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Decorating Sugar Cookies - Page 4

post #46 of 58
I have been using the Toba Garrett recipe for icing glace' which is powder sugar, whole milk, and corn syrup. (however, if I use all the liquid she suggests, the consistency is way too thin) Toba Garrett's recipe dries to a shiny finish. I'm in the middle of frosting cookies and outlined them in white. I filled some of the cookies with black icing and the black seems to be bleeding into the white outline. Is that a common thing?

Antonia's tutorial- from what I understand, it's done and being processed by the site. Hope we get to see it in time for Christmas since I'm getting tired of eating all my experiments! icon_lol.gif

Joan in Georgia

P.S. duh icon_confused.gif I just re-read this thread and noticed 4 cups = 1 pound.
I was using the fuzzy math, 2 cups = 16 oz = 1 pound. No wonder my icing is so runny! icon_cry.gif
post #47 of 58
I had the exact same problem with Toba's icing...thought I had done something wrong and I've been too busy to try again for fear of messing up.

Am I the only one who refreshes this site every few minutes hoping to see the new cookie tutorial??? icon_biggrin.gif
post #48 of 58
Nana2three - I'm right there with you!
I have dial-up modem so it takes a few seconds to download the website. In that time, my heart start fluttering in anticipation, waiting for the tutorial to pop up! icon_lol.gif


Joan
post #49 of 58
Kos, I have not tried this yet but hear it works, if you outlined in white and then are filing an area with a different color, in your case black, outline that area in black and THEN fill in. So it would be outline white, outline black fill in area. Like I said, I haven't tried yet but her that stops the bleeding. You'll be done by the time you read this but I would love to know if this really works.
post #50 of 58
I keep checking daily for Antonia's tutorial as well.

We really appreciate what you are doing for us and thanks again for sharing. We all aspire to do cookies as well as you do.
post #51 of 58
That's very kind...thank you everyone!!

I absolutely adore making the cookies.

The first thing every client says is "Wow! You must have such patience."

My husband would say otherwise! icon_lol.gif !
post #52 of 58
Quote:
Originally Posted by antonia74



The first thing every client says is "Wow! You must have such patience."

My husband would say otherwise! icon_lol.gif !



Ditto, Antonia!!!! My hubby thinks I am mad woman sometimes!!!! icon_redface.gif
~Christy~
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~Christy~
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post #53 of 58
Quote:
Originally Posted by antonia74

When the icing sugar is first mixed in, the consistency of the icing should be thin and runny...like honey. When it is mixed for 10 minutes at the lowest speed (I use a KitchenAid) with the paddle attachments (you don't want to be adding air with the whisks!) it is thick and soft...like peanut butter. THAT is the stiff consistency...for outlining and assembling gingerbread houses, etc.

It should never be stiff enough to strip a handheld mixer at all? I'm confused.

I do have a complete step-by-step article coming up VERY soon (next week?)...so check that out. It will have the photos of making the icing and seeing the consistency for decorating cookies.



I'm all about that guide, BUT in the mean time.... I just made your icing and after 10 minutes, it's still not stiff. It still looks like honey, no where near peanut butter consistency. What am I doing wrong? What can I do to fix it? Can I add more sugar?


NEVERMIND... I was just fuzzy math, too. icon_confused.gif I'm re-mixing now and it's in between honey and PB, so far.
post #54 of 58
Quote:
Quote:

Your thin royal icing should be the consistency of pancake batter.



How thick do you make your pancake batter?


Princess
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #55 of 58
Quote:
Quote:

How thick do you make your pancake batter?
Princess



That's funny you ask that. My pancake batter is never the same consistency and generally runs on the runny side! icon_lol.gif

kos
post #56 of 58
Another basic question....

How many cookies does the no-fail sugar cookie recipe yield? I usually make larger cookies (wilton's 101 cookie cutters).

And, how many cookies can you decorate with Antonia's icing recipe?

I don't want to make too much of either.... or not enough!

Thanks!
post #57 of 58
Quote:
Quote:

That's funny you ask that. My pancake batter is never the same consistency and generally runs on the runny side! Laughing

kos



It's a valid question though. If you want fat pancakes you make A thicker batter. If you want flatter pancakes you use a thinner batter. So it prompted my question "What is the consistancy of pancake batter?" There is no one consistancy of pancake batter.


Princess
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
Reply
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #58 of 58
LaylasMommy same question I had.

I made one batch of each. It really depends on how thick your cookies are going to be and what size cutter. I tried the no-fail and Toba Garretts recipe the same week so I can't remember which was which but I used the wilton cutters and made about 12 1/4 thick large circle cookies with one batch and 30ish thinner trophy shaped cookies. For each batch I made Toba Garretts Royal Icing and had PLENTY left over.
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