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Royal Icing Questions

post #1 of 27
Thread Starter 
I have been trying to teach myself how to decorate sugar cookies like you wonderful cookie makers icon_biggrin.gif but I seem to be having some issues, lol

The no fail cookies I have mastered .. I make them about 1/4 inch thick, they cook up great and are sturdy enough for me to decorate.

I have tried three icings:

Alice's Cookie Icing

Royal Icing for Decorated Cookies (antonias icing )

Toba Garrets Glace


I have read the the tutorial on this site as well as other sites. I am having issues with the outline/flow part of decorating. How thick do you make your outline? how thin is your fill in flow? how thick is the icing on top of your cookie?

I also have some problems with the fill icing flowing over the outline and over the side of the cookie .. if i dont put a lot of icing, it dries weird, some parts of the icing are more translucent..

Also, in the tutorial on this site, it refers to the advanced technique of-

Quote:
Quote:

The cookie on the left was outlined and filled. The cookie on the right was filled in a single step with the exact same consistency of thinned icing. Do not outline with the stiff icing, go directly to the thinned icing consistency as described below. It saves hours of work on large batches and often looks cleaner and more professional.



- I cant get this to work either .. the thinner icing just slides right off the side of the cookies icon_cry.gif

I outline with a pastry bag and a 3# tip .. to fill, I have been using bottles becasue i tried a pastry bag and the icing came out of the tip nonstop..



Perhaps these are basic questions, but I really need some help!

Thanks !
post #2 of 27
Hi Frohdi,

Welcome to CC!

It sounds like your icing is too thin. I always use the royal icing recipe that Antonia posted. I don't always outline, but when I do, I use the "10-count" rule (10 counts until the icing drizzled into bowl with a spoon "melts" back into the bowl). For filling in (flooding) I use about a "5-count" consistency.

I hope that helps!
post #3 of 27
Ok, I use Antonioa's icing - she says when a ribbon of icing dissappears back into itself in 10 seconds you are ready. I find that I put at least 1/2c of water thinning it. But I do it 2 Tablespoons at a time from the begining. That is about where my icing is.
I started out outlining and then stopped - it made it harder. Now I start of the outside of the cookie and work my way in and then with a disposable icing bag with a hole (smalled than a pencil) I just fill in - I use the tip bag end to help smooth. The icing does most of the work. I'd guess the icing is 1/6 to 1/8 thick. But you will only know that when you break (bite) the cookie.
Carol
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Carol
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post #4 of 27
Thread Starter 
hmm, so my thinner icing might be too thin? I am going to try again tonight I think.

I also noticed in teh gallery that some cookies are clearly outlined and then the center filled part sort of pillows up .. like a little dome ...

if i skip the outlining part .. the basic idea is that i take the thinned icing, draw the outline and fill right away?
post #5 of 27
You've got it - but I use my 10 count icing to do it all.
Carol
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Carol
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post #6 of 27
Thread Starter 
I have success! icon_biggrin.gif

I managed to make the icing and flood my cookies appropriately .. I am letting them set so I can try my hand with writing on them. What size tip do you use to write on the cookies?

Also, when I did the flooding, I used a plastic bottle that I got from walmart .. but the icing seeped out, I guess from the pressure of my squeezing, around the rim ..

I want to try the bottle that you can attach the metal tips to, but are they sturdier? Are they worth it?

Thanks!
post #7 of 27
Hi Frohdi, great to hear you are having success with the icing. I know it took me a while to get the hang of the consistency but when you get it, it works like a charm. I use the bottles from Michael's and I like to use the large size because it is easier to fill them (don't need a funnel) and it holds more. For more intricate piping like outlining on the top of the flooded area or for writing I use a #1 tip. Hope this helps and welcome to CC and your new addiciton!
~~~Theresa~~~
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~~~Theresa~~~
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post #8 of 27
Thread Starter 
what consistency do you use to write with? the outline consistency or the 10 count flood consistency?
post #9 of 27
Sorry to sound vague but it is somewhere between the outline and the flooding. You don't want it too stiff or you will have a hard time making smooth writing and you don't want it to loose either. For my experience it has been trial and error because there are so many variables in cake/cookie decorating such as humidity, how hot or cold your kitchen is, the products you use, etc. For writing try to get something inbetween the outline and the flood probably closer to the flood icing. Hope this helps! Best of luck thumbs_up.gif
~~~Theresa~~~
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~~~Theresa~~~
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post #10 of 27
I just worked with colorflow icing last night, I don't know if it's the same exact icing you're using, but my instuctor gave a great tip on using the parchment bags. Fold the tip up before filling with icing, then when ready, unfold and squeeze where you want it. Obviously when done, fold back up.

Don't give up on parchment. thumbs_up.gif
post #11 of 27
I do the 10 count for the outline and the filling too. I use the my icing tip to help push around the royal icing, and then shake the cookie a little to get it flat.
post #12 of 27
Thread Starter 
Quote:
Originally Posted by luvbakin

I do the 10 count for the outline and the filling too. I use the my icing tip to help push around the royal icing, and then shake the cookie a little to get it flat.



this is exactly what I did, I think it might have still been a little thick, but it worked .. i added powdered sugar to the thinned icing and I was able to write and decocorate with it .. My next attempt should go smoother

Thanks everyone for all your help!
post #13 of 27
Good luck on your next try and be sure to post pictures! We'd all love to see how they turn out! thumbs_up.gifthumbs_up.gif
~ ~ Melanie
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~ ~ Melanie
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post #14 of 27
Hey Frohdi, I know most of your questions have been answered, but I'd thought I share one last thing, I've learned...

I don't use any tip bigger than a #3, when decorating the cookies. It's really too big and on a small cookie, I think it looks weird.

Oh, one more thing.....I too use the bottles for all my flooding. It's MUCH easier and faster. The tip is a good size too. I've also stored by icing (still in the bottles-at Flow consistency). Shaked it, and used it.

If you have any other questions feel free to PM me, be happy to help.

We'd all love to see your lovely cookies too!
post #15 of 27
Great info everyone as today I am trying my first cookie bouquet lol. I have my no fail cookie down cooling in the fridge and will bake them shortly. I havnt decided on how to make the icing yet as I dont have any merinque powder and my store is too far away. I also dont have any squeeze bottles lol but will give it a try afterall if you dont try you wont know if you can succeed wish me luck and I will let you know how I do. I am doing heart shapes and placing them in a mug with heats on it.
Darlene
"A day without baking is a day without sunshine"
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Darlene
"A day without baking is a day without sunshine"
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