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Richard in Cincy

That's how we do it...you pretty much have to if you're going to do any intricate

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Joined: Dec 12, 2005

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Posted to Thread #30574 at 7:48 pm on Oct 29, 2018

cutting work (snowflakes with cutouts is one we do).

However, the dowel rods? Oy. They are very clumsy and awkward to use.

Buy bands for your rolling pin. They come in graduated sizes and you automatically roll the dough to that thickness. It's impossible to overroll the dough too thin.

Re: chilling. I didn't see this mentioned, but again, if you're doing detailed cuts and/or want to preserve very exact edges, the dough goes back in the fridge or freezer after cutting before it goes into the oven. We pretty much freeze the cutouts before they go into the oven and the original shape is preserved exactly after baking.

https://images-na.ssl-images-amazon.com/images/I/817vgTsQUEL._SL1500_.jpg


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