I have a wedding favor order to do 200 sugar cookies. It will be in the shape if 3 tier wedding cake. The bride has the cutter, plastic bags and ribbons. I just have to bake and decorate the cookies and hand it over to her.
Her wedding is on March 7th and planning on using fondant to decorate.
I need help in following:
1. How much should I charge for it?
2. How far in advance can I bake and decorate the cookies?
I'm also doing a 100 people wedding cake for her but this my first time doing cookies as favors for wedding!!!
Thanks in advance!
Hi anku!
I don't really have a definite answer for you, so I'm giving you a bump. From what I've read on these boards, people usually charge $1 per inch for their decorated cookies. If your cake-shaped cookie is 3", it would be $3.00 each. It sounds like a lot of money, but it's going to take a bit of time to mix, cut, bake and decorate 200 cookies. As far as making them in advance, I've baked sugar cookies and frozen them for 1 month and they still tasted fresh. I wrapped them up in Saran wrap, then foil, then placed in ziploc bags and in Tupperware. Seems like overkill, but I wanted them to be as fresh as possible. I thawed them out and decorated them with royal icing a few days before I needed them. I did experiment and froze some that were iced in royal icing, and they thawed out pretty well, but I noticed that the icing didn't look quite as smooth as freshly decorated cookies. I've never decorated with fondant, so I don't even know if you can freeze fondant-covered cookies. I hope others can help you out with more definitive answers. Good luck!
Yes, you can. I do it all the time. You can completely decorate your cookies with fondant, let them dry, layer them in an airtight container ( I use wax paper between layers) and freeze. To thaw, just leave them out on the counter in the container. They come out of the freezer looking and tasting like you just baked them. I have frozen them for three weeks and then carted them between MI and FL, so they also travel well after being frozen. HTH
Excellent! The wedding is on March 7th..I can decorate and freeze then in advance but my cleint is also ok with having in earlier packed in a plastic bag with ribbon!
If she wants to hand it over on March 7th how far in advance can I deliver the cookies to her so that they stay fresh and taste good on the day of wedding!!??
Thanks for all the help!
The bride has the cutter, plastic bags and ribbons. I just have to bake and decorate the cookies and hand it over to her.
I got a kick out of how you worded this! Makes it sound like the bride did all the work and "all you have to do" is the actual baking and making of the cookies!
At $2 each, you're going to kick yourself that you charged so little, if that cookie is more than 2" tall. Assuming a 3" cookie, at $3 each = $600. Do NOT think of it as "wow, $600 is a lot of money for cookies!" 
It's a custom made, just for her, specifically for her wedding for TWO HUNDRED PEOPLE!!! Goodness, if she got everyone a novelty ink pen, with their wedding date on it (you know ..... a CUSTOM made thing!), she'd spend about $2-$3 on it.
The bride is going to bag-n-tag 'em herself? Or is she providing the bags so YOU can do it? I can't tell by your post. If you're bagging them, add more money ... for 200 cookies, it will take you at least 2-4 hours.
never realized it would sound like that!! I quoted her $ 3 per cookie. Any idea about how far in advance can I bag it and deliver to her so that it stays fresh till the wedding day ?? You can also go ahead and bag them before you put them in the freezer, I have done it both ways.
As long as she wants to keep them in her freezer, otherwise I would bake, decorate, bag and freeze whenever I wanted to, defrost them the day before the wedding, or whenever she wants her cake, and deliver them with the cake.
I was just about to ask on freezing fondant NFSC that I decorated. My Client ordered 25 cookies covered in fondant and I was about to bag them and she had to cancel her kids party till the following week due to his fever. My husband said I should give her to cookies I just made a week AFTER I like to, and I want to bake her new cookies next week. This is her 3rd order from me and she pays upon delivery. I know it is a business but I want my product FRESH. I charged $3 a cookie and people in NY pay that. I was glad to read here that I may freeze them with the fondant on (they are balloon shape) then defrosting will be okay. BUT - should I bake her new fresh cookies & just give the ones I already made to my daughters K class with my name sticker on them & hope for business from the moms???? PLease advise! My husband just does not want our kitchen messy again after I cleaned up! hee hee. THANKS.
In answer to both posts,I've frozen gingerbread,NFSC and rolled chocolate cookies with fondant and/or Antonia 74's icing...with no problems whatsoever(including 230 cookie favours for my daughter's wedding)...as per the previous posts...make sure they're set and dry and hard...wrap really well(overkill IS good)and freeze in airtight container...and let them defrost before opening...I use Satin Ice fondant,which goes in fridge or freezer beautifully......friends kept some of the wedding favours in their freezer for 4 or 5 months,and said they were still fine......
Ditto indydebie, I have kept them frozen as long as three weeks, already bagged, and they looked and tasted as fresh as could be.
I would take a little fondant and put it in the freezer then take it out and see what it does, before I would do all those cookies with it. I have found that when I put something in the fridge with fondant and then I take it out the fondant gets gummy and sweats. I would use the icing recipe for cookies in Wilton year book for Poured cookie icing and it tastes so much better than fondant. Then I would use royal icing to decorate them. This frosting dries to a shiny , hard finish. I have used it and loved it.
1 cup sifted confectioner's sugar
2 teaspoons milk
2 teaspoons light corn syrup
Place sugar and milk in a bowl. stir until mixed thoroughly. add corn syrup and mix well. for filling in areas, use thinned icing ( add small amounts of liight corn syrup until desired consistency is reached)
the bikini cookies I have in my pics I used this frosting look in my pics. sorry this message was on twice. i found my pics and posted for you.
I would take a little fondant and put it in the freezer then take it out and see what it does, before I would do all those cookies with it. I have found that when I put something in the fridge with fondant and then I take it out the fondant gets gummy and sweats. I would use the icing recipe for cookies in Wilton year book for Poured cookie icing and it tastes so much better than fondant. Then I would use royal icing to decorate them. This frosting dries to a shiny , hard finish. I have used it and loved it.
1 cup sifted confectioner's sugar
2 teaspoons milk
2 teaspoons light corn syrup
Place sugar and milk in a bowl. stir until mixed thoroughly. add corn syrup and mix well. for filling in areas, use thinned icing ( add small amounts of liight corn syrup until desired consistency is reached)
the bikini cookies I have in my pics I used this frosting look in my pics.
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