A. is not for me
B. is not as easy as it looks (for me)
C. both A. & B.
"C"!! I had issues with cake tonight that I didn't even decorate yet--it needs to be baked yet!--and also with cookies. I did the No Fail and I am not one for sugar cookies but they are good. Made them a little too thick and they spread like mad. Had too many shamrocks, the shamrock cutter I didn't like much to start with (6 clover leaves and not 3) and they were not salvageable. I like metal cutters too and I had Wilton plastic heart and flower and the flower wasn't always coming out clean after cutting (cooled dough again and dipped cutter).
I made Antonia's icing, have not tasted it yet but I will say--those of you who make cookies, kudos to you because while I *usually* can bake cookies well, my decorating was extremely basic and I am wanting to get this royal icing business down pat. You really have to have the right consistency--too thick and it won't flow (I don't want to outline then fill, I'd rather do it all at once with one consistency), too thin and it runs. Every one of my flowers have runs down them.
I used a bottle to do the basic color and a tip to do some writing and that was a little thin and ran some on the cookies. Ugh.
Besides babbling and ranting, I guess I am just looking for some tips!
B. is not as easy as it looks (for me)
C. both A. & B.
"C"!! I had issues with cake tonight that I didn't even decorate yet--it needs to be baked yet!--and also with cookies. I did the No Fail and I am not one for sugar cookies but they are good. Made them a little too thick and they spread like mad. Had too many shamrocks, the shamrock cutter I didn't like much to start with (6 clover leaves and not 3) and they were not salvageable. I like metal cutters too and I had Wilton plastic heart and flower and the flower wasn't always coming out clean after cutting (cooled dough again and dipped cutter).
I made Antonia's icing, have not tasted it yet but I will say--those of you who make cookies, kudos to you because while I *usually* can bake cookies well, my decorating was extremely basic and I am wanting to get this royal icing business down pat. You really have to have the right consistency--too thick and it won't flow (I don't want to outline then fill, I'd rather do it all at once with one consistency), too thin and it runs. Every one of my flowers have runs down them.
I used a bottle to do the basic color and a tip to do some writing and that was a little thin and ran some on the cookies. Ugh.Besides babbling and ranting, I guess I am just looking for some tips!
Afflicted by Zaxapoaphobia
Afflicted by Zaxapoaphobia
)
I'm so frustrated with cookie decorating. If I use Toba's icing, I get little white bumps the next day (sugar crystallizing I'm told). If I use royal icing, I get the dreaded air bubbles or air pockets. It occurs when I thin the icing down. I add a few drops of water, stir slowy, and I can almost see the air getting sucked in. Think I might have a kitchen-witch hanging around. 
