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Before & After (or the effect outlining has on a cookie) - Page 2

post #16 of 184
I love the attention to detail you put on your COOKIES... I love to look at yours and many other CC'ers COOKIES and learn a lot from doing it icon_smile.gif

thank you for sharing your tricks!
TODAY is the best day of my life!

http://cancuncookies.blogspot.com
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TODAY is the best day of my life!

http://cancuncookies.blogspot.com
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post #17 of 184
great work!!!!
post #18 of 184
How firm does that icing dry? I've only ever used Antonias but there's something about that meringue powder that just smells and tastes so wierd to me, I'd love to find something that works just as well (hers handles great!), dries as firm, and tastes and smells more natural...
post #19 of 184
Thread Starter 
Quote:
Originally Posted by chilz822

How firm does that icing dry? I've only ever used Antonias but there's something about that meringue powder that just smells and tastes so wierd to me, I'd love to find something that works just as well (hers handles great!), dries as firm, and tastes and smells more natural...



It dries firm to the touch, but soft underneath. Never hard or crumbly.
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.
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post #20 of 184
Quote:
Originally Posted by GeminiRJ

. The difference isn't quite as pronounced as it was with my gnome cookies. I was sure they were going to be a flop, but by the time the outlining was done, they weren't half bad!



icon_eek.gif you are way too modest!! These are fabulous!
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1372768

Thank you for posting this!! The outlining makes a huge difference.
post #21 of 184
I recently tried that recipe for the first time and I really liked it! I don't really like RI because of the taste/texture but this stuff was quite tasty and I liked how it was firm to the touch but soft underneath. I did add a touch of lemon extract to it and my whole family adored them! Thanks for sharing the recipe and the tips. I do martial arts cookies that I think would really pop if I outline them so I think I'll give it a shot!
Fran
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Fran
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post #22 of 184
Thread Starter 
Quote:
Originally Posted by ExcitedNewbie

Thank you for sharing your technique!

Do you need to let one color dry before adding another color next to it?

~ Kim



I like to have a little bit of time elapse before adding a different color next to one I've already iced. When I did the gumball machine, for instance, I did the white icing first. Second, I did the light gray. Third, I did the darker gray (since they're the same color, just a different shade, I figured it would be fine.) Last, I did the red. I did the red tops first, then moved to the bottom. I usually let the cookie sit overnight before adding the black, but I add the outlines after all the cookies were iced.
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 #23 of 184
Gemini,
After our PMs (not PMS) and forum posts last week, I finally got to try your method. I had been using the glace for flooding and royal icing for outlining, and I hated making and coloring two kinds of icing.
I was so happy with the results! Thanks for sharing your technique.
My favorite tip from you was to combine all the leftover colored glace icing and use it a a base for the black outlining glace. Brilliant!!
Thanks again.
post #24 of 184
hi again icon_smile.gif

when you do your outline/dam for the flood, do you let it set up/dry for a bit before flooding, or just outline and flood?

i normally flood right after damming because i like a seamless base, but i do get more running icing problems with that.

thanks for taking all the time to help with this!

diane
Diane
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Diane
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post #25 of 184
Thread Starter 
Quote:
Originally Posted by drakegore

hi again icon_smile.gif

when you do your outline/dam for the flood, do you let it set up/dry for a bit before flooding, or just outline and flood?

i normally flood right after damming because i like a seamless base, but i do get more running icing problems with that.

thanks for taking all the time to help with this!

diane



I immediately fill in with more icing as soon as I've gone all the way around the perimeter of the area I'm icing. I, too, want a seamless base and that means not giving the icing the time to form a crust.
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 #26 of 184
Thank you for sharing so many great tips!
post #27 of 184
i use the wilton brand #1s and it's great for all the fine details. i prefer my icing to be not quite as stiff when using that tip though because it's so fine. i'm really stuck in the outline, dry, flood method but i have an order to do this weekend (very simple balloons on a stick) that will would perfect for a test run! anything to save a bit of time on cookies! i love them but sometimes there's so many steps and dry time!!!
wisdom is knowledge put into action
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wisdom is knowledge put into action
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post #28 of 184
hI ! I HAVE A QUESTION.. I TOOK A CLASS OF COOKIES LIKE THAT BUT WENT I TRY TO DECORATE I DON'T KNOW BUT THEY WENT SOFT LIKE IF THEY WAS PAST DUE, OLD YOU KNOW WHAT I MEAN. WHY DID THAT HAPPEN?
Confia siempre en los telentos que Dios te dio !!!
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Confia siempre en los telentos que Dios te dio !!!
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post #29 of 184
Beautiful cookies. I've only done this 3 times, self taught. Hope to improve.
post #30 of 184
Thread Starter 
Quote:
Originally Posted by Dalicha

hI ! I HAVE A QUESTION.. I TOOK A CLASS OF COOKIES LIKE THAT BUT WENT I TRY TO DECORATE I DON'T KNOW BUT THEY WENT SOFT LIKE IF THEY WAS PAST DUE, OLD YOU KNOW WHAT I MEAN. WHY DID THAT HAPPEN?



You mean the cookies got soft? This will happen if you keep the cookies in airtight containers. If you leave them out for a while, they firm up again.
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
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