February 2019

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
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...
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

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
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