I have 250 cookies and a cake to do for a wedding in 2 weeks. I would like to bake and decorate the cookies this weekend and then freeze them. It would take so much stress off for making the wedding cake!
Is this a bad idea to freeze them? They will be NFSC with toba's glace. Is there a certain process I should go about when freezing them. I'm afraid that after freezing them and thawing they will either:
A. look terrible
or
B. Taste really bad.. like freezer burnt and stale!!
Please help me!!!!
I freeze my cookies all the time. I let them thaw at room temperature and then decorate them. Once decorated and dried, I put them in the plastic bag with ribbon. I have done the decorations up to 1 week in advance. The cookies are always very fresh.
One time I froze the cookies already decorated. After they were dried, I put wax paper between the layers in an air tight container. I removed them from the freezer and let them thaw at room temperature. They tasted fresh to me!
ok good. I think I'm going to go ahead and decorate them this weekend. It will take a lot of pressure off me for the week of the wedding. Not only am I making cookies for the rehearsal dinner, AND the wedding cake... I'm a bridesmaid in the wedding also... so it will be a hectic week!
Will they take long to thaw?? can I take them out of the freezer the day of? or the day before?
Darn....sorry...I just saw a thread where Gemini talks about the Brite White, but for refrigerating cookies, not freezing them. I was hoping for a freezer solution, too. I have to make over 400 cookies for a banquet in the spring and wanted to get a head start.
Darn....sorry...I just saw a thread where Gemini talks about the Brite White, but for refrigerating cookies, not freezing them. I was hoping for a freezer solution, too. I have to make over 400 cookies for a banquet in the spring and wanted to get a head start.
I did some test with brown cookies (and they had brite white in it) and didn't work... I'm trying again with only white.... I really need that to be working because I'll need to do like 6000 cookie samples (1" round cookie that I'll dip in toba's glace to go faster with the icing)
If you want to consider using fondant, you can bake decorate, bag and freeze for up to three weeks. I have done this many times with great success.
white spots with colored icing?? how does this happen? I put a batch in the freezer tonight, just wondering if I should take them out? please help!!! I spent 10 hours on these cookies today and it would be horrible if I ruined them!
With glace cookies..
You took a risk 
I tried with a brown-colored iced cookie and I've got spots on it when I froze it.
I always get white spots on Royal icing cookies.
I never put them in the freezer except at Christmas when they are just for my family.
I would love to have a recipe where this wouldn't happen.
Thanks shiney.
I even have RBC saved in my favorite recipes to try !
I have used fondant and the royal details and it freezes great.
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