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Scared to outline in black icing again - Page 2

post #16 of 20
I heard that Chefmaster gels are great for not running!! anyone else find this?
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #17 of 20
Quote:
Originally Posted by cakegrandma

Quote:
Originally Posted by TracyLH

Quote:
Quote:

Tracy, don't file that too far in the back of your mind....you may have a hard time locating it later on as you age..... Then again, "They" say most people have a great long term memory...it is the sort term we have problems with~~~



Memory problems? Trouble pulling the word out of my brain? Never! icon_lol.gif Actually only yesterday I told the kids to put their dirty laundry in the dishwasher and told my daughter to go get her "big puffy thing that you sit on". She said with an incredulous look, "Do you mean my beanbag?" icon_confused.gif

I have now put the info KHalstead wrote in a file. No trusting my memory!



I always say that my memory loss, not being able to say what I wanted to is not due to my getting old. It is actually from the fact that I am so busy and trying to keep everything in my mind that needs to be done.
That's my story and I'm sticking to it!! icon_razz.gificon_razz.gif
evelyn

I have the same problem. I always say the older you get the more you have to remember. It's kind of like your computer hard drive is just about full. For every new thing I have to remember I forget something else. Maybe I need to defrag!!!
post #18 of 20
Quote:
Originally Posted by CookiesinLA

Americolor will give you a truer black - without the green tint and you'll use less coloring gel. Use the Super Black. But as far as clean up and lips, etc.. probably about the same.



I have found Americolor superblack creates less lips/mouth stain than Wilton
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #19 of 20
Well, I am about to try my first ever cookies ....football related cookies with school colors of black and gold. Glad I saw this - guess I need to try to limit the black and do more gold. Thanks for the info!
post #20 of 20
I have had good luck adding coco powder to my glace....don't know how this would work out with RI though. Just starts me from a darker place, not so much black necessary and the coco flavor is not particularly strong (for better or worse)...sort of like the glaze on a chocolate doughnut (w/ the glace, that is).
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