A Behind the Scenes Look at my "Under the Sea" Cookies!
Where to Begin?
Every time I am baking custom sugar cookies, I never truly start with baking. Instead, I begin my project with research! These are questions that frequent my mind before I even step foot in the kitchen:
- What cookie cutters will I need? Are there any that I need to purchase or custom-make?
- What is my color scheme? (This is very helpful to plan out before making frosting as well!)
- How do I want my cookies to look? Did my client provide rigid instructions or is there room for creative freedom?
- Do I have enough ingredients or can I make do with what I have?
- When should I start baking? How can I plan around my schedule outside of baking to ensure my cookies are fresh and fully dried? (It is helpful to write down day-by-day cookie steps in your planner! More on that later.)
- Do I have enough bags and boxes for when it is time to package?
This list might seem a little much at first, but it causes a lot less heartache and stress later on! When it comes to cookie decorating, I would rather be way over-prepared than under-prepared.
*It is also important to note that you are not bound to certain designs or colors that you chose when you were brainstorming! A lot of my best cookie ideas came about in the midst of the process.
Let the Baking Begin!
It is about time we actually get to the bulk of the project. Baking days for me usually entail: making, rolling, and baking dough. After all of this is complete, I like transferring all of the shapes I will be working with on a single parchment tray. I do this because it helps me see how the cookies are coming together when I am decorating. Is the color scheme meshing well? Are all of the cookies too busy? Should I change a certain pattern or design? These questions are almost always answered when seeing the cookies lying side-by-side on the tray.
Here are the cookies after having been cooled and transferred!
Frosting Fun!
Once all the cookies have been cooled, it is time to make the frosting. In terms of cookie decorating, a large majority of the frosting you will be using is called "flooding". It is made from a meringue powder base and takes on a more liquid consistency. Flooding is mainly utilized for the first coat of cookies. You could call it the base or the background of your creation. The different ways to use flooding will be discussed another time, but for now, you can look at my first flooding coat in the picture below! *Hint: Click on pictures for a clearer view!
More Frosting Please!
Now that you have that first layer of flooding down, you can start adding another layer of flooding on top! I usually wait a few hours to do my second layer to try and prevent any potential color bleeding. It is amazing how much the cookies come to life with the addition of another layer of ooey-gooey goodness!
Notice a difference?!
Details for Days!
Details are my absolute favorite part of the cookie process!! They are what make your cookies come to life. After detailing, your cookies will be more polished! The detailing is usually done with a thicker form of frosting called "piping". I tend to make my piping for colors first before I add water to make my flooding. Fewer dishes and better results! In this project, my details came in many different forms including:
- Glue! Piping is a great way to keep little sprinkles, pearls, or embellishments in place on your cookies.
- Faces! Crazy how two little dots can make sea creatures come to life!
- Outlines! They add an extra level of dimension.
- Dots! I feel as if dots are sometimes seen as a basic addition, but they sure do make an impeccable difference!
Let's Take a Look at that Final Product!
Cookie Close-Ups!
*The crab cookies incorporate two flooding layers, a flower embellishment, face details, and dot detailing! It came a long way from that bare cookie!
*The shell cookie has one flooding layer, a shell outline, and a tiny pearl anchored by flooding.
Bag, Seal, Package!
Once you have let your cookies dry for a full 24 hours, it is time to heat seal them in cellophane bags and package them up! I have had my same heat sealer for a good five years! It is still kicking! Bagging your cookies is great for 1) keeping the cookies fresh and 2) easy transportation and distribution.
Left-Overs?
I often have some left-over cookies whenever I conclude a cookie project! I have been around one too many cookies, so I don't normally eat them myself. I love gifting them to friends or family as a little sweet treat! I mean who doesn't love food that doubles as art?
*Every once in a while I will enjoy one of my left-over cookies with a cup of coffee! The perfect combination.
On to the Next!
Well, there you have it! I just introduced you to every step of the cookie process in the briefest way possible! Hopefully, you learned something new and feel a little better about tackling the process on your own if you choose to do so. Whether you are reading to help kick-start your own cookie business or you are just here to follow along with my journey, happy baking!!💕
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