Forums: Trending Over Last Week

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Hi, all! I'm back! My apologies for the brief hiatus in chat listings - it's been a super busy month with CookieCon prep! But, the good news is, once CookieCon is over, we're continuing with another two or three chats in our CookieCon Speakers Series! Woo hoo! Next up, on March 30 (10 am central), is CookieCon 2019 presenter Kristin Grunder of Grunderfully Delicious ! As always, we love to receive questions in advance, so please don't hesitate to post some now, especially if you can't make...Read More...

The Judges for Julia M. Usher’s Cookie Art Competition™

Julia M. Usher
Hello, everyone! I trust you've heard by now about my cookie decorating competition?! If not, it's called J ulia M. Usher’s Cookie Art Competition ™, and it's being held this year at the Show Me Sweets Show in my hometown of St. Louis, Missouri, USA on July 13-14, 2019! Its aim is to celebrate our amazingly talented cookie community and to help cookiers take their skills to the next level! People sometimes panic at the sound of "competition", but I like to remind them that winning top prize...Read More...

Welcome Our March Site Artist

Julia M. Usher
She's back . . . yes, this month's site artist is none other than @GinkgoWerkstatt, aka Anne Lindemann. Anne loaded me up with site art about a year ago (for which I am eternally grateful), and I am gradually releasing it to the site as it fits with the month or season at hand. I thought this very finely executed needlepoint banner and backdrop by Anne (pictured below) were a perfect fit for March - a month that, at least here in St. Louis, teeters precariously between winter...Read More...
Last Reply By Icingsugarkeks · First Unread Post
REALLY incredible news, everyone! The poster pretty much says it all, but for more of the exciting details, please read my related blog post here . For more competition and registration info, please also visit my competition page on the Show Me Sweets site . (Lastly, please note that my competition includes BOTH 2-D and 3-D categories, both with great prizes, but this opportunity only relates to the 3-D category.) I can't wait for you to meet me in St. Louis, as the saying goes! BTW, if you...Read More...
Last Reply By CHELY Morales · 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

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 www.CookieCon.net 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: https://youtu.be/Yh5d2hwnHIQRead More...

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
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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 Tracey @ Creative Cookies 'n More · First Unread Post
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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

Looking for Foolproof Bakery Cookie Recipes

Hello - I’m trying to find outstanding cookie recipes found in bakeries to make for my cookie treats. I would like the confidence of having standardized recipes so that I know it will 100-percent turn out when baked and bake properly. If any of our cookietiers could assist me in this dilemma, I would really appreciate it! Thanks.Read More...
Last Reply By Joanie · First Unread Post

Shortening Question

Can anyone recommended a specific shortening brand for my sugar cookies? I am looking for a professional brand that will hold up if frozen. I was using a brand and after I froze it the frozen cookie dough smelled fishy after a while (a month and a half in freezer). This freezer is dedicated to my cookies and sweets only, so other food is not stored in this freezer. Also, my freezer is fairly new. Any suggestions would be great! Thank you! Looking for a great brand that make my cookies taste ...Read More...
Last Reply By Econlady · 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

CookieCon 2019 Has Just Been Announced!

Julia M. Usher
Wow, CookieCon 2018 has barely started, and CookieCon 2019 has already been announced! As luck would have it, CookieCon is moving to an annual schedule of every spring, starting in March 2019. Mark your calendars now for the world's largest cookie-only convention! For more information about pricing, registration, and so on, please visit the CookieCon site, here .Read More...
Last Reply By Julia M. Usher · First Unread Post

Cookie Freshness in Heat-Sealed Poly Bags

54mama
I'm hoping someone can give me some idea of how long cookies will stay fresh in heat-sealed poly bags. I'm making over 100 cookies for party favors for a friend in a few weeks and I'd like to not wait until right before to make them. I'm a hobbyist cookie maker, so I just don't know enough about the packaging/freshness side of things. Will they be good for a week? Longer? Thanks for any insight you can give.Read More...
Last Reply By Terry H. · First Unread Post

Wood vs. Marble Rolling Pins

Forum: Tools
loco_meow
Lately no matter how good I flour my wooden rolling pin, my dough seems to stick when I'm rolling it out. I was wondering, instead of having to keep adding flour, does a marble rolling pin work any better? I apologize if this already has a thread. I looked and looked and could not find it discussed. Hoping I didn't overlook something.Read More...
Last Reply By Galletas Artísticas Arely · First Unread Post

Yogurt Royal Icing

Kimberlie
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

Overlapping Design

Mignon
I need some help in determining what the best method would be to decorate cookies for a local hospice where I volunteer. I want to recreate there logo which is a pair of overlapping hands in a heart shape. I am attaching their logo for reference. I'm not sure what approach to take for the best results. Do I do a wet on wet for the overlapping "fingers"? Any suggestions would be greatly appreciated.Read More...
Last Reply By Columbus Cookie Academy · 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
Hi, everyone! The JULIA Airbrush System sold more quickly than ever anticipated and, as some of you may know, is now stocked out. Thank you to everyone who supported the product through their purchases. I am so grateful to you! Several people have asked when it will be available again, and, instead of responding to each and every one of you separately, here's the official answer for all. I regret to say that I have no plans to release any more of this particular system . It’s a long story,...Read More...
Last Reply By Julia M. Usher · First Unread Post

Cookie Pricing Diagram

Forum: Pricing
Les délices de Plume
Hi everyone! I run a cookie business in France and I decided to make a diagram with the different components of the price of one cookie. I based my diagram on a 3 € (4 $) cookie, which is constructed as such: 6,67% for ingredients and electricity (0,20 € /0,27 $) 2 % for packaging (0,06 €/0,08$) 38,6% for wages (1,16 €/1,57 $) 11,31% for social security contribution(0,34 €/0,46 $) 35,94% of margin (1,08 €/1,47 $ ) on which I have to pay for the rent, phone and internet, website, accountant...Read More...
Last Reply By Laegwen · 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

Adding Meringue Powder to Royal Icing to Speed Drying?

TeriT
Okay, all . . . I was just sitting here with my mind wandering about icing, since I have a batch of cookies patiently waiting for me. I use Julia's RI recipe with pasteurized egg whites. It always turns out just dandy for me, howeeevvveeerrr . . . I am wondering what would happen if I added say about 2 tablespoons or so of meringue powder. No water, just meringue powder. Since that's what makes the icing harden (I think), wouldn't it make it harden a bit faster? Has anyone tried this yet,...Read More...
Last Reply By Babushka's Bakes · 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
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