Frozen Cookie Mix, Decorating Icing & Sprinkles

13 replies [Last post]
By 2boys2luv on Wed, 11-29-06, 15:56

Hi everyone - I've come to ask my question to the BEST resources I have available.. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] My peanut allergy friends. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
My PA DS's preschool is baking cookies next week. uugghh! Why always something to do with food. Usually I just don't send him, but the teacher was really trying to accomodate me and wants him to come so she first asked if I would make the dough. I have no idea how to make dough, and then she said they were going to buy the frozen ones, but if I knew of one that was safe, they'd gladly use it. I usually use the Pillsbury Sugar Cookies. I think most feel safe with Pillsbury. If anyone has had a bad expereince, please let me know. Anyway, they also wanted icing and sprinkles to decorate. Has anyone ever used the Betty Crocker Dorating Icing that you spray like Whipped Cream? And how about the Betty Crocker Rainbow and/or Chocolate Sprinkles? And the Sugar sprinkles? I picked up Betty Crocker because I always use their cake mix, but I've never used the decorating stuff and I think I vaguely remember something to do with the dyes. Can anyone elaborate? It has yellow 5 lake, and blue 1 lake in it. And the sprinkles have red 40 lake, yellow 6 lake, yellow 5 lake, blue 1 lake, red 3. Thanks so much!!! I'm going to bring in our own cookie sheet and spatula too. But my stomache is still uneasy! :0

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By bethc on Wed, 11-29-06, 16:21

With the refrigerated dough, you'll want to check the individual packages they're using. Some kinds have peanut warnings and some don't. I haven't looked this year, but in the past a lot of the holiday-shaped refrigerated cookie dough had warnings.

I believe that the Betty Crocker decorating things are made by Cake Mate. I'd read the labels to see. Cake Mate has a peanut-free facility.

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By kandomom on Wed, 11-29-06, 16:25

I have used the Betty Crocker icings from a can w/out a problem. I have not had trouble w/ sprinkles and decorations either. DD is PA. I haven't seen the spray can icing you are talking about. I don't use premade cookie dough (not for PA reasons, just prefer to make my own). You can make the sugar cookie dough and send it in rolled like a log like the Pillsbury kind. Tis the season for all the food stuff I guess . . .

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By tidina on Wed, 11-29-06, 16:39

we use cake mate, signature brands, betty crocker. i love the icing in the can. makes ya look like a pro. my son is pa, tna and sesame

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By Lindajo on Thu, 11-30-06, 05:55

Places like Costco or BJs has a big tub of Pillsbury sugar cookies or choc. chip cookies. It makes about 72 cookies, depending on how big you make them. Its a lot cheaper (I think I've paid $6.99 for it) than buying several of the cookie rolls. We have used both of these products with no problems.

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By Jimmy's mom on Thu, 11-30-06, 12:29

Ditto. I use Betty Crocker sprinkles and have used the frosting in a can, too (but I usually make my own). I have also used the Pillsbury dough. You do need to check the label, but the regular sugar cookie dough has always been safe every time I have looked (but some of the others are not). Betty Crocker and refrigerated Pillsbury products are all owned by General Mills, so if you trust them and their labeling, they should be fine for you.

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By 2boys2luv on Thu, 11-30-06, 13:55

Thanks everyone!!! It's always so nice to be able to get immediate answers for these things you worry about that no one else in your life understands! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Thank you tons! I have never used the Betty Crocker Easy Flow Decorating Icing, and it is a Signature Brand. I can call and double check. I would use the regular icing, but I'm going to try and make a "Disney Cars" movie cake that I saw in Sweetbay. uugghh! Never did this before! And I need 3 different colors, so I thought it would be easier to buy this kind of icing rather than mix in the food dyes with 3 jars of icing. Not sure I can do it, I might just wimp out and make an ice cream cake and stick the car on top!!! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] I can't figure out how to get the 13x9 cake out of the pan without breaking it, let alone put another on top of it. Any suggestions? Tricks of the trade? Thanks again!

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By PennMom on Thu, 11-30-06, 13:59

I make a cinnamon cake in a 13 x 9 inch pan...I line the pan with the quick release reynolds wrap before putting the batter in...once it's cooled a little I just pop the foil out of the pan and leave it to sit on the counter foil and all till it's done cooling.

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By bethc on Thu, 11-30-06, 15:31

I've done it the same way as with round cake pans: grease the pan, line the bottom of it with wax paper cut to fit, and flour the sides of the pan. It works well.

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By 2boys2luv on Thu, 11-30-06, 17:04

Thank for your suggestion. That sounds like an easy solution! And as for the Betty Crocker, Easy Flow Decorating Icing, I just got a phone call back from Signature Brands who makes them and they are NOT made on any shared equipment with peanut or treenut!! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] An FYI to any who may be interested, they are in a canister like whipped cream and they also come with 4 different decorating tips. I hope I can do this! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Thanks again!

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By 2boys2luv on Thu, 11-30-06, 17:06

P.S. Can I decorate the day before? Or will the icing turn hard? And then if I can, do I need to cover it? Can you tell this is my first time doing a big birthday cake? [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

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By Jimmy's mom on Thu, 11-30-06, 17:49

How to remove the cake from the pan: I have a large cooling rack, and I flip my 11x15 pan out onto that, just as you would a smaller cake.
Frosting the day before: definitely. I do it all the time. I often do it long before the event and freeze, but if not, I do it the day before. I can't stand the stress of having to decorate the cake the same day as the party.

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By McCobbre on Fri, 12-01-06, 16:24

I had thought the Pillsbury Ready to Bake were unsafe (I thought it had peanut flour???), but after searching, I found this thread by Catschmidt:

[url="http://uumor.pair.com/nutalle2/peanutallergy/Forum11/HTML/002865.html"]http://uumor.pair.com/nutalle2/peanutallergy/Forum11/HTML/002865.html[/url]
which contains this response from Pillsbury:
Quote:[b]posted March 29, 2006 11:20 AM
--------------------------------------------------------------------------------
Around the holidays I went to pick up a package of Pillsbury Ready to Bake sugar cookies (tried to take the easy way out of holiday baking!) and I couldn't believe my eyes when I saw all the potential allergens on the label!
Something made me pick up the Easter ones that are on the market now, the one with the rabbit in the center. NO NUTS OR MAY CONTAINS ON THE LABEL! (Although the other version still clearly states a warning as I remembered).

I wrote them a note explaining how one sugar cookie has a warning and the other version did not and asked if I can trust the Easter cookie version. Here is their reply:

Dear Ms. Schmidt:

Thank you for contacting Pillsbury concerning ingredients in our products. As manufacturers and consumers, we understand your concern about potential allergens in the foods you eat. Our primary goal is to provide accurate information; and we believe this is best accomplished by referring to the specific ingredients listed on each product package. This is the most current information for your needs.

If one of our products contains any of the top 8 allergens (peanuts, tree nuts, dairy products, eggs, soy, wheat, crustaceans, and fish) or if it contains sesame, sunflower or mollusks, that ingredient is always listed in the ingredient panel, and also in bold letters just below the list of ingredients. If a product is exposed to any of these allergens in the manufacturing facility the allergen will be listed in bold in the

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By 2boys2luv on Fri, 12-01-06, 22:32

Thanks MCcobre for all the Pillsbury labeling. I trust them more and more. They seem really on top of things and working with FAAN just shows they really do care.
As for the cake making again. You can tell I'm a real rookie. Here are my latest questions... [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Jimmysmom, so, if I frost it the day before, do I cover it overnight? I have always made small cakes the day of and have never tempted the big Kiddie Birthday Cake! Also, I have never heard of putting wax paper in the bottom of the cake pan. My gut would tell me it would burn. But I guess that is the trick to getting the cake out of the pan. What do you do, just slip the wax paper out from underneath when it cools or just leave it there. Pennmom, I think you said you use Quick Release Reyolds... is that aluminum foil? I'm so naive. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Bare with me! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] THANKS FOR ALL YOUR HELP! I appreciate it. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] I'm thinking maybe I should try one this weekend as a tester to see how my decorating skills are. Any tips on decorating?

[This message has been edited by 2boys2luv (edited December 01, 2006).]

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