September 27, 2017 at 3:39 pm #9166
I receive catalogs from fancyflours. The photo and information in the link below are much smaller than in the catalog. Maybe you can garner an idea about the wafer papers they sell.
Have any of you used edible wafer paper on your cookies? If so, does it affect the taste of the cookie or icing? Do the wafer papers hold up for gift giving and storage? Is there anything I should know about edible wafer paper before I plunk down money on some?September 27, 2017 at 6:19 pm #9167September 27, 2017 at 9:03 pm #9169
I also receive the Fancy Flours catalog. Although I have purchased some items from them, I’ve never tried the edible wafer paper. Although I like my cookies to look good, I care most about how they taste, so I’ve not felt the need to try it.September 27, 2017 at 9:29 pm #9173
I understand wanting your cookies to taste top-notch, BakerAunt. So do I, which is why I posted about the edible wafer paper. That, and the dyes in the papers. On their website, on a page other than the link I posted, it says that the dyes are FDA approved. That satisfies me.
Browsing their website, I learned the baker puts the wafer paper on top of icing. So the cookies would still have the regular taste. The only question is whether or not there’s a flavor in the wafer paper. I guess I’ll call them tomorrow or Friday to ask. If they’re flavorless, I’ll be pushed over the edge.
I want to give people Christmas gifts different than the last few years. I used Trisha Yearwood’s Slow-Cooker Chocolate Candy last year, so I want to go back to cookies this year. I just want to come up with something that is not my norm. I don’t think breads are exciting enough for young children.September 27, 2017 at 9:43 pm #9174
My understanding is that edible wafer paper is mostly sugar with some stabilizers to make it into sheets.
If there’s a store than handles a good selection of Wilton products (eg, Michaels, Jo-Ann), they may carry them, a package isn’t very expensive, probably under $4.September 28, 2017 at 7:45 am #9176
Yes, cookies are definitely what excite young children. One of my friends often talked about her aunt who gave her and her brother EACH a shoebox full of cookies every Christmas. Just think, your own box of an assortment of cookies that you did not have to share with a sibling!
Let us know, Italian Cook if you try the edible wafer paper and how it turns out. I do like Fancy Flours for some ingredients and baking items, and their service is excellent. I bought the topper for our wedding cake from them. I also prefer their sugar cookie recipe, although I increase the salt.September 28, 2017 at 9:13 am #9177
I have called Fancy Flours and was told the edible wafer papers are flavorless, although a little sweet. I didn’t have time to place my order, but I’m going to do it tomorrow. I’m going to order Christmas papers, so it’ll be December before I make them & can post back here about the finished product.
BakerAunt, I spent too much time on their website last evening and didn’t notice any recipes. When I have time, I’ll check out their sugar cookie recipe, although I’m quite happy with Martha Stewart’s recipe in her book “Entertaining.” For Christmas, I may use the recipe with the least sugar, since there’s sugar in the wafer papers.
I can imagine how thrilled a child would be to receive his/her own shoebox of cookies. That’d be a big time fun experience, especially since it happened more than once!September 28, 2017 at 10:13 am #9179
Italian Cook: Here is the link to their recipes:
The “No Fail Sugar Cookies is under their basic recipes. I like them because they do not spread and loose their shape.September 28, 2017 at 7:02 pm #9180
Thanks for the link, BakerAunt. I checked out their sugar cookie recipe. Thanks for giving me the name.October 10, 2017 at 8:20 am #9313
When I ordered the edible wafer papers, I asked about shelf life. I wanted to be sure they’d still be good in December if purchased now. I was told to store them in the pantry, flat . . . (with nothing on them, I assume.) Don’t store them near the stove or other heat. They will be fine in December, following those guidelines.
I’m hoping to use them in early December. I’ll report back on the finished cookies.October 10, 2017 at 11:49 am #9315
I still haven’t figured out exactly what you DO with edible wafer paper, so I’m really curious to see what you do with it.Like 2+October 10, 2017 at 3:30 pm #9323
I don’t know what to do with it, either, Mike. This will be a learning experience for both of us. The catalog says they come with instructions, but I probably won’t be able to access those until I open the package of wafer papers.October 10, 2017 at 4:04 pm #9324October 10, 2017 at 4:57 pm #9327
Thanks, BakerAunt, for solving the mystery.
For myself, I see a problem. I don’t own a piping bag and have never piped. I’m just going to ice the cookies and declare they look beautiful without the piped edges. I really don’t think I’ll have to have the piping. I bought their cookie cutter that goes with their wafer papers, so I know the size will be exact. I also don’t own a food-safe craft brush, but will assume Michael’s can solve that problem. If not, I’m destined to make-do with a small pastry brush.
BakerAunt, I’m glad you gave us this link. It gives me time to study the directions so I start the project knowing what to do when. I’ll let you and the others know in December whether I succeeded at this cookie idea.October 10, 2017 at 5:04 pm #9328
Italian Cook: Michael’s has disposable “piping” bags–very reasonable with one of their coupons–from Wilton. Wilton even makes small sets with four tips that includes some bags. Also, you can use a baggie with a clipped corner. My mother used to make cones out of a piece of parchment paper.
The piping keeps the “flooded” frosting from running down the sides; it makes a “dam.” You can outline all the cookies, then go back and do the flooding.October 10, 2017 at 7:17 pm #9329
BakerAunt, I read your post a couple hours ago. Now that I’ve thought about it, I’ve decided to go for broke. Before Christmas shopping begins in earnest, I’ll go to Michael’s and see if they have the Wilton four tips with some bags. I’ve watched a lot of Martha Stewart and Food Network shows illustrating piping, so I may be able to do it.October 10, 2017 at 8:19 pm #9330
I bought a box of 100 12″ disposable piping bags and a box of 100 18″ disposable piping bags at restaurant supply stores, in bulk they cost me less than 25 cents each. I tend to use the larger ones more than the smaller ones, like when piping a large batch of meringue cookies or a couple dozen eclairs.
The problem with using a plastic bag is they have a tendency to pop open if you squeeze them too hard and tips don’t fit in them very well, but they’re OK for small amounts of icing.
When I was at chocolate school a year ago, our instructor had us make small piping bags that were no more than 2-3 inches long and would hold a small amount of tempered chocolate. I struggled with making them until one evening I took several of the pre-cut triangles back to my hotel room and practiced making them for several hours. Now I make one every now and then (maybe once a month) just to keep the skill fresh.October 11, 2017 at 8:00 am #9333
I always have good intentions of doing decorative piping on cakes, but I rarely had the time when I was working. I was just glad to get the cake baked and iced! However, for my lemon cake, piping a dam before putting in the lemon curd is essential. I’m not baking many cakes these days, and I was sad that National Cake Week came and went last week with no cake from me, but with my husband’s family reunion, at which there was pumpkin pie and apple pie, not to mention an apple Bundt cake, there was no need for another dessert, other than my Maple-Walnut Biscotti. I miss doing the birthday cakes for the office staff. I may branch out to cookies.October 11, 2017 at 8:53 pm #9336
I’ve thought about signing up for the beginning cake decorating classes at Michael’s, but I’d probably be the only guy in the class.October 13, 2017 at 7:09 am #9351
Sorry I’m late to this and it’s been a while since I piped anything but I’ve found it easier in a cooler kitchen. Also, my hands tend to get warm and that can melt sometimes make the frosting a little too runny. The last time I piped I was making a big cake, it was about 85 and I had no AC. I would take a break from piping and place my hands on a bag of frozen peas.
Gloves might have helped if I’d thought about it then.October 13, 2017 at 11:53 am #9355
I once heard about a chocolatier whose test for apprentices was to shake their hands. If the hands were too warm, the candidate wasn’t hired. I’d have failed that test!
I have been known to keep an ice pack nearby when working with chocolate and place my hands on it every now and then when I’m getting ready to start the next hands-on step. (We have some ice packs filled with corn that don’t get so cold they give you frostbite and also don’t sweat much.) They’re the ‘make it better bag’, darlincompany.comOctober 15, 2017 at 7:21 am #9373
I couldn’t sleep and was watching “Halloween Wars” on the Food Network and saw a new use for wafer papers. Someone made a giant birdman out of cake and spun sugar (and maybe pumpkin) and the feathers were wafer paper. It was pretty neat.
I believe it was this episode.December 2, 2017 at 7:13 pm #9997
I’m not going to be the first of our group to try edible wafer papers. I am way behind in several things because of a kitchen repair that lasted 2 weeks in November. I called a friend and offered him the wafer papers. He had never heard of them but is willing to try them. Monday, I’ll take the papers and instructions to him along with the correctly-sized cutters. I’ll ask him to share one of his wares with me if he completes the project. I’ll post here his report on his efforts and the taste of the finished project.
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