Sgirvan...about Your Cookie Bouquets
Decorating By cakes-r-us Updated 1 Jul 2005 , 6:00am by sgirvan
How many cookies do you use and how much do you charge. They are so pretty.
Sorry as you see I am not her but I was checking her site just now and saw your question. The pricing and her cakes and cookies are there WOW 
http://www.jellybeans.ca/
hmm.. What would someone charge for a 14" round cookie cake? I'm looking for a price for basic decorations and others with character themes. Thanks in advance! Flavors I want to be able to offer sugar cookie, chocolate chip, white chocolate chip and butterscotch. Walnuts, pecans and macadmia nuts.
Hello, thanks for the wonderful comment, I am still getting better each time I do them, they are so much fun and always enjoyed by the recipient. My prices are listed under the information section towards the bottom on my website at www.jellybeans.ca
amaniemom - thanks for looking at the website, was your WOW at the prices that I charge? I really enjoy doing cookies but they do take alot of work so I think that we should all really make sure we charge for our time 
Making a cookie bouquet usually is a 2 day process. Day 1 I bake and deocrate the cookies and then day 2 I wrap them and place them in the bouquet. I just bought some new cookie cutters so I will need to try them out in my spare time
I didn't think it was at the prices but I thought that I should double check 
this is the recipe that I use
No fail sugar cookies
6c flour
3tsp baking powder
2c butter
2c sugar
2 eggs
2tsp vanilla
1 tsp salt
Cream butter and sugar, add egss and vanlla mix dry ingred and add to the butter mixture
chill 1-2 hours
I roll mine first between 2 sheet of waxed paper and then lay flat in freezer for 10 minutes and then cut and bake, works great and no waiting or flour mess.
I also usually 1/2 this recipe unless making lots of cookies
I think a good cookie recipe takes time to find. Dont give up. Cookies are fun to make.... and to eat LOL
Sgirvan - Your cookies are awesome!!!!!!! They look too cute to eat!
Thanks everyone for the very nice comments about the cookies. I know that we are all our own worst critic so it is great to hear good feedback.
As far as the royal icing recipe, I started using the one by Antonia, who by the way does way better cookies than me, she is my inspiration
This icing is mixed to a stiff consistency for outlining cookies, then can be thinned with warm water to fill in the cookie shape. I like to dry my cookies for at least 24 hours...and up to 48 hours before packaging them. This icing can be kept at room temperature in an air-sealed container for literally weeks, with a good re-mixing before you use it again. I haven't had great results with keeping it in the fridge...but un-tinted icing (i.e. white) seems to be okay from the freezer.
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency
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