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COOKIES BY DESIGN - Tips/Tricks Thread - Page 7

post #91 of 129
Cool thread. Thanks to all the CbyD people who have replied.
I ordered a bouquet many years ago now, and was disappointed in the taste of the cookies, but loved the design. It started a love affair with cookies that I have made into my hobby.
I've never painted my RI on before. I'll have to try it.
post #92 of 129
Quote:
Originally Posted by cjshoemake

why is there a drill being used? Why can't they just bake the cookies with the sticks in it? After the hole is drilled, what is stopping the cookie from turning around on the stick or falling off if it is accidentally tipped or something like that?

someone had mentioned quick drying cement for the assembly??? What do they use that for?

TIA



Some days you were baking hundreds of cookies besides mixing and making the gourmets. (more if a holiday was involved) To put a stick in during baking would slow the process way too much. In the shop I worked, the baker would drill the holes and move to the decorating racks. The decorators would decorate and then move to assembly. There are 1-inch increment sticks starting at 6" to 14"+. The assembler decides what length stick goes on what cookie. If the cookie would spin on a stick, we would fill the hole with a bit of icing to stick. Cookies baked for holiday orders are often baked in huge quantities and frozen. Having sticks on cookies would take too much space in freezers as well.

Hmmm...cement...our shop never used that bt maybe it was for weight in a basket?

kos
post #93 of 129
makes sense. Thanks. now all we need to do if figure out their icing.
post #94 of 129
Quote:
Originally Posted by lauramw71


ONLY thing I know about them is they are ASTRONOMICALLY expensive! Like OMG expensive. LOL
I've never had them but would kinda like to get a bouquet just to dissect it lol



Man are they expensive. Don't you wish that you could charge that kind of money?? icon_biggrin.gif And I have thought the exact same thing about buying a basket to check it out. Maybe one day I will...but not anytime soon. Too expensive.

But I would love to learn secrets. icon_biggrin.gif
post #95 of 129
They freeze their cookies icon_biggrin.gif my sister worked there and told me everything. She did have to sign some sort contract thing. I have not read therough this while thread but I may be able to answer some questions
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post #96 of 129
Quote:
Originally Posted by cookiecreations

Quote:
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?



they just practice, practice, practice. my sister use to bring home boxes of cookies everyday that she practiced on. well that was until she told me how much fat one cookie had then i told her to keep them away
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post #97 of 129
A few years ago, I worked for Cookie Creations. We used the drill for our cookies also. We made the containers up in advance....like once a week. We used plaster of Paris to hold the sticks in position. We had an arrangement of sticks for 2 to 12 cookies. The sticks were different lengths and positioned so you would be able to see all of the cookies.
When we were ready to make a bouquet up, we took two sheets of tissue paper and laid it over the top of all of the sticks. We then pushed the paper down to the bottom of all of the sticks and left the corners up around the base of the sticks.
We then took each decorated cookie, drilled the hole, squirted a bit of the icing in the hole, and stuck it on the stick, which was already anchored in the container.
When you are doing hundreds of cookies a day, this system works great.
I have the icing recipe we used, which I have broken down, in size, for my own personal use. I love it because it tastes good, gets solid enough to stack the cookies, yet does not dry hard. I have a pic of some cookies I did for my grandson using this icing. I will add a link to it. We did most of our fill in using a #2 or 3 decorating tip. This icing was made the consistency to use that way. You could use this to make your outline but would have to thin it for flood work.

Cutout Cookie Icing
3 egg whites, at room temp. (you can also use MP)
Whip 2 min., fast speed or until stiff.
Add:
1/2 tsp. almond extract
1 tsp. vanilla
1 lb. powdered sugar
Mix.
Add:
2 Tbs. Crisco
Mix on low speed until smooth.
(If you want to make a glaze from this, just add a little hot water.)

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post #98 of 129
Hi. I'm new to the forum and thoroughly enjoyed reading all these posts.
I'd love to know how they pack the bouquet of cookies into the containers. Do they use styrofoam, floral foam? How do they attach this to their container? How do they make it where you can't see the sticks in the arragement?
post #99 of 129
Hi. I'm new to the forum and thoroughly enjoyed reading all these posts.
I'd love to know how they pack the bouquet of cookies into the containers. Do they use styrofoam, floral foam? How do they attach this to their container? How do they make it where you can't see the sticks in the arragement?
post #100 of 129
Hi. I'm new to the forum and thoroughly enjoyed reading all these posts.
I'd love to know how they pack the bouquet of cookies into the containers. Do they use styrofoam, floral foam? How do they attach this to their container? How do they make it where you can't see the sticks in the arragement?
post #101 of 129
Cookies By Design has their own containers made. There are places for all of the sticks to slide down into so they are perfectly arranged.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #102 of 129
Sheesh! Is anyone else not getting email notices on this thread? icon_rolleyes.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #103 of 129
I just started after I posted, but for months I had not. Hmph.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #104 of 129
You may not have been getting notices, because the thread is 2 years old. It may have fallen off your watch list. I just bumped it up last Friday.
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Tommy's favorite song? Roll roll roll your goat
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post #105 of 129
What a cool thread. I've always wondered how DBD does their stuff.

Keep the info coming!

I'm very interested in the containers with holes ready for the sticks. I know they special order, but any tips for those of us who would like to set something like that up to save time?

And how does the drill work without the cookie crumbling? Just the thickness of the cookies?
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