Outlining Circle Shaped Cookies

Baking By cookielicious Updated 31 Aug 2013 , 7:58am by MBalaska

cookielicious Posted 5 Jun 2008 , 6:35pm
post #1 of 10

I keep having issues with outlining circle-shaped cookies!!! It makes me crazy. I like the way circles look when they are finished, but getting them there takes FOREVER. Is there a trick to getting a nice even circle when you outline? I always end up with something lopsided and then have to fiddle with it to move the outline to look decent and this takes so much time! Help!

9 replies
TooMuchCake Posted 7 Jun 2008 , 11:39pm
post #2 of 10

Do you have graduated sizes of circle cutters? If you do, pick one that is the size of the outline you want to put on your round cookie. Dip it just barely into your royal icing or glaze, then lightly imprint the circle onto your cookie that way. Then you can trace that imprint when you outline with your icing of choice.

HTH,
Deanna

elainec Posted 9 Jun 2008 , 3:24am
post #3 of 10

What a great idea. I have just started back decorating cookies after about 10 years. Forgot some of the tricks! thumbs_up.gif

Lovemypups Posted 10 Jun 2008 , 6:30pm
post #4 of 10

I put mine in the middle of my turntable. It keeps me from getting that "wiggle" as I try to make the awkward part of the circle. I just rest my elbow on the counter and turn the turntable with my free hand.

bakinccc Posted 10 Jun 2008 , 9:12pm
post #5 of 10

I don't do well with circles either...maybe I'll try one of these tips. Thanks!

Yomomma Posted 10 Jun 2008 , 9:19pm
post #6 of 10

Dipping the cutter into royal is a good idea - I'll try that next time! I've always just cut a paper pattern, placed it on the cookie and then drawn around it lightly w/ edible marker. Then piping on the drawn line.

Lovemypups Posted 10 Jun 2008 , 9:39pm
post #7 of 10

Another tip I just figured out yesterday. If you're just going to outline and then flood immediately with the same color I discovered that if you put the tip down facing the outside of the cookie, squeeze some icing out and jiggle the tip, you can work the icing up nicely to the edge of the cookie or whatever line you have in mind. Just keep working around the cookie like that and then flood. It makes a thicker line than just outlining so if you want a nice outline this isn't going to work.

cookielicious Posted 11 Jul 2008 , 5:16pm
post #8 of 10

Thanks for all the tips! Next time I make round cookies, I will try some different things.

MBalaska Posted 31 Aug 2013 , 7:49am
post #9 of 10
Quote:
Originally Posted by Lovemypups 

Another tip I just figured out yesterday. If you're just going to outline and then flood immediately with the same color I discovered that if you put the tip down facing the outside of the cookie, squeeze some icing out and jiggle the tip, you can work the icing up nicely to the edge of the cookie or whatever line you have in mind. Just keep working around the cookie like that and then flood. It makes a thicker line than just outlining so if you want a nice outline this isn't going to work.

 

Royal Icing stencils

In my case, this technique improved the edges of the cookie.  Not quite there yet, but better. I used a 20 count RI icing. still a little wonky, but I appreciate lovemypups tip.

MBalaska Posted 31 Aug 2013 , 7:58am
post #10 of 10

I also got tired of 'fat fingers' ruining the icing when I pick up the cookie to give it that tap-tap on the counter (to help with air bubbles & leveling out the top.)  I put the cookie on a piece of paper towel before I iced it, then picked up the paper towel edges to drop the cookie.  Not one big fat finger ruined my icing today, first time.  Whew

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