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I don't know how you guys do it! - Page 2

post #16 of 24
rb822 wrote

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i'm wondering if anyone who does cookies gets their royal icing clogged in a number 1 tip? it is super frustrating for me!



Mine does get clogged if I leave it sit too long...like if I move onto another color and then try and come back to that one. The royal starts to dry quickly. I keep all my bowls of royal covered with a warm, wet towel so that the bowls of it don't dry on me cuz if it does the dry chunks will also clog the tips. If it does clog the tip, just insert a toothpick to chip away the dry icing, and you'll be right back in business.
post #17 of 24
[quote="JRAE33"]kaylynndo wrote
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i would love tp try cookies, but my icing always come out not smooth enough or shiny enough =(



what icing are you using?[/quote

I forgot which one was it, it's been a while. i just remember it not coming out as shiny or smooth enough to spead. You got a good one that you dont mind sharing? =)]
post #18 of 24
I use Antonia74's royal icing. It can be thinned to flood your cookies.

http://cakecentral.com/recipes/1983/antonia74-royal-icing

I also use rbc, and then put the royal on top of that. However, if you look at my pictures, the Wizard of Oz cookies are just royal. I have tried the wilton royal recipe as well, but I really do prefer this one. HTH.
post #19 of 24
I just spent 19 hours this weekend making 375 iced megaphone cookies. They were colored with 17 different team colors...not sure I want to do that again. It was my first time and a very stressfull two days because on top of that I added 300 cupcakes. I really do like cakes better.
post #20 of 24
"rb822 wrote

Quote:
i'm wondering if anyone who does cookies gets their royal icing clogged in a number 1 tip? it is super frustrating for me!"

I usually sift and then seive my powdered sugar before mixing it in. A lot of times the clogging of the small tips isn't so much the drying as it is sugar granuals, hence the double sifting. When the icing is done I put it thru a knee-hi stocking (you can use pantyhose but it takes a looong time to work it all the way down the leg icon_biggrin.gif ) You'll be surprised how many sugar granuals the stockings catch.
post #21 of 24
misslisa- you got it! its not that it dries but i will see a single sugar granual stuck in there. thank you so much for the helpful tip!
post #22 of 24
I just did 3 doz NFSC's and iced with Antonia74's RI. They were AAAAA-MAZING! I've been a caker for years, but my daughter and I are fundraising for a mission trip, and I thought cookies would be a great idea. Everyone LOVES them. They're soft and buttery, the icing is tasty and firm but not crunchy. Ahhhh, pure sugar cookie love haha! Now that a few friends have tasted them, it looks like I'll be baking the fool out of them for a few weeks.

BUT....

Yes, they were very time consuming even though I did simple Fall designs. They took up my entire table, and there was nowhere I could store them without the constant fear that someone would touch/steal/knock them over. The 18 hr drying time is tough!

I think, though, that I wasted A LOT of time because of my inexperience. I'll be baking again this weekend and I've already worked out a time-line. Make a truck-load of dough one day and refrig. Roll/cut-out the next day...the WHOLE batch. I'm going to layer them on cookie sheets, cover, and freeze or refrig (depending on how quickly I think I can get back to them). The, I can spend the next day (or whenever) just baking. I felt like my biggest time waster was rolling/cutting/cooling between batches.

I must say that even though cakes are my first love, I'M A COOKIE CONVERT!!!
post #23 of 24
I LOVE doing cookies. It is much less stressful than cakes. If you mess one up, just grab another one and keep going. Also, it is less stressful for delivery as well.
post #24 of 24
thanks misslisa! im gonna try that!
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