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how did they do that? - Page 2

post #16 of 28
peachez - thank you for your tips! just curious - do you let the outline dry first or do you outline and then flood immediately? i think your method sounds great and i will be getting the squirt bottles for sure!
-chisl
Beth Fundak
Cake Girl Cakes
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Beth Fundak
Cake Girl Cakes
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post #17 of 28
I outline and flood immediately. It tends to look a lot more flawless that way. Check out some of my photos. One hint: when you outline don't go all the way to the edge of the cookie to prevent run over.

If you need any further help, let me know icon_smile.gif
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Smile...it's makes people wonder.
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post #18 of 28
peachez- do you use royal icing or buttercream icing in your bottles?
I thought it would be great for me to get the bottle to use as my writing tool, but I've never used royal icing ever... So I just wanted to see if bc would be the right consistency first...
~~Connie~~

laugher is the best medicine
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~~Connie~~

laugher is the best medicine
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post #19 of 28
peachez - thank you!!
i checked out your photos and i LOVE your work! cookies are flawless and your cakes are so great!!! you do a FANTASTIC job. thanks for your help!
-chisl
Beth Fundak
Cake Girl Cakes
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Beth Fundak
Cake Girl Cakes
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post #20 of 28
chisl~ thank you for the compliment!

redhare~ I've never used buttercream in the bottles...would probably work but I'm all for a quick clean-up & don't know how I'd get all the grease out so that it didn't ruin my royal icing in the future. It's a good idea though. If you try it, let me know how it works out.

FYI~ I've had the best luck with & religiously use antonia74's royal recipe for cookies. Here's the link: http://www.cakecentral.com/cake_recipe-1983-Royal-Icing-for-Decorated-Cookies.html
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post #21 of 28
one more question and then tapedshut.gif !!!
i just bought some squirt bottles at michaels. is this ok or are the special ones online better? just thought id save a little $$ but sometimes, in some things, the savings isn't worth the headache, ya know?!
-chisl
Beth Fundak
Cake Girl Cakes
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Beth Fundak
Cake Girl Cakes
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post #22 of 28
chisl,
the wilton ones from Michaels are exactly the same ones that I use. You can buy ones online that have a fine point tip but for anything like that I'd rather use a piping bag & a tip I already own. Try them out. For outlining & flooding I wouldn't trade my inexpensive bottles for anything. icon_biggrin.gif
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post #23 of 28
Peachez -

Do you also decorate with the thinner consistency out of the squirt bottles?

I am new to royal icing and this seems to be the best method so far .. thanks for the information icon_lol.gif
post #24 of 28
I'm not a big fan of runny icing. I use a medium consistancy. I add just enough warm water to make the icing thin enough to use the bottles. To know if you are using the right amount add a little at a time & stir in completely. when you lift your knife out of the icing & let it fall back into the container of thinned icing does the line that you dropped disappear immediately or take a bit & then disappear. I prefer the consistancy that takes a second but does not instantly disappear. It's a easier to control & doesn't run off the side of the cookie.
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post #25 of 28
thanks again peachez! hopefully i can make 'n post soon!
Beth Fundak
Cake Girl Cakes
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Beth Fundak
Cake Girl Cakes
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post #26 of 28
the icing we used at the bakery I worked at was called Vanilla Dip. You heat it up, add a little water, your food coloring, and then dip the cookie and scrape the excess off. It took a while to master, because you have to do it while it's pretty warm, and we used our hands, no spatula. The look was really smooth, though.
post #27 of 28
Quote:
Originally Posted by Peachez

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



I do the same thing..I have a bunch of food safe squeeze bottles and I just use a waterdown icing, that is like the consistancy of colorflow. I just swirl it around on the cookie and let it kind of flow across. I just line them up and go across....

I tried the dipping but it was just too sloppy for me...what a mess I made! hahaha!
Gotta have more cowbell!
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Gotta have more cowbell!
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post #28 of 28
If you want a very smooth top on your cookie, just use powdered sugar and water. You'll have to play with the consistency a little. If it's too runny, add more powdered sugar (use a wire wisk to get it smooth). It should be about the consistency of syrup. Working in my bakery, I found the easiest and fastest way is with a finger! Pick up a cooled cookie, dip index finger in icing and smooth over cookie. After a while, you really get quick! If you want to add sprinkles or other decoration on top, do it before the icing sets up, because it sets within about a minute.
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