Before & After (or the effect outlining has on a cookie)

Baking By GeminiRJ Updated 3 Nov 2011 , 11:48am by GeminiRJ

luv2bake6 Posted 3 Jun 2009 , 8:31pm
post #31 of 184

How do you get a pic in your post?

kneadacookie Posted 3 Jun 2009 , 10:39pm
post #32 of 184

Gemini to the rescue again!!!

great tutorial susan!!!

emccle Posted 4 Jun 2009 , 1:47am
post #33 of 184

I can never get my final outline as thin as yours, even with a #1 tip. Is there a trick to it? You say it's the consistency of peanut butter. I don't think I can squeeze that out of a #1 tip icon_cry.gif

cylstrial Posted 4 Jun 2009 , 1:52am
post #34 of 184

Wow! They both look great, but the one with the outline really stands out. I always want to do the outlines! My hands just aren't steady enough yet and they turn out looking like crap. I just have to practice more!

Lita829 Posted 4 Jun 2009 , 2:01am
post #35 of 184

Cool cookies icon_smile.gif . Thanks for the tip!

txnonnie Posted 4 Jun 2009 , 2:10am
post #36 of 184

luv2bake6 -- hit the post reply button, when screen comes up down towards the bottom is a 'add attachment' button, click on it to bring in your picture.

GeminiRJ Posted 4 Jun 2009 , 11:59am
post #37 of 184

Just a quick note to let anyone who is interested know: I got the template uploaded for the gumball machine. It's in my photos...or you can go to Misc./Patterns, sketches, templates.

luv2bake6, can't wait to see what picture you want to post!

Lita829 Posted 4 Jun 2009 , 12:02pm
post #38 of 184

Thanks, Gemini for sharing icon_biggrin.gif

ExcitedNewbie Posted 4 Jun 2009 , 12:59pm
post #39 of 184

GeminiRJ,

Thank you for blessing us with your talents.

You said that you used "modified Toba's Glace" on your Gnome cookies. Would you be willing to share this recipe for icing?

Thanks for your time in answering our inquiries. I can only imagine how busy you must be. :0)

~ Kim

GeminiRJ Posted 4 Jun 2009 , 1:03pm
post #40 of 184
Quote:
Originally Posted by ExcitedNewbie

GeminiRJ,

Thank you for blessing us with your talents.

You said that you used "modified Toba's Glace" on your Gnome cookies. Would you be willing to share this recipe for icing?

Thanks for your time in answering our inquiries. I can only imagine how busy you must be. :0)

~ Kim




The recipe shows up on the first page of this thread. If you have any questions, feel free to send me a PM.

luv2bake6 Posted 4 Jun 2009 , 2:12pm
post #41 of 184

Thank you txnonnie!

cindy58 Posted 4 Jun 2009 , 2:30pm
post #42 of 184

I love your lessons! I have a bunch of "cookie" books, but this forum is fun and educational in itself.

Do you use squeeze bottles or bags for the flooding and outlining?

GeminiRJ Posted 4 Jun 2009 , 2:45pm
post #43 of 184
Quote:
Originally Posted by cindy58

I love your lessons! I have a bunch of "cookie" books, but this forum is fun and educational in itself.

Do you use squeeze bottles or bags for the flooding and outlining?




I use bags. I'm just "old school", I guess. It's what I'm used to after all those years of cake decorating. I feel I have better control using a bag versus the squeeze bottle. I know that other decorators use the squeeze bottles with amazing skill...I'm just not one of them!

cindy58 Posted 4 Jun 2009 , 2:49pm
post #44 of 184

I'm going to try a bag for the thicker "detailing" -- but what a mess I made using the bags for flooding. The bottles seem to work fine for me for that.

chilz822 Posted 4 Jun 2009 , 3:10pm
post #45 of 184
Quote:
Quote:

I can never get my final outline as thin as yours, even with a #1 tip. Is there a trick to it? You say it's the consistency of peanut butter. I don't think I can squeeze that out of a #1 tip




I'm with ya on this! No matter how tiny of a tip I use, I can't get that fine line. It's so hard to squeeze peanut butter out, that my hands starts shaking and my lines get screwy!

Is the secret in using a glace rather than RI?

GeminiRJ Posted 4 Jun 2009 , 3:58pm
post #46 of 184
Quote:
Originally Posted by chilz822

Quote:
Quote:

I can never get my final outline as thin as yours, even with a #1 tip. Is there a trick to it? You say it's the consistency of peanut butter. I don't think I can squeeze that out of a #1 tip



I'm with ya on this! No matter how tiny of a tip I use, I can't get that fine line. It's so hard to squeeze peanut butter out, that my hands starts shaking and my lines get screwy!

Is the secret in using a glace rather than RI?




I don't know if RI is harder to use than glace, though I imagine it's similar. Yes, you have to use a good amount of pressure to pipe with such a small tip. But it isn't so much that my hand shakes from the pressure. If that were the case, I would add more corn syrup to the icing. It helps that I don't do a ton of cookies at a time, or my hand would probably start to bother me.

cakeymom Posted 4 Jun 2009 , 4:20pm
post #47 of 184

I too have had problems with my flooding and outline technique and it has taken me several months to get it right.
It's a labor of love. Definitely all about the thickness.

I can't wait to try GeminiRJ's recipe so I can see how I like it.

Here's my latest, It's a balloon fro my son's b'day cake last night:
LL

Lita829 Posted 4 Jun 2009 , 4:32pm
post #48 of 184

My flooding and outlining stinks! I do agree with cakeymom, that is a labor of love. I think with practice it will get better. I've noticed a difference in the first batch of cookies I did and the second. I'm going to try the squeeze bottles for flooding because I make such a mess with the bags icon_sad.gif .
LL
LL

kneadacookie Posted 4 Jun 2009 , 6:50pm
post #49 of 184

lita, even if you don't like your flood, you can go back and add detail lines after it has set. it will change the whole cookie!!! sometimes i purposely try not to follow my first outline. it makes it look a little more like a comic book

cakeflake80 Posted 4 Jun 2009 , 7:26pm
post #50 of 184

I love this thread!! Such great ideas for me to try out! I do have a question about the taste. Does the recipe (on the first page of this thread) taste good? I only do cookies as a hobby because I work full time and have two young ones at home, so convenience is a huge factor for me! I buy the Wilton's cookie icing (looks like a container of elmers glue), and it's all one consistency but you heat it up in the microwave to do the flooding. Surprisingly it tastes really good (I was shocked since most everything I have bought that is Wilton tastes awful!!)

Also, do you think that method would work with this modified glace recipe? Meaning, could I just make it and then heat it up slightly to change the consistency for flooding?

tiggy2 Posted 4 Jun 2009 , 7:33pm
post #51 of 184

It tastes very good! It's the only recipe I use and I've never had to change the consistency for flooding. You may need to firm it up a little for outlining.

bakinccc Posted 4 Jun 2009 , 7:59pm
post #52 of 184

Gemini - I just saw this thread and I'm so glad you posted this. The before and after pics on the first page are just wonderful to really show people what we were talking about!! Way to go!!!

7yyrt Posted 4 Jun 2009 , 11:05pm
post #53 of 184
Quote:
Originally Posted by luv2bake6

How do you get a pic in your post?



Use the 'post a reply' that opens in a new window.
Under the reply box is an 'Attachment Posting Control Panel' and the ' Add an Attachment' button; click that.
There are step by step directions.
Be sure to preview the post, sometimes there's a problem like the pictures are too large to post.
If the pictures are too large, try http://www.shrinkpictures.com/

Lita829 Posted 5 Jun 2009 , 2:02am
post #54 of 184

Thanks, Gimini for starting this thread...I'm learning sooo much. Thank you, Needacookie, also for the pointers icon_smile.gif

Dalicha Posted 5 Jun 2009 , 2:10pm
post #55 of 184

Thanks for anwser... but i didn't have the time to put in a contener. i cooked them and went directly to decorate them. Maybe was the recipe? I don't know. what do you think?

GeminiRJ Posted 5 Jun 2009 , 4:03pm
post #56 of 184
Quote:
Originally Posted by Dalicha

Thanks for anwser... but i didn't have the time to put in a contener. i cooked them and went directly to decorate them. Maybe was the recipe? I don't know. what do you think?




I'd have to guess it's the recipe. Wish I could be more help!

luv2bake6 Posted 5 Jun 2009 , 4:15pm
post #57 of 184

thanks 7yyrt!!

vinman9 Posted 6 Jun 2009 , 5:01pm
post #58 of 184
Quote:
Originally Posted by kneadacookie

lita, even if you don't like your flood, you can go back and add detail lines after it has set. it will change the whole cookie!!! sometimes i purposely try not to follow my first outline. it makes it look a little more like a comic book




First of all, this is a great thread and I appreciate all the helpful advice. Kneadacookie, I didn't understand what you meant by this post, so I went and looked at your photos, and now I do. And WOW!!!! You do amazing work. You too Gemini! I just lost an hour and a half of my Saturday morning looking at all of the cookies that both of you have posted....Beautiful, amazing work!

My question is, when you do all of the detail work, for instance when you outline with black, do you ever have problems with bleeding into the other colors? Or is there a way to prevent it? Thanks!

kneadacookie Posted 6 Jun 2009 , 5:12pm
post #59 of 184

black and red are the worst with bleeding. most colors get darker as they sit. red and black get a lot darker, so when i make those 2 colors especially, i make them a little lighter than i want them. i try to make them as far ahead of time as possible also. this gives the colors a chance to set.

thanks again for the nice words. it's always nice to hear it form someone who's not your mom or daughter(not that that's not nice too)!

margaretb Posted 6 Jun 2009 , 5:27pm
post #60 of 184

When you outline, do you touch the tip to the icing base or hold it slightly above?

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