charge for Chocolate dipped oreos HELP

Baking By notsoperfectcakes Updated 26 Oct 2011 , 1:54am by lynn780

Price Posted 7 Oct 2007 , 12:50pm
post #181 of 215

Lily, what a wonderful story. It's nice to hear about the good things that people do!

reesesob Posted 7 Oct 2007 , 1:32pm
post #182 of 215

I have a similar story...

I made the pink ribbon CCO for my friend to sell so she could raise money for the 3-day walk. I emailed the pictures of them to Spinningleaf and I got this email in return...

"Dear Teresa,

Thanks for your email!

Great Job! These look fantastic!!! You definitely did the molds justice, and it's great to see them put to such good use! And it was your free mold no less! If you ever need more of these for such a noble cause, just let us know and we donate as many molds as you need.

Thanks again, we greatly appreciate your business!"


My friend requested that I make more of them and when I informed spinningleaf that I was making them again, they sent me 3 free molds! They really are such a great company!!

missnnaction Posted 10 Oct 2007 , 9:31pm
post #183 of 215

Wow.. I just posted in another thread asking about them.. wanting to know if there was a particular free mold that they send out... Anyway, I'm glad that I decided to order from them, reading how generous they are.. I ordered this morning.. ($50.00 worth).. I'm excited to try them especially since the ones that are posted look so perfect...

cistebycrystal Posted 19 Oct 2011 , 6:09pm
post #184 of 215

i loved this thread! thank you ladies for all the great information! I found it very helpful!

lynn780 Posted 19 Oct 2011 , 10:50pm
post #185 of 215

I love this thread. I do have a question, I have never really used molds before and was looking on the spinning leaf site and was looking at the celtic mold. How do you get the green top for this mold. Is a seperate mold or do you have to put the green in first. Also, how do you get the candy melt green. I am really anxious to try these, so any help is appreciated. Thank you.

GeminiRJ Posted 20 Oct 2011 , 1:30am
post #186 of 215
Quote:
Originally Posted by lynn780

I love this thread. I do have a question, I have never really used molds before and was looking on the spinning leaf site and was looking at the celtic mold. How do you get the green top for this mold. Is a seperate mold or do you have to put the green in first. Also, how do you get the candy melt green. I am really anxious to try these, so any help is appreciated. Thank you.




You can buy green candy melts or you can buy food colors made specially for candy (it has to be oil based). You could also try the candy melt "pens" that SpinningLeaf is now selling. It comes in a tube with a tip, you heat it up in the microwave, and fill the cavity. Let harden slightly, then fill with the regular chocolate.

I've got the Celtic mold, and whenever I make them, I just fill with chocolate and don't even bother using green! They look fantastic either way!

lynn780 Posted 20 Oct 2011 , 11:12am
post #187 of 215

Thanks for the information. I looked on spinning leaf and found the tubes, that's looks like the way to go. Now it's just deciding which molds to get. Can't wait to try these!!

GeminiRJ Posted 20 Oct 2011 , 11:50am
post #188 of 215

I love the chocolate covered Oreos, and have had wonderful luck with the SpinningLeaf molds. I made 210 of them for my nephew's wedding as their favors, and not a single one was left on the tables! I even got fancy and did the Doublestuff golden Oreos for the bride cookie and the Doublestuff regular Oreo for the groom cookie. Quick, fun, and very yummy.

lynn780 Posted 20 Oct 2011 , 9:23pm
post #189 of 215

When the cookies are done how do you package them other than individually? Can they be stacked on top of each other & placed in the clear bags? Thanks.

GeminiRJ Posted 21 Oct 2011 , 3:15pm
post #190 of 215
Quote:
Originally Posted by lynn780

When the cookies are done how do you package them other than individually? Can they be stacked on top of each other & placed in the clear bags? Thanks.




I place them in cupcake liners and put them in a 10x10 cardboard pie box, with 25 fitting perfectly. I've also put 3 in a small ziplock baggie for when my sons sold them at a school bake sale. When I made them for my nephew's wedding they were placed in the cupcake liners and then two were placed in a small tin container that had a lid, one cookie on top of the other. They had glued strips of scrapbook paper around the outside of the tin and then tied with a ribbon. Very pretty!

lynn780 Posted 21 Oct 2011 , 5:21pm
post #191 of 215

Thanks for the information about packaging. This will help alot.

ziggytarheel Posted 21 Oct 2011 , 5:48pm
post #192 of 215
Quote:
Originally Posted by GeminiRJ

I love the chocolate covered Oreos, and have had wonderful luck with the SpinningLeaf molds. I made 210 of them for my nephew's wedding as their favors, and not a single one was left on the tables! I even got fancy and did the Doublestuff golden Oreos for the bride cookie and the Doublestuff regular Oreo for the groom cookie. Quick, fun, and very yummy.




How far in advance did you make them? I'm wondering when I can start making some for Christmas, as well as wondering which molds I should order!

GeminiRJ Posted 21 Oct 2011 , 6:05pm
post #193 of 215
Quote:
Originally Posted by ziggytarheel

Quote:
Originally Posted by GeminiRJ

I love the chocolate covered Oreos, and have had wonderful luck with the SpinningLeaf molds. I made 210 of them for my nephew's wedding as their favors, and not a single one was left on the tables! I even got fancy and did the Doublestuff golden Oreos for the bride cookie and the Doublestuff regular Oreo for the groom cookie. Quick, fun, and very yummy.



How far in advance did you make them? I'm wondering when I can start making some for Christmas, as well as wondering which molds I should order!




I made them the week before, as that is when I had time. I remember reading somewhere that they will stay fresh for up to 3 months, and I can believe it. Once the Oreos are encased in chocolate, no air can get to them to cause them to go stale. So keep them in a cool, dry place and you can certainly do them weeks in advance without worry!

ziggytarheel Posted 21 Oct 2011 , 8:24pm
post #194 of 215
Quote:
Originally Posted by GeminiRJ

Quote:
Originally Posted by ziggytarheel

Quote:
Originally Posted by GeminiRJ

I love the chocolate covered Oreos, and have had wonderful luck with the SpinningLeaf molds. I made 210 of them for my nephew's wedding as their favors, and not a single one was left on the tables! I even got fancy and did the Doublestuff golden Oreos for the bride cookie and the Doublestuff regular Oreo for the groom cookie. Quick, fun, and very yummy.



How far in advance did you make them? I'm wondering when I can start making some for Christmas, as well as wondering which molds I should order!



I made them the week before, as that is when I had time. I remember reading somewhere that they will stay fresh for up to 3 months, and I can believe it. Once the Oreos are encased in chocolate, no air can get to them to cause them to go stale. So keep them in a cool, dry place and you can certainly do them weeks in advance without worry!




Thanks! I hope to order some molds in the next few days, if I can ever decide which ones. I keep changing my mind! I hope to make Christmas Oreos (and maybe even peanut butter cups) by mid-November.

scp1127 Posted 22 Oct 2011 , 10:55am
post #195 of 215

I made some for my family last year and we were still eating them a month later. I kept them covered in a cool place.

Apti Posted 22 Oct 2011 , 12:41pm
post #196 of 215

(This was a thread from 2007 until you get to page 13.) I didn't find out about these until 2010 when I ordered from Spinning Leaf after trying all the Wilton molds that are too shallow. Spinning Leaf is a wonderful company with great customer service and excellent products.

I purchased the 6 cookie boxes from Spinning Leaf and use those as gift boxes. They make a wonderful, custom gift for under $4. I initially ordered 6 different patterned molds, and tried doing 2 or 3 colors, but it takes way too much time and is very hard to get the fine detail work a separate color. Instead, I just make them all one color except for the large heart.

Here's a link to my shutterfly site with pics of my first batch of practice Oreos. I discovered that you need a light colored cookie for the lighter colored or white chocolate or the cookie shows through.
http://christinascakes.shutterfly.com/pictures/216

The only pricing I've found online is by Leah_S. Here's that link:
http://louisvillecookies.com/Menu.html

scp1127 Posted 22 Oct 2011 , 12:58pm
post #197 of 215

The price is also dependent on what kind of chocolate you use. Belian chocolate covered cookie are about $5.00 each.

I use the double stuff cookies because the cookie is much cheaper than the chocolate. Also, it seems more balanced to me (cookie/chocolate). But my Best seller is Ritz crackers with peanut butter filling.

I use a lower priced chocolate on my site, but I have a few clients who prefer the more expensive.

scp1127 Posted 22 Oct 2011 , 1:01pm
post #198 of 215

I just checked my price list. They are $1.50 each.

ziggytarheel Posted 22 Oct 2011 , 1:08pm
post #199 of 215
Quote:
Originally Posted by scp1127

The price is also dependent on what kind of chocolate you use. Belian chocolate covered cookie are about $5.00 each.

I use the double stuff cookies because the cookie is much cheaper than the chocolate. Also, it seems more balanced to me (cookie/chocolate). But my Best seller is Ritz crackers with peanut butter filling.

I use a lower priced chocolate on my site, but I have a few clients who prefer the more expensive.




Do you have suggestions for cheaper chocolates that taste good and work well?

scp1127 Posted 22 Oct 2011 , 1:18pm
post #200 of 215

Yes. I'm a diehard pure scratch baker, but these cookies are more mainstream and even my picky customers like the way I make them. Only a very few opt for the more expensive ones.

Sam's Club, from now until Christmas, has a Ghirardelli dipping chocolate. It contains cocoa, but no cocoa butter, making it a chocolate flavor, not chocolate. But with the powder, it isn't completely without merit. Plus, because it is Ghirardelli, it tastes really good.

The cost is about $7.00 for 2 1/2 pounds. But you must purchase your yearly supply during those nine months. It is actually out of production at the plant.

I use a Wilton candy melter on low and the consistency stays great. I have tasted those candy melts and what I use is similar to chocolate. The melts and coatings don't taste like real chocolate to me. But they don't even contain cocoa powder.

Apti Posted 22 Oct 2011 , 1:36pm
post #201 of 215
Quote:
Originally Posted by scp1127

The price is also dependent on what kind of chocolate you use. Belgian chocolate covered cookie are about $5.00 each.

I use the double stuff cookies because the cookie is much cheaper than the chocolate. Also, it seems more balanced to me (cookie/chocolate). But my Best seller is Ritz crackers with peanut butter filling.




Ritz crackers with peanut butter filling sounds goooooood. Never would have considered that one. Do you fill your own Ritz crackers with peanut butter or use the mini Ritz with peanut butter in the mini Spinning Leaf mold?

May I ask what products/materials you use to package your cookies?
Thanks.

ziggytarheel Posted 22 Oct 2011 , 2:35pm
post #202 of 215
Quote:
Originally Posted by scp1127

Yes. I'm a diehard pure scratch baker, but these cookies are more mainstream and even my picky customers like the way I make them. Only a very few opt for the more expensive ones.

Sam's Club, from now until Christmas, has a Ghirardelli dipping chocolate. It contains cocoa, but no cocoa butter, making it a chocolate flavor, not chocolate. But with the powder, it isn't completely without merit. Plus, because it is Ghirardelli, it tastes really good.

The cost is about $7.00 for 2 1/2 pounds. But you must purchase your yearly supply during those nine months. It is actually out of production at the plant.

I use a Wilton candy melter on low and the consistency stays great. I have tasted those candy melts and what I use is similar to chocolate. The melts and coatings don't taste like real chocolate to me. But they don't even contain cocoa powder.




Thanks for the good info! I'll see if I can pick some up sometime soon.

GeminiRJ Posted 22 Oct 2011 , 4:58pm
post #203 of 215

I, too, use the Ghiradelli chocolate from Sam's and LOVE it! It has a good texture and fabulous flavor. It also doesn't melt as easily when you're holding the cookie as does a mix of chocolate chips and CandyMelts (which I've used when I run out of the Ghiradelli). Also, Sam's will discount the chocolate the sooner you get to Christmas. Last year, I was able to pick up a bunch of the bars for just over $4 each! I keep them in a cool, dark, dry place which makes for a good shelf life.

mo_gateaux Posted 22 Oct 2011 , 9:31pm
post #204 of 215

so i have a dilemma. i really love this idea and the molds. I'm thinking of offering a bag of 3 decorated cookies as stocking fillers for christmas. My problem is that the majority of the christmas/winter molds seem to require white/coloured chocolate to look good (snowman, peppermint candy, even the ornaments). while i was planning on using some white chocolate, i don't want all of the cookies only white. I'd like to use milk too.

Questions are: does the white chocolate taste just as good as a milk chocolate with the oreo? How popular are white chocolate dipped oreos for those who have made them before?
what christmas molds do you think would use milk chocolate best?
what if i did just the front of the cookie in white and filled the rest in milk? Do you think that would work? Would it taste good with all the different types of chocolate?

Any advice is very appreciated!

Apti Posted 23 Oct 2011 , 12:22am
post #205 of 215

mo_gateaux~~The cookies are going to taste good and probably look great no matter what kind of chocolate you use. These are tips I've learned:

I initially ordered 6 different patterned molds, and tried doing 2 or 3 colors, but it takes way too much time and is much harder to get the fine detail work a separate color requires [especially in patterns with a tiny line/point/corner]. This would be the equivalent of a tip 00 or 0 if you were doing fine royal icing work. Instead, I just make them all one color except for the large heart. I discovered that you need a light colored cookie for the lighter colored or white chocolate coatings or the Oreo cookie shows through.

Although Spinning Leaf shows most of the molds with MULTI-COLORS, in actuality it would be almost impossible to achieve the look of the tree frog/cornucopia/front facing snowflake for example. It would take a LOT of time, be VERY finicky, and the lighter color would be so thin it would probably bleed into the darker chocolate because of the heat when you apply the darker color.

These would be my choices if I was concentrating on Christmas cookies only. All of these can be made fairly quickly and will produce excellent results in single, OR multi-colors.

Standard Sandwich Cookie Mold (my FAVORITE! you can make any kind of small chocolate decoration with tiny chocolate molds and attach with a drop of chocolate to the top of the cookie. You can also do an infinite variety of royal icing decos on top of this cookie appropriate for ANY season/occasion)  
Poinsettia Sandwich Cookie Mold (could be all red chocolate with or without different colored center dots. This is a very easy, very impressive cookie when finished.)
Snowman Sandwich Cookie Mold (you'd have to use a lighter colored cookie, like vanilla sandwich. Dots are actually much easier because they don't have corners and the "dot" colored chocolate and "hat" will self-level)
Gingerbread House Sandwich Cookie Mold (best done with all milk/dark chocolate)
Tree Sandwich Cookie Mold (it will be a little tricky to get the green chocolate into the corners/tips of the trees, you'd probably have to use a toothpick)

scp1127 Posted 23 Oct 2011 , 12:37pm
post #206 of 215

Apti, I'm with you on the work involved with the colors. I just use the molds with the designs in chocolate only. Even the detailed ones look great... gingerbread house, for example. So mine are all chocolate.

For the Ritz, I do them myself full sized. I'm pretty generous with the peanut butter. They keep as long as the Oreos because they are enclosed in chocolate. I have the mini molds, but last year I just did the regular sized plus the cakesters. Those cakesters are great covered in chocolate.

For packaging, I have quite a few sizes of brp pink boxes that I use daily in my business. I don't ever change the packaging. Pm me and I'll give you a link to my site. I use the box size I need with baker's wax paper between the layers. All of my boxes are wrapped in a raffia ribbon and the card is in the corner. All of my boxes are windowed also.

On the white chocolate Ghirardelli, with no cocoa butter, it is just as artificial as the rest. But is does have a better flavor. I have tried it for drizzle, but just chose real in the end.

scp1127 Posted 23 Oct 2011 , 12:42pm
post #207 of 215

Afterthought: For kids parties, I have gotten a collection of all of the mini national brand cookies. I dip one half in the Ghirardelli chocolate. They are a huge crowd pleaser.

Even though I'm a scratch baker, these are little things I offer as sideline additions. I love using favorite cookies and candy bars. I have quite a few offerings that feature Oreos, Nutter Butter, Snickers, Butterfinger, and more. People who love these treats really love them in cupcakes and cheesecakes.

dcarylmk Posted 23 Oct 2011 , 6:39pm
post #208 of 215

Ok, I just tried to make my first chocolate oreo. It is the black spider with the white chocolate. The black from the spider bleed out and some went into the white chocolate. So after reading the above posts, what I should have done is get a plain mold and then put a chocolate spider on top? I wasn't sure that in my excitement to make one that maybe I just didn't let the spider harden enough. I let it harden about 10 minutes.

scp1127 Posted 23 Oct 2011 , 6:52pm
post #209 of 215

I hated trying to do it inside. It just took too long. I'm on the outside embellishment team... or none.

Apti Posted 24 Oct 2011 , 2:05am
post #210 of 215

dcarylmk--It wasn't your fault. That spider would be nearly impossible to achieve and even 3 minutes in the freezer should be enough for a design that delicate.

These are like our cakes. WE know how they should look. WE know if our fondant is raggedy or the colors weren't perfect. WE know that we could have done better; but everybody else is super-impressed with our cake. Well, anybody getting one of those spider cookies done in all dark chocolate doesn't know that the photo showed a pretty black spider on a white background! All they know is that they are getting a very cool lookin' cookie that tastes fabulous.

(And don't go telling them the sad story of how you tried to get a black spider on a white background, etc. etc. They DON'T CARE. Just accept the compliments and say "thank you".)

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