Cookies By Design - Tips/tricks Thread

Baking By Tscookies Updated 19 Oct 2014 , 2:47am by shanter

bella9 Posted 1 Feb 2007 , 12:21am
post #31 of 131

I want to make these cookies and I'm a total beginner. Any tips on how to do the black lace, red hearts, and other decorations?

cakefanatic Posted 1 Feb 2007 , 7:04am
post #32 of 131

Hey! intresting information, I wanted to share these with you. I think they look very nice!

okieinalaska Posted 2 Feb 2007 , 5:39am
post #33 of 131

I can't believe they don't use a bakery projector. That would make it so much easier.

Thank you for sharing!! I am interested in where they get those cool containers though! : )

littlecake Posted 2 Feb 2007 , 5:55am
post #34 of 131

i used to work at cookie bouquet, is it the similiar?

knoxcop1 Posted 2 Feb 2007 , 6:12am
post #35 of 131

LITTLECAKE: Yes--the "cookie boquet" and "cookies by design" here in Knoxville were/are in the same location for years. Had the same phone number, and when they changed names, kept all the same people, etc.

So I'm assuming they're all the same thing?

Spill info, please!! thumbs_up.gif


littlecake Posted 2 Feb 2007 , 6:31am
post #36 of 131

i decorated for em...what do you want to know?

i also signed a thingy ...but i like "livin on the edge"...ha ha

what i found different is they drill the hole on the bottom with a cookie drill...(for the stick)

all of it is hand do so dang many of em it gets to be a science.

the piping icing is very hard...

they use 2 differnt kinds..

the glaze is poured on....and the stuff thats piped on....they made like icing "cartridges" wrapped in celophane...

i used to go to sams to buy supplies with the owner....all the cookies and icing were made from what could be bought there...

it was 1999 when i worked there thats all i can remember.

on v day they did like 40k in business...they kept us in for days getting ready for that.

uh come the cookie police!!!


Tscookies Posted 2 Feb 2007 , 2:14pm
post #37 of 131
Originally Posted by Tscookies

I'm wondering how long their cookies stay fresh?

Did you get to eat many of them? I've noticed that with a homemade sugar cookie recipe - they can taste differently depending on if they're 1 day old, 3 days old or a week old. Would you say the CbD cookies taste the same once they're baked, or could you notice any changes as time went by?

Thanks for sharing all of the information. I was wondering if you had an answer to one of my earlier posts? Thank you!

bella9 Posted 2 Feb 2007 , 2:34pm
post #38 of 131
Originally Posted by littlecake

i decorated for em...what do you want to know?

Can you answer my question at the top of this page?

jstritt Posted 6 Feb 2007 , 3:02am
post #39 of 131

The cookies stayed fresh for about 3 days. After that, they tasted kinda blah. The containers are special made for Cookie bouquet/cookies by design. They have a patent on them. As far as tips on the hearts, I'm not sure of what I can say to help. As the other lady said, it was all done by hand. You just look at the picture and go from there. On a lot of the cookies, the icing is painted on. We thinned the buttercream or whatever it is to a runny consistency, and then used a pastry brush to paint in on the cookie. This makes it really quick and easy to cover the entire cookie. Then you go over it after that dries and pipe the decorations on it. I do that now with my cookies (with thinned royal). I am going to try it with the poured icing (Toba's glace icing) and see how it works.

knoxcop1 Posted 6 Feb 2007 , 4:44am
post #40 of 131

JSTRITT: icon_surprised.gif Let me see if I'm getting this right. (And at this late hour, I may not be...)

You're saying they thinned out the base coat of icing and PAINTED it on? Like instead of flooding it on?? oMG!!! SO COOL!!!

I would never have thought of that...but it's so right there....

thumbs_up.gif --Knox-- thumbs_up.gif

CarolAnn Posted 6 Feb 2007 , 5:21am
post #41 of 131

What do you cookie ladies use to get such a vibrant red?

RoseCitySugarcraft Posted 6 Feb 2007 , 5:53am
post #42 of 131
Originally Posted by cookiecreations

Originally Posted by gidgetsmom

I worked for a company that uses them a lot and I've also ordered/seen things from Houston and Louisiana. I have seen LOTS of the bouquets as a result and I can honestly say I've never seen one as perfect as the pictures. That's not to say some of them weren't wonderful - some of them were very poorly done - most were somewhere in between. It depends on who's doing the decorating.

I'm so curious as to how they train the decorators, does anyone know? Do they have an experienced decorator that comes in, do they send employees to a central location, train at a franchise location, etc? Better yet, what about when a new design is created?? icon_confused.gif Afterall, I'm assuming that regardless of all the franchise locations across the US, all the cookies have to be decorated exactly the same way, right?

I worked for a CbD for a SHORT time, thankfully. I'll gladly share what I know, being outside my non-compete clause.

Their hiring practice was to give you a basic drawing skills test during your initial interview to see if you could replicate on a gridded piece of paper, a couple of their designs. Especially their faces. those HAVE to be consistent.

Then, knowing full well that you're a cake decorator with X number of years experience, they tell you that, in order to get the consistency of product that they desire, that you're to FORGET ALL YOUR DECORATING TRAINING THAT CAME BEFORE! They teach you "their" way, and you are expected to do it that way, or get reprimanded for it.

I was even warned that a cake decorator that had worked for this woman previously had threatened to sue her, because after she left CbD, she was literally unable to UNLEARN the messed-up way she was forced to decorate at the store. Her artistic expression in cake decorating was ruined. <Yeah, I hear you all saying it "Why in blazes did you work for them after a statement like that???"> Simply, I needed the money.

In defense of the ruined decorator, though, she was right! I lost partial use of my right thumb after leaving the co., temporarily, blessed be! Thank gods for PT!!!

So, in a nutshell, they want people familiar with cake/cookie decorating, but not necessarily their skills. NO room for creativity, of course. All the product must look the same. The end product...IMHO, not so great. Yeah, you get to eat all the mistakes you want. After the first week, though, you tire of it super quickly!! The brown sugar recipe was the one i wish I'd pilfered, but alas, did not. The rest, as others before me have said, is either found in the forums here @ CC, or isn't worth mentioning, truly.

Wow, that was about a $150 therapy session's worth of venting...thanks for obliging me!!!!

CarolAnn Posted 6 Feb 2007 , 1:26pm
post #43 of 131

What do you cookie ladies use to get such a vibrant red?

CarolAnn Posted 6 Feb 2007 , 1:44pm
post #44 of 131

Hey, I already said that!! LOL

bobwonderbuns Posted 6 Feb 2007 , 1:46pm
post #45 of 131

I had a job interview there once several years ago. What a joke!! I've been doing cakes and cookies for years but she said she wouldn't hire me because (get this) I would go off and start my own business!!! ha ha ha ha ha ha!!! I told her that was a long way off, if ever, and I needed $$ now. It was a blessing I didn't get the job though, I've sinced talked with people who have worked at that same store and let's just say they are ALL former employees now! icon_lol.gif Some rejections are really just a blessing in disguise! icon_biggrin.gif

Omicake Posted 6 Feb 2007 , 1:48pm
post #46 of 131
Originally Posted by CarolAnn

What do you cookie ladies use to get such a vibrant red?

CarolAnn, twice you've asked and Í'm hoping for an answer because I also want to know.

cookiecreations Posted 6 Feb 2007 , 2:03pm
post #47 of 131

Sorry Carolann! I use Wiltons red red, others have mentioned that Americolor red is excellent.

Tscookies Posted 6 Feb 2007 , 2:05pm
post #48 of 131

I like Americolor Super Red.

mitsel8 Posted 6 Feb 2007 , 2:12pm
post #49 of 131

I've been "painting" my cookies for a while now too.
Once you do, you'll never go back to outlining, except when you want the look of an outline.
Love this thread, very interesting.

CarolAnn Posted 6 Feb 2007 , 3:02pm
post #50 of 131

cookiecreation and tscookies,
Thank you! I'll go see what I have. I ordered some red from Americolor a while back.

kneadacookie Posted 6 Feb 2007 , 3:13pm
post #51 of 131

the longer it sits the redder it gets

acookieobsession Posted 6 Feb 2007 , 4:29pm
post #52 of 131

What do you mean by painting exactly?

I thin the royal to flood consistency then use a brush to paint on? Are you able to get the lines straight and go right to the edge?

Thanks for the help


beckah78 Posted 6 Feb 2007 , 4:57pm
post #53 of 131
Originally Posted by acookieobsession

What do you mean by painting exactly?

I thin the royal to flood consistency then use a brush to paint on? Are you able to get the lines straight and go right to the edge?

Thanks for the help


I was just going to ask this as well!
I would love to know how it is done to get a "professional" look. Thanks!

lcdmarie Posted 6 Feb 2007 , 5:56pm
post #54 of 131

What kind of brush and what size of brush do you use to paint on the icing?

I would like to try this.

mitsel8 Posted 6 Feb 2007 , 9:16pm
post #55 of 131

For the bigger spaces I use about a 1/2" brush, sometimes bigger. I use lots of smaller brushes for the more intricate spaces. Just play with it, you'll find the right width of a brush that works for you.

lcdmarie Posted 6 Feb 2007 , 9:38pm
post #56 of 131

Thank You

angkimbrell Posted 6 Feb 2007 , 10:35pm
post #57 of 131
Originally Posted by acookieobsession

What do you mean by painting exactly?

I thin the royal to flood consistency then use a brush to paint on? Are you able to get the lines straight and go right to the edge?

Thanks for the help


acookieobession: love the name!! I have been hooked on it too! As for the RI being thinned, can you describe the consistency of it after thinned?

Like, if you lift the icing up with a spoon and make a "drop" with it, how does it take to go flat? I can't get my thinness (is that a word?) right. it's either to runny or to thick. I've switched to fondant becuase I am consistent with that, but love the RI. Thank you, Angie

mitsel8 Posted 6 Feb 2007 , 11:24pm
post #58 of 131

Maybe I can answer the icing consistency question. I can get the icing to go to the edge of my cookie without it overflowing (my heart cookies in my "photos"). I think the consistency is probably like syrup, maybe a little thicker. Or better yet, maybe a slightly thin pancake batter would be right. Oh boy, I am confusing myself.
I just add water to the icing till it's right. If I get it too thin I add more of the original icing.

cindy6250 Posted 6 Feb 2007 , 11:40pm
post #59 of 131

Mitsel8---By painting your cookies instead of using a spatual, is your icing layer thinner? Does that make sense? Your cookies are awesome!!!


mitsel8 Posted 6 Feb 2007 , 11:50pm
post #60 of 131

I don't think the icing layer is thinner, because there is no outline to hold it in. It's thick enough not to go over the edge. I've used this same method with a spatula/knife, I've just found using the paintbrush works faster.

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