With a baby crawling around (and on the brink of walking), I haven’t done much baking personally.
But I have had a couple of orders for sugar cookies, so let me give you the skinny on that:
I get my recipes from this website.
It takes a lot of practice to get the right consistency with icing and dough, but once you get it your cookies should look great!
My first order was for a bridal shower and this was the first time I made stackable wedding cake sugar cookies. Seems easy enough, making round cookies and only icing every second one but it took a lot longer then I thought.
And if you don’t want them leaning and crooked, all your cookies must be exactly level. I don’t see how that’s even possible!
But they looked pretty anyways. My sister-in-law bought the candy flowers for the top (very cheap on etsy) and I finished them with glitter painted on with lemon extract.
My second order was to make 150 sunflowers for a wedding. That was a little more complicated in the icing techniques.
Here’s a rundown:
Let cookies cool.
Outline cookies with icing and let dry for an hour. This helps the flooding stay put.
Flood cookies and let dry for 24 hours.
Outline again for the center of the flower.
Flood then sprinkle with raw sugar. Let dry for 24 hours. Dust off the sugar.
Add details and let dry again. You don’t even need to pack them away until a little later.
I also put the air conditioning on to keep the air dry, sometimes they go soggy with the humidity.
And I did make 2 dozen gluten-free cookies. I just used cup for cup gluten-free all purpose flour (king arthur) and tasted a little sandy but still pretty good! They crumble easily though, so be careful!
Then I had a little vacation in Canada. This was a great bakery, Art-is-in, with a good breakfast sandwich:
I’ll be baking more in a couple of weeks, so stay tuned!