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New Cookier

post #1 of 7
Thread Starter 
Hello. I am new to the cookie making lifestyle..lol and I have a few questions. I had, in a previous post, asked about RI and realized that it wasnt RI I was using at the time, but a glaze instead. I was wondering how cookiers dealt with the heat after decorating their cookies because mine where not holding up well in the heat. i used a glaze to decorate them, so that would explain why no one answered my questions...lol

Anyway, Today was the first time I decorated cookies with RI and I have to say that I like it. It is different to work with comparied to the glaze, so its just a matter of getting use to it and how to work with it. I have heard that people dont like RI because of the taste. I havent tasted mine yet, but is that really the only reason that poeple dont like RI or are there other reasons? And if the taste is "off" is there a way to change that? Like adding a flavoring to it, or even more Vanilla?

And how many cookiers out there actually work with both a Glaze and RI? Is that uncommon? And I would assume that you cant mix the 2 on one cookie right? It just wouldnt go well? What do most of you feel are the benefits to using whichever icing you do use? I guess I am trying to figure out whick one to stay with...lol

Like I said, I am new to this and I know that everything takes practice, which I have been doing a lot of around here...not that my kids are complaining But would it really be that uncommon for a cookier to design using both types of icing?
Thank you.
post #2 of 7
I use only RI. And yes, you can pretty much use any flavoring that you want. I love the look of RI. I used to do only fondant. Now I really don't like the taste of that. lol I can't say anything about using both. I have never done the glaze. I always worry about almond extract because of the allergy situation. But almond sure makes everything yummy.
post #3 of 7
I have often basecoated my cookies in glaze, the decorated in RI to get the details I want. That has worked well.
post #4 of 7
I've never used a glaze, only royal icing. We think the taste is great--but I did grow up eating it, so that might affect my perception. The cookies I make for my parties are always the first thing to be snatched from the dessert table. If it's sugary, most people will like it. icon_wink.gif

I can't tell the difference, but my pastry chef mother, who is a "supertaster," likes the taste of the AmeriColor brand meringue powder best.
post #5 of 7
Americolor brand meringue powder? I didn't know there was such a thing. Thank you modthyrth
post #6 of 7
Quote:
Originally Posted by toleshed

I use only RI. And yes, you can pretty much use any flavoring that you want. I love the look of RI. I used to do only fondant. Now I really don't like the taste of that. lol I can't say anything about using both. I have never done the glaze. I always worry about almond extract because of the allergy situation. But almond sure makes everything yummy.



I love almond extract too. I put it in the cookie dough. I don't think royal tastes bad. People love the taste of my cookies. The most frequent comment I get is "I can't tell you how they tatsed, because they were eaten so quickly. But I heard they were fabulous." Now most repeat people ask for a couple to be left out of the bouquets so they can actually get to eat one!
post #7 of 7
Thread Starter 
Thank you very much for your feedback. I did finally taste one of my RI cookies and I really think they taste fine, so I have no idea why anyone would say they dont like it...lol

Now i just need to get better at the decorationg part. icon_biggrin.gif
Thanks everyone!
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