I have a customer that has ordered 2 dozen pink and purple sugar cookie flowers with yellow centers to be bagged and tied with ribbon.
My question is what type of icing would I use to decorate?
I tried Toba's glaze but I can tell thats not what I should have used. The colors ran and it looks very sloppy.
Please help I need to have these done before tomorrow
Nicole
I think a lot of people use this recipe for royal:
http://www.cakecentral.com/cake_recipe-1983-Royal-Icing-for-Decorated-Cookies.html
You can control the thickness by using more or less liquid.
I use Antonia74's recipe, linked in the post above.
I allow a good 24 hours for them to dry before bagging, though, so I'm not sure if you'll be able to use that recipe and have them ready for tomorrow.
I've never done it, but lots of people have posted about covering the cookies with fondant and then just piping on the details with royal icing.
That would probably be quicker, and allow them to be finished tomorrow, but it's a different taste and texture than "regular" icing of any sort.
You can browse through the cookies forum for information on using the fondant, there have been quite a few posts lately about it.
hth!
Laura.
The MMF is great stuff and if you have a KA, it will do the job for you. And it is quick. I like using MMF and antonia's royal icing--it dries quickly and so easy. You can do the details after the cookies cool. I make the MMF cutouts and then cut the cookies. Bake the cookies and as soon as they come out of the oven, plop the mmf cutouts on. They will kinda melt and adhere to the cookie. Pipe on some antonia's and you are good to go. And the MMF tastes GREAT and is cheap cheap cheap. The wilton stuff is NASTY!
You can thicken up Toba's glaze a bit with additional confectioner's sugar - a few extra tablespoons per cup. In my opinion, royal icing doesn't taste as good and it gets hard and crunchy. You can use MMF, or rolled buttercream, or you can try again with thicker glaze.
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