I use RBC on my cookies and haven't done much outlining. Mainly because I haven't done it enough to be good at it. I see pictures of cookies that have been outlined and they really look great! That got me to wondering about how many people do that extra step.

Do you mean outline and then flood?

I don't outline and then flood - I do it all in one step. But I do sometimes outline on top after it dries with a contrasting color.

I'm not talking about outlining and flooding. I'm talking about doing the contrasting color to give it that added dimension.

For the most part, I like to outline my cookies. The 3D designs look a little more finished that way. But there are some cookies that look very nice and elegant without going to the extra work of outlining.

If I am doing hindreds then ..No!! If I am only doing a dozen or so I will outline!!!

I use fondant as my base and if the design needs it I will outline, but I try not to do it in a contrasting color, will use the same color for the RI as the fondant in order to not make the cookies so busy. I like simple designs.

For me, it depends on the design (and my energy level). I like the way a really fine outline looks, but I have such trouble with a really small tip, that sometiems I don't bother for fear of messing up the cookies.

I generall always do a contrasting outline. There are a few times that I haven't, it depends on the cookie that I'm doing.

I always outline. You can be far more creative and it looks more beautiful.

We need a "sometimes" in the poll I think. Sometimes I use the same color as the flooding, sometimes I pipe on top and sometimes I use a contrasting color either before flooding or after. Some of our forumites do beautiful, perfect detailed work and I love looking at their stuff. Just takes tons of practice, a steady hand and talent doesn't hurt.

i almost always add the extra detail lines. to me it just finishes off the piece. it hides my mistakes and really makes it come to life!

I always do. it just finishes it for me.

susan...you better hope i never fall off this pedestal you put me on...i'll break my neck. most people don't know of my mistakes(thank you). if you ask me...every cookie has several mistakes. i'm extremely over critical of my work. EXTREMELY!!!

aaawww

I have some questions for those of you that do outline....
(I posted a similar new thread earlier today, but I thought maybe you'd see it here - sorry for the duplciate post).

I'm having a problem with outlining (which is why I don't do it often, even though I love the way it looks) - I'm using a tip 01 or 00, and the RI is thinned down to a nice consistency, but the tip gets clogged every cookie or two. It's very frustrating!!

What tip (if any) do you use?
Do you do anything to the icing (thin it, etc) before piping the outline part?
How do you keep the tip from getting clogged?

Any help would be greatly appreciated!! Thanks!

I use a #1s tip and thickened glace icing to do my outlining. I've never tried it with royal. Perhaps the royal is setting too fast, causing the clogs. Could you add some glycerin, or would that keep it from hardening altogether? Sorry I'm not much help! I know how frustrating the clogs can be, as I do get them occasionally.