Need To Make 500 Cookies For In 2 Weeks.
Baking By HammIamm Updated 15 Apr 2007 , 9:30pm by bobwonderbuns
I'm up to about 200 cookies right now. they are for a craft show/ fundraiser i am doing on the 28-29th.
my questions is this.. afer they cool, at this point i have been wrapping them and freezing them.... i am thinking of doing the decorating the week before the event, but what day should i pull them out??
if i pull them out tuesday, start to decorated on the wednesday/thursday, they will be ready to be bagged on friday.. but doesnt that seem like a long time for the cookies to be sitting out??? last thing i want is to sell a stale cookie.. i am also promoting my business at this event!
please let me know what yout hink.
thanks
NOOOO!!! Most icings melt when put back in cool temperatures.
(mine does)
I would take them out on tuesday and just place them carefully in airtight containers. They would then last for a week or two. I usually ice mine 3 days before, decorate two days before, and bag them the day of. That way they have plenty of time to dry and yet they still are fresh.
Although keep the ones you did on tuesday and wednesday in a container and you can keep the rest out. Dont forget they still stay somewhat protected in the bags.
Good luck! 
Jasmine
NOOOO!!! Most icings melt when put back in cool temperatures.
(mine does)
Isn't it funny how one person's ALWAYS is another person's NEVER? 
I use a modified royal icing (with corn syrup) to ice my cookies. I freeze them ALL THE TIME with no problems. What type of icing do you use? And most importantly, what type of icing does HammIamm use?
Royal Icing with corn syrup? In addition to the recipe or in place of something?? I've never heard of this before. Please elaborate...
i use royal icing with corn syrup too.
i also have frozen already iced cookies before. I just individually wraped them in plastic wrap and let them thaw on, unwraped on cookie rack to avoid condensation?
thanks
Condensation is gonna happen whether they're wrapped or not. Keep them wrapped and the condensation will form on the outside of the wrapping rather than on the cookie itself.
Royal Icing with corn syrup? In addition to the recipe or in place of something?? I've never heard of this before. Please elaborate...
Here's my recipe:
1 lb. confectioners sugar
3 tablespoons meringue powder
6 tablespoons water
Beat to stiff peaks. Then add:
2 tablespoons corn syrup
1 teaspoon vanilla
With corn syrup, the icing is still hard enough to stack, but doesn't shatter when you bite into it. Kind of gives it an elastic quality. The corn syrup also helps the icing stick better to the cookie, which is useful if you ever make gingerbread houses!
Sounds good! Can this also be thinned for flooding?
NOOOO!!! Most icings melt when put back in cool temperatures.
(mine does)
Isn't it funny how one person's ALWAYS is another person's NEVER?
I use a modified royal icing (with corn syrup) to ice my cookies. I freeze them ALL THE TIME with no problems. What type of icing do you use? And most importantly, what type of icing does HammIamm use?
Haha, that is true! I use the egg and confectioners sugar one, and that doesn't do too well in the fridge. A few others I've tried ended up melting, but I'd love to have your recipe!! PM me or post it, please?
Jasmine
Royal Icing with corn syrup? In addition to the recipe or in place of something?? I've never heard of this before. Please elaborate...
I've also used corn syrup to thin with Antonia74 icing receipe. Works great.
I just make sure to keep mine in airtight containers. You should be fine with freezing them if you need them for a week from now, if you don't have enough storage containers/space. I know I made a huge batch for orders, had some left over, and 2 weeks later I took one out of the tupperware and tasted just as good as day 1. I was actually surprised they were so fresh, and had intended on pitching them to the birds.
So I'm confused, do you thin out the Royal Icing with the corn syrup? Or do you substitute the water for corn syrup?
Corn syrup also adds shine to the icing. You thin your icing w/ water. The corn syrup should not affect your consistency unless you put in too much. Add 1 tbsp to 1 whole batch of whatever icing you are using. I use Antonia74 and add the corn syrup to it and it works great. I also freeze my cookies w/ icing and have never had a problem. I make, bake, decorate, bag and freeze. I then pull them out the day I need them. HTH. I do big orders at a time.
NOOOO!!! Most icings melt when put back in cool temperatures.
(mine does)
Isn't it funny how one person's ALWAYS is another person's NEVER?
I use a modified royal icing (with corn syrup) to ice my cookies. I freeze them ALL THE TIME with no problems. What type of icing do you use? And most importantly, what type of icing does HammIamm use?
Haha, that is true! I use the egg and confectioners sugar one, and that doesn't do too well in the fridge. A few others I've tried ended up melting, but I'd love to have your recipe!! PM me or post it, please?
Jasmine
The fridge??? NOOOOOOO!!!!! I would never put cookies in the fridge! The fridge is an evil, nasty place for cookies! I should also point out that I'd never put cookies in a FROST-FREE freezer!
The fridge is an evil, nasty place for cookies!
Hahaha QUITE true!
Jasmine
I'm going to have to experiment with that. Sounds interesting. Thanks for the tip! 
Quote by @%username% on %date%
%body%