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l_m_mena
Junior Member
Joined: Oct 24, 2007
Posts: 78
Location: Arecibo, Puerto Rico
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 Posted:
Mon May 12, 2008 10:27 am |
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Hi! I make the ocasional chocolate chip cookies for me and my family, but I am not well versed in cookies. I do decorate cakes, and I have an order where both worlds collide. A bride sent me a picture of a cake that is decorated with cookies spelling out the words JUST MARRIED. I will attempt to post picture, but don't know if will work.
Anywho, the problems is that the cookies are BLACK with white fonfant icing and black piping on it. My main issue here is the color of the cookies. I have tried several recipes, but the cookies are always chocolate brown color, never black. I used Hershey's unsweetened cocoa powder, but it is brown, not black, therefore the cookies will never turn black.
I have read here some posts about a Hershey's dark cocoa powder, but I live in Puerto Rico, so I can only find the regular one.
Can anyone of you cookie experts give me some tips/ideas/rescue me?
Thanks!! |
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GeminiRJ
Forum Fanatic
Joined: Aug 28, 2006
Posts: 1905
Location: Omaha, Nebraska
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Mon May 12, 2008 10:31 am |
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Try adding black food coloring to the dough. Or you could coat the baked cookies in black icing and go from there. |
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sheena16
Junior Member
Joined: Jul 31, 2006
Posts: 35
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Mon May 12, 2008 2:58 pm |
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Maybe I'm color blind but the cookie looks chocolate brown with black outline.
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Kate714
Forum Fanatic
Joined: Aug 12, 2006
Posts: 1180
Location: Connecticut
Gallery Supporter Member
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Mon May 12, 2008 3:04 pm |
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| sheena16 wrote: | Maybe I'm color blind but the cookie looks chocolate brown with black outline.
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I agree! I think the cookies are dark brown.
I have seen this cake before and love it, but I do wonder how the cookies stick to the cake??  |
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Hawkette
Regular Member
Joined: Jan 09, 2008
Posts: 138
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Mon May 12, 2008 3:09 pm |
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I second GeminiRJ. Make any cookie you like and just cover it all in icing.
Kate714 --good point! I wonder if you could cut shish kebob skewers or small dowels into 2-inch pieces and stick them into the top of the cookie before you bake. That way you could have a very smooth surface to decorate (bottom of the cookie), and the top would have the dowels you could push into the cake to hold them in. Then just secure with a little extra icing. Just a thought. |
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MichelleM77
Forum SuperStar!
Joined: Jul 06, 2005
Posts: 2994
Location: near Akron, Ohio
Birthday: Jun 01
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Mon May 12, 2008 3:42 pm |
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It reminds me of cakes from the Flour Patch Bakery. I remember reading that they don't use skewers to attach. Must be a way.......lots of BC? |
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KHalstead
Forum SuperStar!
Joined: Dec 03, 2005
Posts: 5241
Location: Northeastern Ohio
Birthday: Dec 05
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Mon May 12, 2008 3:53 pm |
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Here are some cookies I made that taste like heaven......if you undercook them just slightly they still firm up nicely but taste like a fudgy brownie....yummmmmmmmmmmmmm...and they keep their shape just perfectlly...I've used them twice and love em'!!! Oh and as you can see they are a very very dark brown almost black, in fact I bet if you used the dark cocoa powder they'd BE black!
Here's the recipe and you can adjust it for how many you want to make....when I first tried it I made it for 10 cookies LOL
http://allrecipes.com/Recipe/B.....etail.aspx |
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MichelleM77
Forum SuperStar!
Joined: Jul 06, 2005
Posts: 2994
Location: near Akron, Ohio
Birthday: Jun 01
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Mon May 12, 2008 4:02 pm |
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Ha. I'm a goof. Just found that cake on www.flourpatchbakery.com . Love those cakes, such a great niche they found for themselves, just wish I knew how they attached their cookies. 
Oh...checked out their cookie menu and it's vanilla, chocolate, or gingerbread, so I think you are safe making a chocolate cookie. I bet it's the lighting or the fact that they are decorated with white icing that makes them look black. |
Last edited by MichelleM77 on Mon May 12, 2008 4:08 pm; edited 1 time in total |
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Kate714
Forum Fanatic
Joined: Aug 12, 2006
Posts: 1180
Location: Connecticut
Gallery Supporter Member
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Mon May 12, 2008 4:07 pm |
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I wish I knew too!
KHalstead, those are BEAUTIFUL!!!! And thanks for sharing that recipe!! They look yummy! |
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l_m_mena
Junior Member
Joined: Oct 24, 2007
Posts: 78
Location: Arecibo, Puerto Rico
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Tue May 13, 2008 4:36 pm |
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Thanks to all for your great suggestions. CC'ers never disappoint!!!
I still have a month before the cake is due, so I'll try some of these tips and let you guys know how it goes.
Thanks also for the idea for the skewers. I hadn't given much tought to sticking them to the cake. I just figured BC would hold, but you guys gave me plan B.
THANKS!!!! |
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neomommy
Regular Member
Joined: Feb 12, 2007
Posts: 198
Location: South Texas
Birthday: May 11
Gallery Supporter Member
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Sat May 17, 2008 6:18 am |
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Hershey makes a "special dark" cocoa which makes your cake or cookies much darker than regular cocoa without having to change your recipe or add more. HTH. |
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Kate714
Forum Fanatic
Joined: Aug 12, 2006
Posts: 1180
Location: Connecticut
Gallery Supporter Member
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Sat May 17, 2008 6:27 am |
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I wish I could find that dark cocoa around here!! |
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neomommy
Regular Member
Joined: Feb 12, 2007
Posts: 198
Location: South Texas
Birthday: May 11
Gallery Supporter Member
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Sat May 17, 2008 2:40 pm |
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| Kate714 wrote: | | I wish I could find that dark cocoa around here!! |
I found it in the grocery store by the regular cocoa. Good luck! |
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l_m_mena
Junior Member
Joined: Oct 24, 2007
Posts: 78
Location: Arecibo, Puerto Rico
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Wed Jun 25, 2008 2:25 pm |
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Thanks to all your recommendations! Here is a picture of my cake with the black cookie letters. I could not find the Hershey's dark cocoa powder in PR, so I used a recipe that called for a high cocoa to flour ratio and added some black icing coloring. It worked!!
The white backgroud in the cookies is Royal Icing (hot&humid in PR, so fondant does not keep as well) with black RI piping. The bride & groom both have motorcycles, so they asked me to put one in the cake. They also provided the topper, which looks very similar to actual bride & groom.
Thanks again!!! |
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7yyrt
Forum SuperStar!
Joined: Mar 25, 2006
Posts: 2795
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Wed Jun 25, 2008 2:58 pm |
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