Live Chat with Bridget Edwards of Bake at 350

September 12, 20159:00 AM10:05 AM CDT

Live Chat with Bridget Edwards of Bake at 350

This chat has started.

9/12/159:00 AM

Hi, Bridget! Thank you so much for taking time out of your weekend to chat with us today. I am very excited to learn more about you, as I'm sure many of our Cookie Connection members are too!

Bridget {bake at 350}Featured Guest9:01 AM

Hi Julia! Hi everyone!!! Thanks so much for having me!

Julia M. UsherModerator9:02 AM

Before we jump into Q&A, 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 Bridget 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. UsherModerator9:02 AM

Please also ask just one question at a time - it's easier for our guests to keep track of questions and for others to follow the dialogue this way. So, let's get started!

donaharrisburg9:02 AM

Hello to both of you!

Bridget {bake at 350}Featured Guest9:02 AM

Good morning!

Julia M. UsherModerator9:02 AM

Hi, Dona and everyone else on the chat! Please send your questions!

Julia M. UsherModerator9:02 AM

Attaching some photos of Bridget's cookie work for those not familiar with it (though I'm not sure many fall into that camp!) . . .

Julia M. UsherModerator9:03 AM

And a couple of other lovelies . . .

Julia M. UsherModerator9:03 AM

One more for now . . .

happy bake sale cookies bright (1 of 12)

Winn@ Cherry Blossom Creations9:03 AM

Hi Bridget and Julia! Thank you both for doing this...looking forward to chatting

Bridget {bake at 350}Featured Guest9:03 AM

Hi there!!!

Julia M. UsherModerator9:03 AM

Hi, Winn! Questions anyone?

donaharrisburg9:03 AM

Wowza. Falling off seat.

Julia M. UsherModerator9:03 AM

I have some of my own, but would prefer to get your questions answered first. Thanks!

Julia M. UsherModerator9:04 AM

Ok, while waiting to hear from y'all, I'll post one of my questions!

Julia M. UsherModerator9:04 AM

Bridget, you've written two cookie books now (congrats)! How, if at all, did you find writing a book different than writing a blog?

Bridget {bake at 350}Featured Guest9:05 AM

Julia, that's such a great question about the difference between writing a blog and a book. First, writing the book was a lot less....leisurely. Ha! The book was very fast-paced as far as getting the designs decided on and written down. On the flip side, once all of the "hurry up" is finished...there's a lot of waiting. As in, 6 months to a year of waiting for the book to be published once it's finished. Writing for a blog gives you that instant gratification of seeing it published. Also, with a book, there's so much time to second guess yourself, "Oh, I could have done this...what if I had changed that..."

Julia M. UsherModerator9:06 AM

I hear you on the instant gratification . . . I find the Cookie Connection blog and my video work to be the same way. I'm not sure I'll ever write another book, as they can take up so much time (mine took a year to write).

Winn@ Cherry Blossom Creations9:06 AM

Do you have links to books?

Bridget {bake at 350}Featured Guest9:07 AM

Sure...my first one was Decorating Cookies: http://www.amazon.com/Decorati...eryday/dp/1454703210

Julia M. UsherModerator9:07 AM

BTW, ust moved onto live questions, Bridget. Winn's is the first!

Shakenbake9:07 AM

At your blog, under camping cookies, you have what I assume are edible images of Tx CA NY FL cookies. How do you apply your edible images to cookies? Do you apply while icing is wet, dry? What do you use to stick the image on and how do you keep the edges from curling up?

Bridget {bake at 350}Featured Guest9:07 AM

And, Decorating Cookies Party is here: http://www.amazon.com/Decorati...esigns/dp/1454708689

Bridget {bake at 350}Featured Guest9:08 AM

Hi Shakenbake! I apply the images when the icing is wet and try to tap the corners down gently. It doesn't always work, so I love a border.

Julia M. UsherModerator9:09 AM

Here are those cookies to which Shakenbake was referring . . .

Julia M. UsherModerator9:09 AM

And, a follow-up to my previous question: What tips would you give to baker-bloggers who would like to write a cookie or decorating book? How should they go about making their dreams a reality?

Bridget {bake at 350}Featured Guest9:09 AM

Note the border covering the edges! Ha!

Julia M. UsherModerator9:10 AM

Yeah, I find the edges hard to keep down, though I have more success with that when I apply the papers to dry icing.

Bridget {bake at 350}Featured Guest9:10 AM

My tip for writing a book is to start writing! A publisher contacted me based on reading my blog. My first editor was a dream because she was an avid reader of blogs...and a reader of MY blog. She knew my voice and my style. Even if you don't have a blog, post on social media. I think Instagram is a great platform to showcase your work...and show your personality.

Julia M. UsherModerator9:11 AM

Thanks - questions, anyone? I don't want to monopolize the chat, so please don't be shy. Any question is fair game.

Julia M. UsherModerator9:11 AM

Who here is going to CookieCon and will get the chance to meet Bridget?

donaharrisburg9:11 AM

What brand edible image do you use?

Winn@ Cherry Blossom Creations9:12 AM

Thanks! Will have to check those out!

Bridget {bake at 350}Featured Guest9:13 AM

Dona, I use the products from Icing Images: http://www.icingimages.com/

donaharrisburg9:13 AM

thanks

Bridget {bake at 350}Featured Guest9:13 AM

It'll be my first visit to Cookie Con! I hope to see you guys there!

Julia M. UsherModerator9:13 AM

BTW, their new vanilla-flavored wafer paper is a large step up in flavor!

Bridget {bake at 350}Featured Guest9:14 AM

Ooo, Julia! Can't wait to try that!

Winn@ Cherry Blossom Creations9:14 AM

I wanted to know if you had tips on captivating others with a blog? I used to write a lot and blog even, but I want to add one back into my website next month and I wondered if you had tips that would help others keep coming back-versus FB?

donaharrisburg9:14 AM

I think I saw that Julia.

Julia M. UsherModerator9:14 AM

It's still very paper-y in texture though!

donaharrisburg9:14 AM

ugh smiling

Winn@ Cherry Blossom Creations9:15 AM

I am just about to try wafer paper for the first time on a secret project..oh I hope it works the way I have it in my mind...

Bridget {bake at 350}Featured Guest9:16 AM

Winn, that's a great question. I think you really have to be yourself on your blog, and connect with people on social media. It won't grow overnight...write about what you love, and in your own voice. I think people respond to that.

Julia M. UsherModerator9:16 AM

Good question from Winn. As a followup to hers, I'm wondering if you think there's really room for more cookie blogs? It seems everyone has one now, and people seem so overwhelmed with the glut of online content available to them these days.

Winn@ Cherry Blossom Creations9:16 AM

will be my first CC too Bridget! Little nervous and so excited at the same time!

Bridget {bake at 350}Featured Guest9:18 AM

Julia, you're right. There are SO MANY blogs out there now...especially in the food world. I think, yes, there's always room for more. Specifically in cookie decorating, being open to showing how to decorate and walking people through the process is key.

donaharrisburg9:18 AM

Bridget, do you get many orders for the edible images cookies?

Winn@ Cherry Blossom Creations9:19 AM

That is sort of what I was wondering too Julia...but I am not a big fan of FB lately but still want to share that sugar love!

Bridget {bake at 350}Featured Guest9:19 AM

I actually don't take orders, Dona. I figured out a few years ago that I couldn't do the blog, books, AND take orders...while keeping my sanity.

Bridget {bake at 350}Featured Guest9:19 AM

Winn, are you on instagram?

Julia M. UsherModerator9:20 AM

I find that the best way to get movement on Facebook these days is to post videos, preferably short teaser-style ones that are likely to get shared, I think Facebook algorithms are now favoring that type of content, and I know they plan to monetize it with ads with select media partners this fall.

Winn@ Cherry Blossom Creations9:20 AM

Many have been commenting in shares that they like how I write so just something I am toying with doing again, but this time not just for my family

perhaps I may venture into the book writing too-would you mind if I poked you if I had questions along the journey?!?

Bridget {bake at 350}Featured Guest9:21 AM

Absolutely!!! Feel free to email me anytime!

Julia M. UsherModerator9:21 AM

Winn has the same question for you . . .

Winn@ Cherry Blossom Creations9:21 AM

Another social media question...you in Instagram?

Winn@ Cherry Blossom Creations9:22 AM

Haha! Same brain train...do you find IG more helpful? Any tips on tagging and getting more exposure through there? Seems tricky but maybe it is super easy..

Bridget {bake at 350}Featured Guest9:22 AM

Yes, I'm on instagram: bridget350. Are you guys on there? I think it's an amazing platform!

Julia M. UsherModerator9:23 AM

Please tell us why you think that, and how you prioritize your time on social media. There are so many platforms on which to play, but which really drive results for you, and how do you measure those results?

donaharrisburg9:23 AM

How do you sell your cookies; or do you sell cookies?

Julia M. UsherModerator9:24 AM

Dona, Bridget answered the question above already; she doesn't sell, as she is busy with blog and books!

Winn@ Cherry Blossom Creations9:24 AM

Yes I am winn_cherryblossomcreations

Winn@ Cherry Blossom Creations9:24 AM

Thanks for that question Julia, that was my next one...

Julia M. UsherModerator9:24 AM

Here are Dona's thoughts on Instagram . . .

Bridget {bake at 350}Featured Guest9:24 AM

Winn, you can always use hashtags...and you can even put them in a separate comment below your caption. #cookiedecorating #decoratedcookies , etc...and then you can use some general food tags, like #feedfeed #marthabakes #buzzfeast (you'll see a lot). I don't tag everything, but I love looking through the tags to find new people to follow!

donaharrisburg9:24 AM

i have it i don't post i look i have trouble finding people didn't get the hang of it

Julia M. UsherModerator9:25 AM

I'll let Bridget catch up with answering my last question and then we'll move onto a question from Shakenbake that's been sitting in the queue for a while. (Thanks for your patience!)

Julia M. UsherModerator9:26 AM

I'm on Instagram too, but never use it. I am maxed out between YouTube and Facebook.

Bridget {bake at 350}Featured Guest9:27 AM

Social Media: It really is a matter of how much time do you really want to devote to it. I think some social media platforms appeal to different people. Find the one or two where you feel most comfortable and focus your energies there. For example, I LOVE twitter. I love instagram. Facebook, not so much. So, I don't spend much time on Facebook. I also don't feel that "connection" with people on FB that I do through twitter and instgram. (That could just be me, though,)

Shakenbake9:28 AM

When you cut out cookies, the "scraps" around the cut outs are left to gather up, roll and cut out again. How many times will you re-roll these pieces to cut more cookies out for eating without getting tough cookies?

Bridget {bake at 350}Featured Guest9:28 AM

I re-roll until I'm out of dough.

I can't tell the difference.

Julia M. UsherModerator9:28 AM

donaharrisburg9:29 AM

What is your favorite technique?

Bridget {bake at 350}Featured Guest9:30 AM

I'm a sucker for dots. I LOVE a "flat dot" (wet-on-wet) on anything!!! Ha! I remember YEARS ago seeing a Martha Stewart Catalog (anyone remember those?) with cookies on the cover and they had flat dots. I was so intrigued by that when I first started. I guess it stuck.

Winn@ Cherry Blossom Creations9:31 AM

Sugar question...you are from the south right? Have you used imperial sugar?

Shakenbake9:31 AM

Thanks

Julia M. UsherModerator9:32 AM

Additional comments from Winn about Instagram . . .

Bridget {bake at 350}Featured Guest9:32 AM

Yes! I work with Imperial Sugar! LOVE them! Actually, they asked me to make cookies for their new boxes of powdered sugar...they just came out! Let me find a pic.

Winn@ Cherry Blossom Creations9:32 AM

i am with Dona-just seem to have a hard time getting the hang of it I guess...and figuring out how people share IG feed on CC and FB

Bridget {bake at 350}Featured Guest9:32 AM

Julia M. UsherModerator9:33 AM

Winn - by CC, do you mean Cookie Connection? If so, there are ways to integrate your social media into your profile. But Instagram may integrate differently than Twitter. Email me later to discuss!

Julia M. UsherModerator9:33 AM

Ooh, I saw that box somewhere recently! So pretty - congrats!

Winn@ Cherry Blossom Creations9:34 AM

I do remember those...I do not know if you have seen my creations but I too am a sucker for dots, especially moreso since having my daughter!

Shakenbake9:34 AM

Wow, awesome!

Winn@ Cherry Blossom Creations9:34 AM

I am from Boston but recently relocated to Texas and I have seen their sugar but not heard of it...how do you find the crunch of cookies and consistency of icing with their brand?

Bridget {bake at 350}Featured Guest9:34 AM

I don't have instagram connected to my FB. And, I also don't use it just for cookies. Like any other social media, I think even more than sharing pictures, the connections with people are what help. Comment on other people's posts, connect with them, and you'll see some traction.

Bridget {bake at 350}Featured Guest9:36 AM

Welcome to Texas, Winn!!! If you've used Dixie Crystals, it's the same as Imperial...same company. I like the consistency. I always sift my powdered sugar when making icing as well.

Julia M. UsherModerator9:36 AM

It's 10X sugar, so I imagine it does a good job. I've only had trouble with icing plugging tips and separating when using less processed (i.e., 3x) sugar outside of the US.

Julia M. UsherModerator9:37 AM

Back to the hashtag dilemma . . .

Winn@ Cherry Blossom Creations9:37 AM

Yes, I use tags, but just wondering if there is a method to the marking madness, as I see some hashtag only a few and some include like a page of tags...

Julia M. UsherModerator9:37 AM

Oops, missed this earlier comment from Winn, so posting now . . .

Winn@ Cherry Blossom Creations9:37 AM

Yes Julia, Thanks-that would be great! Just trying to maxime social media time with limited free time with four little ones!

Winn@ Cherry Blossom Creations9:37 AM

Oh I saw those boxes! Congrats Bridget!

Bridget {bake at 350}Featured Guest9:39 AM

So, I have no method to my madness. Ha! I'd do what you feel comfortable with. I don't love using 174 hashtags. To save time, type them into the Notes section on your phone, then paste them into Instagram to keep from typing them out each time.

Julia M. UsherModerator9:39 AM

Great idea!

Shakenbake9:39 AM

Do you ever use royal icing transfers on your cookies?

Winn@ Cherry Blossom Creations9:39 AM

Julia what do you mean 10x sugar?

Bridget {bake at 350}Featured Guest9:39 AM

Shakenbake...I have, but I don't use them very frequently.

Shakenbake9:41 AM

Thanks again!

Julia M. UsherModerator9:41 AM

10x refers to the fineness of the grind, in particular the size of the sieve, I believe, that the processed sugar must pass through to get that "grade." The higher the number, the finer the sugar. I've only ever encountered 10X sugar here in the US, but it is much less common elsewhere in the world. The powdered sugar in other parts can be VERY gritty - so gritty you can hear crystals scraping against the side of the bowl when you stir.

Winn@ Cherry Blossom Creations9:41 AM

I have not used Dixie Crystals - will keep an eye out! Speaking of baking ingredients, what do you use for flavorings down here in the south that you like? Brands I mean?

Bridget {bake at 350}Featured Guest9:43 AM

Oh, as far as brands, I'm sure you could find them anywhere. I love Morton & Bassett vanilla...and Nielsen-Massey. I use Terrapin Ridge Farms almond extract.

Julia M. UsherModerator9:45 AM

Back to blog questions - have you found it harder to grow your blog and ad revenue streams as the food blog business has gotten more competitive? And what strategies can you share for building ad revenue - are certain networks or affiliate programs better than others for those in the cookie/desserts business?

Winn@ Cherry Blossom Creations9:45 AM

I love super fine sugar that is almost like powdered sugar but have not found that brand I used up north down here...definitely going to try imperial now thanks!

Winn@ Cherry Blossom Creations9:45 AM

Thanks for the welcome Bridget and for the hashtag tips!

Julia M. UsherModerator9:46 AM

Hi, Jane! Do you have any questions for Bridget! Please fire away!

Winn@ Cherry Blossom Creations9:47 AM

Great question Julia! I have never even thought about ads/ad revenue!

Bridget {bake at 350}Featured Guest9:49 AM

Yes, Julia, with more blogs out there, people just can't rad them all. Ads and revenue streams have definitely changed. There are some great ad networks out there: Federated Media, Lijit, Google AdSense, etc. And the affiliates like Commission Junction and Share a Sale where you can choose which ads to show and those pay strictly on commission. Then, there is the world of sponsored content, which is where I think most revenue comes from these days.

Bridget {bake at 350}Featured Guest9:50 AM

Speaking of affiliates, I do LOVE Amazon's affiliate network. It's easy to link to products you're using in your tutorials...and I feel like it IS really a help to people to have that link to the product.

Bridget {bake at 350}Featured Guest9:50 AM

Winn, India Tree makes a great superfine caster sugar that I can find in my grocery store.

Julia M. UsherModerator9:50 AM

Interesting . . . at what point (views per month, or whatever) did sponsors start contacting you for sponsored content? (Just to give me/others a sense of required blog scale to see these opportunities.)

Bridget {bake at 350}Featured Guest9:52 AM

I started getting contacted a couple of years in. Yes, YEARS, but I started in 2007. And, I was so THRILLED that anyone contacted me that I said yes to everything. Don't be like me. Somewhere on my blog is a post about a "patriotic pancake pan."

Julia M. UsherModerator9:52 AM

We've got nine more minutes in the chat and my question above, plus two more from Winn. I'm going to extend the chat for a few minutes to make sure we get to the remaining questions, as otherwise the chat may automatically time out on us and close. But we should be wrapping up close to 10 am as planned. OK?

Julia M. UsherModerator9:53 AM

LOL

Winn@ Cherry Blossom Creations9:53 AM

I have not found Nielsen Massey near me anywhere...is there a special store or online market where you go to to find it?

Winn@ Cherry Blossom Creations9:53 AM

India tree is what I was referring...what grocery? I so miss using that for my buttercream too!

The ending time for this chat has been extended by 15 minutes.

9/12/159:53 AM

Bridget {bake at 350}Featured Guest9:53 AM

Along those lines...if you aren't submitting your cookie post to FoodGawker and TasteSpotting, and photo sites like that. I'd try that. I think companies check those sites out for blogs.

Bridget {bake at 350}Featured Guest9:54 AM

Winn, I shop at HEB. They carry both. What part of Texas do you live in?

Bridget {bake at 350}Featured Guest9:54 AM

Sounds great, Julia!

Julia M. UsherModerator9:54 AM

Great tip about FoodGawker, etc. Thanks!

Julia M. UsherModerator9:55 AM

One more question from Winn. If others have any, now is the time to chime in!

Winn@ Cherry Blossom Creations9:55 AM

Any tips for first-time CookieCon attendees?

Bridget {bake at 350}Featured Guest9:55 AM

It's my first time, too!!!

Julia M. UsherModerator9:55 AM

Is it?! You'll have a blast!

Shakenbake9:55 AM

How do you know if people are following your blog when starting out? It seems like you talk to no one if you don't get feedback?

Julia M. UsherModerator9:56 AM

Winn, are you a first-timer at CookieCon too?

Bridget {bake at 350}Featured Guest9:57 AM

You know, comments have gone waaaaay down since Pinterest came on the scene. You can use a tracker like StatCounter to see how many visits you're getting per day, where they are coming from, etc. It's pretty interesting.

Julia M. UsherModerator9:57 AM

My advice: be fearless about walking up to people and asking questions. Jump into the middle of things, and maximize your learning and fun there. Don't sit on the sidelines, or you'll get less out of it . . . but this is true of most conferences and events.

Julia M. UsherModerator9:57 AM

How about Google Analytics? Is it inferior to StatCounter for some reason?

Winn@ Cherry Blossom Creations9:58 AM

Outside of Dallas-Flower mound

Bridget {bake at 350}Featured Guest9:58 AM

Julia, maybe because I started using statcounter first, I like it better. I feel like I can get more detailed information there. But, GA is a great resource, too.

Bridget {bake at 350}Featured Guest9:59 AM

Winn, try Central Market.

Shakenbake9:59 AM

Do you get any "wierdos" contacting you on your blog? Any limits as to how much personal info you post?

Julia M. UsherModerator10:00 AM

I get lots of "weirdos" on Facebook and YouTube!

Winn@ Cherry Blossom Creations10:00 AM

Yes Julia, the cruise was the first cookie outing for me after done having babies/nursing! I am little nervous about the size of event...I might just quietly observe a lot...

Bridget {bake at 350}Featured Guest10:00 AM

No, I've been lucky as far as the weirdos are concerned. Maybe that means I'M the weirdo??? Anyway, my thinking is this...my blog and my social media outlets are my online homes. If I don't like a comment, or it feels off to me, I delete. And in the case of social media, I block them, too.

Julia M. UsherModerator10:01 AM

We have one last question from Winn in the queue, which will be the last one we take so that we don't eat up everyone's precious Saturday morning!

Julia M. UsherModerator10:01 AM

And here it is . . .

Winn@ Cherry Blossom Creations10:01 AM

Thanks for the blog tips...I have one last question...I see you do a lots of sharing on Trader Joe's stuff...do you work with Trader Joe's or just like a wholesome approach? I have kids with food and dye allergies and so we use organic and natural everything even though it costs more...think there is a market down here for that? I sold lots more treats up north as we were in an area that lent itself to that culture but wondering if you see a growing market for that here?

Shakenbake10:01 AM

Thanks for chatting with us, Bridget!

Winn@ Cherry Blossom Creations10:01 AM

Haha-just saw that comment Julia-I guess I will have to get over my social fears even more that the cruise...Which was awesome by the way!

Bridget {bake at 350}Featured Guest10:02 AM

Funny your should ask, Winn, my son is at TJ's right now picking out our review item for today. No, I don't work with them...it was just something fun for my son and I do do together.

Bridget {bake at 350}Featured Guest10:02 AM

Yes, I definitely think there is a market for natural, organic, dye-free in Texas! For sure!

Winn@ Cherry Blossom Creations10:03 AM

Oh, there is a CM close here-thanks a lot!

Julia M. UsherModerator10:03 AM

What a nice thing to do with your son - love that idea!

Julia M. UsherModerator10:03 AM

Before we sign off, I'd like to thank Bridget for taking time out to answer our questions this morning. I can think of a million of other social media and blog questions I could ask her. Hopefully, I will get the chance soon!

Bridget {bake at 350}Featured Guest10:04 AM

Thanks, guys! This was fun!!! Julia...thank you so much for asking me and for hosting! Yes, you guys...reach out any time!

Julia M. UsherModerator10:04 AM

So THANK YOU and have a wonderful first CookieCon! I'm sure you'll be a smashing success there!

Winn@ Cherry Blossom Creations10:04 AM

Might have to talk to you about idea I have then about color and fondant...

Bridget {bake at 350}Featured Guest10:04 AM

Thanks so much!

Julia M. UsherModerator10:05 AM

Bye, all, and thanks too to those who tuned in and asked such great questions!

Bridget {bake at 350}Featured Guest10:05 AM

Sounds great, Winn! You know where to find me. Ha!