Q. |
How long does it take you to decorate these cookies?
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A. |
I get this question a lot, and it is a hard question to
answer! It depends so much on
the design of the cookie, and the detail involved. I
figure that if I don't count mixing,
cutting, and baking the cookies OR making frosting,
mixing colors, and making bags, (in
other words, only actual decorating time), it takes
anywhere from 2-7 minutes per cookie.
Most of them can be done in about 5 minutes.
Unfortunately, though, you kind of have to
take into consideration all of that other "stuff"
that does need to be done, which stretches
the decorating time considerably! When it
comes right down to it, they are pretty time
consuming! (But it's worth it!)
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Q. |
How much do you charge for your cookies?
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A. |
This is an easy one! I don't sell them. In order to
get paid a decent hourly wage, I
would have to charge a small fortune for these
cookies! So for now, I make them for my
family and friends as gifts. Eventually I would
like to offer classes, but I still need
to determine if there is an interest, and find a
suitable location for teaching.
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Q. |
Where do you get your cookie cutters?
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A. |
I have been collecting cookie cutters for so long that
I really don't remember where I
got most of them. However, many of the shapes I
use can be found at the companies listed on
my links page, such as Kitchen Collectibles, Sweet
Annie's, Foose Cookie Cutters, Sugarcraft,
etc..
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Q. |
How do you make black frosting?
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A. |
It surprises me how often people ask this question. I just
use black paste food coloring.
A couple of good brands are Chefmaster and Cake Craft.
One thing to remember when making
black is that it darkens as it sits. If you have time,
make it a day ahead. If you make
a dark gray color, it will look darker by morning.
Also, some people choose to start
with chocolate frosting for their black, so they
don't have to add quite so much color.
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Q. |
Did you make your own Web site?
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A. |
I am so lucky to have a very talented husband, who
designed and created this site, as well
as our cartoon "Karen" logo. Thanks Mike!!
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Q. |
My decorating tips keep getting clogged by
small lumps of icing! What should I do?
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A. |
I, unfortunately, have had my share of experience with
this. It is absolutely the single
most irritating thing to happen while decorating cookies.
I have come up with several
things to do to prevent it. First of all, please see
my notes on the
Meringue
Powder Buttercream recipe. If you follow that
method and you are still getting lumps, some
other things to do are:
- make sure you keep your icing covered at all times
- push icing through a fine sieve (BIG pain....
use this as a last resort!)
- put a piece of CLEAN nylon stocking over the
end of your coupler (you have to use a pastry
bag for this one). Then place your tip and
coupler ring over that. The icing will have to
be pressed through the stocking before it
reaches the end of your tip, and will remove
the lumps.
- Make sure your powdered sugar is stored in
a place where it won't get moisture in it. This
often times is the cause of the lumps.
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