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post #16 of 27
Does Toba's glace get hard? Is this the kind of icing you can just dip the front of the cookie in, let dry and decorate on top?
The life so short, the craft so long to learn...(Chaucer)
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The life so short, the craft so long to learn...(Chaucer)
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post #17 of 27
I like the royal icing best. I use a simple royal icing recipe with flavorings to compliment the cookies. I don't like the glace icings at all -- they don't do well with any decorating technique I've ever used. I'm also a big fan of fondant on cookies, which gives me greater mobility as a decorator. The fondant can be flavored to compliment the cookie as well! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #18 of 27
Thread Starter 
So those of you that are using fondant on your cookies, are you frosting the cookie in BC first? Putting the fondant on the warm cookie hoping it melts a little and stick? I have tried putting it on a warm cookie with no BC under it and it does melt some, but after it cools it just pops right off again. What are your suggestions?
post #19 of 27
I use melted and strained preserves as glue for the fondant on my cookies. It adheres beautifully and adds a little extra flavor (not a bad thing!) icon_biggrin.gif It's easy to do, get a small jar of whatever preserves you like, dump into a small saucepan, take the empty jar and fill halfway up with water, dump into the saucepan and simmer for about 20 minutes. Strain and pour back into the jar. Store in the refrigerator and it will keep up to two months. Hope that helps! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #20 of 27
I use Michele fosters fondant. I dab a little corn syrup out of a squirt bottle onto the cookie and lay the cut out fondant on the top. Sticks very nicely
post #21 of 27
I really like the poured icing in the WIlton Yearbooks. It dries shiny and firm but not chrunchy. You can do some beautifull designs in it for holiday cookies. I just really like working with it. Oh and it works great with Edible Images as I found out yesterday.
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Raising children is like being pecked to death by a chicken!
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post #22 of 27
Quote:
Originally Posted by TracyLH

I love and only use Antonia74's RI. Her MP has vanilla in it, whereas ours in the U.S. does not. Therefore, I add all-natural flavorings that I found - Lime, Orange, Cherry, Lemon, Coconut, Clear Vanilla ( party.gif Whoo Hoo! An all-natural clear vanilla!.. excuse the enthusiasm) and Pumpkin Pie Spice that I just paired with a Spice Cookie for Thanksgiving. More flavors to try, but I get rave reviews and I really love the workabiltiy of Antonia's recipe. I do mix mine to creamy and thick, not fluffy, but that (other than the flavorings) is the only change I make to it.



Tracy I love your cookies! I have used Antonias icing before but made it incorrectly icon_smile.gif I made it again last night correctly and fell in love.. Just a lil FYI on meringue powder.. Chefmaster brand meringue powder has vanillin in it.. I don't know if you use wilton meringue powder, but there is a noticeable diff in taste between the two.. I have also used Ateco brand, it tastes better too, but I don't know if it has vanilla in it
post #23 of 27
aah thanks lilthorner thats good to know.
post #24 of 27
Quote:
Originally Posted by TracyLH

I love and only use Antonia74's RI. Her MP has vanilla in it, whereas ours in the U.S. does not. Therefore, I add all-natural flavorings that I found - Lime, Orange, Cherry, Lemon, Coconut, Clear Vanilla ( party.gif Whoo Hoo! An all-natural clear vanilla!.. excuse the enthusiasm) and Pumpkin Pie Spice that I just paired with a Spice Cookie for Thanksgiving. More flavors to try, but I get rave reviews and I really love the workabiltiy of Antonia's recipe. I do mix mine to creamy and thick, not fluffy, but that (other than the flavorings) is the only change I make to it.



Tracy, where did you find the clear vanilla. All I find is the imitation one. Thanks,
Rosie

Hooked on Cakin' works for me!!
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Rosie

Hooked on Cakin' works for me!!
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post #25 of 27
Thanks, Liltthorner! I did not know Chefmaster had vanilla flavoring in it.

Rosiecast - I swear by the Clear Vanilla from Spices, Etc. I just got a 32 oz. bottle and am all set to start my snowflakes, snowmen and all things white! icon_smile.gif I highly recommend it and love the difference it makes in taste and in not tinting the RI. Here is a coupon code for Spices, Etc. for a first time order, if you want it:

CC9 flat rate shipping of $4.95 for orders within the US only
AKT9 15% for US or international orders (discount taken before shipping costs)

Choose the one code that applies to you or what you want and enter it at the beginning of checkout and then continue on.

The Flat Rate shipping will be the first option for shipping under the billing information and the 15% off will show up when looking at the summary.
If you need it, here is a link to the page on their all-natural flavorings and extracts:

http://www.spicesetc.com/category/Natural-Flavorings/a

I have also used and liked Lime, Lemon, Orange, Two Fold Vanilla, Pumpkin Pie Spice, Coconut and Cherry. I just got some Peppermint that smells wonderful as well and will be playing with that soon.
"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 #26 of 27
I agree with bobwonderbuns. Glace for me is not reliable and RI always seems to be (aside from the pockmarking i'm getting when piping dots). I am able to use the same consistency for flooding and piping decorations and i don't need to worry about cracking while drying if it's moved too much like it does with glace.

Having said that, i like how soft the glace is when taking a bite out of the cookie. The RI can be very crunchy and candylike.
I also like that it can keep nicely for a longer period of time and still be used nicely. With RI, i find it easiest to work with while it's freshly made.

I use fondant when i absolutely have no choice (for last minute cookies) and then detail with RI. Putting it on a hot cookie works at first but then seems to pop off later while decorating, so i either pipe a trim of RI around the edges for it to stay or i'll use corn
syrup or piping gel to stick it on.

I guess it's really all a matter of prefefence with toppings. I would recommend for anyone who's new to all this, to use all methods a few times and then you'll see what you like to use best.
post #27 of 27
Thanks so much Tracy- on my way to ordering.
Rosie

Hooked on Cakin' works for me!!
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Rosie

Hooked on Cakin' works for me!!
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