playingwithsugar Posted 4 Mar 2007 , 5:47pm
post #1 of

Thanks, Dailey! I did not get to see any thread on this subject, so please tell me, does it get shiny like a glace, or is it matte?

Thanks!

Theresa icon_smile.gif

37 replies
fragglerock1 Posted 4 Mar 2007 , 6:53pm
post #2 of

Thanks Dailey, I'm definitely going to try this. Quick question, since it uses melted candy melts, can I still use my Americolor gels to color it or will it sieze up?

deedee4420 Posted 4 Mar 2007 , 11:04pm
post #3 of

Thank you so much for sharing this recipe!!
It sounds wonderful, can't wait to try it!

crolfes83 Posted 5 Mar 2007 , 12:21am
post #4 of

Thank you for sharing!

It sounds so yummy, I can't wait to give it a try icon_biggrin.gif

dailey Posted 5 Mar 2007 , 1:21am
post #5 of

your welcome: )

playingwithsugar, i think they dry kinda in between the two. if you look in the cookie section of my website toward the bottom, the pink hearts, lips and cupcakes were done with this icing.

fraggelrock1,
yes, it takes colors beautifully. i pretty much only used americolor.

Doug Posted 5 Mar 2007 , 1:34am
post #6 of

can you use precolored candy melts to get different pastel colors?

dailey Posted 5 Mar 2007 , 4:29am
post #7 of
Quote:
Originally Posted by Doug

can you use precolored candy melts to get different pastel colors?




hmmm, i've never tried it but i don't see why not. : )

CupOfButter Posted 5 Mar 2007 , 11:44am
post #8 of

Does this icing dry hard enough to stack/wrap the cookies and if so how long does it take to dry?

Thanks 4 Sharing!

crolfes83 Posted 6 Mar 2007 , 11:53am
post #9 of

I hope this isn't a dumb question icon_redface.gif

The recipe calls for heavy cream. Is this the same cream you find in refrigerated milk isle?

I searched to see if heavy cream needs refrigeration and I found this post about Ganache.

"Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."

Is this true?

vickymacd Posted 6 Mar 2007 , 12:16pm

What do you mean by 'double strength' vanilla?
I've seen the Loranns and don't recall seeing this. Thank you!
Also wondering if these need to be refrigerated due to the heavy cream?

crolfes83 Posted 6 Mar 2007 , 12:20pm

Watkins sells a double strength vanilla. I LOVE their vanilla nut. Wonderful in pancakes!
http://www.watkinsonline.com/ourproductsdetail.cfm?id=1&oid=817

Edited to say, their clear vanilla is imitation. Bummer....... I've only used their dark vanilla. I get my clear vanilla from a local cake supply shop.

calvarykari Posted 6 Mar 2007 , 12:32pm
Quote:
Originally Posted by crolfes83

I hope this isn't a dumb question icon_redface.gif

The recipe calls for heavy cream. Is this the same cream you find in refrigerated milk isle?

I searched to see if heavy cream needs refrigeration and I found this post about Ganache.

"Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."

Is this true?




Do the cookies need refrigeration since the icing is made with heavy cream?

dailey Posted 6 Mar 2007 , 2:57pm

cupofbutter,
yes, they dry hard. i bag all of my cookies in cello with ribbon after about 24 hours. the great part about these though is while they are "hard" on top, they are soft underneath.

crolfes83,
yes, heavy whipping cream is in the same isle as the milk. i *love* the taste it gives baked goods so i knew i had to incorporate it somehow when i came up with this recipe.

as far as refrideration, they are fine left out. this recipe has so much sugar in it that the small amount of heavy cream isn't a problem. you *could* substitute water for the heavy cream...but don't...the heavy cream gives it such a rich flavor.

oh, Lorann carries both real vanilla and imitaiton at hobby lobby, of all the fake vanilla's i've tried, the double strength stuff tastes the best and doesn't have that "funny" smell. i used pure vanilla for all of my other baking but you will want to used the clear stuff for this icing...unless you don't mind it tan!

Cares6 Posted 28 Mar 2007 , 11:04pm

HELLO icon_biggrin.gif
I CAN'T FIND THE RECIPE FOR THIS ICING. I HAVE SEARCHED HIGH AND LOW icon_surprised.gif
CAN SOMEONE PLEASE SEND ME IT OR POST IT.
THANKS AND GODS BLESSINGS
CARES6

Dru329 Posted 17 Jun 2008 , 4:10am

Could someone send the recipe to me too please? TYIA
drucilarios@yahoo.com

cakegal Posted 17 Jun 2008 , 10:55pm

Where's this recipie posted..
I would love to give this one a try..Sounds real yummy.
Could you private message me the recipie? Or post it here at CC?
TIA

bonniebakes Posted 18 Jun 2008 , 9:53pm

I'd love to try it too - could someone PM me with the recipe?

thanks!!

aubrazacmom Posted 20 Jun 2008 , 4:46pm

Hi,
Could someone please pm me this recipe also. I would love to try it on my cookies. Thanks so much.

If you prefer email - aubree325@netscape.net icon_smile.gif

gabbenmom Posted 20 Jun 2008 , 7:50pm

Has anyone been able to get the recipe? I sent a pm but have not gotten it yet. I would be forever greatful to anyone who would share it!
Thank you!!!!!

dailey Posted 21 Jun 2008 , 12:44am

hi,
i posted this in another thread but will post here too. i had the MOD delete the icing recipe awhile back because i started to do custom cookies for a local resturant. they asked me to please not share the recipe for my cookies/icing so out of respect for them i had it deleted. i do have another icing recipe that is somewhat similair and i have pm'd a few people already stating that as soon as i get unpacked (just moved into our new house) i will post it : )

Cookies4kids Posted 22 Jun 2008 , 11:07pm

Hi

I too would love to try this recipe so will try to keep track of this thread.
Thanks in advance for sharing.
Lily

deetmar Posted 23 Jun 2008 , 12:23am

I would love it too icon_lol.gif

iramirez94 Posted 23 Jun 2008 , 12:26am

I would like to have it as well.

thanks

playingwithsugar Posted 23 Jun 2008 , 12:27am

Dailey -

Is this Your recipe or theirs? If it's yours, then they have no right to ask you that, unless they want to pay you a royalty or an exclusivity fee.

Theresa icon_smile.gif

fearlessbaker Posted 23 Jun 2008 , 12:27am

Please send me the recipe. You can PM it or email at fearless-baker@flash.net. Thanking You Very Much.

kimmyboo925 Posted 23 Jun 2008 , 12:43am

sounds wonderful... please pass on the reicpe

marcy11 Posted 23 Jun 2008 , 12:55am

i feel like i might have missed a part of this post, but I would love this recipe too. i will hopefully keep track of this post so i get the recipe when it is posted! thanks

mysweetconfetions Posted 23 Jun 2008 , 12:58am

Could I get it too Please?

Parable Posted 23 Jun 2008 , 2:27am

I would love to have the recipe too.

Will it hold up in hot weather? I recently sent some cookies (stacked as Birthday Cakes) to my nephew serving in the Marines in Iraq for his birthday. I decorated the cookies with R.I. & sprinkles, so they wouldn't melt, and they made it there in tact.

Peeg Posted 24 Jun 2008 , 11:46am

I'm also new to the cookie decorating world, and would love to have the recipe everyone is talking about, so please pass it on, PLEASE!!!! peggy30@verizon.net Thanks

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