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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


CookieCon 2019 Registration Reminder - Reg Opens Tonight!

Julia M. Usher
Just a reminder that CookieCon 2019 tickets go on sale this evening, October 26, 2018 at 6:00 pm PDT (7 pm MDT, 8 pm CDT, 9 pm EDT). At that time, you can visit and click on the registration link at the top of the page to purchase your ticket. Be forewarned that tickets sell out fast! To see some tips and a video about how to register, click here: More...

SugarDeaux Quick Dry Royal Icing

*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

Alternative to Kopykake?

Kathy Andersen
Hi! Has anyone tried projecting a design on a cookie with a smaller projector like a Pico? Just wondering if it is really necessary to spend the expense of a Kopykake if similar results can be achieved. I know there is a post about building your own Kopykake. Wouldn't it be possible to send an image to a pocket projector and do the same thing? What am I missing?Read More...
Last Reply By Aproned Artist · First Unread Post

Cottage Food Operations and Meringue Powder

Forum: Legalese
Hi! I am hoping/trying to set up a Cottage Food Operation (CFO) in California for my cookies. I thought I had everything lined up, and have just been told that California doesn't allow meringue powder (or similar) in icing. I have truly cried, it makes me so sad! And I have heard this is not unique to California. It makes absolutely no sense to me that it is allowed in a professional kitchen and not in a home kitchen. Professional kitchen rental is just too expensive for a startup...Read More...
Last Reply By calivibes · First Unread Post

Transferring Images onto Cookies

Cookie Bakes & Cakes
I don't have a Kopykake, and I am for some reason having a terrible time trying to download the Camera Lucida app. Can anyone out there help a NEWBIE? I have tried to trace onto tissue and then bleed the design (this is not working). I was wondering how everybody else transfers an image? Please help . . .Read More...
Last Reply By sean miller · 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

Cornstarch in Sugar Cookies?

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

Two-Hour Cookie Decorating Class

Sweethart Baking Experiment
Hey guys! So I've been decorating sugar cookies for about three years now, but I have never actually taught anyone before. My local Makers Mercantile has asked me to do a small 2 hour class sometime near Valentines Day - nothing crazy, but just to give people a small opportunity to play with cookies and do what I do for a few hours. Obviously there would be no flooding or anything that takes a long time to dry. I thought I could bring some pre-flooded heart shaped cookies, and let people do...Read More...
Last Reply By Econlady · 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

FDA-Approved Gold Luster Dust

Forum: Suppliers
Hi, everyone, I've done some searching on the site but haven't found a recent post on this topic (most are old and the links are dead or not working). It seems a lot of people use "non-toxic" gold luster dusts on their cookies, but it is my understanding that these are not approved for consumption and should not be given to consumers. I have used the Wilton dusts and they're okay, but I'm wondering if anyone has found another FDA-approved dust that maybe has a little more "wow" factor? I'm...Read More...
Last Reply By Julia M. Usher · First Unread Post

Yogurt Royal Icing

I know this site has nothing to do with dogs, but I make human and dog cookies all the time. I see dog cookies with yogurt icing that dries hard all the time in stores, some not so good. I'd like to start making my own but I can't find much info on the subject. I'm thinking if I could get one that works well that I can flood and pipe with it could even be a healthy alternative for humans. If anyone knows anything I am all ears and thank you for putting up with my silly questions.Read More...
Last Reply By vric · First Unread Post

How Quickly Do You Flood After Outlining?

I'm having trouble with the smoothness of where my flooding and outlining icing meet. I try to use the "toothpaste consistency", 20-second RI (royal icing) when outlining, then a thinner consistency when flooding, but a lot of times it looks like this picture. Other times it's very smooth. I don't get it! Any advice? I usually outline all of the cookies, then move onto flooding.Read More...
Last Reply By Lucy (Honeycat Cookies) · First Unread Post
Hi! The Cookie Connection forums are a great spot to get speedy advice from other members, or to post your news. But before you post there, please read and heed the following rules: 1. Make sure your question (or topic) has not already been addressed , as we try to avoid duplicate topics. To do this, use the Advanced Search function under the "magnifying glass" icon (in the upper right of the site in standard laptop viewing mode) or under the yellow "Search" tab (to the left on mobile...Read More...
Last Reply By Julia M. Usher · First Unread Post

Where to Purchase Meringue Powder in Bulk?

Forum: Suppliers
Does anyone know where I can purchase bulk meringue powder? I am down to my last pound of Henry & Henry meringue powder. (I found out about Henry & Henry from Sugarbelle's blog.) I had purchased 15 pounds of it. I have searched and searched the Internet and cannot locate the 15 pound box of Henry & Henry meringue powder. I ended up purchasing two (1 pound) bags of CK meringue powder. Does anyone else purchase their meringue powder in bulk? f so, where do you purchase it and what...Read More...
Last Reply By Sherrie · First Unread Post
I'm just curious what size tip everyone uses to flood their cookies. I've always used a size 5 tip. When I went to visit Hayley of HayleyCakes and Cookies, she was flooding with a tip 10; it was waaayyyyy faster. The problem I'm running into with using a larger tip is that I have way more air bubbles than when I use a smaller one.Read More...
Last Reply By CHELY Morales · First Unread Post

Gold Royal Icing Color

Bear Clan Cookies
Hi! I am in search of the best “bling-y” gold icing colors out there. Most of my royal icing is mustard color, not the pretty, shiny gold I’m seeing out there. What are your favourite shiny gold gels, or dusts, or any other means of creating shiny, blingy gold cookies? Thank you!Read More...
Last Reply By emilymader · First Unread Post

Royal Icing Not Setting

Homemade for Heroes
I'm following a fast-setting royal icing (RI) recipe. First time was great! Last three were disasters. It's shiny and opaque, so I thought I didn't clean well enough. Today, the fourth attempt, it won't mix past a four-second consistency. I've followed the recipe to a tee. Setting timers and everything. It's heavy to stir, not like you'd expect a four-second constency to be. I have researched here and followed cleaning instructions. Have carefully washed all utensils, and today used a RI...Read More...
Last Reply By Homemade for Heroes · First Unread Post

Meringue Powder vs. Color Flow Comparisons Requested

For my first ingredient purchase, I opted for Wilton Color Flow because it was less expensive, and had fewer odd and difficult to pronounce ingredients than meringue powder (MP). Did a bit of research and learned that MP also has cream of tartar, so when I made my first batch by the MP royal icing (RI) recipe inside the lid, I shorted the 3T Color Flow measurement by 1T and added 1T of cream of tartar.  Everything turned out just fine and I was able to practice flood many MANY cookies...Read More...
Last Reply By donaharrisburg · First Unread Post