Make Cookies With Meaning by Nancy Reyes…With the holidays here whats the best gift, anyone would want. Some awesome cookies with a person they love, face on it. Read more of YouCake review on Things That Make People Go Aww…
Awwww : )
It was National Chocolate Chip Day and treats were sent to Fox News – and added to Indoor Activity Segment. Yes, cookies are always a hit, but look what happens when you personalize them!!!
See the full segment:
Pizzazz For The Grad
As seen on Jessica McFadden Fox 5 Morning News – Opening Guest, Best Easter Basket ItemsFox News DC. Check it out great segment on Innovative Eater Basket Ideas – which includes YouCake ColorCraft Cookies!!!!
Watch the video:
YouCake ColorCraft Cookie decorating kits include 4-inch fresh-baked coloring cookies, edible markers, assorted sprinkles and pre-made icing writer to stick sprinkles – fun Easter activity for kids 4-9 – everything you need and no bake! Available with Easter themes and other themes available for your next party more info at YouCake ColorCraft Cookies Kits : )
Yield: 1 1/2 cups
Active Time: 15 minutes
Keeps in a sealed container for several days.
Pasteurized egg whites 1/2 cup
Confectioner Sugar 4 cups
Mixer – standing or handheld
We like to use royal frosting to mount edible toppers on cookies because it is hard to mess up and when left to dry overnight gives you a beautifully decorated cookie that can be easily pacakged and shipped. A perfect party favor, give-way and take-home treat.
You can add vanilla or my Mom adds lemon juice, which is a nice touch, if you want more flavor, but this is optional.
To Make the Icing: In large bowl or a stand mixer combine 1/2 cup of your pasteurized egg whites. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and gets shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks for about 7 minutes.
Important note: Royal Frosting dries out very quickly. Always leave covered with plastic wrap or an air tight lid. Store in airtight container in refrigerator for up to 3 days.
If you are ready to start painting your cookies take several scoops and add it to your working bowl and mix in a few drops of water at a time until you get the consistency of nail polish.
You need just a thin coat for sugar cookies. For oatmeal or drop cookies that have more nooks and crannies, add even less water to your royal frosting mix. We recommend adding the water a bit at a time to a working bowl because if you accidentally add too much water you can add more royal frosting to thicken. What is too much? – your object is to coat the top of the cookie – if the frosting is too wet it runs down the side. The issue is cosmetic.
To “Top” or Decorate Cookies: Brush the cookies with the royal frosting. Remove the backing from the frosting sheet (flick the back to remove easily). Lay topper flat on wet royal frosting. If you want you can add sprinkles to the edge.
The topper will seem dry when you first apply it. However, it goes through a setting process, where it gets sticky before drying completely. It is important before packaging or stacking the cookies that you leave the cookies out overnight and uncovered. The next day you can package and if boxing, we recommend using parchment paper between layers to protect the image.
Here is a video for how to use royal frosting and edible toppers to decorate cookies – really any homemade or store bought cookies work.
When your dessert needs a lift, here is is quick trick.
What you need:
• Store bought two-bit brownies
• A can Duncan Hines frosting,
• Pack of YouCake cookie toppers – 1.87 inch rounds.
You can order a pack of toppers at YouCake – they keep sealed for several months. We include a zip lock bag if you want to hang on to any extras for a quick dessert lift later. Kids photos, old photos, and a few ideas featured below are fun to have. I like the Duncan Hines brand when you don’t have time to make your own – (and it also freezes well with the topper).
Frost brownies, apply the edible toppers, let the toppers rest on the dessert un-refrigereated for 45-60 minutes, then it is ready to serve. Watch the video:
Squirt or spread and stick. No skill required, promise! 🙂
1. For standard size cupcakes we recommend ordering the 2-inch or 2 1/4 inch rounds edible toppers. All sizes are pre-cut. Select the size that works best for you.
2. Here is a link to a vanilla butter cream frosting recipe I used by the Kitchen Magpie, but any butter cream or even store bought frosting works perfectly. We recommend white frosting, works better with the frosting sheet and not to use a whipped cream frosting as these are too moist and dissolve the frosting paper.
3. Let the toppers set 30-60 minutes before serving. Timing depends on the temperature of the room and butter.
4. Another popular method, which I do in the summer with the heat, is to cut out fondant disks, paint with light coat of royal frosting, apply the topper on top and place on your frosted cupcake. There is more work, but on party day, it can be easier to pick up any frosted cupcake, frosting color no longer matters, and you will have the perfect cupcake. If you let the fondant toppers dry, you can stand them up.
And, I almost forgot, a topped cupcake freezes! When you defrost in the fridge, if you have plastic lid, remove this to prevent any condensation from dripping.
Any questions or want to share your experience, send us an email at firstname.lastname@example.org.
We love to hear from you, Happy Topping!
How to decorate cookies using YouCake edible images!
Decorate cookies with your own stunning and fun personal artwork and images. Here is how, (video below):
First, decide the size of your cookie — store bought or homemade all work. If you want to include sprinkles around the edge, it is recommended to order the YouCake edible image packs 1/2 inch smaller than the cookie. For example, for a three inch round cookie, order 2.5 inch round topper pack.
Upload your image and any inscription to YouCake.com. If there is a size you don’t see, choose the closest size and tell us the exact cut in the notes section of the ordering page. You will get a preview after you have placed your order.
You can bake your own cookies or use store-bought. A popular sugar cookie recipes Easy Sugar Cookies by Eloise. We recommend using royal frosting if you want to package the cookies, but any butter cream store bought frosting works. Note: Let the cookies dry overnight before packaging.
To make royal frosting (Read more.)
3 ounces pasteurized egg whites
4 cups confectioners’ sugar
Note: I omit the vanilla from the original recipe.
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Store in airtight container in refrigerator for up to 3 days.
Package the cookies as party favors for your event or serve and enjoy!
Watch the video to see how to decorate cookies with YouCake edible images…
Watch more how-to-videos.
Here’s what is happening, YouCake speciality dessert toppings to Wow your guests —
My mother is an artist, see cardsbycathrina.com, and does a lot of entertaining and baking. She made edible toppers using her latest owl and bird drawings that she scanned and uploaded to YouCake. Below are the results along with a two-part how-to video— first the baking, then the decorating. She did not film the eating, but they are delicious. She used the following recipe from Eloises Easy Cookies Recipe. She flavored this batch with lemon, she has also done with orange. The top-tip to share is that she added some lemon juice when she thinned the royal frosting mix…a really, nice touch.
Since the toppers stay fresh in their sealed bags unopened for about a month, she took a pack with her to France. When she has guests come over she can make a batch of cookies and top them with her lovely owl art.
The results, they are really adorable!
The video, part-one baking:
The video, part-two decorating:
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Let cookies cool completely before icing.
For 3in. round cookies use 3.5 in cookie cutter
3 oz pasturized egg whites and 4 cups of confectioner’s sugar, 1 teaspoon vanilla (or other flavoring)
Beat the egg whites at least 4 minutes until stiff and shiny white
Add little by little the powdered sugar add vanilla
Thin with water or juice to paint on cookies prior to putting on the YouCake topper