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Give a huge hello and thank-you to Berni Solti (aka @Gingerland) yet again! It's her love-ly (pun intended) love bird- and love letter-filled cookie art that will be adorning our banner and backdrop throughout February. Isn't it sweet?! As you probably know by now, a few months ago, Berni gave me a treasure trove of cookie photos to feature on our site, and I've been gradually posting them as the months roll by. Her most recent contribution was back in December ( here ),...Read More...
Last Reply By Gingerland · First Unread Post
Hi, all! First, huge thanks to Cookie Connection members @mintlemonade (cookie crumbs) and @Ryoko ~Cookie Ave.! In an effort to lure more Japanese members to this site, they generously volunteered to translate the site's Terms of Use (利用規約) and Photo Posting Guidelines (画像・動画投稿について ―― 投稿する前に必ずお読みください) into Japanese! THANK YOU, LADIES! Now, everyone will find links to the Japanese translations at the top of each of those pages (links above), and also directly below: Terms of Use...Read More...
Last Reply By pip · First Unread Post
Hi, all, I've been receiving an unusually large number of questions about how members can edit or delete their own content. It's super important for you to know how to do this, as I typically do not edit posts for people, unless I happen to see a misclassified image or other typo. It can also take me several hours to days to respond to site inquiries like this, as I work several other jobs. That being said, your surest bet for getting a quick answer is to familiarize yourself with our site...Read More...
Last Reply By Mas Galletas · First Unread Post
Hi, all, regrettably, I've recently had to delete some images from challenges and other areas of the site due to lack of compliance with Rule #8 of our posting guidelines, which states that artwork (including characters, from Disney, Hasbro, etc.) cannot be copied and posted here without permission from the creator : http://cookieconnection.juliau...READ-BEFORE-YOU-POST In response to those deletions, some members have asked me why so many licensed character cookies exist on the site,...Read More...
Last Reply By Julia M. Usher · First Unread Post
We all have different message-reading tastes, so Cookie Connection has been designed to allow for everyone's individual differences! The site's default email and onsite alert notifications are set to show you most of the site info that you could get notified about, just so you're aware of the site's full functionality. But I recognize that this amount of info may (or may not) be overkill for you. That said, I recommend that you edit your "Notifications" settings as soon as you join the site...Read More...
Read in Japanese (日本語はこちらから) (Last Translation: August 25, 2017) ________________________________ Hi, all! Before posting images or videos to the Clips area, please review the site's Terms of Use , as well as all of the following posting rules. They are designed to give your images more visibility on the site, to make sure artists are given proper credit for design inspiration and/or source artwork, and to avoid copyright violations. I'll start with the easy cataloging stuff first . . . 1.Read More...
Last Reply By Icingsugarkeks · First Unread Post

Topics

Good afternoon, cookie friends. I am struggling with this and need some advice. I have a former high school classmate of mine who is "Facebook crazy". I do think she spends all of her free time on the thing. My issue is that she is constantly sharing photos of other cookiers' work to my business Facebook page with accompanying messages like "thought of you..." or "how about something like this?" I want to allow customers to post messages to my page, but I am uncomfortable with friends...Read More...
Last Reply By CookieNovice · First Unread Post
Hi, all! I've got some bittersweet news to share. After writing on and off for the site since 2014 (!), the crazy-talented @Lucy (Honeycat Cookies) is officially retiring from her popular "What's New, Honeycat?" series of blog tutorials on Cookie Connection . "Life is good", reports Lucy; she's simply gotten too busy with her real job and life in general to keep up her pace of super high quality work here. Of course, I will miss Lucy beyond measure (what a delight she was to work...Read More...
Last Reply By Lucy (Honeycat Cookies) · First Unread Post

Help with Royal Icing Roses

Hi, I am new to the site and certainly not a professional baker. I followed your advice and recipe for royal icing, and had much success in icing the cookies with outlining and flooding. I even tried some wet-on-wet techniques. My problem was when I wanted to create mini roses and flowers with royal icing. Although the icing was stiff "glue consistency", the rose petals seemed to NOT hold their shape and sink in. Are you supposed to use another kind of frosting? Any tips or tutorials for...Read More...
Last Reply By Julia M. Usher · First Unread Post

Icing Separating Really Quickly?!

Sabrina Veksler
Hi, all. I hope someone has advice for me that might spare me a ton of time and frustration. This last batch of royal icing I made **really** liked to separate. I ice cookies with a combination of icing bullets in piping bags with couplers/tips, and an assortment of Sweet Sugarbelle squeeze bottles. The last batch of cookies I made had a palette of 12 colors, 6 of which had both outline consistency and flooding consistency. What I noticed was that, I would start mixing, thinning and bagging...Read More...
Last Reply By Julia M. Usher · First Unread Post

SugarDeaux Quick Dry Royal Icing

Karen-SugarDeaux
*This is the quickest RI to make and the fastest drying! Cookies can be iced, bagged and ready to go in 3-5 hours with no dehydrator. A couple notes of interest: This RI recipe mixes to a semi-stiff consistency. (Think buttercream.) You can separate into individual containers and add a litlle water till you achieve the consistency you desire. If you want very stiff RI to do piped flowers, etc. add an additional 1/2 cup of powdered sugar. This icing will dry to a semi- matte finish with a...Read More...
Last Reply By MandyF1980 · First Unread Post
Page
Hi, cookiers! I was wondering if I could ask a general technique question, specifically as it relates to how you prefer to do your color preparation, thinning and bagging. If you're doing a lot of cookies and are preparing larges volumes of each color, are you: A) making as much of each color as you need up front, or B) mixing colors a little at a time and re-mixing as needed. If you're mixing your colors up front, do you: A) bag it all up in as large of an icing bag/cone/bottle as will hold...Read More...
Last Reply By Julia M. Usher · First Unread Post

Hi-Ratio Shortening . . . in Gingerbread?

thefrostitute
I recently needed to make a cake that would keep its decorations crisp while sitting outside in the Texas heat. I got turned on to hi-ratio shortening for my buttercream and am obsessed, it went beautifully, no more Crisco for me! Which brings me to this post. I lack a scientific-based-baking background so thought I'd ask here before potentially wasting a bunch of ingredients: would swapping out standard Crisco for hi-ratio shortening in my gingerbread have any effect on the final product?Read More...
Last Reply By thefrostitute · First Unread Post

When You Don't Own a Kopykake

Debbie2
I am very new to cookie decorating and I love it. But, I am so confused by the phrase, "if you have a Kopykake, just copy onto your cookie; then it will give you a template to download and use it with royal icing." I am just finding it hard to understand how to use the template. Is it just a photo printed out on a regular printer some with intricate detail? I thought about purchasing the Kopykake, so I could have a template on my cookies. I am so new to cookie decorating. I need to purchase...Read More...
Last Reply By Julia M. Usher · First Unread Post
Hi, all! As you may or may not know, anyone can post a tutorial to our blog, but these posts all get reviewed and edited by me to make sure they meet Cookie Connection blog standards. This review process often takes three or more hours per post - more when language translation is involved. That being said, I am unusually busy right now, so I am not accepting blog posts from anyone but official contributors for the next few months. If you are not on the Cookie Connection contributor team but...Read More...

Royal Icing Tested

Hello! I’m working on starting up my cookie business in Arizona since we just got stationed here. Unfortunately, my royal Icing has to be tested for pH and water activity to see if it’s potentially hazardous. Has anyone had this done successfully? Or is it a lost cause. I’m sending mine to a lab next week, but if it does not pass what can I do?Read More...
Last Reply By pip · First Unread Post
CALLING ALL COOKIE ARTISTS! The cookie competition at the inaugural Jersey Shore Cake & Cookie Convention has just launched, and I am honored to be their head cookie judge along with esteemed judges/cookiers Ginny Levack (@Creative Cookier) and Sandra Velez-Beltran (@You Can Call Me Sweetie) . We've got both 2-D/flat and 3-D categories, with no limit to the number of times you can enter both. Please consider joining the fun! More info here: ...Read More...
Working on valentine cookies and using a brand new small tub of Wilton Rose gel color. The jar has an off-putting smell that has carried over into my batch of icing. Is there a different brand of deep rose color that is recommended that will not pass on that unpleasant taste to royal icing? Thanks.Read More...
Last Reply By Econlady · First Unread Post

Cornstarch in Sugar Cookies?

GoBakeItUp
So in my quest for the perfect sugar cookie recipe I came across a few that called for the addition of cornstarch. In these recipes all baking powder was removed. Have you guys ever heard/tried this? Some recipes added anywhere from 1 tbsp to 1 cup. Of course the flour ratio was adjusted to allow the new ingredient. I did try one of them and ended up with a cookie which was more soft and chewy than my regular recipe. It had a better flavor as well. The final test will be how well it holds up...Read More...
Last Reply By pip · First Unread Post

Royal Icing Issues

Hi, all! I'm having problems and I hope someone can help!! I've been making the same sugar cookie recipe and royal icing recipe for YEARS! now all of a sudden, the icing is failing on me. It happened a few weeks ago for the first time. I doubled the recipe because I had 100 cookies to ice and by accident I used a whip. (I assumed it was the whip that was the problem) The icing almost doubled in size in the bowl and it didn't dry for 6 days!! It tasted almost like a marshmallow. And when it...Read More...
Last Reply By pip · First Unread Post

February Live Chat with Chua Cookie

Julia M. Usher
Mark your calendars for February 16! Next up in our CookieCon 2019 Speakers Series is a live chat with CookieCon instructor and über-cookie competitor Arlene Chua of @Chua Cookie! Although a relative newbie to the cookie landscape, Arlene has already amassed an impressive track record. In under two years, Arlene placed in several cookie shows and also appeared on two Food Network Challenges! Naturally, our chat will center around how Arlene preps, competes, and handles the...Read More...
Last Reply By Chua Cookie · First Unread Post

How Long Until I Am Safe From Bleeding

Hi, all, I'm very new to this. I am using Wilton colors (I didn't know any better). I am doing black accents on white frosting. I've done a test cookie and there is no bleeding yet (5 hours), how long until I am out of the woods? Am I ever out of the woods? This order is due Sunday and I think the cookies will be eaten either Monday or Tuesday. I'm just worried I'm going to deliver great looking cookies on Sunday only to have them be a mess by Tuesday! Thanks!!!Read More...
Last Reply By Econlady · First Unread Post
Heads up, everyone! Dotty Raleigh's (aka @SugarDotCookies') latest edition of Sugar Dot Surveys has posted, here ! She and I are hoping you can fill out this brief survey (it takes no more than 5 minutes) by February 3, 2019 , so Dotty can analyze and recap your responses by the end of February. As the banner says, this survey is about dough thickness and the tools, if any, you most often use to control dough thickness. If you're not familiar with these surveys, that may be...Read More...
Last Reply By Julia M. Usher · First Unread Post
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