I am seing a lot of cookies that have detail in them with different colors, with royal icing. The thing is, it doesn't look like the colors are layered on, it looks like they are blended in, but they don't bleed, and stay true to shape. Anyone know how to do this?
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How Do You Acomplish the Following Technique
post #2 of 27
10/10/08 at 2:54pm
post #3 of 27
10/10/08 at 2:58pm
Do you mean like this?
If so, you apply the colors wet-on-wet. The second color will sink into the first color. Just be careful about applying a pale color over a darker one, because the paler one won't always look good.
HTH,
Deanna

If so, you apply the colors wet-on-wet. The second color will sink into the first color. Just be careful about applying a pale color over a darker one, because the paler one won't always look good.
HTH,
Deanna

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post #4 of 27
10/10/08 at 5:05pm
post #5 of 27
10/10/08 at 5:25pm
Kivia, I use royal icing for mine. What kind of trouble are you having with using royal on your cookies? Maybe I can help?
Deanna
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post #6 of 27
10/10/08 at 7:31pm
Well, i follow the recipe to a T and the outlining is no problem but when its time to fill in the cookie its a struggle. I try to thin the icing little by little and when i do that the icing does not harden and it runs over the outlining. Maybe i'm using too much water to thin the icing...i don't know. Whats the best recipe to follow. One time i made cookies and i used the Wilton cookie icing, it was a perfect consistency and the icing dried fast and it was shiny...
post #7 of 27
10/10/08 at 7:49pm
If the Wilton cookie icing is working the way you want it, it may be the way for you to go. Sounds like when you use the royal, you may either have it too thin so that you can't control it, or whatever you're using to flood with (a bottle or a bag?) has too large an opening in it. I rarely outline any of my cookies unless I need a contrasting color outline. If you thin the icing so that when you drop a spoonful of it back into the bowl and then count 10 seconds, the icing should *just* level back out when you get to 10. Err on the side of too thick rather than too thin.
HTH,
Deanna
HTH,
Deanna
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())_CRAYON_))>
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http://www.prettytreats.com/critters.php
())_CRAYON_))>
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Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php
())_CRAYON_))>
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http://www.prettytreats.com/critters.php
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post #8 of 27
10/10/08 at 7:55pm
I love the Wilton cookie icing but sometimes I can't always run to Michaels here because its far away. So i wanted to try and make my own royal icing. I use a piping bag with a #2 tip...should i use a bottle? I also love to use MMF on my cookies but i don't always have time to make it...its more convenient for me if i just need one solid color but if i have a cookie that requires multiple colors then thats a problem. I'll keep trying though!
post #9 of 27
10/10/08 at 8:05pm
I use a parchment bag with a small hole cut in the tip, probably about the size of a 1 or a 2. I think you may be thinning the icing too far. Since I don't use the cookie icing, I don't know what the expiration date on it is like. It might be worth your while to keep some on hand. The royal icing is pretty cheap, though, so keep practicing with it. You'll eventually get the hang of it!
Deanna
Deanna
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post #10 of 27
10/10/08 at 8:31pm
- fiddlesticks
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Deanna Those cookies are adorable ! On the cupcake did you fill with the lighter brown and then right away added the stripes ? You didnt let the first color set up at all ? Or how did that work ? Thanks. I love the look of the drips on the ice cream also .
post #11 of 27
10/10/08 at 8:59pm
Fiddlesticks, thanks, and yes, that's the way I did the stripes. The crosshatching on the ice cream cone is the same way, it just doesn't show up as much. For the drips on the ice cream, I let the first layer of icing set up, then went back and added the drips afterward.
Deanna
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())_CRAYON_))>
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http://www.prettytreats.com/critters.php
())_CRAYON_))>
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post #12 of 27
10/11/08 at 7:31am
- fiddlesticks
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Thanks ! Im just wondering how after you fill in the first color then add the second why it doesent make it want to go over the edge. I always fill my cookies to the edge and it seems like that would be just enough to make it drip over ?? What am I missing here ?
post #13 of 27
10/11/08 at 8:19am
It's magic. LOL The second color isn't going to be a big heavy dose of icing, just a little. I'm going to try to attach a cookie bouquet from my website (wish me luck). All these cookies were done that way, wet-on-wet. When you add the second color, use a smaller tip - or cut a smaller hole in your parchment bag, which is what I do - because the second color will widen out. Perhaps that's the missing info for you, that there really isn't much of the second color going on. It just looks that way.
HTH,
Deanna

HTH,
Deanna

My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php
())_CRAYON_))>
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php
())_CRAYON_))>
My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php
())_CRAYON_))>
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php
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post #14 of 27
10/11/08 at 8:36am
- mcdonald
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post #15 of 27
10/11/08 at 11:30am
- fiddlesticks
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Thanks Deanna.. Your cookies are lovely .I got it you just add a tiny amount( of the 2nd color) and let it widen ? Is that right !
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