Ask Dani B Baking Questions

FAQ's & Baking Advice – Ask Dani B…

SweetDaniB Baking Advice - Ask Dani B
Question?  Drop us a comment and we’ll add your question to our blog!

What cookie recipe should I use?

Martha Stewart has a yummy sugar cookie recipe available in her COOKIE book or on her website. Look for Sweet Dani B’s “secret” sugar cookie recipe coming soon!  Sign up for our newsletter so that you can be the first to know when we announce it!

Where do you get your cookie cutters?

On February 4th we proudly announced that we are working with Coppergifts.com to create our own line of cutters.  Our first design, the Sweet Dani B Owl Cookie Cutter is already available!  They have fabulous and unique cookie cutters as well as gel colors to color your royal icing, sanding sugars, candy hearts etc…  Tell Beth I sent you!

Oh, and we are particularly proud that all of their work is done by Beth and her husband right here in the USA!

Where do you get cookie icing coloring?

You can buy gel colors to add to your royal icing locally at any baking supply store or Micheal’s Craft supply.  We love our friends at CopperGifts.com, so if you are buying online we recommend them.

Where do you get meringue powder ?

Meringue powder  can be found at any baking supply store or at Micheal’s.  Also a call out for Cake and Bake because they sell bulk jars!

I see that you use the same icing to outline and flood. Do you ever add extra detailing after the cookie dries? If so what icing type do you use?

I use royal icing for most decorating. Sometimes if I’m making a fine line- like for hair on a person cookie- I’ll mix the icing a little thicker so it doesn’t spread.  Another fun alternate are the food doodler markers which are markers with food coloring ink. Martha and I used them to write out our Valentine Cookies on the show.  I used them on this cookie to write Nomi and Dan’s names ‘graffiti style’.

Baking Tips – Food Doodler Markers

 

I used your Royal Icing recipe and bottles from your kit.  After a few passes it lumped in the tip.  Any tips??

It sounds like you still may have had some lumps in your icing from the meringue powder or the confectioner’s sugar. Be sure to sift your sugar and mix thoroughly with the hand mixer, especially after scraping down the sides.  When you get a lump caught in the tip it is good to try to open the bottle sideways with the icing still in the tip (could be messy but if you open it quick, it works). Using a toothpick you should be able to find the lump in the tip and remove it.

How long does Royal Icing Recipe typically last in the fridge?

Royal Icing typically lasts about one week when refrigerated.  It will separate, and might thin out. If so, add 1 tbsp of 10x sugar and re mix with mixer before using.

About the author

Dani Boglivi-Fiori

Dani Boglivi-Fiori

Sweet Dani B is my small business and my mantra is Life Is Sweet! Both my business and life center around celebrating life’s occasions and making those occasions amazing. We design one-of-a-kind cookies, invitations, paper goods and pull them all together to deliver fabulous parties and events.

22 Comments

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Leave a Reply to Jill Cancel reply

    • Jannie: thanks for the question. That owl cookie cutter is from a Martha Halloween set. We don’t believe they make it anymore but we suggest you search for it on ebay. It’s a trick we use all the time to find vintage Martha cookie cutters! Good luck! Send us pictures of any cookies you make so that we can show them off!

  • I would love to know where you purchase your “people” cutters. I’ve looked everywhere for simple “man and woman” cutters and have not been able to find them.

  • I followed the royal icing recipe and the consistency came out too thick. I don’t know if I beat the water and meringue powder too long because it also came up thick and fluffy. I am using my kitchen aide mixer because I do not have a hand mixer. Should that make a difference? Also how would I check up on an order I placed last week?
    I really loved the owl cookies and cant wait to decorate!
    Thanks,
    SARAH

    • Hi Sarah,
      That happens to me too! There are so many factors from humidity to over beating the meringue powder mixture. You can stop beating when soft peaks form and all the large air bubbles pop.
      For this batch, you can add water by the tablespoon until you get the “glue like” consistency. Also note the gel coloring will thin it out a bit so sometimes I add my color and a bit of water at the same time. Hope this helps!
      Happy icing! xo

  • Hi Dani…Love Love Love your cookies…so cute. I tried to make some Valentine Cookies, I used your Royal Icing recipe.. ok Good… then I used the squirt bottles… first few passes..good.. then , it lumped in the tip and even with a tooth pick to free it up..it would not flow as your videos show…any tips??

    Thanks so much

    Aimee

  • Hi Dani,
    Love your stuff… cookies are so darn cute. I tried your icing recipe and it was perfect. I was also trying the bottles instead of bags, it worked great the first few lines, then when I went to flood… the icing kept clogging in the tip of the bottle. I used a tooth pick to unclog.. and it only helped for a few more lines.. What am I doing wrong???

    Thanks
    Aimee

    • Glad you are liking the bottles! It sounds like you still may have had some lumps in your icing- from the meringue powder or the confectioner’s sugar. Be sure to sift your sugar and mix thoroughly with the hand mixer- esp after scraping down the sides.. When you get a lump caught in the tip its good to try to open the bottle sideways with the icing still in the tip (could be messy but if you open it quick, it works). Using a toothpick you should be able to find the lump in the tip and remove it.

  • Dani, I’ve tried to sign up for your newsletter, however, there is no
    SUBMIT button to click. Is there another way to sign up for your
    newsletter…. I don’t want to mess them. Thank you.

  • Hi!
    I have my daughter’s 1st birthday party this Saturday. I am making #1 cookies, and I wanted to know the best time frame to bake the cookies and ice them. How long should I leave for the royal icing to dry? If I iced them Friday night would that be enough time to dry? Thanks so much!
    Kelly

    • Kelly: sorry we just saw this. Next time you can email us directly at daniele at sweetdanib dot com or info at sweetdanib dot com and we’ll be able to answer you faster! Hope you had fun at the party. Send us pictures of the cookies!

  • Dani – I ordered your icing bottles and I, too, had some clogging problems. I wanted to pass along that I put the plastic bottle in the microwave to soften the icing (I know, I know, that was a mistake; I should have set it in hot water maybe in the sink) but it melted the bottle so now I’m a bottle short and have the extra top. Such a waste, I’m sorry I did that. So just a warning not to use the microwave to soften your frosting.

  • Where do you get your sanding sugar? I love Coppergifts.com, is this my answer?
    I saw some of your cookies in Simple magazine, and the silver sugars, and white was fabulous. By other ideas?

  • Thanks for all your help over the years. I’m getting ready to make the annual owl cookies for all the kids in my neighborhood (plus extra for special friends), so I’ll need about 50. Last year I packaged each owl in a cellophane bag and put them in a box. Some broke 🙁 Do I really need to wrap each in bubble wrap? I’d like them not to break, but I can’t set owls on every surface in my home (my four boys would eat them all!). What do you suggest? I won’t be mailing any of them – we just fly them through the neighborhood.

    • Beth, I am so sorry I am just seeing this question! I hope all went well with the owls! I have 80 to ice this week myself! I usually only package/ stack about 35 or 40 per box. Since its a big cookie it gets heavy to stack and that bottom layer takes the weight- I can totally see how they can break esp if they are extra fresh! Xo