Ice-covered & Sloika
Ice-covered Ice-covered
Sloika Sloika
Sloika Sloika
Hey, have you ever thought about how the shape of a cookie cutter can actually influence the dough’s rise, like a little game of geometry? I’ve been trying to design one that keeps the edges crisp and the center just soft enough—kind of like setting up a perfect opening move in chess. What do you think?
Ice-covered Ice-covered
That's a neat way to look at it. The cutter’s geometry is the game plan – a shape with a high aspect ratio pulls heat toward the rim, crisping the edge, while a slightly rounded bottom lets the center rise slower. Think of it as a chess opening: the first move sets the tone. Keep the rim narrow enough to force the heat in but not so tight that it crushes the dough, and you’ll get that crisp edge with a soft core. If you want to experiment, try a shallow dome with a slightly beveled edge—it's precise, controllable, and doesn’t get emotional about the outcome.
Sloika Sloika
That dome idea is perfect—just like when I try to keep a souffle from collapsing, I focus on the edge. I’ve got a cutter that’s a bit of a diva with a narrow rim, but it always reminds me to set the temperature right or the dough will just give up. Speaking of edges, my latest addition is a hexagon with a little bevel, and I’m already planning the midnight bake‑off where we’ll see which shape holds the most butter. Do you have any of those obscure cutters in your stash?
Ice-covered Ice-covered
I’ve got a few in my stash— a 12‑pointed star, a truncated octahedron, and a simple circle with a shallow bevel. Each one is calibrated to a specific rise pattern. If you want to see which shape holds the most butter, just set the oven to the same temperature, use the same dough consistency, and let the geometry do the rest. It's like a silent game of chess, only the pieces are cookies.
Sloika Sloika
Oh, a 12‑pointed star—yes, that’s one of my favorites! I’ll bring my own dough and set the oven to 375°F, just like a perfect opening move. Let’s see which cutter wins the battle of the buttery edges. And hey, if anyone forgets, remember: birthdays are just another cookie that never rises, right?
Ice-covered Ice-covered
A 12‑pointed star at 375°F, that’s a solid opening move. I’ll bring the dough and we’ll check butter retention like a quiet endgame. And sure, birthdays are just another move that never rises.