Hi! I have just started into the cookie field. I currently do cakes and cupcakes. I have a few questions. I have found a recipe that I like to frost the cookies with but it does not crust enough. When I stack the cookies it tends to crush the design. Do I have to use Royal Icing? I hate how hard it gets.
Also, I see that people are sealing the cookies. Do people buy special sealers? I have seen somewhere where someone used an in expensive flat iron to seal the plastic bag but how does it shrink to the cookie?
Thanks in advance for the help and I look forward to exploring this creative field!
I saw an old post on here that tells you how to seal the cookies, I just use self sealing treat bags.
"What do you use to seal your cookie bags?" was the name of the forum.
I have used royal icing, it wasn't too hard though. I found this website and used her methods a lot.(University of Cookie), she has a few links to other peoples sites who bake and sell cookies too.
Maybe a glaze would be more to your liking because it doe not dry as hard as royal icing.
Hope this helps:)
Have you tried poured fondant..that is what I use on my cookies and I do flavor it too. It works amazing in a food safe squeeze bottle
Thank you so much for your help! I will look into the pour fondant.
Pour fondant? Where do you purchase that out or is there a recipe?
i have seen pour fondant at Oasis cake supply but have never used it.