/blogs/tutorials.atomsafebet - Tutorials2025-03-07T14:23:15-05:00safebet/blogs/tutorials/using-cookie-stencils2024-02-20T16:25:12-05:002024-02-20T16:30:02-05:00Using Cookie Stencilssafebet/blogs/tutorials/fall-cookie-idea-dyed-cookie-dough2024-01-31T10:12:58-05:002024-08-14T14:30:25-04:00Fall Cookie Idea: Dyed Cookie Doughsafebet/blogs/tutorials/how-to-make-marbled-cookie-dough-prepare-the-following-items2024-01-30T12:14:50-05:002024-03-26T16:18:51-04:00How to Make Marbled Cookie Doughsafebet/blogs/tutorials/dyed-sugar-cookie-dough-for-holiday-cookies-no-decorating-necessary2024-01-30T12:08:01-05:002024-03-26T16:19:08-04:00Dyed Sugar Cookie Dough for Holiday Cookies--No Decorating Necessary!safebet/blogs/tutorials/how-to-dye-cookie-dough-create-colorful-dinosaur-cookies-no-icing-needed2024-01-30T11:52:21-05:002024-03-26T16:19:30-04:00How to Dye Cookie Dough--Create Colorful Dinosaur Cookies (No Icing Needed!)safebet/blogs/tutorials/how-to-slice-a-cake2024-01-30T09:54:08-05:002024-02-08T09:22:28-05:00How to Slice a CakeAnn Digital
Goodbye messy cakes and slices! No more smooshed slices, deflated cakes, and frosting smears. You just baked a gourmet masterpiece--your cake slices should reflect that same high level of quality. We're here to help. Below are some tips and tricks for getting clean, beautiful slices of cake every time.
Tip #1: Chill your cake before slicing Pop your cake in a refrigerator for 15-30 minutes before slicing. This firms up the frosting and the cake, so that you get cleaner, neater slices.
Tip #2: Use a sharp, serrated knife We found that a 5-8" thin serrated knife with a sharp point works best. The serrated blade allows you to gently saw through the cake, and apply less pressure than with a straight blade. The result? Less frosting migration onto the slice, and a less smooshed cake.
Tip #3: If you chilled your cake, run your knife under hot water. A warm knife will cut through chilled cake....like a hot knife through butter. To warm up your knife, run it under hot tap water for a few seconds, then dry with a lint-free cloth. Now that your knife is warm, you can get to slicing!
Tip #4: Clean the knife between passes This might seem obvious, but make sure you have a clean, lint-free towel on hand to clean the knife between slices. A clean knife means fewer stray crumbs and frosting smears on your cake slices.
And there you have it! Armed with these tips for clean cake slices, you'll be serving up gourmet pieces of cake at your next gathering!
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/blogs/tutorials/how-to-store-royal-icing2024-01-30T09:24:22-05:002024-07-15T10:59:43-04:00How to Store Royal IcingAnn Digital
We've all been there- you didn't realize that your royal icing recipe makes an entire bowlful, and now you're wondering how to store the excess. Never fear, royal icing can actually be stored for a fairly long time, read below to find out how to store it!
A word of caution:ÌýWe do not recommend using raw eggs to make royal icing, and these storage techniques are only applicable to icing recipes made with shelf-stable ingredients, like meringue powder.
Room Temperature:
Royal Icing can be stored at room temperature for up toÌý4 weeks.ÌýYou heard that right. Be sure to store in an airtight container to avoid crusting. You can even keep it in the same piping bags that you used.
If you notice separation within the icing, simply massage the piping bags until all ingredients are well mixed again.
Refrigerator:
Royal icing can be stored for up toÌý6 weeksÌýin the refrigerator. Be sure to keep in an airtight container to prevent it from drying out. Allow it to warm to room temperature before getting b ack to decorating.
Freezer:
Yes, you can freeze royal icing, and it thaws relatively quickly! We recommend storing in Ziploc bags, pressing the bags down so that they will store flat. This saves valuable room in your freezer. You can freeze royal icing for up toÌý6 weeks.ÌýBe sure to date the bags when freezing!
Bonus: How to Get Rid of Royal Icing Crust:
If you stored your royal icing and are seeing a bit of crust on the sides of the bowl or on top of the royal icing, never fear! You do want to get rid of the crystalized sugar before using the icing, to save yourself some headache. Simply spritz the crusty bits with water and let sit for a couple of minutes. Mix the crusty bits slowly but thoroughly into the icing, and continue this process until the icing is fully incorporated.
There you have it! Now that you know how to store royal icing, read up onÌýhow to store sugar cookies.
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/blogs/tutorials/how-to-store-sugar-cookies2024-01-30T09:22:57-05:002024-07-15T11:02:02-04:00How to Store Sugar CookiesAnn Digital
You want to save time by baking ahead. We get that. Sometimes our busy lives mean that we have to bake ahead. Below is a straightforward guide for storing sugar cookies and sugar cookie dough for later.
Sugar Cookie Dough
Yes, you can store sugar cookie dough in its raw form! See below for storage guidelines.
Room Temperature:
Sugar cookie dough should be used immediately if stored at room temperature.ÌýIf you let it warm up, the butter may soften and your cookies may spread when baked. It also likely has raw eggs and other perishables in it that really shouldn't be left at room temperature for very long.
Refrigerator:
Most sugar cookie recipes require a 30 minute to 3 hour period of chilling in the refrigerator before baking. This helps to firm up the butter so that the cookies hold their shape and maintain a nice crumb when baked.
If storing the cookie dough, it can be refrigerated forÌýup to 3 daysÌýin an airtight container. Since it likely contains perishables, we really don't recommend storing for over 3 days.
Freezer:
Yes, you can freeze cookie dough! Sugar cookie dough can be frozen for up toÌý6 weeks.ÌýTo freeze, either roll your dough into discs or pre-cut out the shapes you want, separating layers with parchment paper. Wrap tightly in plastic wrap and keep in an airtight container.
If your cookies are pre-cut, you can wait until they are pliable, but still cold to the touch, and just pop them into the oven.
If you froze a disc of dough, let it come up to room temperature for a few hours on the countertop. Do not remove from the airtight container when doing this, as the dough could dry out.
Baked Sugar Cookies
You can also pre-bake your cookies and store them for later! Below are our tips.
Room Temperature:
Decorate the cookies withinÌý48 hoursÌýof being baked, as they will start to become stale if left at room temperature for too long. If you need to store them for longer, store the undecorated cookies in an airtight container.
Refrigerator:
We do not recommend storing baked cookies in the fridge.ÌýThe fluctuating humidity levels and overall dryness of the fridge will dry your cookies out.
Freezer:
Baked, undecorated cookies can be wrapped in plastic wrap and stored in an airtight container for up toÌý4 weeks.ÌýWhen you're ready to decorate, remove the cookies from the freezer and allow them to thaw until they are room temperature.
Baked & Decorated Sugar Cookies:
If you really want to get a head start, it is tempting to bake, decorate, and store your decorated sugar cookies. Below are the recommended ways for storing baked and decorated sugar cookies.
Room Temperature:
Baked and decorated cookies can be stored at room temperature in a sealed container for up toÌý2 weeks.ÌýMake sure that your icing has hardened completely before stacking the cookies, and adding a layer of parchment paper between cookie layers is always a good idea for some additional protection.
Refrigerator:
Due to the humidity level of refrigerators, decorated cookiesÌýdo not store well in the fridge.ÌýAvoid storing decorated cookies in the fridge, as it will affect the structure of the icing and taste of the cookie.
Freezer:
You can freeze decorated cookies for up toÌý6 weeks in the freezer.ÌýWrap tightly in plastic wrap and store in an airtight container for the best results. Warm up to room temperature before serving.
There you have it! Proven storage methods from our test kitchen. Bake ahead!
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/blogs/tutorials/what-you-need-to-start-baking-decorating-cookies2024-01-30T09:18:06-05:002024-01-30T14:17:28-05:00What You Need to Start Baking & Decorating CookiesAnn Digital
You're here because you're ready to begin baking cookies. So what do you need to start? See below for a checklist of the things you'll need to bake delicious cookies.
Ìý
Ingredients
While it may seem obvious, we've all been in the situation where we decide to bake something, get halfway through the recipe, and realize we don't have a key ingredient. Check the recipe carefully to make sure that you have everything in your pantry to begin baking.
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Cookie Cutters
If you plan to do cut-out cookies, like sugar or gingerbread cookies, make sure that you have some nice cookie cutter shapes on hand! We have hundreds of unique and easy-to-decorate shapes to choose from. Our cookie cutters are all made right here in the USA out of food-safe USA steel.
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Mixing Bowls
Ìý
Make sure you have at least one large bowl for most recipes. Some recipes do require two bowls in order to mix the wet ingredients separately.
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Measuring Cups & Spoons
Invest in a set of measuring cups and spoons. You don't have to spend much money, and a solid set will last you for a lifetime of bakes.
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Cookie Sheets
Again, invest in a quality cookie sheet--your cookies will come out so much better!
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Parchment Paper
We've made it easy for you with ourÌýsafebet Ltd. Parchment Paper Sheets.ÌýOur parchment paper sheets come in a flat-lay box for easy storage and no curling when placed on a pan. The 16x12" sheets fit a standard cookie sheet or baking tray, and will provide a no-mess experience when baking cookies. The sheets are also handy for rolling out cookie dough, if you don't want to get your counters dirty.
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Rolling Pin
When rolling out dough for cut cookies, it is vital that all cookies are the same thickness. This ensures that they all bake at the same rate, and you don't end up with some burned cookies and some underdone cookies. TheÌýsafebet Ltd. Perfect Rolling PinÌýis made of solid maple, and will last for generations with the proper care. The ¼" guide on either end ensures consistent thickness when rolling out cookies.
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A Mixing Spoon or Spatula
Cookie dough can be thick! We recommend a high-quality wooden spoon orÌýsilicone spatulaÌýfor mixing up your batter. You can also use a silicon spatula to fill your piping bags with icing if you plan on making decorated cookies.
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Flat Spatula
AÌýnice, flexible spatulaÌýis the best tool for the job when transferring cookies from a cookie tray to the cooling wire rack. Use a spatula that is large enough to handle the full cookie, as they are very delicate when they come out of the oven.
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Hand Mixer or Stand Mixer
While you can mix up the dough by hand, it can be a lot of work, especially when creaming butter and sugar. Creaming butter and sugar is when you incorporate the two until they reach a light, fluffy consistency. Why cream butter and sugar? The air pockets you create act as a natural leavener, adding air pockets into the dough, which helps give baked goods a lighter texture. Investing in a hand mixer or a stand mixer if you plan on continuing your baking journey is advised. Creaming butter and sugar by hand can be done, but prepare for a workout.
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Wire Cooling Rack
If cookies are left on a hot cookie sheet, they may burn or become stuck to the sheet. You'll need aÌýwire cooling rackÌýto transfer the cookies to as they cool.
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Piping Bags
If you plan on decorating your cookies, piping bags make a world of difference. Pipe with precision with ourÌý
Now that you have everything you need, it's time to get baking!]]>
/blogs/tutorials/how-to-choose-the-right-baking-pan2024-01-30T09:15:52-05:002024-01-30T15:21:50-05:00How to Choose the Right Baking PanAnn Digital
When finding the right baking sheet to use, you may be overwhelmed by the options out there. Never fear! The experts at safebet are here to help you navigate your baking journey so that you can choose the right pan for the right application.
Baking Pan vs Cookie Sheets
Baking pans, sometimes called roasting pans or jelly-roll pans, have a thin lip around the edge of the pan. These are ideal for roasting vegetables, and can also be used for cookies. Cookie sheets, on the other hand, have a small lip on one side of the sheet, and the other three sides are flat. This is to reduce the amount of lifting you have to do when transferring delicate cookies from the sheet to a wire cooling rack--in some cases, you can slide the cookies right off of the sheet.
Dark Pans vs Lighter Pans
Yes, it does make a difference! Darker colored pans will absorb more heat, and will transfer that heat more quickly to whatever you're baking. If using a darker pan to bake your cookies, you may find that they take less time in the oven to bake. We do not recommend turning the oven temperature down for cookies, but we do recommend checking them in the last 2-5 minutes of baking to ensure that they aren't over-browning. Lighter colored pans will bake the cookies more slowly, and we recommend using a lighter pan when possible for baking your cookies. You can put aÌýparchment paper sheetÌýwhen baking cookies on your dark pan to create more even heat distribution.
Aluminum vs Stainless Steel
Stainless steel baking sheets are durable and wonderful for roasting veggies or meats. However, we recommend aluminum baking sheets for cookies. Stainless steel takes longer to heat up and cool down, making it difficult to adhere to baking times and also to handle the sheets as you make batches of cookies.
Aluminum cookie sheets will heat up and cool down more quickly. We love the cookie sheets made byÌýUSA Pan. The heavy gauge aluminized steel means these are durable-they'll be the last baking pans you'll ever buy. They are resistant to warping, and are made right here in the USA. The ridged baking surface also distributes heat evenly throughout the pan.
Insulated vs. Non-Insulated
Insulated cookie sheets diffuse heat by having an air gap between the top and bottom layer of the baking sheet. These are great for very thin and delicate cookies that are susceptible to burning. Due to the heat diffusion, you may find that you need longer baking times for your cookies.
For the average baker, a non-insulated cookie sheet will work just fine for most cookie recipes.
Nonstick vs. Uncoated
This is a personal preference. Some bakers prefer the ease of nonstick baking pans, but some would rather have uncoated bakeware. If going uncoated, we do recommend that you useÌýparchment paper sheetsÌýwhen baking cookies-this will prevent them from sticking to your pan. There is nothing more frustrating than breaking cookies that have adhered to a baking sheet.
There are endless baking pan options out there, and it can get overwhelming. However, by learning the different properties of each pan, you can make an educated decision on which pan to use when baking cookies.]]>
/blogs/tutorials/royal-icing-consistencies2024-01-26T11:02:40-05:002025-02-03T14:55:56-05:00Royal Icing Consistencies: What's the Difference?safebet
You're ready to decorate cookies. You have your piping bags, cooled cookies, and royal icing mix ready to go. You've checked out some tutorials, and see that they mention "flood icing" and "piping consistency." What do these words mean? We're here to help you demystify the terms around royal icing so that you can achieve picture-perfect decorated cookies every time.
Before we dive in, it is important to note that achieving the correct consistency is more of an art than a science. There isn't really a specific formula for creating the right consistency, but getting the correct consistency is something that you will learn over time. Play around with it, and you'll eventually get perfectly decorated cookies every bake.
Watch: How to Mix Different Royal Icing Consistencies:
Most royal icing recipes make a very thick icing consistency. To thin the icing, simply add water one drop at a time. Add tiny amounts of water-you can always add more but you can't take it away!
Pro tip: Use a mini spray bottle to spritz your icing with water to thin it. The spray will ensure even coverage (read: less mixing), and also ensures that you don't add too much at once.
How to thicken royal icing:
Confectioner's sugar is the answer. To thicken your icing, add confectioners sugar one teaspoon at a time to achieve your desired thickness. Mix well while adding to incorporate all of the dry ingredients.
What is Icing Count?
This is a term you might see used by cookie artists. Once you have mixed your royal icing, use a butter knife to cut a 1" deep line through your bowl of icing. Once the line is drawn, count the seconds until it disappears. The number of seconds you count are referred to as the icing count.
Consistency Types:
Ìý
Stiff Consistency
Most royal icing recipes will result in this consistency. This icing will hold its shape, and is great for decorative piping. If you have a larger-gauge piping tip or would like to pipe flowers, this is the correct consistency.
Pro tip: when mixing this icing, mix on medium-low speed. The icing should be dense without air bubbles. Too much air will cause your piped details to collapse.
Icing Count: Forever-the line in your icing should hold indefinitely, the icing is that stiff.
Consistency: Cream cheese or buttercream
Uses: Piping decorative flowers, embroidery, or details. Best for wider-gauge piping tips.
Piping/Outline Consistency:
This consistency is a bit thinner than stiff consistency. It will typically take 2-4 drops or sprays from a bottle to achieve the correct piping consistency. Piping consistency royal icing will form soft peaks in the bowl that slowly lose their form. If it is too thick, the frosting will break as you squeeze it from your piping bag. If it is too thin, it will run off of the cookie. This icing consistency is used for piping borders and for lettering and details. When used as a border, it will form a wall around your cookie so that your flood icing stays contained.
Icing Count: 25-30 seconds
Consistency: Toothpaste or soft-serve ice cream
Uses: Piping borders, lettering, & details
Flood Consistency:
Flood consistency icing is used for filling large areas in the cookie. It can be easily moved around with a toothpick or scribe tool to ensure full coverage of an area. It is also used for wet-on-wet piping techniques, which is when you pipe directly onto wet icing. This technique is great for marbling and for creating designs (like polka dots) that are all on the same plane. If you want dimension to your decorating, wait for the flood icing to dry before applying details with piping consistency icing. This icing takes the longest to dry, as it is the wettest consistency, so we recommend using a fan to dry your cookies.
Pro Tip: If filling a large area, pipe squiggles on the inside of the filled area to prevent dimpling or collapsing in the frosting.
Icing Count: 5-8 seconds
Consistency: Honey or Shampoo
And there you have it! A crash course in royal icing. Getting the right consistency takes a lot of practice, but understanding the terms and playing around with your icing consistency will result in beautiful, professional-looking decorated cookies.
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/blogs/tutorials/how-to-wrap-a-cake-with-fondant2024-01-09T09:15:24-05:002024-03-29T09:21:59-04:00How to Wrap a Cake with FondantDavid Gibson/blogs/tutorials/painting-cookies2023-12-15T13:12:41-05:002024-03-26T16:29:40-04:00Painting CookiesAnn Digital
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