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When is best time to move BIG cookie?

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
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 :)
 
Jul 11, 2005
20
0
Susan,

Hi! I have always just loosened the bottom of my cookie and then frosted or whatever and then cut and served my cookie straight from the stone. I have always used choc. chip cookie dough. I don't know if that makes a difference.
Maybe just loosen the cookie and then let it cool completely and slide off instead of lifting off would work better. Hope that helps! Good luck!

Christy M.
 

monica_sweetconsultant

Advanced Member
Silver Member
Jul 23, 2005
550
0
reading this post made me think of something that happened to me. i was at my 2nd show and making the bannana toffee pizza. my hostess bought the off brand type of cookie dough and it ran off the stone and burned into her stove. i havent had this happen to me. does the off brand really make that big of a difference? it was awful...the whole house smelled like a burnt cookie. i think that affected the bookings also...lol...cant blame them really. but i was just wondering about the different type of cookie doughs.
 

dawn424383

Member
Apr 20, 2005
186
0
I have read on this site, and other PC sites as well, that name brand vs. off brand really does make a big difference when it comes to certain recipes. (i.e. recipes using cookie dough, crescent rolls, and biscuits, to name a few) For that reason, I always recommend to the host to purchase name brand. The few extra cents is more than worth it!
 

monica_sweetconsultant

Advanced Member
Silver Member
Jul 23, 2005
550
0
thats what i was thinking. well she definately found out the hard way. lucky for me it was my husbands cousin and she wasnt freiked out by the mess. i havent made that pizza since..lol...but now i know to use the brand name. thanks for the info!!!
 

chefjulie_sc

Member
May 19, 2005
104
0
Off brand vs. name brand

I've never had any problems using store brand crescent rolls, but I don't know about cookie dough.

I have loosened the cookie with the Serrated Bread Knife before trying to move it. You might want to try this next time before using your lifters to move the cookie. The Bread knife is so long that it will fit under the whole cookie on the Lg. Round Stone.

Also, here's a quick tip...the new Saran stretchy covers...one of them, I think the large round one, will fit over the entire Lg. Round Stone, since you mentioned storing or covering the cookie to frost later. My director shared this with me, and it's great, especially if you pre-bake something to take to a show with you.
 
Jun 17, 2005
6
0
Moving Cookie

One trick that I have used to loosen the big cookie is plain dental floss. As the cookie cools, take a piece of floss and slide it under the cookie, with a rocking motion. So far, all of my cookies have been successes. I always assemble and serve straight from the stone - gives me a chance to talk it up and show off the Round Woven Tray!
Debbie
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
dwilbanks said:
One trick that I have used to loosen the big cookie is plain dental floss. As the cookie cools, take a piece of floss and slide it under the cookie, with a rocking motion. So far, all of my cookies have been successes. I always assemble and serve straight from the stone - gives me a chance to talk it up and show off the Round Woven Tray!
Debbie


I love the dental floss idea!!!
 

BethCooks4U

Legend Member
Gold Member
Jan 21, 2005
13,007
42
dwilbanks said:
One trick that I have used to loosen the big cookie is plain dental floss. As the cookie cools, take a piece of floss and slide it under the cookie, with a rocking motion. So far, all of my cookies have been successes. I always assemble and serve straight from the stone - gives me a chance to talk it up and show off the Round Woven Tray!
Debbie
That's a great idea but I always use the bread knife to loosen the cookie - it works great and shows another tool!
 
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