Cake and Sugar Cookie Booklet Suggestions

Comment by Diana Viera on June 6, 2010 at 12:23pm

I've worked with royal icing and love it on cookies. Every now and then, you can see crack marks underneath the icing when it dries, what causes that??? I've tried flooding it on cakes for decorations and have not had any luck.

Comment by Diana Viera on June 13, 2010 at 7:05pm

Nana ~ I don't have a problem with royal icing and cookies. The problem was when I used it on buttercream after frosting the cake. I had tried to make a decoration on buttercream and flood it afterwards but it just cracked.

Comment by Diana Viera on June 13, 2010 at 7:16pm

That's okay ~ I didn't make it clear.

Comment by Jennifer Carter on June 15, 2010 at 2:46am

I think it would be helpful to have sections for cookie recipes and tips, another for icing recipes, a section for decorating with cookies - how to get the to stay on a cake without falling off, etc., and also cookie bouquets, since they are so popular now. Also, I think it would be helpful to have serving amounts in a booklet somewhere. For example, how many people does a 2-layer 8 inch cake feed? How much batter should go into an 8x2 round pan? How about a square pan? What about the rectangular pans?I know it's on the internet, and most bakers know it, but those of us who are just starting out would really benefit from having all of that kind of information in one place.

Another idea would be a listing of resources... for example, where is the best place to buy cake boards? How about boxes? Gel colors for icing? I know that I can't for the life of me find boxes for my bigger cakes that have been sculpted. A resource that includes information for supplies would be a LIFESAVER! :-)

Comment by Jennifer Carter on June 15, 2010 at 11:51am

Thanks! :-)

I just re-read my post... I got a little carried away, I think, lol. I'm sure you can "hear" the desperation in my message.
Thanks again! I can't wait to see the book! :)

Comment by lisa yanoschak on June 24, 2010 at 12:52pm

as i venture into the cookie decorating realm i'm amazed at the different types of icings i have seen. what i would love to see, is a chapter dedicated to nothing but cookie icings/frostings. for instance, if i want to use an airbrush on a decorated cookie, what type of icing is best. if i want a matte finish icing, if i want a glossy finish icing, etc.. to have all the questions answered in one chapter would save lots of time and help me tremendously! thanks

Comment by Jennifer Carter on June 24, 2010 at 8:12pm

Lisa - That would be WONDERFUL, you are right!

Comment by lisa yanoschak on June 26, 2010 at 9:30am

ok debra, it seems like you're going to have to write another book! We all need help with our creative adventures!

Comment by Jennifer Carter on June 26, 2010 at 10:54am

Yep. I think this is going to be bigger than a booklet! :)

Comment by lisa yanoschak on July 1, 2010 at 6:26pm

debra, what company do you use for food colors....i've always had wilton but recently purchased americolor, they seem more potent. just wondering your thoughts...

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