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trick to outlining

post #1 of 51
Thread Starter 
What is the trick to a nice outline on a cookie???? I'm using RI to line the cookies and a glaze to fill. I pipe the RI with a bag and tip 3 or 5 and fill with a spoon and paintbrush. You can see the outline and it isn't pretty! I want a nice finished looking cookie and everyone on here makes it look so clean!

Please help! I've baked 3 batches of cookies and already outlined and filled all of them... but I'm just not happy! I thought I'd have it down better by now.
post #2 of 51
I use RI & the plastic bottles & outline & fill at the same time. That way there is no outline. If I'm using different colors I do one color & let it set for a few minutes before going to the next color. This way you don't have to have two different consistencies of icing.

If you are using two types of icing then it will definitely show the outline.
post #3 of 51
Hi scrump...I am a newbie, also, and strive for perfection! icon_wink.gif In Toba Garrett's book, she says to make a glace outline icing. It will produce a translucent outline...giving a borderless appearance, as though the cookies were not outlined. Take 1/2 cup of Toba's Glaze and add 6 to 8 heaping Tbsp. of confectioners' sugar. Mix until combined. If it's not stiff enough, add additional sugar until it is medium-stiff consistency. I have also noticed, that sometimes she floods the cookies first, then outlines them. Of course, they are gorgeous....just like you and I are striving for! icon_redface.gif Maybe someone else can give us some pointers also. Hope this helps. Good Luck!
post #4 of 51
I outline and fill at the same time, with the same consistency icing. I use a #4 tip, filling in a zigzag pattern. I then smooth the icing with an off-set spatula. When I want an outline, I use a stiffened icing and I go back after the first icing has set. (I use a modified version of Tobas...skim milk, cornsyrup, powdered sugar, and brite white food color.)
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #5 of 51
Thread Starter 
just_desserts- if you are just using RI to do both... how are you doing it? Is it easier than using the bags with tips? Can you spell it out for me???

THe RI I'm using is egg white and powdered sugar. The glaze is powdered sugar, karo and water.
post #6 of 51
Have you considered Rhondas MMF? My cookes looked awful also. So I tried this. It tastes good too. You can color it any color you want. The recipe is on here. Then I pipe RI for all of the decorative work after with tip #2.
It works for me.
post #7 of 51
Thread Starter 
I have never used mmf so I'm clueless!
post #8 of 51
When I am using Royal Icing I outline and then follow immediately with inside. If I have to switch colors I wait until the one color has completely dried before going onto a new color. The darker colors will bleed if it is not completely dry. I really like using MMF or Rolled Buttercream. It makes the lines look clean and you can detail using royal icing. Also you do not have to wait for the drying time which helps cut down on the time. If you are concerned about cost the MMF is cheaper to make then rolled buttercream. Also the MMF provides a more satin finish where the Rolled Buttercream provides a shiny finish. I have attached pictures so you can see the difference. The Santa cookie was made using only Royal Icing. The goldfish was made using MMF and detailed with Royal Icing. The puppy dog was made using Rolled Buttercream Icing only with no Royal Icing detail. This way you can see the differences in the various mediums. Hope this helps. icon_smile.gif
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Life is too short to not eat a cookie or two.
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post #9 of 51
Happybug98, Thank you for posting pictures showing different techniques. I am making cookies for a friend, and want them to be "the best"! icon_redface.gif Do you like the taste of MMF more than RB. Also, is it correct that you cannot accent with Royal Icing if you use Rolled Buttercream because the Royal Icing will break down? Can you package the Rolled Buttercream cookies. Will it get hard enough without smooshing (my word) icon_cool.gif it? Marsha Winbeckler's book says that you can added 2 tsp. gum tragacanth to 1 lb. of rolled buttercream to give it body and strength...have you ever done that? I wonder if you could use Royal Icing if you used the gum tragacanth. Also, I have read on CC where some people prefer to mix half MMF and half Rolled Buttercream...ever tried that? Sorry.......so many questions. icon_smile.gif I have only used Toba's glaze on cookies, and love it, but want to use either MMF or Rolled Buttercream for these. Thanks for any input.
post #10 of 51
Very nice cookies, Happybug98. I like Rhonda's Ultimate MMF. Use it all the time. Tastes great, virtually no drying time and lasts forever.. You can mix, match, marble, luster dust and use RI, too. Gets my vote everytime.
post #11 of 51
JUDYDP - I like both MMF and RB the same because I usually flavor them the same. The RB is softer than the MMF and the MMF is more like a taffy consistancy. As for Royal Icing you can use it on RB without it breaking down. I have had my Rolled Butter cream expire before the icing has broke down. As for shipping the MMF is better because it hardens more like the Royal Icing does. You can package the Rolled Buttercream. I sent my mother two dozen individually wrapped heart RB cookies in cello bags at valentines with RI writing on them and they got there without a problem. I just made the icing a little thicker than I would if it were MMF and made sure to add a layer of padding in between each row of cookies before I shipped. You can use bubble wrap but if you want something cheaper you can just fold paper towels, which is what I used. You just lay a few folded paper towels on the bottom of your box and then I layed all my cookies flat and then put another layer of paper towels on top and continued until I was done. Once my box was all finished I put the box with cookies in a larger box and made sure to pad around it with what ever I had lying around the house. All of my cookies made it without being broke or loss of words on the cookies. As far as gum tragacanth...I have never tried this so I can not tell if it works or not. Also I have never mixed the two different icings. I personally prefer the MMF because I can make it quicker, cheaper, and I do not need to use the mixer. Hope this helps. Hope this helps. icon_smile.gif
Life is too short to not eat a cookie or two.
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Life is too short to not eat a cookie or two.
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post #12 of 51
Happybug98....That was SO nice of you to answer all of my questions! thumbs_up.gif It was nice to know that you CAN use Royal on rolled buttercream, and I may do so in the future. I have made my decision icon_rolleyes.gif I am using MMF! icon_lol.gif Once again, Thank You for the information. I hope it helps other with the same questions.
post #13 of 51
JudyDP - Since you have decided to go with MMF if you have problems you can email me directly at robertsublett@comcast.net and I will try to help you through it. The one piece of advance that I can give you about MMF is microwave it in small intervals so you do not get burned. Also I usually make one large batch of all white and add my flavorings in at that time. I keep it covered then I pull out what I need and color it accordingly. I usually pull out a small amount and place it in a microwave safe bowl with a small amout of coloring and microwave for 5 to 7 seconds and then stir the color in with a spoon. Once it has cooled enough then I continue to mix with my hands. Once you have reached your desired color then you can roll it on a none sticky surface. I usually use wax paper and cut with your cookie cutter. You might want to run the spatual under the MMF prior to cutting it out with the cookie cutter so you do not lose your shape. Also don't forget that to adhere it to the cookie you will need a small amount of corn syrup to brush on the cookie. You do not need very much.

Jill icon_smile.gif
Life is too short to not eat a cookie or two.
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Life is too short to not eat a cookie or two.
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post #14 of 51
happybug98 - let me make sure I understand. After your MMF is completely made but still white, you pull it off in pieces, re-microwave it with the coloring? I use MMF all the time but when I color it, I knead, knead and knead some more, until I have the right color. Kind of a pain. I like your way if I'm understanding correctly. It doesn't hurt it to microwave it a 2nd time?
post #15 of 51
Toleshed - It does not hurt to re-microwave it again. It is a great way to mix color without hurting your hands and it is time saving. Also if your MMF starts to get hard on you...it is a great way to revive it. I read on another forum board that you could microwave to revive so I thought maybe that would be a great way to color and it worked out great for me! icon_biggrin.gif
Life is too short to not eat a cookie or two.
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Life is too short to not eat a cookie or two.
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