Skip to main content

Live Chat with LilaLoa - Our CookieCon 2020 Series Begins!

Hi, Georganne! It's wonderful to be chatting with you again - especially so close on the heels of the Cookie Cruise that we both recently attended! I trust you made it home safely, and I hope you are thoroughly recovered!
Welcome to everyone joining us as well!

Before we jump into questions with Georganne, some quick housekeeping notes about these chats!

First, questions are answered in the order received, but they will not post to the public/viewable area of the chat until Georganne 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.
Second, please ask just one question at a time (per post); it's easier for our guests to keep up and others to read the chat transcript if they're not hit with too many questions at once. Thanks!
Okay then! We're ready to get started! I'm sure you're all familiar with Georganne's work and her blog, LilaLoa, but I thought I'd post some of her charming cookies anyway to kick things off and to stimulate some questions. Here goes . . .
Here's another fall-themed set of beauties from Georganne:
And one more set of cookies (for now, anyway):
I just love those pears! While you all are busy writing questions for Georganne, I'll start with a couple of my own . . .
GEORGANNE: You've taught in so many different circumstances - at CookieCon, in foreign countries, and now on Creative Cookier's recent cookie cruise (aka CookieRehab Ahoy III). What's your favorite teaching format, and why?
JULIA: All of them. Is all of them an option? 😂😂😂 My very favorite classes to teach are small group, full day classes. I like when the classes are small enough that it feels like we are all family and hanging out together. And the full day classes give us enough time to really dive into the cookies and all the many nuances of royal icing techniques.
Yes, all IS an option!
JULIA: I had SUCH a great time on the cruise! It was so great to have time to hang out with you between classes!
I loved seeing you there too!
On the cruise note . . .
GEORGANNE: How is teaching on a cruise different than teaching on land, and what is one of the most surprising things that YOU learned while on the cruise last week?
JULIA: Ha ha ha! Teaching on a cruise is a little bit like decorating on a roller coaster that you can't get off. While the movement of the ship made fine detail work very challenging, I think it also helped people feel a little more adventurous. If things didn't work out -- that's okay, you can just blame it on the ship! As an instructor, it was absolutely fascinating to see how the other instructors organized their classes. It has given me a lot to think about!!
Now, onto a question from a member . . . Others, please start teeing up your questions for Georganne! This is YOUR chat! )
) =
How do you know how to give a cookie its dimension when icing, so it comes to look alive rather than just an iced cookie, if that makes sense? LOL. Love all the things you do!!
LORABELLE: I'm not certain I completely understand what you're asking - so please feel free to clarify if I'm going in the wrong direction! The easiest way to give a cookie dimension is to flood in sections. For example, right now, it's fall and everyone is making pumpkin cookies. You could flood the entire cookie in orange icing at once and it will look flat . . . OR . . . you could flood every other segment of the pumpkin, wait for those segments to crust over (about 15-20 minutes), and then flood the in-between segments.
And you wait a bit between the sections in order to . . . ?? Can you expand on that last answer a bit, Georganne? Thanks!
When you put icing on a cookie, it's in a liquid form...and it all kind of melts together as it settles out.
We are onto live questions everyone, so answers may take a little time to type. Please be patient, though please do start sending questions. Simply go to the bottom of this screen and type them into the comment box; then hit the blue "Post" button.
The questions get moderated, meaning I post them in the order I get them - they won't post immediately.
When you let a section dry before adding another section, it creates a barrier between the icing sections...which keeps it from all flowing together and creating a flat surface.
Use this technique anytime you want there to be definition between icing segments, or when you want icing to pop out more.
Georganne, back to your comment about the cruise and watching how other instructors organized their classes. What particular things, if any, did others do differently than you, and why, if at all, did those things give you pause?
Thanks for that detailed technique explanation!
Hi, April, Ashley, DIYDiva, Manu, Sweet Sue and Amanda! Good morning to you!
JULIA: This is something I've been thinking about A LOT in the last week! I don't know that I originally put a lot of thought into the way that I organized my classes. I kind of teach with the same brain patterns that I decorate -- a little organization and a lot of reckless abandon.
Interesting, I didn't have that perception of yours. It felt very organized to me with clear steps to go through.
I’ve noticed you decorate large sets. How many different cookie designs do you tend to put in a large set?
It was FANTASTIC to see so many other different ways to teach classes! Some of the instructors really allowed a lot more creative freedom than I normally do in my classes. And some of them were sooooooo well thought out and organized to a perfect "T" (Like yours!!)
And, to add onto Ashley's question, why do you settle on that number of designs, if it tends to be a certain number?
I didn't want to allow too much creative freedom with the techniques I was showing, as I wanted people to get a similar result, and the cookies were challenging.
Usually, I teach MANY more techniques in any given class, and allow people to apply them however they want, bounded only by the tools we might have in class. But, the flowers on these cookies were much more defined than usual.
ASHLEY: This is actually something I struggle with. When I design a set of cookies, I generally start with a theme. I take out my notebook and a pile of cutters and start sketching designs on cutter outlines. When I feel that I've exhausted my ideas on the subject, I will go back through and cut every design I'm not madly in love with. And THEN I'll try to narrow it down further to THREE challenging/star designs and 2-3 background designs. Sometimes I'm too in love with designs to cut them...but that's what I try to keep it to. I feel like if you have TOO MANY STARS...they all get lost.
I always have people adjust icing consistency and bag it though, as I think proper icing consistency is one of the primary lessons, always.
JULIA: I LOVED the way your class was organized! I took a lot of notes about the way you prepared for you class -- with the students and with the tools. I learned so much from your class -- and only half of it was the icing techniques!!
Thanks, BTW, to Manu, who is on this chat. She is the mastermind behind the lily flower design that I taught on the cruise.
JULIA: And you still gave them options for creation with the different designs! I don't know how you do it all!!
At my Wilton class next weekend, students will have a LOT more leeway; they also start with the baking there, because Wilton has loads of oven and making the curvy shapes is pretty interesting/challenging.
That's something else I love about traveling and teaching - the venues all have something new to offer! I would LOVE to be able to teach somewhere that you can start with the baking!
So, questions from anyone? You all are so quiet. Again, this chat is really yours to guide. Please ask away. You have a uniquely talented cookier here to learn from today!
Hi, Georganne! Hi, Julia! Thank you for crediting me once again... I wish I was at the cruise and took classes from you two!
I'd love to see YOU teach that class, Manu!
MANU: I would love to attend a class that YOU teach!
So onto CookieCon 2020! You are doing the keynote address next year! Congrats!
How do you even approach a keynote speech? That seems so daunting to me - I mean, how to come up with a topic that will really engage cookiers, many who have seen it all!
I'm REALLY excited about it!
Thanks, Ashley for your question. I see it and it's up next!
Whhhhhhhew. Well... as we just discussed... I'm NOT the most organized person. I started by finding out that the hotel will NOT allow flamingos...
Amandaha - Got yours too!
LOL - oh my, I imagine it's going to be fabulous entertainment in the vein of Arty McGoo's!
Just kidding. (Kind of. They really won't.) I've spent a lot of time thinking about the cookie community, how it's changed over the last decade, my conversations with the many decorators I've met and what I would tell each of them if given the opportunity. It's DEFINITELY still a work in progress!
Onto other member questions now . . . we've got a bunch.
Where do you continue to find new inspiration for sets?
Amandaha's question is related to Ashley's so posting it at the same time . . .
I don't necessarily have any questions, but I'm always fascinated at how you all come up with brand new designs and how you manage to do that!
Hmmm . . . I like that concept though (going back to the keynote). Conversations with cookie decorators, reflecting on what's changed and not changed . . . could be both fun and insightful . . .
ASHLEY: Everywhere!!! Sometimes it's color, or patterns or magazine articles even. It might be clothing, or the way something is randomly placed next to something else in the grocery aisle. In general, I try to keep track of anything that surprises me in a good way. I'll take photos, or make lists. I have stacks of ads I've torn from the newspaper or magazines. Sometimes I'll just look through all of them until I have too many ideas. Sometimes, when I have a theme I know EXACTLY which piece of inspiration to go back to. I think it's really important to continue seeking inspiration of all kinds. NOT just inspiration for what you are currently working on. Build up a treasure chest of inspiration so you can come back to it when you need it.
Throw in a flamingo, or, better yet, a trendy llama, and you're all set!
Ha ha ha ha!!!! I figure - if I go out on stage dressed like a unicorn... I can't be too far wrong with the cookie decorating crowd, right?!
To LilaLoa - How did you get interested in decorating cookies ? Have tried your chocolate cookie, which I ate before it was iced. Sorry!
Right on the unicorn bit! LOL
I've been a long time viewer of Julia's tutorials and shows as well.
SWEET SUE: First -- all cookies should be delicious -- with and without icing!
Thanks, Sweet Sue! I appreciate you watching my tutorials. One more is currently in the works, and then I start conceiving of and shooting a whole new lot.
SWEET SUE: Second, I actually started making cakes. When I moved to South Korea, most people don't even have ovens. I was lucky to get an apartment that had an oven, but it was TINY. I could only bake 6 cookies at a time. Cakes were right out. I started decorating cookies and never looked back!
Why do you feel cookies were the better artistic medium for you?
Manu - I've got your comment. Up next!
JULIA: Cakes are a HUGE investment in time and energy. It could take days/weeks to create ONE piece of sugary goodness. And if something goes wrong (and SO MANY things can) it's all for nothing. Cookies are quick and you can make many extras -- you know, just in case you mess up or get hungry. Also, I'm really bad a planning details. With cake -- you have to be soooo careful and so thoughtful. Quick and reckless is more my style, and I had no idea how well it would fit with cookies!
LOL . . . onto Manu's comment, which I'll turn into a question . . .
I am especially fascinated by the mix of designs and the color palette. I especially like the section of your blog with all the different color palettes. Colors is the most difficult part for me in designing a cookie set!
Thank you MANU!! I'm so glad you find it helpful!
Yes, colors can be SOOOO hard. Georganne - What top three tips would you give cookie decorators when selecting a color palette for a set, or even for a single cookie!
Hi, Sarah, Judy, and The Bakery Fairy! Welcome! Feel free to type in any questions for Georganne at the bottom of this chat in the comment box; then hit the blue "Post" button to the lower right.
JULIA: Oooh! That's a good question! 1. Less is DEFINITELY more! Color can make a completely random set of cookies look cohesive. There is a temptation to add more colors with more designs. But honestly, the more designs you have, the more you should limit your palette. For example, in this picnic set...can you see that the watermelon seeds are actually blue?
Limiting the colors pulls the designs together.
I love the tip in your book where you say to mix a small amount of the darkest color into all of the colors! It has made such a difference in my colors when I do that! The colors seem to be much more cohesive!
thank you Julia!
2. Choose shades of the same color. I try to limit my colors to THREE options and then choose lighter and dark shades and two neutrals (like gray, tan, white)
The Bakery Fairy - I see your question; it's up next after G finishes answering this color one.
How many colors do you try to limit yourself to?
And my last color tip -- If you don't feel confident in a color palette -- get help! I have a whole section with color palettes. But you can also use your theme and the words "color palette" to search google images for a TON of great inspiration!
Ashley - I think she just answered this one in point 2 above, but if not, please elaborate.
Yes, it is really helpful, but it will take ages! Colors are not really my thing. I wear only blue clothes and I definitely use color only in cookies!
Thank you also for all your tutorials, which are a pleasure to read! (I am a fan of yours )
Next up, Bakery Fairy's FIRST question . . .
Good morning. Hope to c u at CokieCon. I'm near Louisville. Will be my one and only CookieCon experience. Tips? Advice to get the most out of it? As for now, I think I've done all my prep work and the next step is being at the right place at the right time for registration.
ASHLEY -- YES!! Any time you mix just a little bit of color, they marry together in your brain SO MUCH BETTER!
MANU: Use what you love!!! I have blue or gray in almost every set of cookies I make -- because I LIKE THEM!
Louisville is AWESOME! A stop at the Hotel 21C and restaurant Proof is a must. It's a boutique hotel where all the art on the walls (and floors and in elevators . . .) is curated and constantly rotating . . . tons of cookie inspiration there.
And then the bourbon . . . and the Kentucky Derby . . . all in all, a really nice food scene.
where is cookiecon this year?
SweetSue - In Louisville, which is why I'm waxing poetic about it.
Louisville, Kentucky
THE BAKERY FAIRY: Yeay!!! You are going to LOVE CookieCon! First -- you should understand that it's overwhelming. Just know that going in. There is A LOT going on at CookieCon. It's not actually possible to do everything. Look through the schedule online and pick 3-5 things that you absolutely don't want to miss. Set alarms on your phone for them. Don't miss them. And then let yourself enjoy the rest of the time! If you don't know anyone else that is going, MAKE A PRE-FRIEND. Get into the Facebook group for attendees and reach out and start having conversations online so you will feel connected to some of them before you get there!
oh. i'll have to check that out! Tks!
THE BAKERY FAIR: Also, brings snacks. And something to take notes with. Write your name and email/phone number on the thing you are taking notes with. Every year someone loses their notebook and all their hard gleaned treasures!
Agree with all G just said - CookieCon is also adding even more options this year with some smaller hands-on classes that are happening during the event, not just as pre-classes. So there will be much to do.
when is it?
I'm about 20-30 minutes out
Sweet Sue - Soon, February 26-29. Here's the site link:
THE BAKERY FAIR: Also, if you can... look into the Add-On Workshops. CookieCon has the largest gathering of talented cookie decorators teaching hands-on classes. And since they are basically all COMING TO'll never have a better chance to get direct help with your decorating!
Reg opens very soon. Add-on workshops - the really intensive hands-on classes - go on sale on October 16, if I am not mistaken. I am teaching a couple on Wednesday and would love to see many of you there. All skill levels welcome!
Ok. Have not seen a fb group for attendees yet. Interesting. TY
The FB group is available AFTER registration!
There is a CookieCon attendees Facebook group; it's been around for years, but I think you only have access to it after you've registered for at least one CookieCon.
thank you
taking notes now. ty!
Hi, ladies!
HEY!!! Happy birthday lady!
Hi, Creative Cookier! We were talking about the fabulous cruise you just organized and hosted at the top of this chat. Thanks again for the crazy-great experience!
thank you for the link -
Now, a question from Sue that's been sitting for a while . . .
I have heard that obtaining a black or red color is difficult - any suggestions? Thought I would make a ladybug design and then make several to have on hand.
SWEET SUE: I think that they seem difficult because those colors in particular take time to develop. They get deeper and darker as they sit. best advice for deep or dark colors is to add MORE THAN ONE different color to it. For example - if you are making a deep red, use Super Red and Red-Red together to give it more DEPTH. Sometimes our eyes say the color isn't right...but we can't figure out we keep adding more food coloring and nothing changes. It's depth that we're looking for.
FYI - CookieCon reg opens on October 9, and the Pre-CookieCon Add-on Class reg does follow on October 16. Just checked the site.
Some people let those two colors sit overnight before they use them, so they get more saturated. But I usually work with Chefmaster for those colors, and it colors pretty intensely straight off the bat. Though I don't use it as sparingly as you might think.
So if I made the cookies today and didn't eat them - how long would it take to have red color develop for example?
I like to give the icing at least 12 hours to develop.
Keep in mind - it will still continue to darken just a little bit as it dries as well.
I'm still relatively new to cookies (just over a year). What is one piece of advice you can send my way?
ASHLEY: Just one? On a personal level - don't take yourself too seriously. Be reckless and experiment. Give yourself permission to fail horribly...sometimes we learn and grow more in our mistakes than in our successes. With cookie decorating -- MASTER ICING CONSISTENCY. Nothing will look right if that is wrong. Also, try adding just a little more icing to your cookies. I find that the number one thing I tell students in my class -- add more icing. The cookie needs to have enough icing that it can all flow together.
I keep going through equipment... once again need a new kitchen sink hose... used a lot but it is my kitchen sink at home... not an industry environment - any advice for best durability on kitchen sink hose/faucet combination?
Pricy investment - I don't mind asking for advice from those who go through the same replacement problems through the years
I don't use a kitchen sink hose, so no help on that. I've got one going into my new kitchen in Maine though, so in a year or two, I may have some advice!
BTW kitchen remodel - yours. Congrats!
(Congrats are to Georganne. My remodel is going on three years now, and is a complete nightmare. No congrats due . . .)
THE BAKERY FAIRY: I **wish** I knew the answer! I feel like home sinks just aren't built for people who use them. My best advice is to find a local plumbing supply place near you and find someone there who REALLY knows what they are doing to advise you. I've recently remodeled my kitchen and I talked to over a dozen people before choosing a new sink/faucet. And only time will tell if it was a good choice or not! 😂😂😂
Tks Julia!
I do have commercial-grade sinks in my basement, which is where I do my cookie work. Deep, stainless steel ones - very utilitarian. I have much more fashionable one in upstairs kitchen, but it too is very functional as it is very deep. Depth is key on the sink, if you ask me, and a surface that is not easily stained with food coloring.
in my other home, I had faucet that would turn on just by passing my hand under the faucet - great when working with chicken or fish and especially chocolate or icing - and would turn off the same way - I had handles but loved the ease of turning on faucet without hands
Cool . . . now onto a GREAT question from Manu . . .
A question more related to cookie dough than to the decorative part . . . congrats on the release of your chocolate cookie mixi!. Such a great accomplishment! Your no chill and no spread chocolate cookie recipe is one of the most used by cookiers, reading from the comments here and there online, so I wasn’t surprised to see a ready mix released. I wonder if you could you briefly tell us more about the behind the scenes and if that was a long process . . .
My new faucet is similar! It's a touch faucet!
MANU: When I originally came up with the recipe for the chocolate cookies, I made dozens and dozens of batches of dough. I kept track of the changes I made in a notebook and how it affected the cookies. It was INVALUABLE information! Because of all those experiments, I'm now able to easily troubleshoot what goes wrong with other recipes, or people who are having a hard time with my own recipes.
MANU: And when I was working on the ready-mix for the chocolate cookies, I used a lot of that same information to experiment with the all-in-one recipe mix. I knew there would have to be changes because the butter wasn't creaming with the sugar, but I have to say - I was surprised at how long it took me to figure it all out the second time around! 😂😂😂
Congrats on your cookie mix! I have not seen it! Do you have a link to it that you can share?
LilaLoa - touch faucet - probably similar or what I had.
Congrats on your ready mix!
Where can people purchase the mix? On your site? In stores?
Such a great accomplishment, as I said! And a milestone in your cookie journey!
Thank you! It was released while we were on the cruise! I have been working with Global Belly to create a Chocolate Cookie Mix, and some all-inclusive decorating kits!
Are there any other questions for Georganne, as it's about time to wrap up.
Looks great - congrats again!
Thank you SO MUCH for inviting me to chat Julia!!!
Thank you Georganne and Julia for this chat.
Good luck on your Keynote in February! I hope to be there!
I'm so glad we got to hang out last week and then chat again today! I'm going to go into cookie-friend withdrawals now!
Thank you so much CINDY!!
Thank YOU, Georganne, for being here! It was wonderful to connect on the cruise and now again so soon after. I look forward to your keynote, and hope we are in touch again before then!!
Thank you for all of your tips!
Thank you Julia for organizing the chat and Georganne for your time!
Good luck with your cookies ASHLEY!!
Thank you so much MANU!
I'm not quite into cookie-friend withdrawal yet - Cynthia heads here on Thursday, as she flies with me to the Jersey Show where I'll see Stephanie, Sandie and Ginny again! Lucky me!
We always learn with your chats.
Thank you!!
I KNOW!!! I'm already jealous that you guys are hanging out again!
SWEET SUE: I'm always happy to hear that!!!
Then, a full few days at Wilton with more cookie friends!
Thanks to everyone on the chat as well. It's your great questions that really make these chats come alive.
It sounds like an exciting fall for you!
I'll be glad when it's over actually; I'm very tired and my reno project is killing me. It really needs my attention to wrap it up.
But that's a good problem to have, so I can't really complain.
It's CRAZY how demanding and exhausting renovation is!!
It will be a good problem once it's over! 😂😂😂
Best of luck with the new cookie mix endeavor and all the other great cookie stuff bound to come your way!
Thank you so much!!!!! Good luck with all your traveling and teaching!
Everyone, I am going to take a small break, and then will be back on at 12 noon central for the second part of this double feature - with Leslie Marchio, the amazing second-place winner in my recent 3-D cookie art competition. Also, a fearless TV cookie competitor! Hope to see you then!
bye all and thank you again Julia -
Thanks again to Georganne, and to all on the chat! I'm closing the chat room now!
This chat has ended.
Link copied to your clipboard.