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Giant decorated cookie Q? - Page 3

post #31 of 46
YUM! I make my own version of the double doozies with my buttercream and cho. chip cookies. My kids love them, but they never get much buttercream in the center since I do want them to fall asleep eventually.
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #32 of 46
Great Info! I've been meaning to try one of these.
post #33 of 46
I'm bumping this cause there's been alot of questions about these lately!!
Ya gotta be crazy once in awhile or you'll go insane!
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Ya gotta be crazy once in awhile or you'll go insane!
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post #34 of 46
i use about 3/4 of a choco chip recipe and take it out when a toothpick comes out clean from the dough and doesnt sink when you touch the middle. any other ideas on how to tell if its done?

Abou the piszza pan, just cover in parchemnt or really spray your regualr pans
-Tricia
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-Tricia
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post #35 of 46
Quote:
Originally Posted by angelcakesmom

I worked at The Great American Cookie Co. for 4 years and this is what we did for our giant cookies: take a cardboard circle, square, heart, whatever shape you want- place a larger piece of parchment paper on top. spread/roll your cookie dough on top of the parchment, using the cardboard underneath as the guide to your shape. Your dough should be at least 1/4 inch thick. Lift up the paper to the light and you'll be able to see if the dough is evenlly spread or to thin in spots. place the parchment on a cookie sheet and bake at 350 for about 20min. keep checking depending on thickness you might need more or less time. Let cool completely; flip baked cookie upside down on cutting board, peel off paper. Take the cardboard you used for shape, place on top of cookie to cut around edge. While holding onto cardboard, cookie and cutting board, flip back over, remove cutting board and you have your cookie on a board ready to decorate! icon_biggrin.gif HTH



Great technique! I've printed it out for reference.

BTW, has anybody ever tried baking the dough Big, then cutting the warm dough with cookie cutters? I always wondered if that would work. I do realize there is waste there (not really waste as our families would eat the scraps).
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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post #36 of 46
I just use the disposable foil pans for the giant cookie cakes. This way you can bake and deliver all in the same pan.. If you are doing a very large cookie, or a double decker cookie, you will need to use 2 foil pans.
HTH
post #37 of 46
Anyone have any packaging or delivery ideas?
post #38 of 46
Pizza boxes are perfect! Or a box that is 2 1/2" tall, they make them, you just have to look.
[size]Donna[size=7]
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[size]Donna[size=7]
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post #39 of 46
Thread Starter 
I buy white pizza boxes at the restaurant supply store, then put my labels on them. It's perfecto!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #40 of 46
Great ideas! Thanks for the info!
post #41 of 46
I've done mine in springform pans and they turn out great thumbs_up.gif
live...love...laugh
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live...love...laugh
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post #42 of 46
Melvira.......I do these weekly here, I use my round pans rectangle heart shaped whatever. All cake pans 2" I use the self made pan release and coat with that then bake. I make mine thick I hate those skinny pans. It takes about 20-30 min it rises kinda high and looks undone soft but brown and they set up later nice and gooy soft. People love them. As for the mixture of pan release mix 1 cup shortening 1 cup oil and 1 cup flour in mixer till it's blended good about 5 min

I use the funfetti cake mix on side of box cookie directions it makes a GREAT sugar cookie.

I make PB also My best seller is the Carmel choco chip nestle makes those chips. Have fun. Oh after about 10 min flip it on a board then back on it's bottom to another board.
post #43 of 46
I am very new to this but I have made a big cookie in a springfoam pan it was about 2to 3 inches high so it looked like a cross between a cake and a cookie. It tooke a long time to cook and the inside was kind of soft. I heated some of the slices and added a scoop of ice cream. I got the recipe from the Nestles web site they make theirs in a pie pan. Just an option for you.
post #44 of 46
Angelcakes, please correct me if I am wrong....

The icing the cookie company uses is from HC Brill. I have tried getting this icing for a long time, but in order to get it straight from the company, you have to order at least 5000lbs a week. icon_cry.gif They do have other distributors like US Foods, but again there is a minimum and dealers, reps, etc. My DH works for a grocery store, and that is the kind they use also. WONDERFUL STUFF. I have yet to master a REALLY GREAT BC or Chocolate BC recipe. So everytime I make a cake I change to a different one to see which gets best results and document it. (I'm in trial and error mode icon_redface.gif )
What Happens ~ Happens
Mother of 4, Mom to many!
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What Happens ~ Happens
Mother of 4, Mom to many!
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post #45 of 46
Quote:
Originally Posted by lilsomethinsweet

I use my round Pampered Chef stone. Then I take a cake circle and place it on top and cut around it to make the perfect size. I do this with my sugar cookies and they work out great!



Aren't those stones cool? I have broke 3 in the oven already lol!
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