its_me_susan
- 2,053
I baked a roll of sugar cookie dough on my stone. Admittedly I think it may be a touch overcooked (though the crumbs I tasted are perfect)... The recipe says to let it cool completely before frosting. I was going to use it tomorrow, so I let it cool alot, and tried to lift it (using the lifters) but it is breaking! *gasp* Thank goodness it's not a show!
When you prepare this at a show, do you transfer it right away while warm and pliable? I thought I would be able to let it cool, wrap it and frost tomorrow.
I'd love it if you'd all please share your experiences with me. Thanks!
Susan![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
When you prepare this at a show, do you transfer it right away while warm and pliable? I thought I would be able to let it cool, wrap it and frost tomorrow.
I'd love it if you'd all please share your experiences with me. Thanks!
Susan