Omg !!! How Cool Is This ...

Decorating By tony_sopranos_ebony_girl Updated 21 Jul 2008 , 11:17am by tony_sopranos_ebony_girl

tony_sopranos_ebony_girl Posted 20 Jul 2008 , 2:29pm
post #1 of 22

Check out this tip I found online today !!!
I am definitely going to try this ... thumbs_up.gif

http://kitchengifts.com/cellocookies.html

21 replies
Luby Posted 20 Jul 2008 , 2:45pm
post #2 of 22

That is a great idea! I wonder why I couldn't have thought of something so easy and simple icon_rolleyes.gif

tony_sopranos_ebony_girl Posted 20 Jul 2008 , 3:25pm
post #3 of 22

Yes Luby I agree !!! It is a very simple idea and yet it never ever dawned on me !!! icon_eek.gif

regbevjon Posted 20 Jul 2008 , 6:37pm
post #4 of 22

I bet this would work when using Tappits too! THANK YOU, THANK YOU, THANK YOU!

chutzpah Posted 20 Jul 2008 , 6:51pm
post #5 of 22

I thought that it looked like plastic wrap (Saran), and NOT cellophane.

It didn't cut cleanly, either. The edges were really ragged.

Cool concept, though.

maggiev777 Posted 20 Jul 2008 , 7:14pm
post #6 of 22

Great tip, I can't WAIT to try it. Some of my fondant cutters are terrible with sticking, I REALLY hope this helps! I agree it doesn't cut completely cleanly but I'm willing to tidy it up by hand if I can get the piece at least cut out, kwim?

And I agree it looks like saran icon_smile.gif

Thanks for sharing!!

CakeWhizz Posted 20 Jul 2008 , 7:30pm
post #7 of 22

Thanks for sharing!

leannsloan Posted 20 Jul 2008 , 7:40pm
post #8 of 22

cool idea. I did notice that the edges were not clean cut and the dough looked soft if you chill dough before cutting it cuts smoother and freeze the cutout aprox 10min before baking they will bake perfect and will not bleed out I hope this help too.

leannsloan Posted 20 Jul 2008 , 7:43pm
post #9 of 22

Oh ya if you spray your cutters with the butter flour sprays that helps alot also

Molly2 Posted 20 Jul 2008 , 7:49pm
post #10 of 22

Thank You that has goo info

Molly2 thumbs_up.gif

poshcakedesigns Posted 20 Jul 2008 , 7:51pm
post #11 of 22

Will have to try this with fondant icon_redface.gif since I don't make cookies.

DeKoekjesfee Posted 20 Jul 2008 , 8:50pm
post #12 of 22

some people use this method to work with the tappits

tony_sopranos_ebony_girl Posted 20 Jul 2008 , 9:43pm
post #13 of 22

maggiev777, I agree so what if the edges need a touchup here or there ... the main thing is to get it out easier and in one piece !!!
poshcakedesigns, definitely my main use to try this technique would be for use with fondant ...
To everyone else in this thread who thanked me for the tip you are soooooo very welcome !!! icon_redface.gif

arosstx Posted 20 Jul 2008 , 9:51pm
post #14 of 22

The edges were ragged because they pictures are with cookie dough. I think w/ fondant it might be better.

veronica970206 Posted 20 Jul 2008 , 9:54pm
post #15 of 22

I usually just rub a little shortening around the cutter and it gives it a clean cut EVERY time.

You are right about the edges on that sample page they are still rough, to me it did look like Saran Wrap, cellophane is usually thicker. Or as they say collophane, LOL> I would have never thought of using Saran Wrap though, that is an interesting idea.

Thanks for the info!!!
Veronica

tony_sopranos_ebony_girl Posted 20 Jul 2008 , 9:59pm
post #16 of 22

arosstx, that's what I'm thinking. thumbs_up.gif
Roll out the fondant let it sit for a minute then proceed from there icon_razz.gif

cakesbymindysue Posted 20 Jul 2008 , 10:08pm
post #17 of 22

This is my first time posting on here, just wanted to say that in England, what we would call Saran Wrap or simple plactic wrap, they call cellophane or cellowrap. So maybe the person that submitted that was English, that's why they called it cellophane. Even scotch tape they call cellotape. Just one of the many sublte differences in everyday languag.

aswartzw Posted 20 Jul 2008 , 10:16pm
post #18 of 22

I've always dipped the cutter in flour (for cookies) before cutting. As long as the cutter is open, no issues. I refuse to use the closed back unless it has an air hole.

leannsloan Posted 21 Jul 2008 , 1:49am
post #19 of 22

tony_sopranos_ebony_girl THANK YOU!!! THANK YOU!!! I do think the tip is a good one I was just sharing some other things that might help.

tony_sopranos_ebony_girl Posted 21 Jul 2008 , 3:32am
post #20 of 22

leannsloan, I thank you for your tips as well ... no problem !!! thumbs_up.gif
As a matter a fact I heard of that before where you should freeze the dough prior to baking in order to prevent the cookie from spreading during baking ...
Haven't tried it yet though ... would probably try it while trying to make a cookie pop !!! icon_twisted.gif

YAYI95 Posted 21 Jul 2008 , 3:42am
post #21 of 22

thanks for the info, i am definately going to try it...maybe more pressure will help the edges or just cleaning them up with a spatula...thanks again love the tip...

tony_sopranos_ebony_girl Posted 21 Jul 2008 , 11:17am
post #22 of 22

YAYI95, I agree I think that when I do it, like you I am going to press harder and maybe even move very slightly from side to side in (ever ever so slightly) in hopes of getting a sharper edge ... icon_smile.gif

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