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how did they do that?

post #1 of 28
Thread Starter 
I was watching Recipe for Success the other day on Food Tv and they followed a woman who opened a cookie decorating store. Anyway when they were showing her decorating the cookies, it looked like she just dipped them into frosting and used a spatula to smooth out. The extra just fell right back into the frosting bucket.
I know I can add more liquid but I am so scared about how I have read they will never dry or be wet in the center.
Is there a set amount of liquid that works to have frosting this consistency. I am just trying to avoid the extra step of the of piping the outer layer.
any one have any success with this?
post #2 of 28
I saw the show a few weeks ago. She uses royal icing which get hard. You want to use something that get hard, like Royal Icing for Decorated Cookies (under recipe section). How to say this, you know when you outline with stiff royal then fill in with a loose flow. You want the loose flow, so you can dunk, then scape like she did. Let dry then finish.

Hope this makes sense.

Good luck
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #3 of 28
When I worked in a bakery we used to dip our cookies in colored white chocolate. If you get the right wrist movement you don't even need a spatula to smooth. icon_smile.gif Just another option.
post #4 of 28
Funny, I watched the show and thought the same thing! Her cookies were SO beautiful I thought, Do you know how much time that is saving?
post #5 of 28
There are also some icings that you heat. It hardens as it cools.
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post #6 of 28
I saw that show too! Her cookies were so cute but a lot of them looked sloppy. After the cookies were dunked and scraped she set them down and some of the cookies had icing that ran down the side of the cookie.

If you want to save on the outlining step my recommendation would be to get some squeeze bottles. I use them and the rock! You can outline & fill with the same thin consistancy.

Hope that helps thumbs_up.gif
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post #7 of 28
Quote:
Quote:

If you want to save on the outlining step my recommendation would be to get some squeeze bottles. I use them and the rock! You can outline & fill with the same thin consistancy.



That is such a good idea! I'll try that next time I make cookies. Thanx for the tip!
post #8 of 28
I'm new to this forum and I hope I do this correctly.

Anywho, I came up with the same technique at 1 o'clock one morning, while decorating cookies for a bridal shower. I use thick royal icing to outline. Then I thin it, alot, and use an uneven spatula (small one) and basically scrap it on. Put a little of the thin icing in the center, then with a smooth motion, glid over cookie and towards outline. Make SURE your outline is dry! It's hard to explain...ok, work icing out to hardened outline. If the outline is thick and dry enough, the spatula won't hurt it, it will stop the thin icing from over flowing. If I have confused you even more, I'm sorry. lol.
post #9 of 28
I do a similar thing with MMF that i add water to and heat. Works GREAT thumbs_up.gif
post #10 of 28
Quote:
Originally Posted by Peachez

If you want to save on the outlining step my recommendation would be to get some squeeze bottles. I use them and the rock! You can outline & fill with the same thin consistancy.

Hope that helps thumbs_up.gif



Peachez - im trying to understand all this before i dive in. why squirt bottles as opposed to piping bags? i don't understand the difference. could you please explain? thanks a million!!!!!

-chisl
Beth Fundak
Cake Girl Cakes
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Beth Fundak
Cake Girl Cakes
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post #11 of 28
I think it probably has to do with the icing not squirting out the back of the bag. That would be my guess.
post #12 of 28
yes, that is a pain. makes sense...thank you!
-chisl
Beth Fundak
Cake Girl Cakes
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Beth Fundak
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post #13 of 28
Not peachez, but a squirt bottle is nice because the icing flows well. In a pastry bag, it can leak out the tip. The icing can be a bit thinner, like heavy cream and flow to the outline very easy.

I think almost everyone has a slight difference in their techniqe. The important thing is to find one that works for you and your cookie design. Some I dip, some I outline. I even saw one cookie maker that uses a paint brush to put on the base coat.
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Cake. So many flavors, so little time.
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post #14 of 28
Also, you can get bottle that you can put a decorating tip on. It definitely helps with the mess, but I think that for some people, they can get better control with the bottles. Especially if you get the small ones for detail work, they are almost like holding a really fat marker or something! I like it for writing on the cookies. You can put a small round tip on it, like a 0 or 1, and write almost like holding a marker.

Basically just personal preference. They have the bottles at www.kitchengifts.com (the ones you can use tips on- they come with plastic tips on them but you can use whatever you want).

-Suz
"Love is grand, but all I really need is chocolate." -Miss Piggy
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"Love is grand, but all I really need is chocolate." -Miss Piggy
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post #15 of 28
Chisl-Sorry, I haven't been on it a while. I prefer the bottle to the icing bag because you can outline & fill with the same consistancy icing. It's a lot less messy than decorating with bags & you don't need to have stiff for outlining & then fill in. With the bottle, I feel that I have much more control. Try different ways and see what works best for you.
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