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help with smooth look on cookies - Page 2

post #16 of 39
Quote:
Originally Posted by AngiesIdea

Can you decorate with royal icing over fondant? Has anyone ever done that? icon_redface.gif

Thanx!



Sure you can icon_biggrin.gif

Image
post #17 of 39
Quote:
Originally Posted by Texas_Rose

Quote:
Originally Posted by AngiesIdea

Can you decorate with royal icing over fondant? Has anyone ever done that? icon_redface.gif

Thanx!



Sure you can icon_biggrin.gif

Image



Those are beautiful. Thx!
Angie
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Angie
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post #18 of 39
Yes you can, I have some christmas cookies in my photos that I used fondant and royal icing on. icon_smile.gif
post #19 of 39
Any way to make the icing stay shiny once it dryes?
post #20 of 39
Texas_Rose---------girl! Those are darling!
You can either be thin and wrinkly or you can eat another piece of cake and fluff those things out!
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You can either be thin and wrinkly or you can eat another piece of cake and fluff those things out!
Reply
post #21 of 39
Cookie_me- I'm not sur how shiny you want the icing but, if you add some corn syrup to the royal icing when mixing it should dry shiny.

Maybe someone else will have another suggestion!
post #22 of 39
I use a recipe very similar to Toba's Glace, and use it for all my cookies. Like bonniebakes, I outline and flood with one consistency and at the same time. I only fill in part of the area to be iced, then spread the icing smooth with a tapered, off-set spatula. I thicken the glace with more powdered sugar to do all my final outline and detail work. It's a VERY easy icing to work with, tastes great, and dries firm to the touch but not rock hard. This is what I use:

3 cups powdered sugar, sifted
3 Tablespoons skim milk (you can use other type milk, or water)
3 Tablespoons corn syrup
1/2 tsp. clear vanilla or almond
15 drops brite white food color (I use Americolor)

Mix together the first four ingredients (I just use a bowl and a spoon) until well combined. Add the brite white and mix completely. (The brite white helps deter white spots and crackling of the icing when it dries in a cold area). You want the icing to be the consistency of white school glue. Add more powdered sugar to thicken, more corn syrup to thin.
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 #23 of 39
GeminiRJ how does it stack? and cant it be frozen I hear some baker freeze when the orders are large or when you are working with a hollyday like Valentines , Mother's Day or Chritsmas
post #24 of 39
Quote:
Originally Posted by cookie_me

GeminiRJ how does it stack? and cant it be frozen I hear some baker freeze when the orders are large or when you are working with a hollyday like Valentines , Mother's Day or Chritsmas



You can bag and stack just fine. Freezing....not the best. Certain colors seem to do better than others (lighter works best), but you'd be taking a risk that the icing would get cloudy and spotted.
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 #25 of 39
So how do you keep large quantities for lets say two or three weeks?
post #26 of 39
Quote:
Originally Posted by cookie_me

So how do you keep large quantities for lets say two or three weeks?



You would freeze the undecorated cookies. Take them out when you need them, thaw, then decorate. I've had limited success when I let the icing set for a couple days before bagging and freezing the decorated cookies. I haven't tried it very often, so that's why I said "limited". But it did seem to work just fine. But with how finicky this icing is when it gets cold, I've never wanted to tempt fate by freezing!
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 #27 of 39
Gemini, take for instance your 60's cookies, I am assuming everywhere I see black outlining, you did that last?? Is that correct? I love that black outlining because I think it really makes the cookie colors pop! But I'm not sure if it's done first or last? and do you just have the steadiest hand on the face of the earth or is there another secret to your fine lines?
post #28 of 39
Thread Starter 
Gemini, would you mind telling us how you apply the glace to the small areas? And what order you do the steps. Ex: bake, cool, then what comes next? Thanks for all the great templates!
j.
post #29 of 39
Texas Rose, really cool flower pot thumbs_up.gif
post #30 of 39
Is there a difference between rolled buttercream and buttercream?
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