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Decorating cookies - Page 2

post #16 of 30
1/2 cup of butter is ONE stick. If you added 2, that is why it didn't dry. This icing WILL dry overnight. You could add powdered sugar to the icing you have an "rescue" it.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #17 of 30
Thread Starter 
icon_redface.gif that's right, one stick is 1/2 cup......I only needed half a stick! What a dunce I am! Will have to try this recipie again. I am also going to make the royal icing, for comparison, but add a touch of glycerine as suggested previously to make sure it is not rock hard (anyone know how much for the royal icing recipie).

Anyway, good news is everyone loved the cookies..... now to make them again with shamrock shape and offer them for sale so I can take at least orders for Easter!

thanks again everyone! thumbs_up.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 #18 of 30
Post your opinion when you make the Royal. I kow that I like WORKiNG with royal better, but as far as flavor and "bite" the softer icing wins. Curious as to others opinions.
post #19 of 30
I read this whole post and nobody really answer one of Momlittr questions (which I was wondering).

What consistency does the RI need to be to ice the facial features? I'm doing the same Easter cookies and was wondering the same thing. Should I use stiff or medium?

Thanks for your help, this thread was very helpful.

Stephanie
post #20 of 30
Hey Manatee -

If you look at the cookies in my photos, I did the detailed stuff with medium icing and then flooded in the majority with thin icing. Start with thick and loosen it up as you go - you'll get the hang of it soon!

Good luck -
Christy
Breast Cancer 3 Day Walker
Tampa Bay 2007
Breast Cancer 3 Day Crew
Seattle 2008
Breast Cancer 3 Day Volunteer
Tampa 2008
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Breast Cancer 3 Day Walker
Tampa Bay 2007
Breast Cancer 3 Day Crew
Seattle 2008
Breast Cancer 3 Day Volunteer
Tampa 2008
Reply
post #21 of 30
Quote:
Originally Posted by MomLittr

icon_redface.gif I am also going to make the royal icing, for comparison, but add a touch of glycerine as suggested previously to make sure it is not rock hard (anyone know how much for the royal icing recipie).

deb



In tbis thread:

http://cakecentral.com/cake-decorating-ftopict-13783-glycerine.html

MissBaritone said that you should use 1 teaspoon of glycerine to 1 pound of icing sugar. Her response is about the 5th or 6th on the thread (currently the last, but that could change, LOL!)

Laura.
post #22 of 30
Thread Starter 
Laura thanks for finding out about the glycerne for me. thumbs_up.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 #23 of 30
What is Alice's recipe called, I am trying to find it. I want to try it tonight.
Thanks!
Tracy
Tracy Perkins

Happy Baking!!!
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Tracy Perkins

Happy Baking!!!
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post #24 of 30
Tracy,
Click on the "recipes" tab at the top of the page, then search for "alice" in the search box to find the recipe.

Laura.
post #25 of 30
Thread Starter 
Thought I would report back on my cookie baking adventures. I made a second batch of no-fail sugar cookies as the folks at work loved them, then made Antonia 74's royal icing, but added 1sp of glycerine per pound of sugar. Now I am not sure if it made a difference, because I saw someone say her icing is not rock hard, but the icing did harden but not to the point of teeth breakers. Will have to try it withougt the glycerine and see what the difference is.

As you can see from the pics, the outlining of the bunny did not work well, that was because I had the icing too still/dry, but figured it out by the time I did the chicks. I need to flood the cookies more, I think, and I really need to work on drawing eyes - some of the bunnies looked real scary! I like how the chick came out with just the blue eye, almost like a "peep". Now these cookies I am going to try to take order for, at an "introductory" price of $1.25 each......they are about 3-4" tall. Yes that is a low price, but not counting my time, I do make a profit. By the end of this year, I plan on being so good that they will have to pay $3-4 per holiday cookie so I can make some holiday spending money!

Let me know what you real good cookie decorators think!
LL
LL
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 #26 of 30
very cute. I think your right about filling, probably need just alittle more filling. I've only tried adding corn syrup to keep my softened.

Keep up the good work and by christmas, you'll be cranking them out!
post #27 of 30
I want to try these cookies too. I don't want the icing to be hard though...my family really likes the taste of sugar cookies iced in buttercream. The royal icing cookies are prettier and more versatile though.
Does the glycerin leave a taste?
Accomplishment is the full blown rose of effort.

Susan
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Accomplishment is the full blown rose of effort.

Susan
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post #28 of 30
Thread Starter 
No Peanut, it did not leave a strange taste in the royal. Next time I am thinking of substituting a small amount of vanilla for some of the water to the royal for a little extra kick.

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 #29 of 30
Thanks Deb.
Accomplishment is the full blown rose of effort.

Susan
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Accomplishment is the full blown rose of effort.

Susan
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post #30 of 30
Have you guys tried the recipe on this site called Alices Cookie Icing? I bet you would like it. It is alittle different than royal, it has butter in it. it drys on the outside, but stays soft in the middle. It takes alittle longer to dry but it's really good.
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