Cookie Baking And Packaging Questions

Baking By pattikakes0102 Updated 20 Oct 2008 , 1:03pm by pattikakes0102

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pattikakes0102 Posted 18 Oct 2008 , 2:41pm
post #1 of 4

I want to try for the first time cookie blossoms. I'm not sure how thin or thick you need to roll out NFSC dough in order to add sticks. Also, can the NFSC dough be frozen? And lastly, what do you normally weigh down your light weight containers with so they don't flop over?
I have learned so many things from "surfing' these forums! It is so amazing how much talent you guys have and are willing to share!!
If anyone can help I would be eternally grateful!! icon_lol.gif

3 replies
Kim_in_CajunCountry Cake Central Cake Decorator Profile
Kim_in_CajunCountry Posted 18 Oct 2008 , 3:09pm
post #2 of 4

I think this thread may help you out. It has links to other threads that answer many of your questions.

Hope this helps.

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GeminiRJ Posted 19 Oct 2008 , 7:27pm
post #3 of 4

I roll my dough to 1/4" thickness, regardless if I'm using sticks or not (I use the Wilton cookie sticks). Many people frreze the dough...I prefer to freeze the undecorated cookies. As for the bouquets, I use green floral foam, which is very light. I try to make sure the container is sturdy, and have a stockpile of ceramic coffee cups that I like to use.

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pattikakes0102 Posted 20 Oct 2008 , 1:03pm
post #4 of 4

I was away for awhile and just got back to this! As usual you guys Rock! Just the info I needed! Cookies! Here we come!! LOL

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