This is not a question about a cake but I have one about cookies. I need help. Does anyone out there know what I could be doing wrong? I am just starting out trying to make cookie bouquets. I made cookies the other day that were 1/2 inches high and about 4" in lenght. I put the sticks n them and did great with that but when I stood them in the pot and stuck them in the styroform they bowed. I don't know maybe the styroform was not the right type. It seemed to give alot and didn't seem very sturdy. Does anyone out there have any ideas? I need help!!!!!!!!!!!!!!!!. I have alot more to make. Please help!
If it's tipping ..you can dab a little hot glue on the bottom of the styro or floral foam. The glue will help it stick to the pot and hold them up.
I think that they are bending because of the weight of the cookies also because the styrofoam is not that stable. It seems that when I push the cookies in they just go right to the bottom of the pot extremely easy. Does anyone know if it matters how large the cookies are? Mine were 1/2 inch thick and about 4" in lenght. I know that they should beable to stand in front of one another without bumping into each other.
I have done many of cookie bouquets now and I would say it is the thickness of your cookie. Also the width if it is 4" square (like my church cookie cutter that I cannot use in a bouquet...for that reason). I bought the 5/16" dowl stick and cut it into two pieces. I lay the stick on the outside of my cookie dough. Eventually I roll it where the rolling pin is resting on the dowl sticks and that is how I achieve uniform thickness. The cookies are still thick, but not so much that they fall off/bow. Another tip: Think of the stick as a novelty. Always handle the cookie, not the stick!
Hope this helps!!
Kim
I put 7 cookies in the bouquet and they just kept falling into one another when I had them in there. They would flop from one side or the other. I know that they are supposed to stand straight up. I used royal icing on them and even though it was somewhat runny they did not have a smooth finish like they should have. I know I probably could have made it smoother or more runny but wouldn't that have made it hard to decorate. It seems like the colors of the icing would have run together. Also I used a block of floral arrange syrofoam that holds dry or silk flowers. Thanks for the advice I need all I can get because I really want to do this and have them turn out nice.
If they're too heavy for the foam, try putting candies or glass beads or something on top of the foam....If you've poked too many holes in the foam trying to arrange them, you'll maybe need a new piece.
Are you using tissue paper too? Maybe you can use it this time to help cushion them from each other since they're so heavy.
I follow Antonia 74's tutorial and royal recipe and haven't had any problems yet. For beginners...outline with RI and flood with thinned RI...If you let the outlines dry a little, the colors don't bleed.
I also think your cookies might be too thick... I do mine 3/8" instead of 1/2". I know that doesn't seem like alot of difference, but I sure can tell in handling them!
You might also think about the height differences. I mean, the height of your container vs. the length of the "sticks" they are on... if your "pops" are very long (over twice the height of your pot) then the container/foam wont be enough weight to hold them up.
I use the green floral styrofoam also - not the oasis, the foam - and I always wind up repositioning one or two; like you, I make sure the sticks go all the way down to the bottom.
I still think it's the cookie weight though...............HTH!
I used dried flower foam and they were good, but then I used Styrofoam (the white kind) and it was better, the flower foam breaks very easily and is very delicate for thick sticks/stems. And my cookies are 3/8" as well. I use the dowel stick trick too.
I think this is it...
http://www.cakecentral.com/cake_recipe-1983-1-Royal-Icing-for-Decorated-Cookies.html
HTH
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