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COOKIES BY DESIGN - Tips/Tricks Thread - Page 4

post #46 of 127
Quote:
Originally Posted by CarolAnn

What do you cookie ladies use to get such a vibrant red?



CarolAnn, twice you've asked and Í'm hoping for an answer because I also want to know.
post #47 of 127
Sorry Carolann! I use Wiltons red red, others have mentioned that Americolor red is excellent.
"Do anything, but let it produce joy!"

~Henry Miller~
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"Do anything, but let it produce joy!"

~Henry Miller~
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post #48 of 127
Thread Starter 
I like Americolor Super Red.
post #49 of 127
jstritt-
I've been "painting" my cookies for a while now too.
Once you do, you'll never go back to outlining, except when you want the look of an outline.
Love this thread, very interesting.
post #50 of 127
cookiecreation and tscookies,
Thank you! I'll go see what I have. I ordered some red from Americolor a while back.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #51 of 127
the longer it sits the redder it gets
There are no excuses for success!
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There are no excuses for success!
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post #52 of 127
What do you mean by painting exactly?

I thin the royal to flood consistency then use a brush to paint on? Are you able to get the lines straight and go right to the edge?

Thanks for the help

Julia
post #53 of 127
Quote:
Originally Posted by acookieobsession

What do you mean by painting exactly?

I thin the royal to flood consistency then use a brush to paint on? Are you able to get the lines straight and go right to the edge?

Thanks for the help

Julia



I was just going to ask this as well!
I would love to know how it is done to get a "professional" look. Thanks!
Becky
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Becky
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post #54 of 127
What kind of brush and what size of brush do you use to paint on the icing?

I would like to try this.
post #55 of 127
For the bigger spaces I use about a 1/2" brush, sometimes bigger. I use lots of smaller brushes for the more intricate spaces. Just play with it, you'll find the right width of a brush that works for you.
post #56 of 127
Thank You
post #57 of 127
Quote:
Originally Posted by acookieobsession

What do you mean by painting exactly?

I thin the royal to flood consistency then use a brush to paint on? Are you able to get the lines straight and go right to the edge?

Thanks for the help

Julia



acookieobession: love the name!! I have been hooked on it too! As for the RI being thinned, can you describe the consistency of it after thinned?

Like, if you lift the icing up with a spoon and make a "drop" with it, how does it take to go flat? I can't get my thinness (is that a word?) right. it's either to runny or to thick. I've switched to fondant becuase I am consistent with that, but love the RI. Thank you, Angie
Cupcakes Rule!
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Cupcakes Rule!
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post #58 of 127
Maybe I can answer the icing consistency question. I can get the icing to go to the edge of my cookie without it overflowing (my heart cookies in my "photos"). I think the consistency is probably like syrup, maybe a little thicker. Or better yet, maybe a slightly thin pancake batter would be right. Oh boy, I am confusing myself.
I just add water to the icing till it's right. If I get it too thin I add more of the original icing.
post #59 of 127
Mitsel8---By painting your cookies instead of using a spatual, is your icing layer thinner? Does that make sense? Your cookies are awesome!!!

Cindy
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #60 of 127
Cindy6250,
Thanks.
I don't think the icing layer is thinner, because there is no outline to hold it in. It's thick enough not to go over the edge. I've used this same method with a spatula/knife, I've just found using the paintbrush works faster.
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