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how on earth does she do this?

post #1 of 37
7/30/10 at 7:49pm
Thread Starter 
I just found this AMAZING cookie decorator on Flikr, Cookies by Sugar, and she only uses buttercream to decorate her cookies. I have been looking at pages and pages of her beautiful work and I just can't figure out how she frosts irregular shapes and curves using what looks like (maybe) a basketweave (? 46) tip. I myself use RI to outline and flood. I have never used buttercream to decorate cookies with and for the life of me can't figure out how this is done. It's just a case of "inquiring minds would like to know!" Here is an example:

http://www.flickr.com/photos/43488478@N06/4501103124/

do yourself a favor and check out her work...it's amazing! And if anyone has any light to shed on this type of decorating technique, I'd love to know!
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post #2 of 37
7/30/10 at 9:11pm
How do you know she only uses buttercream? Those leaves REALLY look like fondant to me...
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #3 of 37
7/30/10 at 9:16pm
If you check her site again on the spring flowers she says frosted with buttercream, accented with fondant.
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post #4 of 37
7/30/10 at 9:22pm
It does say she uses buttercream and fondant for the leaves. I love the look the basketweave tip gives her cookies. There's actually quite a few on flickr (elsewhere too) that use buttercream...some are so perfectly smooth....maybe it's rolled buttercream (the ones who make their's smooth, that is)
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #5 of 37
7/31/10 at 5:54am
Thread Starter 
woke up still thinking about this (lol that's how you know you are cookie obsessed) and I watched a video at Karen's cookies where she spread buttercream onto a cookie, then used her spatula to go around the outside of the cookie to take away the excess. I'm wondering if "Cookies by Sugar" uses a decorating triangle or comb to apply the buttercream, then does the same as Karen and takes away the excess around the edges. That might explain the textured tops of her beautiful cookies.
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post #6 of 37
7/31/10 at 8:28am
That's Kim's work! She is absolutely AMAZING and is soooooo nice!! Why don't you send her an email through Flickr and ask her how she does it. She does use some fondant but her base is buttercream. She isn't really able to stack the cookies but who cares with cookies that look like that!! From what I can see, she uses a basket weave tip and makes large wide stripes of buttercream. Then she uses sanding sugar over that to kind of seal the buttercream in. From there she puts her details on top. But, again, you should just ask her! Super, super nice person! icon_smile.gif
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post #7 of 37
7/31/10 at 8:46am
Quote:
Originally Posted by Joanne914

woke up still thinking about this (lol that's how you know you are cookie obsessed) and I watched a video at Karen's cookies where she spread buttercream onto a cookie, then used her spatula to go around the outside of the cookie to take away the excess. I'm wondering if "Cookies by Sugar" uses a decorating triangle or comb to apply the buttercream, then does the same as Karen and takes away the excess around the edges. That might explain the textured tops of her beautiful cookies.



Care to share that link? icon_biggrin.gif
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post #8 of 37
7/31/10 at 9:24am
I agree with Peeverly! Kim is a fabulous cookie decorator! Whenever she posts her new designs, I'm amazed all over again at what she creates with buttercream.

I know you can heat BC and then flood it onto a cookie like you would RI. I've never tried it, but it's on my list of things to try.
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 #9 of 37
7/31/10 at 5:22pm
Quote:
Originally Posted by Joanne914

woke up still thinking about this (lol that's how you know you are cookie obsessed) and I watched a video at Karen's cookies where she spread buttercream onto a cookie, then used her spatula to go around the outside of the cookie to take away the excess. I'm wondering if "Cookies by Sugar" uses a decorating triangle or comb to apply the buttercream, then does the same as Karen and takes away the excess around the edges. That might explain the textured tops of her beautiful cookies.




Yes please do share the link!!! I've never use buttercream on cookies! thanks in advance! icon_wink.gif
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post #10 of 37
7/31/10 at 5:33pm
http://www.flickr.com/photos/43488478@N06/
"Before you criticize someone, walk a mile in their shoes; that way when you criticize them you will be a mile away and have a new pair of shoes."
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"Before you criticize someone, walk a mile in their shoes; that way when you criticize them you will be a mile away and have a new pair of shoes."
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post #11 of 37
7/31/10 at 5:40pm
thank you so much! do yo know were is the video?
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post #12 of 37
7/31/10 at 6:02pm
They are AMAZING!
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post #13 of 37
7/31/10 at 6:34pm
Thread Starter 
aracely30 This is the video I watched where Karen, from Karen's cookies, applied a buttercream base to a cookie (then she used a texture mat)
http://www.karenscookies.net/Cookie-Decorating-Video-Using-Cookie-Texture-Mats-with-Buttercream-Icing_ep_132-1.html

Since CC folks know Kim, I'll try and send her a message on Flikr to see if she can "enlighten" all of us non-buttercream folks! Thanks everyone.
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post #14 of 37
7/31/10 at 7:34pm
Thanks for sharing that! What an interesting method! She does beautiful work.
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!
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post #15 of 37
7/31/10 at 7:54pm
I just put buttercream on a batch of cookies for my sister's 60th birthday party (of course I didn't take pics), and I was really happy with how they turned out.

I used a softer version of my normal BC (Indydebi's) and applied to the cookie with a size 12 tip. Then I carefully spread the BC with a small spatula and further smoothed using a Viva paper towel. Then I piped my decorations on top (and used a few fondant accents). They weren't quite as perfect looking as totally fondant-covered cookie, but I think with practice they'll be just as good.

Oh, and they crusted well enough for me to stack with parchment in between the layers.

IMO the BC tastes so much better on a cookie than fondant or royal icing, and rolled buttercream is just too greasy. This post and the links in it give me inspiration to keep perfecting my BC cookies thumbs_up.gif
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