I am going to be making lots of NFSC iced w/ Royal icing for a baby shower on saturday.
Questions:
How early can I start making them?
Where do you leave them while the icing is drying? Just laying out or covered up?
How long does the RI need to dry before wrapping them?
Is there something better than RI to ice them with?
Sorry for all the questions, but me and my best friend are making cakes, candy, the food and the cookies for this baby shower and I want to get started as soon as I can.
TIA
Ashley
I make mine up to a week ahead if it looks like I'll be in a time crunch. (We experimented by leaving them out uncovered for three weeks once, just to see how long they'd last. They tasted non-fresh, but still good.) I prefer using royal icing on my cookies, but a lot of people like to use fondant. I lay my cookies on stacked cooling racks overnight and package them the day after.
Deanna
Questions:
How early can I start making them?
I've made my dough, wrapped it up and stuck it in the fridge or freezer and then 3-4 days later baked, and as much as 4 days later iced them.
Where do you leave them while the icing is drying? Just laying out or covered up?
I leave them just laying on cooling racks over night.
How long does the RI need to dry before wrapping them?
I wait about 24 hours, a little longer if it's thick icing before wrapping.
Is there something better than RI to ice them with?
I like RI myself...sometimes with almond extract. Yum!
Good questions! I was about to post a question about freezing the cut out cookies to bake at a later date, because that is the most time consuming part. So if anyone reading this has done this before I wouldlove to know if it works.
For me- I ALWAYS use Toba Garrett's Glace for my base and RI for the decorations. I have tried everything for the base: RI, MMF, Rolled buttercream, other glazes- and the overall opinion is that Toba's Tastes the best by far!
I made my first batch of cookies this past february for a friend of my mother's, and while they looked good, she said that her kids wouldn't eat them because they tasted bad. While I wasn't bothered by the taste of the RI, I had other people tell me that it just didn't taste good.
Since I have been using Toba's (I also use the NFSC recipe) I get so many complients on my cookies! They really are quite delicious!
Good Luck!
Breanna
I use unbleached flour in mine, because that's what I always have on hand, but the recipe means all-purpose flour. I don't bother much with getting my RI shiny, but I've been told that putting the cookie under a gooseneck lamp to dry will make it shinier.
Deanna
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