Hello im new to all this and i have a few questions!
(1) i want to do cookie bouquets and im just a stay at home mom wanting to make a lil money. Does anyone do this and how much do u charge for different amount of cookies in your bouquets?
(2) Were do i find the heat resistant sticks to stick in the cookies? I did my fist one with kabobs sticks they worked just made the cookies really thick.
(3) Can i place some frosting in the middle of the cookie and still cook it? My cookies only take a total of 6 mins to cook fully. Or any other type of filling i could stick between if the cookie is really thick?
(4) How long will cookie dough last in the fridge? I see some of you freeze it but how do you know if its bad when u dethaw it?
THANK YOU SO MUCH EVERYONE FOR YOU HELP!! I HOPE TO HEAR FROM U ASAP!!
Warm Wishes
MAria
Hello im new to all this and i have a few questions!
(1) i want to do cookie bouquets and im just a stay at home mom wanting to make a lil money. Does anyone do this and how much do u charge for different amount of cookies in your bouquets?
(2) Were do i find the heat resistant sticks to stick in the cookies? I did my fist one with kabobs sticks they worked just made the cookies really thick.
(3) Can i place some frosting in the middle of the cookie and still cook it? My cookies only take a total of 6 mins to cook fully. Or any other type of filling i could stick between if the cookie is really thick?
(4) How long will cookie dough last in the fridge? I see some of you freeze it but how do you know if its bad when u dethaw it?
MAria
1. I'm just a hobbyist so I can't help you with pricing.
2. You can find cookie sticks at Michael's and cake supply stores.
3. I wouldn't put icing and then bake. You can bake your cookies first and then sandwich them with icing. If you only bake for 6 minutes your cookies must be really thin. I roll mine 3/8" thick and bake for about 11 minutes.
A cookie in a bouquet should be at least 3/8" thick. It makes for a better size serving. I wouldn't put filling in a cookie for a bouquet. I also wouldn't fill a thick cookie -- it would make it difficult to eat. Sandwich cookies are usually thinner.
4. It depends on your recipe. The NFSC dough no longer than a week in the fridge and no longer than 3 months in the freezer.
Here's an article with everything you need to know about baking and decorating cookies:
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
No Fail Sugar cookies:
http://www.cakecentral.com/cake_recipe-2055-No-Fail-Sugar-Cookies.html
Penny's cookies:
http://www.cakecentral.com/cake_recipe-3993-Pennys-cookies.html
Chocolate Rolled cookies:
http://www.cakecentral.com/cake_recipe-6959-Dark-Chocolate-Rolled-Sugar-Cookies.html
Antonia74 and Toba's icings:
http://www.cakecentral.com/cake_recipe-1983-Antonia74-Royal-Icing.html
http://www.cakecentral.com/cake_recipe-2119-Toba-Garretts-Glace-Icing.html
HTH!
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