The cookie pics are amazing! A couple of questions. I've seen cookies in shapes here that I've never seen cookie cutters for before (like the get well/doctor bouquet). Where do you find these? Also, what types of bags do you use to cover your cookies? Is there a standard size you use? Thanks and thanks for this thread.
most of MY cookies are hand cut out of clipart templates that i have made myself. to wrap cookies i use cellephane bags from nashville wraps. the size i use the most is the 4x2x9.
i print or draw out my design and laminate it. i use this laminated paper to cut out my dough. i keep them all stored in an extra large index file. the lamination also helps it stick to the dough.
i keep my glace in the fridge kept in the squeeze bottle and decorator bags. if i don't use it for 1 week i always remix before using. after 2 weeks i get rid of it(usually by letting the kids decorate with it). it is safe to eat, but uasually gets cloudy when dry
Do you hand cut them out of card board and then cut them out on the dough?
I draw up the design to the size I want, lay a sheet of plastic over it, trace it with a Sharpie marker, and then cut out with an exacto. You can use plastic that is sold at places like JoAnn's in the quilting or stencil aisle, or you can do like I do and recycle. My husband buys a lot of the booze gift sets that are out around Christmas. Almost all of them have clear plastic inserts in the boxes. I save those, and that's what I use. I've also done like kneadacookie and laminated, but I like to use the free stuff first!
Hi GeminiRJ
I am fascinated by your cookies and thanks everyone for all the tips.
I have only made one batch of cookies and they came out very uneven. I think I will try a different recipe for the icng. The recipe you gave on page one...is that 3 flat or rounded tbsp of milk powder?
Hi GeminiRJ
I am fascinated by your cookies and thanks everyone for all the tips.
I have only made one batch of cookies and they came out very uneven. I think I will try a different recipe for the icng. The recipe you gave on page one...is that 3 flat or rounded tbsp of milk powder?
I level all my measurements, so it would be flat not rounded.
On a side note, I made the icing without extract this weekend and the finish was PERFECT! I'm seriously wondering if the extract is the culprit in the blemished finish.
This thread is AMAZING! SO many talented people here!!!
bakinccc... it looks like you use RI... correct? Do you outline your cookies before you fill them? FOr example... the 4th of July hearts... it looks like those were maybe outlined in black and then filled? Also, the Sound of music ones w/ the blue and black outline... how did you do those??? I would love any tips!
I also wanted to ask about using luster dust on cookies... how do you get a nice, thick coating of it? I have tried it before... I wanted to make some gold star cookies. I mixed the luster dust with vodka, then painted it on, but all it did was give the cookies a very ligh gold sheen. I wanted GOLD cookies! Did I use too much liquid and not enough dust?
GeminiRJ... can you bag the glace covered cookies and stack them, or will it dent the icing?
GEm!- I used the glace, loved it, And i added extract, and it was fine??? maybe its the different kinds?
GEm!- I used the glace, loved it, And i added extract, and it was fine??? maybe its the different kinds?
Lately, it's just been hit or miss! Very aggravating!
my most frustrating part of using glace (which i love much better than RI now) is that my colors are bleeding. In my recent cookies, my black outline bled into the base, my light blue bled into the white base, yellow also bled. I didn't have this with RI and i also allowed the base to dry a complete 24 hours before decorating and outlining.
my most frustrating part of using glace (which i love much better than RI now) is that my colors are bleeding. In my recent cookies, my black outline bled into the base, my light blue bled into the white base, yellow also bled. I didn't have this with RI and i also allowed the base to dry a complete 24 hours before decorating and outlining.
Thankfully, I don't have a lot of problem with bleeding!
my most frustrating part of using glace (which i love much better than RI now) is that my colors are bleeding. In my recent cookies, my black outline bled into the base, my light blue bled into the white base, yellow also bled. I didn't have this with RI and i also allowed the base to dry a complete 24 hours before decorating and outlining.
Do you use brite white in your icing? I've had good luck with it since adding it to the recipe. Also, try not to over-saturate the icing with color. Other than those tips, I'm of no help! Would it help to say I feel your pain?
Of course it helps coming from YOU, gemini, i'm such a fan of yours. Thank you for empathizing. I do use brite white in every recipe. I wonder if there is such a thing as too much white? Or is it not good to thin with water? I know you said you thin with corn starch. Do you think that would make a diff?
I would definitely try thinning with corn syrup, as opposed to water. The only time I used water in place of milk when mixing the icing, for instance, I had a problem with bleeding. So I stick with what I have had the most success with!
So that may very well be where i went wrong. I should try corn syrup next time. Have you used milk to thin with success as well, or is it just the corn syrup?
I only thin with corn syrup, and it's worked great. I've only noticed some minor problems with the finish since I started adding the extract. I might just try to reduce the amount of extract I use. I'm also hoping that warmer weather is right around the corner! I always have better luck with my icing with warmer temps.
so I tried the glace today (I've always used royal) and I love the shine and the colour I get from it. One question though, has anyone tried using a stencil with glace?? I have a bunch of stencils but I don't know if the glace icing will work with them.
so I tried the glace today (I've always used royal) and I love the shine and the colour I get from it. One question though, has anyone tried using a stencil with glace?? I have a bunch of stencils but I don't know if the glace icing will work with them.
Try it! I would make sure to thicken the glace with additional powdered sugar until it is the consistency of peanut butter. Thinner glace would probably have a tendency to seep under the stencil.
Ok, so i tried using corn syrup to thin out the icing and i still got the bleeding. ARGH. I'm not sure what else to do.
last night, i used extract, and milk to thin.... and im still getting great results. Am I just getting lucky? lol
After reading all this, I can't wait to do cookies!! It is amazing what can be done on such a little canvas!!
After reading all this, I can't wait to do cookies!! It is amazing what can be done on such a little canvas!!
And if you goof up, you only have to eat one cookie....not a whole cake!
GeminiRJ quote:
I'm assuming you could use RI. I use the following:
3 cups powdered sugar (sifted)
3 Tablespoons skim milk (you can use water or other type milk)
3 Tablespoons corn syrup
15 drops brite white food color, optional (I use Americolor brand)
Mix the milk and corn syrup into the powdered sugar until well combined (I use a bowl and a spoon). Add the brite white and mix well. The brite white helps prevent the icing from getting cloudy and spotty, though I only had that problem when I refrigerated the decorated cookies. At this point, I play with the icing until I get the consistency I want, which is similar to white school glue. To thicken, add more powdered sugar. To thin, and more corn syrup. Divide and color.
For the final outlining icing, I add more powdered sugar until the icing is the consistency of peanut butter.
I use this recipe exclusively. I searched high and low for a good cookie icing recipe and I can't thank GeminiRJ enough for sharing her recipe. I do add almond extract to give it more flavor.
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