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Before & After (or the effect outlining has on a cookie) - Page 10

post #136 of 184
You are very lucky cuz it's quite frustrating.
post #137 of 184
Thread Starter 
Quote:
Originally Posted by luv2bake6

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?
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #138 of 184
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?
post #139 of 184
Thread Starter 
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!
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #140 of 184
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?
post #141 of 184
Thread Starter 
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.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #142 of 184
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.
post #143 of 184
Thread Starter 
Quote:
Originally Posted by ShanB

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.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #144 of 184
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.
post #145 of 184
last night, i used extract, and milk to thin.... and im still getting great results. Am I just getting lucky? lol
post #146 of 184
After reading all this, I can't wait to do cookies!! It is amazing what can be done on such a little canvas!!
Andrea F
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Andrea F
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post #147 of 184
Thread Starter 
Quote:
Originally Posted by bakermom3107

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!
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #148 of 184
here here!
post #149 of 184
LOL!!But I love cake so much icon_smile.gif
Andrea F
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Andrea F
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post #150 of 184
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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