A Whole Lotta Cookies
Alayna here. We’re back for volume 10 of the sweetest email in your inbox.
Today I’m recapping my busiest cookie season yet, explaining why I ditched measuring cups years ago and showing off my upgraded sugar cookie!
Let’s sweet talk.
Valentine's Day Success!
Last week I baked over 200 cookies for my barre3 pop-up! It was by far the busiest holiday I’ve ever had and an absolute blast! Over 20 of you pre-ordered, plus I made extra cookies to sell to clients pre- and post-class. The fact that some people, who didn’t even take class, came in just to buy cookies still blows my mind. Thank you to everyone who came out, picked up a pre-order, bought cookies, or just shared in my excitement.
Though I started FS by decorating cakes and sugar cookies, I’ve always really wanted to focus just on gourmet cookies. The fact that I get to do that (with an occasional cake order thrown in) now is amazing! Every time you comment on a post, send me a message about how you loved your cookies, or just tell me you’re going to place an order, it is the biggest compliment.
At the pop-up, I had a few people share that their grandma made similar cookies. I loved getting to hear stories from customers about the cookies their grandma made, or their own favorite memories as a kid in the kitchen. That’s part of why I love this cookie business. Not only do cookies bring a lot of joy just by how they taste, but by the memories they bring up. I want my cookies to remind you of simpler times, when your biggest worry was whether your mom would make you eat your carrots at dinner (I wish she’d still make me eat my carrots-my eyes are craving some beta-carotene).
The biggest of thanks goes to my husband. From cooking dinner while I packaged cookies, to helping build boxes, to shoveling the driveway for pick-ups, I couldn’t be more grateful!
I’ll be back at barre3 for another pop-up at the end of March! Can’t wait!
Baking Bites: Tips for the Everyday Baker
The Kitchen Scale
When I decided to start my own baking business in 2019, I tried to learn as much as I could about the baking world. I spent hours pouring over library books and Youtube videos, trying to learn how the best bakers made towering cakes and flaky croissants. Very quickly into my research, one tool was mentioned over and over again: the kitchen scale.
Even if you are just a hobby baker, this is the number one tool I recommend! They’re inexpensive (check out the one I use here), and make baking so much easier. Measuring cups are not as accurate as using a scale. Think about where you keep your flour. You've probably reached in, scooped out a cupful and dumped it into a recipe. But that scooping motion compacts the flour, causing you to add more than you need, which could throw off your recipe entirely. A kitchen scale allows for very accurate measurements, something that is important in baking.
Also, (and most importantly in my book), a kitchen scale cuts down on dishes. You can pour out your ingredients from the container they come in without needing to dirty any spoons or measuring cups. When I first started my baking business, I was running it out of my tiny little GR apartment that had no dishwasher. I literally handwashed every cup, bowl, cake pan and spoon I used. Cutting down on dishes was a MUST. If you weigh out your ingredients using a kitchen scale, there is no need for measuring cups, and thus no need to wash anything extra! Love.
Cookie of the Week: Frosted Funfetti Sugar
This classic cookie has gotten an upgrade! It’s the same chewy sugar cookie, full of funfetti sprinkles, but now, each one is topped with pillow-y soft vanilla frosting. In a month where it’s gray all the time, these are a welcomed breath of fresh color. They’re perfect for a birthday, anniversary, work party or a teacher gift!
Thanks for reading!
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