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help with smooth look on cookies - Page 3

post #31 of 39
I use either a flooded royal icing which dries smooth and shiny or fondant which is always smooth (unless you texture it.) Depending on the design.
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 #32 of 39
Quote:
Originally Posted by globalgatherings

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?



Yes, the black outlines are the last thing I do when decorating cookies. I like to take all my leftover icing colors from that batch, mix them together, then add black. I then add enough powdered sugar to get the icing to the consistency of peanut butter and pipe it on using a #1s tip. No secrets to the fine lines, either! Just steady pressure and patience. If you rush the outlining, you won't like the result.
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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 #33 of 39
Quote:
Originally Posted by sister340

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.



Sorry, I forgot I was going to answer your question, too! I use a smaller tip to apply the icing to small areas (usually a #2). If the design is complicated, I will draw it on the cookie using my kopykake projector and food color pens. If I only need a couple little tick marks to make sure I keep the design consistent, I will simply use a pencil (no worries, it's non-toxic). I pick a light color to start with and ice all the cookies with that. Then I move on to another color that preferrably does not touch the first color. Think of it like a paint-by-number, and do each area accordingly. Once all the icing has been added, that's when I mix the leftover icings together and add the black. Until the outlines have been added, most of my cookies look pretty disappointing! As globalgatherings mentioned, the black really makes the design pop. It makes a HUGE difference! If you don't like to use black, add enough powdered sugar to the color icing you want to use for the outlines, and use that.
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 #34 of 39
Thread Starter 
Thank you!!! So excited to try your technique. You do lovely work, and I'll keep trying.
j.
post #35 of 39
Quote:
Originally Posted by juniecakes

Is there a difference between rolled buttercream and buttercream?



Yes. Buttercream is an icing for cakes, soft and able to be spread and piped.
Rolled buttercream is a lot like fondant, a clay, if you will, that you can roll out like cookie dough.
HTH!
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #36 of 39
Thank you I was confused. Can you buy it premade or is a recipe better?
post #37 of 39
Thank you I was confused. Can you buy it premade or is a recipe better?
post #38 of 39
There are lots of recipes for both on here...just search in the recipes and you'll find lots of options for both! icon_smile.gif
Good luck!
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #39 of 39
Quote:
Originally Posted by GeminiRJ

Quote:
Originally Posted by globalgatherings

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?



Yes, the black outlines are the last thing I do when decorating cookies. I like to take all my leftover icing colors from that batch, mix them together, then add black. I then add enough powdered sugar to get the icing to the consistency of peanut butter and pipe it on using a #1s tip. No secrets to the fine lines, either! Just steady pressure and patience. If you rush the outlining, you won't like the result.




hmmmm, so you do the black outline *last*? i always do it first. i think i'm gonna try it *your* way next time as i occasionally get the "bleeding". : )
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