It's with great pleasure that I introduce this week's guest: Hani Bacova of Haniela's. She's widely regarded as one of YouTube's biggest cookie stars. For this work, she was also nominated by Cookie Connection members for this year's Cookie Educator of the Year Award! Congrats to Hani, and welcome!

Hello Everyone. Julia thank you so much for having me over. It's a great honor. Also thank you to all who have nominated me for the Cookie Educator of the Year Award. I was really surprised and touched and thanks for that. I hope to bring you more fun videos this year.

So well deserved, Hani!

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 Hani 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!

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!

Ready to start with the questions logged in advance? There were several so we're going to have a meaty chat. Some of Hani's answers are also quite in-depth . . .

. . . so I'm going to allow a fair bit of time between posting her answers to allow you to read everything!

How do you store your cookies ?

ROBIN SHIELDS Robin, when I make cookies for the family I just store them in airtight containers, layered between pieces of wax paper. I have several large containers (brand is called Mainstays, I think I got them at Walmart, they are large rectangular shaped containers with handles) that can hold a lot of cookies, so I use those. When making cookies as favors I wrap them individually in clear bags. I have an Impulse heat sealer and I use it to heat seal the bags. I store all the cookies away from the sun and at room temperature. I find that sometimes prolonged exposure to sun can cause discoloration of icing. As far as how long the cookies last if stored properly: Sugar/Chocolate Cookies 2 weeks to 3 weeks tops; Honey/Gingerbread Cookies 3 to 4 weeks.

Super thorough answer . . . thanks!

Maria Confectionery Maria, I mostly use royal icing to decorate cookies, though I have tried glaze and fondant before I prefer royal icing. I like the versatility it offers: I can pipe delicate patterns with it; make royal icing flowers and transfers; add texture to designs; use the brushed embroidery technique and so on. I have a recipe for Royal Icing on my blog and also on my you tube channel. Thank you.

Hani - First I want to thank you for all your wonderful tutorials. You are such an inspiration. I always am amazed that you pipe using a Ziploc bag. Did you always use that? I use bottles and hate the cleanup. Would love to be able to use disposable bags but can't get the hole the size I want. I'm sure it takes some getting used to holding the bag also.

JOANIE Joanie, thank you for your kind words, I'm glad to hear you enjoy my tutorials. To answer your question - first I experimented with parchment cones, piping bags fitted with piping tips, and then I switched to sandwich bags. I've never used plastic bottles. Actually it was my mom's suggestion to use sandwich bags; she met with Honey Cookie makers/decorators ( they decorate cookies with delicate lace/cross stitch designs) at the Folk Fair in Europe and they used sandwich bags. She suggested that I try that. In the process I've tested my share of sandwich bags. Some work, some don't. Now I use sandwich bags from Walmart. I like them because they have a fine seam, and corners are neat. When corners are bulky or misshaped, it is difficult to make a clear cut to make the hole. As far as making the hole in the bag, I use small scissors. If icing gets in the corner of the bag I simply press the corner with 2 fingers, pushing the icing away from the corner, so I have a clear view of the corner and I cut it that way. Occasionally I will make 2 cuts, pressing the corner perpendicularly to 1st cut and I cut again. I've also heard people using a sharp knife as well, where the tip of the bag is flattened, bag is placed on the cutting board and the opening is made using a sharp knife. You know Joanie, there might be a simple solution for you. I'm thinking that a simple cutting guide could help you make the hole the size you want. You could use a stencil blank to make it, mark the lines on the card based on the hole sizes and then simply place it under the bag and use it as a guide to cut the opening. That being said about sandwich bags, for certain projects I still use small round piping tips as they provide an extended reach that I sometimes need and a sandwich bag doesn't allow for that. Last year I also started using tipless piping bags, and they are great for outlining and flooding the cookies.

Moving onto the next question . . . remember, you can always come back and review the chat transcript in detail later if this chat moves fast!

Can you tell us how you got started in cookies and a little about your artistic and creative background?

TAMMY Tammy, your question really made me think. It seems like I've been decorating cookies forever! I think it was in 2008, I decided to make decorated cookies to give to our friends for Christmas. Growing up in Europe, my grandmother made decorated honey cookies for Christmas, Easter, and special occasions. Therefore I was somewhat familiar with some aspects of cookie decorating basics. At first I only made honey cookies and my designs were based mainly on old folk patterns, lace, cross stitch (not the easiest but that is what I knew and was familiar with). I used white as primary color and most of my early designs reflect this style of decorating. At the time there were virtually no cookie decorating tutorials online and very few cookie decorating books, so my learning experience was based on trial and error and I'm still learning. Now to answer your question about my artistic and creative background. Growing up I was always creating, designing, making things. I spent countless hours in my room at my desk, crafting. My dad made me a bigger desk in an attempt to help me keep my stuff organized. I piled it up with even more stuff. I didn't grow up having Michaels Craft Store in my backyard. I had no fancy tools, I had basic craft paper, yarn, scissors, some fabric scraps, sewing buttons, wood, glue. As a teenager I made my own fashion jewelry out of fabric, yarn, leather, and buttons. I also used cross stitch designs to make purses. I altered my clothes. I learned how to knit and crochet from my grandmother. I'm very grateful to my supporting parents. My mom taught me how to sew. Influenced by my dad, I made wood handcrafted pendant jewelry. At my high school, my accessories caught the eye of my teacher and the school held an art show, showcasing my handcrafted pieces. Cookie decorating appeals to me because it fuses my passions. Love of baking, creating, designing something pretty and unique, and most of all giving. I love to surprise people. It makes me happy. I often get asked about my source of inspiration. I love drawing designs from jewelry, fashion, wall papers, home decor, fabrics, post cards, napkins and also everyday surroundings. I look for an interesting detail and color combinations.

Wow - I knew you were "crafty", Hani - but not that crafty! OK, ready to move onto the live questions that have come in since the start of the chat?

All set, Hani?

Here's the first one from Rosie . . .

Hello Rosie, Chalkboard cookies have become really popular. I've made them handful of times and I always start with black royal icing. I get tons of emails about black icing, how to get it black color etc. When starting with pure white icing, I add black food coloring, I use Americolor Brand, I add the coloring until I get dark dark grey then I stop. After this point I let icing rest overnight. Then I decorate cookies with it. You need to let icing dry completely and then move onto the finishing up chalkboard design. I use a small pin and scratch the surface of the icing to give a look of chalkboard and then I use white food coloring and a small paint brush to write text and so. I have a tutorial on my you tube channel how to do this.

Hi, Hani! I was wondering if you had any advice for top coating a large cookie. I always seem to move too slow and the cookie ends up jagged and rippled. Thank you!

Hi, Hallena! I have not met you on the site before! Welcome! This chat is a great first introduction.

Thank you, Julia! I usually just look through the site. I admit, I was a little intimidated, but I see that everyone is so welcoming. It's wonderful!

Hello Hallena, that's is a great question. For larger cookies I generally stick with using 10 second icing, as it doesn't crust as fast as 15 or 20 second icing. I find that when I use 15 second and I don't move fast enough icing starts to crust and with moving the cookie you often get those little lines on top. Also with larger cookies I like to outline just so the icing doesn't overflow. Hope this helps.

Great - coincidentally, we recently had someone post this same question in our forums . . .

Here's the long string of flooding advice that ensued: http://cookieconnection.juliau...-a-very-large-cookie

Hani good morning! What was the 1st thing that got you started in cookie decorating?

Thank you!

Hani may have partially answered Let's Talk Cookies' question when responding to Tammy earlier, but I'm wondering if there was a single pivotal moment too.

lets Talk Cookies I wanted to be able to give our friend for Christmas something pretty and edible and cookies seemed like a great choice. You know now that I think of that I saw cookie on the cover of the magazine, it was a simple star with a white outline and it was painted with silver luster dust and I wanted to make that. I had no idea where to get luster dust at the time though. Gosh it seems so long ago.

Hi Lucy, I think is more about the application than actual baking/decorating.Gingerbread is great for creating structures, it has less butter and is not as fragile as sugar cookies/butter cookies. You can shape it and create baskets, bowls, 3D house etc.It works better for 3D pieces and generally last a lot longer than butter cookies. In regard to decorating or baking, I don't think there is a difference. It really is just matter of taste and what you want to create with the cookie dough.

Here are my two cents on the same subject . . .

I mostly use gingerbread online (in my videos and tutorials) because my sugar cookie recipes are not publicly available – they are only available for sale in my books and app. My gingerbread recipe is actually more complicated to mix (because of the number of spices), but it’s slightly stronger, spreads less, and so works well in all of my 3-D projects. (Plus, I’ve already published it for free.) For my smaller 3-D projects, my sugar cookie dough works just as well though.

Rosie, I usually dry my cookies using just a regular ceiling fan and also portable fan. I personally haven't used heat fan. In the summer months I also use dehumidifier along with the fan and it helps tremendously with getting a nice sheet coat of icing.

Hani, do you have a favorite tool for your cookie making? Mine are the Depot paint sticks that I learned from you.

I'm not familiar with said "Depot paint sticks" and I bet others aren't as well. Hani, could you please first explain what they are?

lets Talk Cookies, that's funny. My husband keeps getting more of them for me, he is worried I won't have enough. LOL Oh yes, I use the paint stirres,( they are made from raw wood) as rolling guides to roll out the dough. If you are worried about splinters you can wrap them into clear plastic wrap and use them like that. You can also get a trim and have it cut to suit your needs. I know there are rolling pins already with rolling guides attached available but I like my small rolling pin and these sticks work well with it. As far as my favorite tool I have to say I'm loving my baking sheet. Ever since I switched to USA pan brand I haven't had issues with baking.

Hani (and Julia)- second question: Is there some sort of edible sealant that you are aware of that I can spray on a cookie? I find that when I hand paint with white food coloring, the more opaque portions really never dry fully. This results in me being clumsy and smearing. I tried crumb coating spray for cakes, but it never dried. It just made the cookie oily. Thank you!

Hallena, there are edible sealants available to achieve certain looks on cakes and such, like a glaze, shimmer etc, but I'm not quite sure if they would work in this case., you can try using pearl PME spray to seal it but I guess my suggestion would adding little bit of alcohol to the food coloring, it could help with drying aspect of it.

Again, my two cents on this subject . . .

I’ve tried a few edible lacquers over time, and I’ve not liked any of them. I haven’t gotten them to coat evenly, so I end up seeing lots of spots and splatters. I recently tried the Pavoni brand, which I picked up in Italy. I love their gold luster spray (so intense), so I was optimistic about the lacquer. But it ended up spotting, and also causing the underlying colors on the cookie to run. I’ve heard of some people lightly dusting their painted cookie surfaces with cornstarch or powdered sugar to take up the extra moisture from the paint, but I haven’t tried this. I imagine it would require a delicate touch.

Hi, Hani! Thank u for all that you contribute to the cookie decorating world! My question is: what do u think of the stencil genie? Have u tried it out? If yes, do u think it's a good investment? I usually have troubles getting a clean airbrushing line when using a stencil. It's making me frustrated!

Here's a related comment about the Stencil Genie from Rosie.

Just a correction, the Stencil Genie was invented and patented by Ginny McCormick of Creative Cookier. I think the Cookie Countess just uses it in some of her videos.

Hello Bel I haven't tried it myself, but I've only heard great things about it. Like Rosie mentioned it has helped her so I think it would be a great investment especially if you use your airbrush a lot and getting those perfect lines is some quite challenging.

I like the Genie. As Rosie said, it really helps with getting clean lines especially around the edge of cookies where the stencil tends to lift . . .

Though, honestly, I don't use mine very often as I prefer to select out portions of larger stencils to contribute to designs, rather than stenciling big broad areas of cookies with one pattern . . .

The Stencil Genie is basically designed to fit one size of stencil, so it's a bit limited for my applications.

I know someone mentioned about flooding. I have another question to add to that. I notice that once I flood a cookie, it looks nice and well-flooded when it's still wet. However, once the icing dries, it "sinks" and it leaves the cookie with an uneven top. It's like there's a raised part in the middle and the edges of the cookie, but the rest of it is a little flat. I don't know if I'm making any sense, but the whole top flood isn't level! (But when it was wet, it was really nice and level!)

Heads up: There are just 15 more minutes in the chat and we still have a couple of questions in the queue. We can probably take 1 or 2 more and still end on time. Now's the time to enter them . . .

I may be wrong but Stencil Genie has a newer design that adjusts for smaller sizes.

I think you're right, Dona, but it still can't handle the larger stencils I use and how I mask them off.

Sometimes I have problems with the craters too

Agree, Rosie.

Julia I held off getting it because I don't think I can do it not yet anyway

I'm going to let Hani answer Bel's question now; just one more remark from Dona about how she floods large areas. This comment is related to a much earlier discussion.

Going back to flooding. I like looser icing but sometimes it overflows. If it is 15 seconds then it tends to crust before I can finish.

Bel, it sounds like a problem with the icing it's self, does it happen always or just sometimes? What is the icing consistency. I've hear some other decorators having issues with certain brands of meringue powder as well.

I'm always "at sea" when flooding, never know which to use 10 or 15. I just did eyelet and had a terrible time.  I may post it though but I'm not thrilled with it.

Bel, I've found that when my icing is too thin, and dries too slowly, it can sometimes do the same thing. Try thickening it a bit and quick-setting the icing in a dehydrator. The dehydrator actually makes the icing more poofy.

OK, 10 more minutes in the chat. We have two questions left from Dona in the queue. I don't think we'll have time for any more than that . . . but those two questions are very good ones about flooding!

Thanks, Rosie!

I'll try not to distract Hani with too many more comments while she's answering Susanna's question . . .

I added some minutes, but just enough to get through the remaining questions we already have.

Susanna, with cookie decorating things get out of hand really quickly, with the amount cutters you can get, tool etc. Keep it simple is my advice. Dedicate decorating let's say 10 hours a week, and stick with it.

Here are two related flooding questions from Dona. I'll post them at the same time.

So Hani, My 10 or 15 second  icing tends to crust.  I don't know if my inside temp is too warm?

Hani,  when flooding, do you always have to redistribute icing or can it just be flooded so that it smooths out. When distributing, I have had a hard time recently.

dona, is it fresh icing or older icing you are using? I'd say that occasionally I run into that problem when icing is older and I've had it in the fridge for a little bit. I generally move the icing around to fill in the areas on the cookie or to move the outline while icing is still wet, as needed. You can also flood the whole cookie in one even layer and give it a slight tap or shake to move the icing without having to use a toothpick/needle tool.

Yes, thanks to Hani and Julia.  These live chats are enlightening.

Thank you.

Its freshly made; I've tapped and shook and using toothpick/scribe messes it up.

Dona, so it starts crusting right away then, did you change the meringue powder or anything since your last batch that worked well?

Thank you, Julia and Hani. I always come away with a little more info with your chats.

You know try adding little bit of corn syrup that may help. too.

lets Talk Cookies, thank you.

Dona - Where do you live? Have you just recently been having this trouble?

Dona, I'm curious what is the humidity in your house?

I ask because I think the ambient humidity has a HUGE effect on the crusting of icing. When it's very cold and dry, it crusts much faster.

Or if you have circulating air overhead/nearby.

no  haven't changed ingredients or ratios

thanks  its snowing gotta dig out

thanks again  Julia  hani   hello to participants

I think we've lost Dona from the chat. Hopefully, she'll return to the transcript to read your later remarks.

Great info!  Thanks!!!

JanicBakes, thanks.

Ok, gang, that said, I think it’s a wrap! We’re out of questions. I want to thank Hani again for sharing so much time and information with us this morning. She’s an amazing cookie resource!

"Resource" sounds so formal. She's an amazing cookie person!

Julia, thanks. Glad to be here and thanks for your help. Have a great weekend everyone stay warm.

Thank you to everyone! I feel like I've learned so much. I love this page!

Thanks, everyone, for asking such great questions. They're really what make the chats so rich and lively!

Rosie thank you.

Thank you, Julia and Haniela. So glad to join the cookie community. Learn so much from everyone.

Thank u ladies! I have tried both looser icing and thicker icing and both have done the same thing. Julia, I dont have a dehydrator so I haven't tried that. I usually leave them out overnight to dry. Hani, I use Wilton's meringue powder. Have never tried other brands because I get Wilton's at the craft store. Do u think the mp is the culprit?

One lingering question. Hani, are you still there and able to answer it?

Bel I only use Wilton Meringue powder for the same reasons. Try using a fan, it really does make a huge difference.

Thanks for the quick response. Closing the chat now. Thanks, all! Enjoy the weekend.