What do you think the best way to package a small cookie plate would be? Should I individually cello each cookie and then cello the plate and all? Im thinking the NFSC w/ meringue BC would need to stay fresh for about five days. If I don't individually cello, do you think the cookies will be OK with just the outer cello? Does anyone have any other ideas?
If you use meringue buttercream, it will smear and stick to individual bags. You won't be able to stack them. These will not stay fresh for 5 days. The cookie will absorb most of the moisture and become soggy.
I recently made the NFSC and iced with Antonia's Icing. I wrapped individually and then displayed in a basket. The cookies were for people to take home as favors from a baby shower. HTH!
The meringue buttercream appears to be dry. I did the base coat and let them set overnight. This will smear? I need to package as a dozen cookies on a plate that will be sold as a gift basket.
I use the scrink wrap bags but I use Royal icing. Not sure with buttercream, good luck
How do you shrink wrap a cookie? Do you lay the wrap on the face of the cookie and shrink that, then take the excess to the back and shrink it?
I use the shrink wrap bags already precut and then put the cookie in fold the excess over (on the back) and heat with blow dryer. It's really easy.
Where do you get the shrink wrap bags? I'll have to give this a try. I bet it's very professional looking.