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Before & After (or the effect outlining has on a cookie) - Page 5

post #61 of 184
6/6/09 at 11:23am
I never realized that you could view members photos from their forum posts until now! I agree.....Gemini and Needacookie...your work IS amazing!!!
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #62 of 184
6/6/09 at 11:47am
I'm no where near as good as Gemini and Kneadacookie, but when I do a black outline, I let the base colors set completely (like at least 12 hours) before doing the black outline so that the colors don't bleed. I've never had a problem with bleeding when I do that, only when I don't wait long enough.
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post #63 of 184
6/6/09 at 2:50pm
Bonnie, please! Talk about humble! I just lost another hour looking at your photos! You are as talented as you are creative! I love the fish, the cinco de mayo arrangement, the teacups, the wedding dresses, etc, etc., etc. And the details - you even poked air holes in the Bandaids! Really great work. Guess what I'm having for dinner tonight? After seeing your cake, I have a hankering for a burger and fries!! icon_smile.gif

By the way, thanks for the tip on bleeding. I've only done a few cookies, but have noticed that with the antonia74 RI, after a day or so, deep color starts to make its way into the lighter color. Maybe I just need to let them set longer. Do they get stale though, as you are letting the base colors dry?
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post #64 of 184
6/6/09 at 3:41pm
I agree with vinman9, Bonniebakes...your work is amazing!!! I hope to one day get that good icon_smile.gif .

Thanks for the tip on preventing bleeding of colors icon_smile.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #65 of 184
6/6/09 at 5:36pm
Bonnie my jaw hit my lap when I saw those fish. Just stunning!
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post #66 of 184
6/6/09 at 5:46pm
Thank you for sharing ,i really appreciate it , your work is awsome by they way. icon_smile.gif
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post #67 of 184
6/7/09 at 9:37am
Great tutorial, Gemini! I always outline in black first, so I will have to give your idea to outline afterwards a try. Thanks for sharing! icon_biggrin.gif
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #68 of 184
6/7/09 at 10:25am
Quote:
Originally Posted by margaretb

When you outline, do you touch the tip to the icing base or hold it slightly above?



i tough the tip to the cookie when i first start, stop or at any point where i need to make sure the icing stays like corners.

i don't think it's as important to let colors sit on the cookies to set as much as it is important to let the icing set after you mix the color in...at least i don't.
There are no excuses for success!
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There are no excuses for success!
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post #69 of 184
6/7/09 at 11:25am
Thread Starter 
To be listed with kneadacookie as a comparable decorator is high praise indeed! Her cookies, along with yankeegal's, got me obsessed with decorated cookies in the first place! And bonniebakes....please...I have more than one of your cookies parked safely in my "favorites"! I'm always excited to see your new cookie pictures.

When I outline, I have the tip just barely above the cookie but not touching. I also like to wait overnight to add the outlining, but there have been many times that I'll add it immediately after finishing the rest of the decorating. I haven't had a huge problem with bleeding, but sometimes it just seems to happen. I agree with kneadacookie that red and black are the worst offenders.
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 #70 of 184
6/7/09 at 3:33pm
susan...don't sell yourself short. you are so high up on the list of fab cookie decorator's, that if you ever fell off, you'd break an arm...lol i could spend all day looking at your cookies, as well as tracy, bakinccc, bonnie, yankee, sweetdreams and heidi. it's amazing how much cookie talent is here!!
i'm still so critical of my own work, that i almost blush when people talk aobut how "great" my work is. no seriously!! i guess i always just like to shoot higher. now, to be like nancy...OMG! i can only dream to be half as good as her someday.
There are no excuses for success!
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There are no excuses for success!
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post #71 of 184
6/8/09 at 3:46am
Quote:
Originally Posted by kneadacookie

i don't think it's as important to let colors sit on the cookies to set as much as it is important to let the icing set after you mix the color in...at least i don't.



How long do you let the icing set after mixing the color in?

I'm a big fan of your cookies too!
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post #72 of 184
6/8/09 at 4:32am
I'm going to be at an event that is going to be hot and humid for 3 hours. What icing is best for that? I do fondant RI and Glaze.
I to would like to know how fast cookies get stale as well. And Can you freeze glaze and RI on a cookie? I need to make some way in advance so I was hoping it worked. icon_smile.gif What a great thread!!!!
Jen...
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post #73 of 184
6/8/09 at 4:57am
Thread Starter 
Quote:
Originally Posted by kneadacookie

i guess i always just like to shoot higher. now, to be like nancy...OMG! i can only dream to be half as good as her someday.



Nancy is a freak of cookie decorating nature! She must be an alien posing as a human. How else can you explain why her cookies are so-o-o breathtakingly exquisite and out of this world!

mellormom, I would not recommend freezing cookies decorated with glace. The addition of the brite white helps prevent the icing from getting cloudy and spotty, but you run the risk of having that happen when you freeze the cookies. It's hit or miss, and I'd hate to see your hard work go to waste. I'm not positive how the glace will hold up in the hot and humid conditions, but I'm guessing it would do pretty well. It was always my impression that RI didn't do well in hot, humid conditions, but as I don't use it, I just can't say for sure how it would do. Ditto for fondant. Maybe someone else will jump in with an answer for you.
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 #74 of 184
6/8/09 at 5:01am
Thanks! I'm making sample cookies to give out with my card and have to make 100's so I thought if I could freeze some it would save me some time at the end.
I think the fondant would be too soft and my logo edible image would cause it to slide and be a mess.
Jen...
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post #75 of 184
6/8/09 at 8:48am
I'd have to guess it's the recipe. Wish I could be more help![/quote]

Thanks for take time to answer me!! i just maybe have to try to find another recipe.
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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