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trick to outlining - Page 4

post #46 of 51
I finally got my cookies made, and just want to give a "special" thanks to Happybug98, linedancer, and toleshed for sticking in there with me. Thanks for ALL of the information! I couldn't have done it without your help. Everyone loved them. I posted a picture for you to see. Once again, "Thank You"!
post #47 of 51
i have been reading lots about MMF and can't wait to try it (i plan on making a batch today infact-before i go to work) thanky happybug for all the great tips-i love making cookies and anything that makes it faster and easier is fine by me-also you mention rolled buttercream-what is that exactly and do you work it the same as the MMF? much appreciation form a fellow cookie-crazed-perfection-wanted fanatic (haha)
wisdom is knowledge put into action
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wisdom is knowledge put into action
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post #48 of 51
JudyDP, you did a great job on those cookiesc and that is the cutest pic! Looks like all things went well with the great advice you recieved!
post #49 of 51
JudyDP, I agree with doitallmom, you did a great job. Hope you enjoyed it very much, and I am sure you got lots of oooh's and aaah's icon_smile.gif
post #50 of 51
Judydp- Your cookies look great!! I would never believe that this was your first time working with this combination of cookie/cookie icing if it were not for this post. You have done a fabulous job and you should be very proud. I can only imagine over time what works of art you will create. Keep up the great work and definately continue to post your pics I look forward to seeing them!!! thumbs_up.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 #51 of 51
MichellesArt-

Below is the recipe I use when making RBC. It is sweat like RI but you can flavor what ever your prefence is. I like the fact that with RBC it is soft when you bite into the cookie. As for applying it to the cookie I use Corn Syrup. You can either brush it on, use your finger or place in a plastic bottle if you do not like the mess. I usually apply my RBC after my cookie has cooled. As far as making the icing you have to have a heavy duty mixer with a dough hook. There is no way around this. Also it is more expensive to make than RI or Marshmallow Fondant.

1 C Karo (light corn syrup)
1 C Shortening (I prefer Crisco)
½ tsp Fine Salt (popcorn salt)- Walmart is the only place I have been able to find this.
½ tsp Extract of your choice (almond, lemon, orangeâ¦.your choice)
1 tsp Clear Vanilla Extract
2 lb Powdered Sugar

Cream together shortening and Karo. Add salt and flavorings and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more powdered sugar if sticky â for at least 2 minutes.

Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.

If you see that the RBC seems oily after being in the Ziploc bag just add a small amount of Powdered sugar on your hands and knead it into the icing and that should help.

I hope this helps and Good Luck.
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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