The class sold out in less than 24 hours.Īfter spending nearly 6 years polishing my signature sugar cookies, I had also expanded my baking and decorating skills to create what are now widely known as dessert tables. I rented the kitchen at my children’s preschool and announced the class on my facebook page. It was time to offer a cookie decorating class. Lunch dates with girlfriends turned into baking sessions in my kitchen. It was a cookie phenomenon.Īs the demand for Jenny Cookies increased, friends and acquaintances began asking for cookie lessons. The more I baked, the more requests I received for cookies. I spent much of 2010 and numerous trips since, traveling to LA to bake for celebrity parties and events. Soon these delicately decorated cookies caught the attention of well-known celebrities. As my skill level grew, I took on more difficult cookies shapes and projects, challenging myself to get better and learn more. Piping buttercream on cookies was not something commonly done, in fact, I had never seen it besides what my in-laws had done. People were enamored with the buttercream icing as opposed to royal icing which was ordinarily used on decorated shaped sugar cookies. Friends of friends began asking for their own parties and soon I was baking for just about everyone I knew. The cookies were requested at every family gathering, social event or party. I was addicted.įriends and family soon fell in love with my decorated buttercream cookies and began to refer to them as “Jenny Cookies”. I gave cookies to neighbors, family, friends, even the visitors at our church. I must have made sugar cookies every day for at least a month. The second batch turned out a billion times better than the first attempt and I quickly became obsessed with perfecting a decorated sugar cookie with buttercream icing. I didn’t even own a cookie cutter! I remember tossing an orange plastic pumpkin shaped cutter into my shopping cart thinking “pumpkins it is!”. Icing tips, decorating bags, a rolling pin. I found myself at a local craft store searching for any and every cookie tool. I didn’t have a set of directions or the tips or tools needed, just a list of ingredients with a baking temp. ![]() The process was a little rough around the edges. They shared their list of ingredients and I attempted my second batch. With every intention of making a great sugar cookie, I reached out to my in-laws who had always made delicious cookies during the holidays. I gave it a try and turns out, it was not the best cookie, not even kind of. My husband had gifted me a cookbook with a recipe that claimed to be the best sugar cookie ever. Because the icing on the cookie has completely dried, the detail icing will sit on top of the dried icing, instead of blending with it as the first design did.Eleven years ago I rolled out my first batch of sugar cookie dough. Add details: Use the thicker border icing to add detail work.You can gently check the dryness with the tip of your finger. If you're rushed, two or three hours might be enough. This allows the icing to dry beautifully, giving you a fresh surface to do your detailed icing work the next day. Dry: Dry your cookies overnight on the counter.Decorate: If you’re decorating the iced cookies with different colors and designs, grab your pastry bag with your border/detail icing and pipe whatever design you like. ![]() Work quickly when flooding since the icing will start to harden and become unspreadable fast. Simply take a small amount of the green flooding icing onto your icing spreader and add it to the center of the cookie, being careful to keep it all inside the border. This step is usually done with a pastry bag with a larger round tip, but you don't have to go through all those extra steps if you have an icing spreader.
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