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Royal Icing Questions - Page 2

post #16 of 27
Thread Starter 
I havent gotten around to figuring out how to post a picture, but here is a lnk to the cookies I just made.

I made simple shapes and flooded them with the intent of writing message on the cookies.

My writing isnt that great, I have a shaky hand and all the soda I was drinking didn't help things .. but for practice cookies, I am satisfied that I can do better next time.

http://img.photobucket.com/albums/v83/Frohdi/224_24691.jpg
post #17 of 27
Frohdi.....they look great! Your flooding turned out really nice.

Are they a sugar cookie?
post #18 of 27
Thread Starter 
yes chocolate no fails with antonias icing .. first time trying chocolate no fails as well

I just ate the ones where I crushed the icing when moving them around, lol .. they are pretty tasty!

I think I need to be a tad thinner next time with the flood .. but I was paranoid that it would be too thin...

practice makes perfect!
post #19 of 27
Great job on the cookies! I haven't attempted them yet, but would like to soon! icon_smile.gif
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post #20 of 27
Great job! You'll get better and better everytime you do this. It really is all about the icing consistancy. Oh, and I agree, the plastic bottles are a LIFE saver. It made decorating cookies from a nightmare to a joy - at least for me.
post #21 of 27
Thread Starter 
I am thinking of buying the bottles where I can use a tip .. I had icing oozing out of the piping bag .. lol .. it oozed out of the top and around the coupler ..


I used a disposable and rubberbanded the top shut, worked much better .. but the bottle will be better i think .. does anyone have a suggestion on where I can buy the bottles - onlline or in a store?
post #22 of 27
Okay, so I made a 1/2 batch of No Fails and I already had royal icing made that I used. Not a fan of the royal icing, too sweet for me. Not a bad experience though making the cookies. I did the one step outline & fill and found it pretty easy. I think that the next time I make the cookies I am going to try almond extract as well as lemon. I prefer almond but didn't have any and my hubby loves lemon flavored sugar cookies. I will probably do decorators icing to decorate too. I am putting a photo of the cookies in my photos soon. icon_smile.gif

Any other suggestions on icings for cookies that you can use the outline/flooding method?
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post #23 of 27
I had the same problems with the parchment bags, icing oozing out the top. If I only filled it halfway, I would run out of icing too soon, and it was a COMPLETE mess to try and refill the bag. Also, when you cut the tip for your opening it was never perfectly round, but with a slight point on each end of the circle from cutting.

I bought my bottles from www.sugarcraft.com. I got the big and the small bottles. The big are great for outline and filling, and the small are good for adding details later, especially when you don't need a lot of one color. Remember when filling to either use a funnel, or hold your icing up high so it can drizzle into the bottle. Really stiff royal icing needs to be put in using a spatula.
post #24 of 27
Can anyone tell me where to buy meringue powder? I checked at my local grocers and they don't have it nor does Michaels.... icon_cry.gif
post #25 of 27
Thread Starter 
jackie,

I have bought it in Michales, ACMoore, Rag shop ... anywhere they sell Wilton items..
post #26 of 27
Frohdi you are a life-saver!! I have a Wilton distibuter near my home and for some reason, I never thought to look there...duh!! Thanks!
post #27 of 27
Not sure which bottle you are talking about but I use the mustard and tomatoe sauce squeeze bottle, add the tip size that I need over the bottles tip and tape it down. it really works very well.
It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
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It's easy to have a complicated idea.
It's very very hard to have a simple idea.
Carver Mead
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