Something Doesn’t Taste Right

Every now and then we pull something out of the oven that makes us cringe. It could be an off-flavor that just ruins everything, a texture that’s not quite right, or something that looks like you found it on the beach. Pi Kappa Alpha will be so excited you baked some delicious cookies with your Greek letters cookie cutters, they might even let you pledge. If you botch this your only shot of having friends this year is Lambda Lambda Lambda, and we don’t want that to happen. Here are some preemptive measures you can take to ensure everything comes out just right.

Test Your Powders

Baking Soda and Baking Powder are common, especially when baking cookies. When you’re baking a batch cut into high fashion designs, you want them to have a quality of taste akin to Chanel and Versace, not your brother’s cruddy hand-me-downs.

For Baking Soda, put a teaspoon or two of white vinegar in a bowl. Add a ½ teaspoon of Baking Soda. If it fizzes, you’re in business!

For Baking Powder, take ¾ cup of hot water and add a ½ teaspoon of Baking Powder. Does it bubble? If not, just imagine getting yelled at by Gordon Ramsay for having the audacity to bake with expired ingredients.

Better Butter

Butter is already the best it can be. We as humans can only harness its superpowers to help make our baked goods more delicious. As long as you are aware of that you’ll be a baking deity.

If your cookies turn out too dense, it’s time to stop melting your butter. Yes, melted butter is way easier to mix, however once it’s added to the dough, the sugars already begin to dissolve before it goes into the oven.

For a more cake-like consistency, just soften the butter before mixing it in. “But my butter is rock solid since it’s been in the fridge, and I need these cookies now!” you say? Not to fret. Fill a bowl with hot water, then place another bowl in the hot water and slice your butter into the bowl. In less than two minutes your butter will be soft, not melted, and ready to add into your mix.

Cookies 2 Crispy

Maybe that oven was cranked a little too high. Who knows? Those cookies you baked for tomorrow’s party look perfect, but you may not want to risk breaking a crown to digest them. Here are your choices:

  1. Spend the entire party hovering over the tray like a maniac and explain to each person that the cookies are a little harder than you wanted them to be. Add, “Be careful…” and nervously laugh as they walk away.
  2. Throw a slice of bread or two in the cookie jar overnight and serve the cookies with confidence the next day. Enjoy the party, make friends, and talk to that guy or girl who’s been blowing up your Facebook with “likes” for the past two months.

14 Responses

  1. Liz O.
    | Reply

    Thanks for the tips, I actually have tried the 1st choice for my 2 crispy cookies!! LOL! Now I know better!

  2. suzyzimmermann
    | Reply

    Great tips!

  3. Ttimagesbyjan
    | Reply

    Do you have a place we could actually come to to see your cutters? We would like to stock a few at the shop? Do you sell wholesale?
    This is
    Jan McWhirters daughter (Darlene Maple)
    Jan is the
    Owner of Tempting Treasures by Jan
    30 S Water street
    Henderson NV 89015

    My husband Monty Maple and I would like to meet you and maybe pick out a small selection to start … for adding to our stock at the shop? Please contact Monty at 702-927-8050 if this would be possible to set up a day and time? Maybe this week if possible?
    Thank you,

  4. Steve
    | Reply

    I bought the Seahawks fondant cutter. The face is very detailed and I find the fondant stays stuck in the cutter even if I blast it with flour before cutting with it. If I try to push it out the cut out gets deformed. Any tricks to the trade you can reveal would keep my walls free of fondant and eliminate my urge to throw it. Thank you.

    • kimberly souvanvixay
      | Reply

      Hello. One of our customer suggest dipping paper towel in vegetable oil and wipe it on rolled out fondant so its shiney. Then use the cutter to cut it out. Another way is to try to flip the cookie cutter over once you have made the cut (with the fondant still inside the cookie cutter) and carefully with your finger slide across the edges so that the extra fondant on the edges comes off. We use an air compressor which can be set to different amounts of pressure to expel our dough cleanly.

      • Steve
        | Reply

        Thank you very much for the help. The vegetable oil worked great. The compressed air didnt work for me. Part of my dilemma was using marshmallow fondant which is much stickier at room temperature. I appreciate your time.

  5. oyun
    | Reply

    Thank you for sharing.

  6. sikis izle
    | Reply

    merci pour le partage.

  7. kedi cinsleri
    | Reply

    Thanks for the tips, I actually have tried the 1st choice for my 2 crispy cookies!! LOL! Now I know better!

  8. Catherine Linberger
    | Reply

    Do you have anything pertaining to Louis Vuitton? Stencil ? Cookie cutter ?

    • kimberly souvanvixay
      | Reply

      Yes. They are under high fashion lv and high fashion pattern stencil 111.

  9. wneblett3894
    | Reply

    I was wondering if anyone has ever been able to successfully use a coupon code. I have tried 4 different ones, all say expires May 2019 but none are being accepted

    • kimberly souvanvixay
      | Reply


      Here are the coupons we are currently offering:

      Minimum Purchase: $20.00
      Discount: 5% off
      Coupon Code: 5percentoff

      Minimum Purchase: $50.00
      Discount: 10% off
      Coupon Code: 10percentoff

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