Shipping Cookies And I'm A New Member!
Baking By EverlastingSweets Updated 22 Dec 2006 , 4:04pm by EverlastingSweets
hello!!!
I just found this site and where have ya'll been all my life!!!?
This site is great!
I have a small cookie business and it's starting to expand. But a lot of my business is starting to make me have to ship nationwide, thus the problem!
I am using the NFSC recipe, but I want to use the Lofthouse recipe, does anyone know if this holds a cookie cutter shape like NFSC? I just want a sweeter tasting cookie.
Also I'm in search of the perfect icing. I've used Alices Royal icing, but I'd like it more shiny.
I actually want, and I don't know if this exists, but a type of buttercream/frosting like icing, that will hold up in being stacked and shipped. I can't afford to have smooshed cookies.
Any advice would be appreciated! 
You might try rolled buttercream. It is yummy and I think it would travel well, although I have never mailed cookies using it. Here is a link to a recipe on this site.
http://www.cakecentral.com/cake_recipe-1603-21-Rolled-Buttercream-Icing-Recipe.html
thank you both! I'm going to try the rolled buttercream and see how that goes, I've heard its kinda like using fondant, and that ships pretty well.
Happy holidays!
thanks JanH,
I went ahead and stuck with the No Fail recipe, and tried Antonia's icing, which was just what I was looking for! It flowed well, soft to the bite, and I added the tbsp corn syrup and cornstarch (instead of cream of tartar) they came out wonderful!
I have yet to ship some, so we'll see how they withstand, but I think they will be okay.
Merry Christmas to you all!
Sonja
I do not ship the bouquets, its near impossible due to the sticks. I tried it once, never again!
I've had great luck with using NFSC recipe, without salt, and using Antonia74 icing, I add cornstarch instead of cream of tartar, and I add a tablespoon of corn syrup after the 10 minutes for shine. I let them dry at least 24 hours prior to shipping. And I only ship Priority mail.
Find a pretty snug priority mail box, I use the 8 inch one, and only ship a dozen at a time. Put a layer of bubble wrap on the bottom first, then put 4 cookies, Oh! The most important thing!! Put a little air in each cookie bag, like when you tie the ribbon, use a balloon pump or something, put some air, then tie it quick so you have a small cushion.
Than I put 4 cookies, a layer of bubble wrap, 4 cookies and so on, then a layer of bubble wrap to top it off.
I've been shipping all over the country, and not one has broken. (did I just jynx myself?)
does this help?
I'm sorry, I'm not understanding what you are talking about? The NFSC recipe is posted here as well as on Wilton website, which I've been a member of that website for years.
And Antonia74 is also posted. I found that by just reading posts on here.
I also was searching through the posts and saw someone put that she took the salt out of the NSFC and one said that by accident, she used cornstarch instead of cream of tartar in Antonias icing and it worked well for her, so I tried it too.
And as for shipping instructions, I just winged it, I have been shipping cookies long before I was on here.
So I'm not sure what you are talking about? I didn't steal anything from you and I don't even know how to access articles yet!
Ummm, you're misunderstanding my question and the tone I was using to ask it. I'm asking in a friendly, curious way...not accusatory. 
I didn't say anything about "stealing" anything, okay? 
I noticed you were new on this site, but you mentioned that you have been a user of my recipe (Antonia74 Royal Icing). I just wondered where you may have gotten the recipe if not from here on this site, seeing as you are a new member here?
oh okay! Sorry about that, I noted that you used the word exclusive, so I thought maybe you were thinking I was claiming something as my own!
I actually found this website last week, it was mentioned on the Wilton website. So I was looking for a different type of frosting, I was using Alice's Modified icing, and I did a search for cookie bouquets, stacking cookies etc. And there was a lot of hoopla about the Antonia recipe. Which by the way, I didn't know that was you! When you said there was an article, I found the articles button and found what you were talking about. Anyway, so this past weekend, I tried yours along with MMF, (which didn't go well) and rolled buttercream, but yours was just what I was looking for, then I saw that someone said something about accidentally using cornstarch, so I tried that, and so on.
But no, your recipe is only on this website, and thank you for sharing! I ship ALOT of cookies, I'm about to ship out a new batch, using the new recipe, so I'm hoping it holds up.
Sorry for the misunderstanding, I baked 288 cookies today, I guess I"m kinda cranky, I apologize.
<HUG>
SOnja
Hey, no problem at all. Thanks for the explanation.
Welcome to this site! We're glad to have you here.
You and I will undoubtedly be able to help each other in the future! I too spend more time with cookies and piping bags than with my husband. 
Oh, and the recipe holds up really well to shipping. 
You'll love it! It's not rock hard on the teeth because it's thinned with water, but it can be stacked/packaged/shipped without any damage. I pack the dried cookies in cellophane bags, then just cushion between each with a little square of bubble wrap., fill any spaces with styrofoam popcorn & double-box the whole shebang!
definately!
But I don't double box mine, my cookies are between 3-4 inches each, and 12 fit perfectly in one of those Priority mail boxes, but you're in Canada, so I guess you don't have those? And I put a little air in each bag, figure it'll slowly seep out, but it won't before it gets to where it has to go. And so far it works.
I tried using that MMF, but that was a disaster! I guess it's good if you are doing a solid colored shape, but not for detailed cookies, where you have multiple colors...I don't know, I had marshmallow everywhere.
So we'll see! I'll let you know, I've got to ship 25 seperate dozens with the new icing.
Talk to you later!
Sonja
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