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Decorating cookies

post #1 of 30
Thread Starter 
Today I am baking for the first time, the no-fail sugar cookies using a bunny head cookie cutter. When it comes time to decorate, I will be trying Alice's cookie icing. My question is, can the stiff version of this be used for things like the eyes, nose and wiskers? I plan on thinning it down to do the background color (after making a dam around the edges of course). Does anyone use another recipie to make face details? I am not too keen on royal icing (either flavor or hardness), so that is why I considered using Alice's. Thanks in advance for your suggestions! icon_biggrin.gif

Deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #2 of 30
I don;t see why you couldn't thin down the icing to the consistancy you want for the facial features. I do when I am doing royal and never have any problems. Hey, BTW can you tell me how you like the icing? I always do royal because they last so much longer.
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Michelle
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****Michelle****

Life is a game, and you must know how to play, or else you lose and can only blame your own stupidity or lack of motivation.
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post #3 of 30
Thread Starter 
I am going to let the cookies set until tomorrow, but will most definitely let you all know what I think of Alice's cookie icing. Have only seen good things about it.

This will be my first attempt at decorating cookies and may try to sell them at work. The bunny head is only about 3.5" tall and 2" wide, so trying to decide on a price. 6 of them (uniced) weigh in at half a pound, so between all the butter in the cookies and icing, I think that if I charge $10 per dozen that would be a pretty fair price. I may find a nice big egg shaped cutter and see if the "market will bear" a price of $1 each.

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #4 of 30
Hey - I just wanted to say that the royal icing recipe that is in the no-fail cookie recipe is nothing at all like the royal icing from the Wilton's classes. Maybe you know this already, but thought I'd mention it. I think the Wilton's royal icing is absolutely heinous but I loved the one in the recipe.

Good luck!
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Breast Cancer 3 Day Walker
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post #5 of 30
Thread Starter 
Cranberry, the only difference I can see (or remember) in the royal icings is the cream of tarter in this one. Does it make a big difference? I dont' want anything real hard, which is why I want to try Alice's icing. From what I have been reading, it stays soft on the inside. Maybe I will have to get to the store, buy more sugar, and do a little side-by-side comparison! Heck, still to cold here in Jersey to garden yet, might as well bake!

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #6 of 30
Quote:
Originally Posted by CranberryClo

Hey - I just wanted to say that the royal icing recipe that is in the no-fail cookie recipe is nothing at all like the royal icing from the Wilton's classes. Maybe you know this already, but thought I'd mention it. I think the Wilton's royal icing is absolutely heinous but I loved the one in the recipe.

Good luck!



The only difference is the addition of cream of tartar. It's an ingredient that can actually be omitted from the recipe and still have successful results. It was used in traditional royal icing recipes made with raw eggs. And the purpose of it was to help stabilize the raw egg whites.

Also, just like using lemon juice in your royal icing, it can cause certain colour changes. Violet will look blue and browns may have a greenish tinge
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #7 of 30
Hey Deb -

For me, the icing did stay softer and I let it dry a long, long time. Not so soft that they couldn't stack and pack, but no danger of chipping a tooth, either! I remember from Course II I was absolutely disgusted with the notion of chomping on a violet or daisy because they were so hard!

Christy
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post #8 of 30
I've used Alice's recipe. They did take longer to dry, but, they did as stated, soft on the inside. I made an extra "tester" cookie to push on to check before I thought about stacking them.
post #9 of 30
Quote:
Originally Posted by CranberryClo

Hey Deb -

For me, the icing did stay softer and I let it dry a long, long time. Not so soft that they couldn't stack and pack, but no danger of chipping a tooth, either! I remember from Course II I was absolutely disgusted with the notion of chomping on a violet or daisy because they were so hard!

Christy



You need to add a bit of glycerine to any royal icing that you want to stay soft.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #10 of 30
That's great to know. I love decorating cookies with royal icing but hate how hard they get. I have to try Alice's recipe, you all seem to like it !
post #11 of 30
Thread Starter 
That is good to know about the glycerine....would piping gel work the same?

I made a half batch of Alice's icing (only had 1 stick of butter laying around). It is a very buttery flavor, but one thing that I know I did wrong was that when I added more water to thin it down, did not use my mixer and did it by hand- you could see the butter separate a bit. Live and learn! Now I want to try the royal icing for cookies from CC to see how that compares.

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #12 of 30
Quote:
Originally Posted by MomLittr

That is good to know about the glycerine....would piping gel work the same?

I made a half batch of Alice's icing (only had 1 stick of butter laying around). It is a very buttery flavor, but one thing that I know I did wrong was that when I added more water to thin it down, did not use my mixer and did it by hand- you could see the butter separate a bit. Live and learn! Now I want to try the royal icing for cookies from CC to see how that compares.

deb



Half a batch? You used half the stick of butter? The butter will look like it's separated when lots of liquid is added.

Which reminds me I need to go find the "original" version of this recipe from bunnywoman.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #13 of 30
Quote:
Originally Posted by MomLittr

That is good to know about the glycerine....would piping gel work the same?

I made a half batch of Alice's icing (only had 1 stick of butter laying around). It is a very buttery flavor, but one thing that I know I did wrong was that when I added more water to thin it down, did not use my mixer and did it by hand- you could see the butter separate a bit. Live and learn! Now I want to try the royal icing for cookies from CC to see how that compares.

deb



Half a batch? You used half the stick of butter? The butter will look like it's separated when lots of liquid is added.

Which reminds me I need to go find the "original" version of this recipe from bunnywoman.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #14 of 30
Thread Starter 
No, the recipie called for a 1/2 cup of butter, which is 2 sticks; I only had one stick and also halved all the other ingredients. It worked out fine, until I added the additional liquid by hand to make it thinner.

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #15 of 30
Thread Starter 
I let the cookies sit overnight, but the icing did not harden enough to stack (many of the bunnies longer have eyeballs icon_surprised.gif ). The taste is wonderful, but I think being I am a beginner, royal icing will be much better for me. Am still curious if I could use piping gel instead of glycerine to make the royal a bit softer.

Deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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