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.
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.
