Dipping Cookie Pops In Candy Melts?

Baking By erinalicia Updated 12 Jan 2010 , 8:11pm by luv2bake6

erinalicia Posted 10 Jan 2010 , 6:28pm
post #1 of 22

I was wondering if anyone had tried dipping cookies for a bouquet/centerpiece in candy melts. I had an idea for a centerpiece for my baby shower and thought the candy melts would "seal" the cookies and keep them fresher. I would be using a large flower cutter and I think the cookies would be too big to package in the cellophane bags I have. I guess I could wrap them individually in plastic wrap and put a sticker on the back to hold the plastic down.

Just thought I'd run the idea by those of you who do cookie bouquets often.

Thanks!

21 replies
revel Posted 11 Jan 2010 , 7:14am
post #2 of 22

I've never heard of doing this but it sounds yummy! Do you decorate them after dipping them? I'd love to see pics!

erinalicia Posted 11 Jan 2010 , 4:13pm
post #3 of 22

I've never done it myself, but I would decorate them after dipping them. There are so many colors of candy melts I thought it would make a good base to start decorating on. I just wanted to make simple flowers so they wouldn't be really detailed, just a main color with a center and maybe a little other detail to match the theme for the shower.

I usually use Toba's glace when I do sugar cookies, but I've wanted to try RBC on them. I've never tried royal icing.

bobwonderbuns Posted 11 Jan 2010 , 4:31pm
post #4 of 22

Sure, you could do that no problem!! You might even use a craft paper punch and cut out some shapes from chocolate transfer sheets and decorate them that way! icon_biggrin.gif

erinalicia Posted 11 Jan 2010 , 4:36pm
post #5 of 22

thanks, I was pretty sure it could be done. I figured if no one on here had tried it, I'd experiment and see what it would look like.

luv2bake6 Posted 11 Jan 2010 , 10:24pm
post #6 of 22

bobwonderbuns, how does the paper punch work? I have always just cut squares or large piece and layed it on the cookies or whatever else i was decorating. Using a puncher with shapes would be so interesting to try.

motherofgrace Posted 11 Jan 2010 , 10:38pm
post #7 of 22

ive done it, its so yummy! i put sprinkles on them too icon_smile.gif

erinalicia Posted 11 Jan 2010 , 10:52pm
post #8 of 22

thanks! I thought they would taste pretty good dipped in candy melts or white chocolate.

bobwonderbuns Posted 11 Jan 2010 , 10:54pm
post #9 of 22
Quote:
Originally Posted by luv2bake6

bobwonderbuns, how does the paper punch work? I have always just cut squares or large piece and layed it on the cookies or whatever else i was decorating. Using a puncher with shapes would be so interesting to try.




Have you ever worked with chocolate transfer sheets? They are very thin, paper-like sheets that have a rough side and a smooth side. The rough side goes down onto the chocolate. What I do when I teach my cookie class (we make peppermint patties and chocolate dipped oreos with chocolate transfer decorations) is to take a paper punch (I use the large heart one) and punch out heart shapes, then put the rough side of the heart shape down onto the chocolate surface on the cookie (while the chocolate is still wet or it won't work) and let that set. When the chocolate is set, peel the paper back and the heart design remains. You can then decorate with royal icing or more chocolate or whatever you want. They make beautiful cookies! Hope that made sense! icon_biggrin.gif

bobwonderbuns Posted 11 Jan 2010 , 10:59pm
post #10 of 22

Here's a picture of what chocolate dipped oreos look like with chocolate transfer decorations (these decorations aren't cut out with a punch but rather just laid over the top of the cookie to cover the whole top.) Sugarshack did these cookies. http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1291569

luv2bake6 Posted 11 Jan 2010 , 11:06pm
post #11 of 22

Yes, i do the same kind of thing as those oreos. I actually lay the dipped oreos onto a large transfer sheet. I just never heard of paper punching shapes. I think that would look soooo nice. Any paper puncher would work?

vickymacd Posted 11 Jan 2010 , 11:10pm
post #12 of 22

My first thought was "cookie crumbs".
I almost think you have to glaze it on like RI instead of dipping.
All I can think is dipping cookie in chocolate and the first cookie either
crumbles or whatever and then you've just ruined all the chocolate. Maybe Im not getting the idea here, but that's just my thoughts.

bobwonderbuns Posted 11 Jan 2010 , 11:11pm
post #13 of 22

I would think so. I just picked the large heart shape because hearts are one of my favorite shapes (they just lend themselves to creativity!) I didn't want anything small because that would be too difficult to pull the paper off the cookie. But there are so many shapes, I would think you're only limited by your imagination! icon_biggrin.gif

bobwonderbuns Posted 11 Jan 2010 , 11:14pm
post #14 of 22
Quote:
Originally Posted by vickymacd

My first thought was "cookie crumbs".
I almost think you have to glaze it on like RI instead of dipping.
All I can think is dipping cookie in chocolate and the first cookie either
crumbles or whatever and then you've just ruined all the chocolate. Maybe Im not getting the idea here, but that's just my thoughts.




If you take a dry pastry brush and brush the cookie before dipping it, you won't get nearly as many crumbs as you might think.

vickymacd Posted 11 Jan 2010 , 11:16pm
post #15 of 22

My luck would be a big ol' crumb! I think I would put the choclate in a
squeeze bottle and then squeeze it on all over just like I do with RI.
No crumbs! Then when the choc. hardens in the bottle, I just re-nuke it.

motherofgrace Posted 11 Jan 2010 , 11:49pm
post #16 of 22

no i get no crumbs at all, Ive only done it with sugar cookies, but yea, no brushing, just dipped icon_smile.gif

luv2bake6 Posted 12 Jan 2010 , 3:00am
post #17 of 22

bobwonderbuns, how do you get the paper off the cookie if it's not hanging over the edge?

luv2bake6 Posted 12 Jan 2010 , 3:00am
post #18 of 22

bobwonderbuns, how do you get the paper off the cookie if it's not hanging over the edge?

bobwonderbuns Posted 12 Jan 2010 , 1:54pm
post #19 of 22

It peels right off. If you have trouble, use a straight pin to pop it up on the edge but I've never had that problem.

luv2bake6 Posted 12 Jan 2010 , 3:16pm
post #20 of 22

Do you have any pics of the heart shapes you've done already? I'd love to see how they look. Thanks!

bobwonderbuns Posted 12 Jan 2010 , 4:30pm
post #21 of 22

No, I haven't done any in a while and I have a HUGE order coming up by Feb. 14th (I've been invited to be a guest on a cookie blog and we've got a lot of great ideas we're working on -- with a Feb. 14th deadline) so I don't know how soon I'll get to making them. If you have the book "Cookie Swap" by Usher, she has similar cookies only hers are done with wafer paper, not chocolate transfers.

luv2bake6 Posted 12 Jan 2010 , 8:11pm
post #22 of 22

Thank you for your help and good luck on your order!

Quote by @%username% on %date%

%body%