Cake Decorating Forum

I use 150g per cup that's called for in the recipe, so a full batch (6 cups of flour) would be 900g.

hth!
Laura.

oops, forgot to mention that after cutting, I do put the cookies in the fridge to firm up.

I also have found that if I use a bit more flour than I think I need, my cookie dough is much easier to ha ...

I always bake my cutout cookies on parchment paper, and for the very detailed cutters, I have a method that works, although my friends laugh at me, LOL! Laughing

I cut squares of parchment a bit la ...

I use the large wilton cookie sheets, and I love them. I grew up on the old aluminum cookie sheets with no sides, and they were great because they didn't rust, but were rather thin and too small for ...

Hope I'm not too late - I always use unsalted butter in my NFSC, and everybody loves them! I don't add any extra salt, just follow the recipe exactly.

hth!
Laura.

Be careful when converting that you're not mixing weight and volume measurements.

It gets confusing, because in the American system, we use "ounce" to mean weight AND volume, and it's true that one ...

I have a couple of "baby" cookie bouquets in my photos. I like to use different sizes of cookies for variety, and usually I do 8-10 medium sized cookies and then fill in with small (1 inch or so) cir ...

I don't get a lump, because if the dough lumps up, I smooth it back down before baking.

When I put the stick in, I twist it as I push it in, and hold my hand on top of the dough to avoid it making ...

I would highly recommend the No Fail Sugar Cookie recipe. You can find a link to it on this page, the "How to Bake & Decorate Cookies" tutorial:

http://www.cakecentral.com/article54-How-To-Bake--D ...

You can always find her recipe in her tutorial on the articles page also (How to bake & decorate cookies), as well as tips on how to decorate with it.

I love her icing, I hope you have fun with you ...

What recipes have you used? And how thick do you want the cookies to be?

I use the NoFail recipe, and typically make my cookies about 3/8 inch thick, but have made them thicker and they are still ...

See if you can get another layer of something under the cake boards. If moving it causes the icing to crack, then the board isn't stiff enough.

If you have any large corrugated cardboard pieces, y ...

I have mostly the "cheapie" cutters, the silver metal ones, and they can rust if you leave them wet for too long.

I wash mine in hot soapy water by hand, using the large wilton tip cleaning brush t ...

I put mine in before baking as well. I've tried other methods of attaching, but I think this is the easiest and most durable.

I roll my dough about 3/8 inch thick, and I've never had a problem wit ...

It helps to keep the cake from sticking to the towel. At least that's what I was told, and I didn't want to risk messing it up, so I just did it! Very Happy

I hope you like it, let us know how it turns ...