Cookie Plate Packaging

Baking By tljkids Updated 26 Oct 2007 , 6:03pm by tljkids

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tljkids Posted 25 Oct 2007 , 6:53pm
post #1 of 8

What do you think the best way to package a small cookie plate would be? Should I individually cello each cookie and then cello the plate and all? Im thinking the NFSC w/ meringue BC would need to stay fresh for about five days. If I don't individually cello, do you think the cookies will be OK with just the outer cello? Does anyone have any other ideas?

7 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 25 Oct 2007 , 7:08pm
post #2 of 8

If you use meringue buttercream, it will smear and stick to individual bags. You won't be able to stack them. These will not stay fresh for 5 days. The cookie will absorb most of the moisture and become soggy.

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dogwalkin Posted 25 Oct 2007 , 7:13pm
post #3 of 8

I recently made the NFSC and iced with Antonia's Icing. I wrapped individually and then displayed in a basket. The cookies were for people to take home as favors from a baby shower. HTH!

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tljkids Posted 25 Oct 2007 , 7:25pm
post #4 of 8

The meringue buttercream appears to be dry. I did the base coat and let them set overnight. This will smear? I need to package as a dozen cookies on a plate that will be sold as a gift basket.

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Edee Posted 26 Oct 2007 , 12:03am
post #5 of 8

I use the scrink wrap bags but I use Royal icing. Not sure with buttercream, good luck

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tljkids Posted 26 Oct 2007 , 2:13pm
post #6 of 8

How do you shrink wrap a cookie? Do you lay the wrap on the face of the cookie and shrink that, then take the excess to the back and shrink it?

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Edee Posted 26 Oct 2007 , 4:50pm
post #7 of 8

I use the shrink wrap bags already precut and then put the cookie in fold the excess over (on the back) and heat with blow dryer. It's really easy.

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tljkids Posted 26 Oct 2007 , 6:03pm
post #8 of 8

Where do you get the shrink wrap bags? I'll have to give this a try. I bet it's very professional looking.

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