I swore I’d never sell cookies. It will be too much pressure, I said. It will take the fun out of it, I said. I just like teaching others how to do this, I said.
Well.
I had an order last month for 250 (yes, 250!) custom logo cookies for a holiday party. It was a past student who put in the request, they seemed simple enough (at the time) and I thought, hey, why not? Just one time can’t hurt.
Well.
250 cookies is a lot of cookies, y’all.
I sorta thought when it was all over and done I wouldn’t want to see another bag of icing for a year and a half, but turns out it wasn’t so bad. I watched a lot of Netflix. My hand got pretty darn steady. And after this many, a couple dozen here and there is a piece of cake. Easy as pie.
So here we are! All these beautiful cookies are available to order on my facebook page (for now) or feel free to contact me here.
Learn the ins and outs of creating edible works of art. We’ll discuss baking, mess-free rolling and cutting, essential supplies and ingredients, flooding and piping with royal icing, and more. You’ll follow along as we decorate a rustic pumpkin cookie then be free to go wild with our fall palette and a dozen pre-baked cookie blanks!
Cost: $35 per person includes 2 hours of hands on instruction, one hour free decorating, all decorating supplies, laminated sugar cookie and icing recipes, a themed cookie cutter, and one dozen cookies to decorate.
Classes are held at Lyndenbrook Farm in Galena, OH
Learn the ins and outs of creating edible works of art. We’ll discuss baking, mess-free rolling and cutting, essential supplies and ingredients, flooding and piping with royal icing, and more.
Cost: $30 per person includes 2 hours of hands on instruction, one hour free decorating, all decorating supplies, laminated sugar cookie and icing recipes, a themed cookie cutter, and one dozen cookies to decorate.
Classes are held at Lyndenbrook Farm in Galena, OH
Ugh. Cratering. The bane of so many a decorator. I made some Easter sugar cookies to test a new icing recipe. It promises to reduce “cratering”. Cratering is tiny depressions or pits that form in small sections off drying icing. It’s perplexed many a baker through many a batch of icing. Sometimes you get craters and sometimes you don’t. Using moving air, like a fan or dehydrator, can help prevent it. Sometimes. Not only is it annoying, it’s absolutely impossible to know which batch of icing will crater.
The other great thing about this recipe is how fast it mixes up and dries. It also uses fewer specialty ingredients. Win-win-win!
Also, these Easter eggs came out lovely. I took this photo last year and my camera was all scratched up. It makes them look foggy and definitely doesn’t do them justice. But they sparkle. And unfortunately I can’t take credit for these designs. They were a pinterest find I used to practice my piping technique. Sometimes my mind just goes blank staring at a sugar cookies, especially Easter Eggs, for some reason. Thank goodness for pinterest.
It’s got something to do with the weight of the icing and surface tension and, well, science. I do not science very well.
(As soon as I get a good picture of a cratered cookie next to a non cratered cookie I’ll post it here).
Anyway, so far this new recipe has been fantastic. I played with different icing consistencies and all had noticeably less cratering than usual, some even had NO cratering.
So where’s the dang recipe?
It’s so amazing, it should honestly be locked in a vault somewhere. Like a cola recipe. And yet it’s technically not mine to lock up. So without further ado, go check out SugarDeaux’s Quick Dry Royal Icing if you ever fight the cratering battle or just need a quick dry and delicious recipe. Would you believe you can bag these up in under 6 hours? For reals, ya’ll. AND when it dries fully it maintains it’s soft bite. It’s pretty much the only recipe I use anymore.
Wanna see more Easter themed cookies?
Of course you do! So check out my gallery already!