Made my first cookie bouquet and some of my cookies are falling off the sticks!
I used the bamboo skewers and mostly inserted them after the cookies were baked. I tried it both ways and it seemed to work better after baking when the cookies were still soft.
I decorated some last night and made the bouquet this morning. One cookie fell off the stick while I was trying to insert the stick into the foam. On another one, the stick started poking through the front of the cookie and totally messed up the icing and then a while later came all the way through the front of the cookie and fell into the bag, leaving only the stick pointing up.
Not a good way to start. I'm hoping to hand out 8 of these this week to my daughter's dance class and the cookies are already made.
That's why I always put my sticks in before I bake, so the dough can "bond" to the stick.
I did try putting the sticks in after once, and had the same problem. It might work better with thicker sticks, but the bamboo is kinda slick anyway and won't grab well.
For the ones that you've already made, you can try removing the stick carefully, squirt some royal icing into the hole where the stick goes, then put the stick back in. Let them sit on a flat surface for at least a few hours, to give the royal a chance to set up and hold the sticks in place.
hth, and good luck!
It seems to be the weight of the cookie and that the cookie is a bit soft.
It's not that the stick is loose so much, it is just ripping right through the front of the cookie once it is standing up for a while.
Sounds like your sticks are too thin. Get the skewers that aren't bambo- I've found that I don't like the bambo because the wood slivers and I don't want anyone getting a sliver. I used them on a bigger cookie before- it didn't fall of but it would sway back and forth. STRESS!
After you insert the stick, don't touch the cookie for maybe 5 minutes. If you touch or move the cookie right after you put the stick in, the stick will move and make a bigger hole. After I insert the stick, I leave them on the baking tray for a few minutes.
Don't give up, keep trying.
Get the skewers that aren't bambo- I've found that I don't like the bambo because the wood slivers and I don't want anyone getting a sliver.
What kind of skewers do you get that aren't bamboo? Where do you find them? Mine are the ones from the $dollar store, and yes, I did notice a couple of slivers.
I found some really nice ones at Target. They are cheap too. I've also found them at Bed Bath & Beyond, I know weird.
What department are they in at Target?
First of all you have to cook the cookies with the stick inside, and when you take them from the oven do it very slowly, so you wont move the stick, let them stay without moving untill cold, you will see hoe easy you can work with them. Good luck
I always use lollipop sticks and put them in before baking... I find much easier..
I've used both bamboo skewers and ice cream sticks. Both worked great when i inserted them before baking.
is there ever a time when the sticks burn?
The few I tried baking with the sticks in first, the bamboo sticks did turn brown. Not burned, really, but toasted looking. Definitely a difference from the ones I stuck in after the cookies were baked.
I vote for stick in before baking.
Soak the skewers that way they won't burn or brown
You can get the long lollipop sticks at cake supply stores or even michael's. Stick them in BEFORE you bake. They don't burn. If it still doesn't work, maybe your cookie recipe is too soft?
I still haven't found the perfect stick. Skewers are strong enough, but have the "spin" factor. I have tried the flat coffee stirrers(sp?) but the ones I used were not strong enough. I find the lollipop sticks (Wilton) to be too thick. As far as when to put them in, I do it before baking and don't touch them until they are cooled.
is there ever a time when the sticks burn?
I've used the lollipop sticks many times and they never burn...
I have found the perfect sticks, but unfortunately they're not long enough for some of the bouquets I do.
They're (cheap) chopsticks, I can get 100 pair for about $2.00 at Jungle Jim's (www.junglejims.com) which is an awesome store nearby (and just down the street from Sugarcraft, if anybody is going there!).
They're not bamboo, they're made out of the same type of wood as popsicle sticks. They are round at the tip, slightly thicker than 1/8 inch dowel rods, but the "handle" ends are oval, so they won't spin around in the foam.
They're easy to use, work great, but just aren't long enough in many cases when I'm doing the cookie bouquets.
I tried the Wilton cookie pop sticks, and the Wilton lollipop sticks, but found that the butter from the cookies soaks into the paper and leaves a grease mark, similar to the grease ring that buttercream icing will leave on the cardboard cake boards, and I didn't like the look of the bouquet when the sticks looked like that . . .
My business used to be primarily cookie bouquets, and I NEVER insert the sticks before baking, I found although the dough was very cold, when I inserted the sticks it would distort the cookie shape. I ALWAYS insert the stick immediately after baking. As they cool, they bond very well to the sticks! I've never had one fall off. I would say it has everything to do with the thickness and recipe you're using for the cookies. If they are too heavy, I don't care what kind of stick you use, they will find a way to fall off! Which is soooo frustrating! I saw where someone else posted they use wooden coffee stirring sticks! I thought it was interesting, so bought some and I LOVE THEM! I can bake my cookies much thinner, so they're lighter and the sticks hold them up so well! I bought some at GFS (Gordon Food Service), not sure if that's local to my area! But, try them, you won't be disappointed!