. I didn't need it at first. And it's HUGE. I would say wait til a time when you FEEL you need it {my moment was a teary, angry encounter with Princess Tiana} and then decide. Maybe save a little money from every order, or ask Santa for it =)

Former Member4:40 PM

Yes I'm not quite outback but what we call regional (about 3.5 hours drive from the Sydney) and it's a lot hotter than the coast!

Kim Ratchford4:40 PM

Just wondering...do you decorate your Christmas tree with cookies?

Meredith-For the Love of Bertie4:40 PM

Hi Callye! Fellow Texas cookier here! I just wanted to say how much I love your cookies, and am constantly in awe of what you are able to achieve with sugar!

SweetSugarBelle4:40 PM

I am just glad you both are safe Katia and Tina

SweetSugarBelle4:41 PM

I did once, @Kim. I think it's about time for a repeat!

Custom Cookies4:41 PM

I have to appear before my local zoning board for a permit. Should I bring a plate of cookies or do you think that would look unethical? Or worse, silly?

Jen @ Spatula Magic4:41 PM

Thank you Callye for your help & taking your time to chat with us! You're such an inspiration! Congrats to you & your family! Thanks Julia too for your time.

Adri's Shop4:42 PM

I don't have Kopycake, I sometimes print shapes on thick paper, cut them out and put them onto the cookie and trace it with edible pen.

SweetSugarBelle4:42 PM

OF COURSE, @Cutsom Cookies! That's a great idea. When we lobbied for the TX Bakers Bill, they baked cookies for all the reps!

SweetSugarBelle4:42 PM

That's the perfect solution @Adriana

Sweet Temptations by Nicole4:42 PM

What are your top 3 favorite cookie blogs to read?

SweetSugarBelle4:42 PM

NICOLE...only three?

Gemma Rodriguez Cortes4:42 PM

Many thanks for your time Callye and Julia!! Hugs for you!! <3

Ingrid Zacarias4:42 PM

I only want to say hello from Mexico, your work is wonderfull

Gemma Rodriguez Cortes4:43 PM

Thanks for your time, I am always afraid with the color black. What color do you use? When you paint with black, how long you wait to use the next color?

SweetSugarBelle4:43 PM

Seriously though, I have a LONG running Lila Loa crush, I have become Klickitat Streets creepy weirdo stalker, and that darn Ali-Bee gets me every time.

Sweet Temptations by Nicole4:43 PM

well, ya know....I was giving your fingers a break.

SweetSugarBelle4:44 PM

PS-there are SOOOOOOO many more. I read about 30

SweetSugarBelle4:44 PM

Thanks for coming, Jen! I hope the wrist pain eases. That is not a fun thing.

SweetSugarBelle4:45 PM

Hello Ingrid. Thank you! We are neighbors =-)

Julia M. UsherModerator4:45 PM

Did you see Gemma's question about 5 or 6 up about the black coloring?

SweetSugarBelle4:45 PM

Gemma, I use americolor. I do not wait very long, but I believe my climate gives me an advantage others don't have.

Valli4:46 PM

What is the yellow tool you use for corections?

SweetSugarBelle4:46 PM

http://www.karenscookies.net/C...Boo-Stick_p_607.html

Adri's Shop4:46 PM

I am in Australia too!!! But my background is Czech Republic. I actually decorate gingerbreads not sugar cookies. I have been crazy busy, supplying 9 cafes. This is great way to spread the word. People keep the sticker with my contact details and come to me with orders.

Meredith-For the Love of Bertie4:46 PM

YAY! Here is the link https://www.facebook.com/groups/TexasCookiers/

SweetSugarBelle4:46 PM

Here you go, Valli. It's called a boo boo stick...

SweetSugarBelle4:46 PM

I'm in @Meredith!

Gabi Tagliabue4:47 PM

Hi Callye. Sorry for my English. I'm from Argentina and we speak Spanish. Here we don t have meringue powder. We could only decorate cookies with glaze. Do you have any recomendation about this? Do you know the difference between them? Really love your work. You are a daily inspiration. Thanks for your time. Gabi Tagliabue

SweetSugarBelle4:47 PM

Maybe this recipe could work @Gabi http://www.foodnetwork.com/rec...ng-recipe/index.html

SweetSugarBelle4:48 PM

Or I see it rather, Meredith!

Ornella4:48 PM

I have big problems when coloring the icing black or red. I have to put so much black/red that aftertaste is funny. I have tried super black / red Americolor. Do you have any advice on how to get strong colors and no aftertaste or colored tongue?

Custom Cookies4:48 PM

Thank you!

Katia @ GK Cookies4:48 PM

Thanks both of you for being such good tutors and kind to me interested about our safety!xoxoxo

Julia M. UsherModerator4:48 PM

Thanks, Katia!

SweetSugarBelle4:49 PM

Ornalla, unfortunately there's no way around it. I can ALWAYS taste the bitter colors. PErsonally I either warn people before hand {some people aren't bothered by the taste} or use them in moderation.

SweetSugarBelle4:49 PM

I also LOVE tulip red.

Jomama174:49 PM

Callye, is it better to keep up on Facebook or on your blog?

SweetSugarBelle4:49 PM

It doesn't have a taste.

SweetSugarBelle4:50 PM

Jomama17@I'm a good Facebooker...that is the place to watch. If I am up to something, you will see it there

Julia M. UsherModerator4:50 PM

We've got 10 minutes left in the chat, everyone! So if you have any more questions, best to post them pronto!

We've got 3 more in the queue so it looks like Callye should be able to answer everyone!

Valli4:51 PM

You both are such inspirations. Thank you for sharing the cookie world is so much better because of you two!!

Julia M. UsherModerator4:51 PM

So kind of you, Valli. Thanks for all of your good questions today!

Jomama174:52 PM

Amen!

SweetSugarBelle4:52 PM

Michelle, I always say to think toothpaste. It should flow out and lay flat. It will look a little runnier than you expect. create a peak in the icing. If it falls too flat, too fast, it needs to be thicker. If it forms a peak, thin down a teensie bit.

Former Member4:52 PM

One last question: due to the upcoming heat for me, have you ever tried a dehydrator? Or do you just stick with the fan?

SweetSugarBelle4:54 PM

Belleissimo I come from a part of the world where they truly subscribe to the philosophy of, "If it ain't broke, don't fix it." The fan worked so well, I never moved on, LOL. Although I have always wanted to try making fruit leather with a dehydrator =)

Julia M. UsherModerator4:54 PM

Ignore the extension above. We would like to wrap up by 5 pm or so. So I'm calling a stop to all additional questions so we can get through the 5 remaining ones! Thanks!

Julia M. UsherModerator4:54 PM

Great dehydrator tips here on Cookie Connection, if needed: http://cookieconnection.juliau...ator-recommendations

Sweet Shop Natalie4:55 PM

Just able to log on and I'm sure you have answered many questions already so I don't want to submit a repeat, but I want you to know that you are amazing and inspiring thanks for being you!!

SweetSugarBelle4:55 PM

Awesome, Julie. Saving that link for sure!

Debbi Hook4:55 PM

I, too, appreciate Callye and Julia. Of all the blogs/videos I've read and watched... I learn the most from you two and a select few others. Thanks for burning up the keyboard today!!!

Julia M. UsherModerator4:55 PM

Awww, thanks, Debbie!

SweetSugarBelle4:56 PM

@Michelle, I skim over them with a spatula. Everything else I pop with a toothpick or needle tool. if it really gets out of hand...my design usually ends up with flowers or dots

Jen @ Spatula Magic4:56 PM

If I have a dozen cookies & individually bag them, do I need to put a sticker with the list of ingredients on each individual cookie, or is it sufficient if I put a label with the ingredients on the box they’re delivered in? TIA!

Gabi Tagliabue4:56 PM

Thank you both for your time and precious tips!!!!!!!! You both are cookie genious!!!!!

SweetSugarBelle4:56 PM

Hi Natalie!!! Glad to see you! Thank you Debbi!

SweetSugarBelle4:56 PM

Eeek, I am not sure, Jen. I would check your states cottage laws. I don't want to fib to you.

Kim Ratchford4:57 PM

Callye, when do you use a pastry bag and tip versus a bottle with a tip?

SweetSugarBelle4:57 PM

Thank you everyone SOOOOO much!

SweetSugarBelle4:57 PM

@Kim, I use a bottle for anything thinner than piping icing

Sweet Hill Cookies4:58 PM

I once read (and I forget where...) that there is an ipad app that can copy and trace with a special stand. Something like the device you mentioned earlier in the thread. Have you heard of it? And I love your blog!! Thank you

Julia M. UsherModerator4:58 PM

This is our last question as we're almost out of time. Thanks, everyone, for contributing to such a lively discussion.

SweetSugarBelle4:58 PM

Sweet Hill...the genius Klickitat, of course http://www.klickitatstreet.com...ookie-with-ipad.html

Julia M. UsherModerator4:59 PM

CameraLucida is the name of the app, but there are other projection apps.

Julia M. UsherModerator4:59 PM

So . . . phew! The queue is empty! Thank you, Callye, for such an amazing chat!

SweetSugarBelle5:00 PM

Thank you everyone for your patience and time! I hope I was able to help you. I know some of my answers weren't solid and scientific, but I hope you learned something.

Julia M. UsherModerator5:00 PM

And for extending your time with us today to get through all the question!

Sweet Hill Cookies5:00 PM

That the one...Thank you both Julia and Sweetsugarbelle!!!!!!

Custom Cookies5:00 PM

We definitely did. Thank you both!

Kim Ratchford5:00 PM

Thank you both!

Elizabeth@Güdbytes5:01 PM

Thank you ladies!

Julia M. UsherModerator5:01 PM

You're welcome, all! Have a great weekend, everyone. Signing off!