Advice For Cookie Virgin?!?

Baking By Caker_Girl Updated 2 Jul 2009 , 12:40am by luv2bake6

 cylstrial  Cake Central Cake Decorator Profile
cylstrial Posted 30 Jun 2009 , 7:22pm
post #31 of 51

Luv2bake - everyone's posts are doubling and tripling. Something is wrong with the system right now. No worries!

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cylstrial Posted 30 Jun 2009 , 7:23pm
post #32 of 51

Luv2bake - everyone's posts are doubling and tripling. Something is wrong with the system right now. No worries!

 cylstrial  Cake Central Cake Decorator Profile
cylstrial Posted 30 Jun 2009 , 7:24pm
post #33 of 51

Luv2bake - everyone's posts are doubling and tripling. Something is wrong with the system right now. No worries!

 Lcubed82  Cake Central Cake Decorator Profile
Lcubed82 Posted 30 Jun 2009 , 10:28pm
post #34 of 51

I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.

There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav. ADD: She also has a few great videos on doing cookies on sticks, and shows different icing techniques to acheive the same design.

Good luck, and have fun!

 Lcubed82  Cake Central Cake Decorator Profile
Lcubed82 Posted 30 Jun 2009 , 10:29pm
post #35 of 51

I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.

There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav.

Good luck, and have fun!

 Lcubed82  Cake Central Cake Decorator Profile
Lcubed82 Posted 30 Jun 2009 , 10:30pm
post #36 of 51

I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.

There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav.

Good luck, and have fun!

 Lcubed82  Cake Central Cake Decorator Profile
Lcubed82 Posted 30 Jun 2009 , 10:31pm
post #37 of 51

I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.

There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav.

Good luck, and have fun!

 Newatdecorating  Cake Central Cake Decorator Profile
Newatdecorating Posted 30 Jun 2009 , 11:35pm
post #38 of 51

Caker_Girl - I keep my corn syrup in a squeeze bottle and put little dots of syrup on the cookie.

luv2bake6 - The greasiness really goes away. I noticed that when I bagged my cookies, right after decorating with RBC, that it would smear the bag. So I happen to let them sit out overnight and bagged them the next day. I don't have the smear that way and they don't look greasy.

As far as the box absorbing the grease, I don't know. Doesn't seem the case, because I use and reuse these boxes since I paid $2 a piece for them at the local pizzeria. I line them with aluminum foil each time I use them.

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Newatdecorating Posted 30 Jun 2009 , 11:36pm
post #39 of 51

Caker_Girl - I keep my corn syrup in a squeeze bottle and put little dots of syrup on the cookie.

luv2bake6 - The greasiness really goes away. I noticed that when I bagged my cookies, right after decorating with RBC, that it would smear the bag. So I happen to let them sit out overnight and bagged them the next day. I don't have the smear that way and they don't look greasy.

As far as the box absorbing the grease, I don't know. Doesn't seem the case, because I use and reuse these boxes since I paid $2 a piece for them at the local pizzeria. I line them with aluminum foil each time I use them.

 Newatdecorating  Cake Central Cake Decorator Profile
Newatdecorating Posted 30 Jun 2009 , 11:37pm
post #40 of 51

Caker_Girl - I keep my corn syrup in a squeeze bottle and put little dots of syrup on the cookie.

luv2bake6 - The greasiness really goes away. I noticed that when I bagged my cookies, right after decorating with RBC, that it would smear the bag. So I happen to let them sit out overnight and bagged them the next day. I don't have the smear that way and they don't look greasy.

As far as the box absorbing the grease, I don't know. Doesn't seem the case, because I use and reuse these boxes since I paid $2 a piece for them at the local pizzeria. I line them with aluminum foil each time I use them.

 luv2bake6  Cake Central Cake Decorator Profile
luv2bake6 Posted 1 Jul 2009 , 1:29am
post #41 of 51

That's amazing. I'm going to try to leave them out the next time i try it. Have you decorated on the RBC with RI? Does it stick? I know that RI starts to break down when introduced to anything greasy but if the grease goes away........

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luv2bake6 Posted 1 Jul 2009 , 1:30am
post #42 of 51

That's amazing. I'm going to try to leave them out the next time i try it. Have you decorated on the RBC with RI? Does it stick? I know that RI starts to break down when introduced to anything greasy but if the grease goes away........

 luv2bake6  Cake Central Cake Decorator Profile
luv2bake6 Posted 1 Jul 2009 , 1:31am
post #43 of 51

That's amazing. I'm going to try to leave them out the next time i try it. Have you decorated on the RBC with RI? Does it stick? I know that RI starts to break down when introduced to anything greasy but if the grease goes away........

 luv2bake6  Cake Central Cake Decorator Profile
luv2bake6 Posted 1 Jul 2009 , 1:32am
post #44 of 51

That's amazing. I'm going to try to leave them out the next time i try it. Have you decorated on the RBC with RI? Does it stick? I know that RI starts to break down when introduced to anything greasy but if the grease goes away........

 Lcubed82  Cake Central Cake Decorator Profile
Lcubed82 Posted 1 Jul 2009 , 3:45am
post #45 of 51

Great idea about the corn syrup in a squeeze bottle! I hate trying to spread it with spatula!

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Lcubed82 Posted 1 Jul 2009 , 3:46am
post #46 of 51

Great idea about the corn syrup in a squeeze bottle! I hate trying to spread it with spatula!

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Lcubed82 Posted 1 Jul 2009 , 3:47am
post #47 of 51

Great idea about the corn syrup in a squeeze bottle! I hate trying to spread it with spatula!

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Lcubed82 Posted 1 Jul 2009 , 3:48am
post #48 of 51

Great idea about the corn syrup in a squeeze bottle! I hate trying to spread it with spatula!

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Newatdecorating Posted 1 Jul 2009 , 11:35am
post #49 of 51

I use RI on the RBC all the time. I don't have a problem with it.

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djs328 Posted 1 Jul 2009 , 12:33pm
post #50 of 51

You might want to read this thread for info on making the bouquet...Shiney has a great method of attaching the stick to the bag, not the cookie. I did it myself (no glue, just tape) and it worked BEAUTIFULLY!! icon_smile.gif No worries about the cookie crumbling or falling off the stick.
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=619564&postdays=0&postorder=asc&&start=0

Good luck!

 luv2bake6  Cake Central Cake Decorator Profile
luv2bake6 Posted 2 Jul 2009 , 12:40am
post #51 of 51

newatdecorating, thank you. I will try it out when i get a chance.

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