Cookies posted:Julia M. Usher posted:Cookies posted:I would love to know Julia's thoughts on which medium to use for this volume of cookies: RI transfers, stenciling or hand piping ?
thank you again!
Hey! I am glad I saw this - An aside: please use the new tagging feature to alert me, or other members, who you'd like to draw into a post. (Simply click the "@" symbol and start typing the name of the person you want to tag, and then select the right person from the options that automatically come up. When properly tagged, the person's name will show up in pink.)
Anyway, to answer your question, I would use stenciling for this many cookies. Making transfers is as time-consuming as hand-piping (if not more so, because you then need to hand-place all of the transfers). If you were to airbrush the colored parts, the stenciling would go super fast (faster than with royal icing, which usually necessitates more stencil cleaning between steps). Perhaps, for a little dimension, you could then stencil the central star with royal icing. I have several videos that address stenciling on my YouTube channel, as well as a long Stenciling 101 video that digs into stenciling with royal icing in great detail.
Hope this helps.
Thank you so much! I will check out the videos - would you recommend a source where I can have a custom stencil made?
also, do you think that baking this many cookies at home is feasible? I'm not having much success at finding kitchen space which has a big oven .
Again, tagging me would be helpful, as I don't follow every thread on this site. I only stumbled upon this comment, so please tag me next time.
My new stencil partner will be able to make custom stencils by the fall (Stencil Ease); in the meantime, I recommend Designer Stencils. Their acetate is the heaviest gauge out there (10 mil versus 5 to 7.5 mil), and so the stencils are quite durable and less prone to getting damaged (bending) over time. Stencil Ease will also be making my new stencil line out of 10 mil food-grade Mylar.
I can't speak to whether making cookies out of your home will be practical for you, as I have no idea what your oven and storage space are like. I suspect it's doable, but I would also expect that cookies would occupy a lot of space (not just in the oven, but all over the house as you ice, dry, and store them). Your house and housemates need to be able to accommodate the cookie overload.
I'd keep trying to find space; it can take a while, but patience usually pays off. Also, have you looked into cooperative kitchens? Some cities have these sorts of spaces, specifically designed for temporary shared kitchen use for businesses that are just starting out.