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How to make icing shiny - Page 2

post #16 of 26
I outline them (most the time ... IF the icing stars are all lined up, I can get away with just flooding right to the edge) then flood ... then just a gentle shake side to side usually is enuff to cover it. If not, then I coax it into the corners with a small brush or toothpick. Let dry about 24 hrs then add any details ..
I tried to paint it on with a brush - just didnt work for me .. I guess it comes down to what ever is easiest for us!!

And your welcome! icon_smile.gif
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I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
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post #17 of 26
I've found cello bags all over online. I use papermart.com. They have a ton of choices in size and gusseted sides or ungusseted. I've also purchased their gift boxes. Decent quality - not top notch...but a run of the mill glossy box...I haven't seen the cello bags at my Walmart either. That would be really nice though...

I'm actually having trouble with my Wilton RI today. It's been raining & I think it's affecting my dry time? Not sure....just a bit humid out. Although, I am in a hurry - so it's kind of like watching a pot of water boil!

I need to read up on ways of icing sugar cookies - but I will for sure try the other RI recipe listed...maybe I'll like the taste better!

Thanks!
post #18 of 26
Quote:
Originally Posted by miosito

Thank you GayeG
i'm going to try it tomorrow night icon_smile.gif now how do you make antonias 74 ro yal icing.? i found this recipe

6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar

1 kilogram is that one big bag of powdered sugar? do you do anything different w/ this recipe? w/ wilton i use 5 tbs of water and 3 of meringue powder..w/ this recipe is the icing really thick..and you water it down?



Yes that is Antonia's recipe. I love it!! You mix the water and MP up with a whisk for 30 seconds. Throw in the cream of tarter, mix it with a whisk for 30 seconds. Add the PS (2 lb bag) all at once and then mix on low for 10 minutes.
post #19 of 26
And yes, you just add water to thin it down. I add water very sparingly though. A little bit goes a long way!!!
post #20 of 26
Either I'm doing something wrong or one of my ingredients is doing it, but the reason I came in to the forum is to ask the same question How do I get my cookie to have a shiny finish? I only use Toba's glace and it dries dull. And yet in here people said Toba's has a nice shine. I'm confused????

They have a nice shine when wet, but as they dry they get dull. I follow Toba's recipe to the tee, I normally use milk, but have tried water and had same result. I'm beginning to wonder if it's my powdered sugar. The brand name is US and it is a 4lb. bag I get at Costco. I love shiny cookies
Carleen
post #21 of 26
Miosito, I found using small bottles for flooding cookies (can find them at Michaels) works really well and is fast. The bottle has a red top , where the tip is. Antonia's icing has worked very well and i thin it with just a bit of water. To test if the icing is "flow" consistency, drop a bit of the icing back in the container you using to mix it and count to 10. If the dropped icing flows back smooth by that count, it's good to use. You don't want it too thick because it won't flow out smooth on the cookie and you don't want it too thin because then it will flow over your outline of the cookie. Practice it and you'll know when it's right. Happy icing, C.
post #22 of 26
Hi...For every egg I use, I use one cup of PS...(eggs need to be at room temp) I mix it for 6 to 7 minutes, and get nice shiney RI. Got this from Sue McMahon who teaches at the Notter School of Pastry Arts as a guest instructor from England. Easiest recipe I have ever used.
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"Every Sweet Dream begins with Chocolate"
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post #23 of 26
Thread Starter 
Hi everybody:

ok..i'm having problems using antonias royal icing..i tried it for first time..and it was getting clogged when i cleaned the tip it showed a little clog of white gluey stuff..that got hard..could it be the cream of tartar? please help..thank you.
post #24 of 26
GayeG: I love these....lol


I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

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post #25 of 26
Quote:
Originally Posted by miosito

Hi everybody:

ok..i'm having problems using antonias royal icing..i tried it for first time..and it was getting clogged when i cleaned the tip it showed a little clog of white gluey stuff..that got hard..could it be the cream of tartar? please help..thank you.




I don't think it's the cream of tartar... that should have dissolved in the water when you first put it in.
hmmm... I wonder if it was just too thick and dried out too quickly?
post #26 of 26
I am dealing with the same issue, my icing never get shiny after dries. So I tried Toba's glace, and Antonia74 and the same result. I followed the recipes exactly, but I am thinking, that maybe a different meringue is used in the original recipe. I am using Wilton meringue, which contains cream of tartar (and I add an extra tartar, and tried without , and got the same result). Maybe some cookie recipe takes the icing different that others. I know it sounds funny, but what else? How can some people get shinny icing and some not with the same recipe????? What else?? icon_confused.gif
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