GeminiRJ Posted 3 Jun 2009 , 12:45pm
post #1 of

I've been getting a lot of PM's asking me how I go about decorating my cookies. I know a lot of people outline, then flood with a thinner icing. I use one consistency of icing to decorate the entire cookie, then go back and outline as the last step (with a thickened icing). I use a #1s tip to do all my outlining.

I was talking with a couple other decorators about how so many of my cookies look pretty unimpressive until the final outlining is finished. bakinccc encouraged me to do a "before" and "after" picture so that others could see the difference and maybe decide to take their cookies to the next level by adding more detail.

So here's a photo of my latest cookie, one without the outlining, and the other totally completed. The difference isn't quite as pronounced as it was with my gnome cookies. I was sure they were going to be a flop, but by the time the outlining was done, they weren't half bad!
LL

183 replies
Cookie4 Posted 3 Jun 2009 , 12:59pm
post #2 of

Many thanks for posting your pictures. Wow - the outlining really make a difference (sort of like using eyeliner, ha, ha). I really appreciate the tip. I recently made some cookies for a wedding and used Toba's icing but after outlining in white and then the flooding I noticed a color variation which I didn't like. Now I know that I can outline in a contrasting color for effect. Thanks again.

Mme_K Posted 3 Jun 2009 , 1:04pm
post #3 of

what a difference! thanks for taking the time to share your method! thumbs_up.gif

velcrostiletto Posted 3 Jun 2009 , 1:07pm
post #4 of

Thanks for sharing that with us, that's really cool to be able to look at it that way. They look too goodicon_smile.gif

jaybug Posted 3 Jun 2009 , 1:10pm
post #5 of

Really does make a big difference! BTW very cute cookies! icon_biggrin.gif

hensor Posted 3 Jun 2009 , 1:14pm
post #6 of

Thanks for sharing that, your cookies look great.

drakegore Posted 3 Jun 2009 , 1:22pm
post #7 of

how do you keep the icing from running off the cookie? your flood must be thin enough to spread and mine is usually unruly at that consistency so i have the outline or dam (in same color) to hold it on the cookie. i'd love to be able to use one consistency for the base colors.

thanks!
diane

GeminiRJ Posted 3 Jun 2009 , 1:30pm
post #8 of
Quote:
Originally Posted by drakegore

how do you keep the icing from running off the cookie? your flood must be thin enough to spread and mine is usually unruly at that consistency so i have the outline or dam (in same color) to hold it on the cookie. i'd love to be able to use one consistency for the base colors.

thanks!
diane




Diane,

It's the consistency of white school glue, or a bit thicker. I outline the area I want to ice (#4 for larger areas, #2 for smaller) and then fill in with more icing in a zig zag pattern. There's still quite a bit of "naked" cookie showing. I then use a tapered off-set spatula to smooth the icing over the entire area. I rarely have a problem with icing dripping off the edge, or being too thick to smooth out nicely. I'll attach an example...hope it works!
LL

bonniebakes Posted 3 Jun 2009 , 2:12pm
post #9 of

thanks for sharing this! I often wonder if I should outline my cookies - I like the effect, but usually feel like I mes it up when I outline becuase I don't have a very steady hand...

by the way - you mentioned you use a tip 1s for outlining. Would you mind sharing what brand/manufacturer makes that tip?

thanks!

Bonnie

newmansmom2004 Posted 3 Jun 2009 , 2:21pm

Gemini, what a great way to show the difference all that detail makes - love those pictures!

And may I just say your cookies ROCK! I was looking through your photos and realized I have several in my favorites. You do absolutely fantastic work!!

Julie

Lisa2416 Posted 3 Jun 2009 , 2:22pm

Thank you for sharing your tips! I love the info and I now have something new to try. Thank you, thank you!

sugartforyou Posted 3 Jun 2009 , 2:26pm

Just curiosity....The icing can be any type of RI or do you have a specific one that works better for you?

ExcitedNewbie Posted 3 Jun 2009 , 2:43pm

Thank you for sharing your technique!

Do you need to let one color dry before adding another color next to it?

~ Kim

luv2bake6 Posted 3 Jun 2009 , 2:43pm

Thanks for sharing your tips!!

GeminiRJ Posted 3 Jun 2009 , 2:50pm
Quote:
Originally Posted by sugartforyou

Just curiosity....The icing can be any type of RI or do you have a specific one that works better for you?




I'm assuming you could use RI. I use the following:

3 cups powdered sugar (sifted)
3 Tablespoons skim milk (you can use water or other type milk)
3 Tablespoons corn syrup
15 drops brite white food color, optional (I use Americolor brand)

Mix the milk and corn syrup into the powdered sugar until well combined (I use a bowl and a spoon). Add the brite white and mix well. The brite white helps prevent the icing from getting cloudy and spotty, though I only had that problem when I refrigerated the decorated cookies. At this point, I play with the icing until I get the consistency I want, which is similar to white school glue. To thicken, add more powdered sugar. To thin, and more corn syrup. Divide and color.

For the final outlining icing, I add more powdered sugar until the icing is the consistency of peanut butter.

bonniebakes, I'll look when I get home to see if there is a brand name on the #1s tip.

Alagoas Posted 3 Jun 2009 , 2:58pm

I love the attention to detail you put on your COOKIES... I love to look at yours and many other CC'ers COOKIES and learn a lot from doing it icon_smile.gif

thank you for sharing your tricks!

neelycharmed Posted 3 Jun 2009 , 3:05pm

great work!!!!

chilz822 Posted 3 Jun 2009 , 3:48pm

How firm does that icing dry? I've only ever used Antonias but there's something about that meringue powder that just smells and tastes so wierd to me, I'd love to find something that works just as well (hers handles great!), dries as firm, and tastes and smells more natural...

GeminiRJ Posted 3 Jun 2009 , 4:06pm
Quote:
Originally Posted by chilz822

How firm does that icing dry? I've only ever used Antonias but there's something about that meringue powder that just smells and tastes so wierd to me, I'd love to find something that works just as well (hers handles great!), dries as firm, and tastes and smells more natural...




It dries firm to the touch, but soft underneath. Never hard or crumbly.

rezzygirl Posted 3 Jun 2009 , 4:21pm
Quote:
Originally Posted by GeminiRJ

. The difference isn't quite as pronounced as it was with my gnome cookies. I was sure they were going to be a flop, but by the time the outlining was done, they weren't half bad!




icon_eek.gif you are way too modest!! These are fabulous!
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1372768

Thank you for posting this!! The outlining makes a huge difference.

Franluvsfrosting Posted 3 Jun 2009 , 5:20pm

I recently tried that recipe for the first time and I really liked it! I don't really like RI because of the taste/texture but this stuff was quite tasty and I liked how it was firm to the touch but soft underneath. I did add a touch of lemon extract to it and my whole family adored them! Thanks for sharing the recipe and the tips. I do martial arts cookies that I think would really pop if I outline them so I think I'll give it a shot!

GeminiRJ Posted 3 Jun 2009 , 5:29pm
Quote:
Originally Posted by ExcitedNewbie

Thank you for sharing your technique!

Do you need to let one color dry before adding another color next to it?

~ Kim




I like to have a little bit of time elapse before adding a different color next to one I've already iced. When I did the gumball machine, for instance, I did the white icing first. Second, I did the light gray. Third, I did the darker gray (since they're the same color, just a different shade, I figured it would be fine.) Last, I did the red. I did the red tops first, then moved to the bottom. I usually let the cookie sit overnight before adding the black, but I add the outlines after all the cookies were iced.

cutthecake Posted 3 Jun 2009 , 5:47pm

Gemini,
After our PMs (not PMS) and forum posts last week, I finally got to try your method. I had been using the glace for flooding and royal icing for outlining, and I hated making and coloring two kinds of icing.
I was so happy with the results! Thanks for sharing your technique.
My favorite tip from you was to combine all the leftover colored glace icing and use it a a base for the black outlining glace. Brilliant!!
Thanks again.

drakegore Posted 3 Jun 2009 , 6:14pm

hi again icon_smile.gif

when you do your outline/dam for the flood, do you let it set up/dry for a bit before flooding, or just outline and flood?

i normally flood right after damming because i like a seamless base, but i do get more running icing problems with that.

thanks for taking all the time to help with this!

diane

GeminiRJ Posted 3 Jun 2009 , 6:27pm
Quote:
Originally Posted by drakegore

hi again icon_smile.gif

when you do your outline/dam for the flood, do you let it set up/dry for a bit before flooding, or just outline and flood?

i normally flood right after damming because i like a seamless base, but i do get more running icing problems with that.

thanks for taking all the time to help with this!

diane




I immediately fill in with more icing as soon as I've gone all the way around the perimeter of the area I'm icing. I, too, want a seamless base and that means not giving the icing the time to form a crust.

sweetideas Posted 3 Jun 2009 , 6:38pm

Thank you for sharing so many great tips!

michellesArt Posted 3 Jun 2009 , 7:03pm

i use the wilton brand #1s and it's great for all the fine details. i prefer my icing to be not quite as stiff when using that tip though because it's so fine. i'm really stuck in the outline, dry, flood method but i have an order to do this weekend (very simple balloons on a stick) that will would perfect for a test run! anything to save a bit of time on cookies! i love them but sometimes there's so many steps and dry time!!!

Dalicha Posted 3 Jun 2009 , 7:32pm

hI ! I HAVE A QUESTION.. I TOOK A CLASS OF COOKIES LIKE THAT BUT WENT I TRY TO DECORATE I DON'T KNOW BUT THEY WENT SOFT LIKE IF THEY WAS PAST DUE, OLD YOU KNOW WHAT I MEAN. WHY DID THAT HAPPEN?

txnonnie Posted 3 Jun 2009 , 7:55pm

Beautiful cookies. I've only done this 3 times, self taught. Hope to improve.

GeminiRJ Posted 3 Jun 2009 , 8:07pm
Quote:
Originally Posted by Dalicha

hI ! I HAVE A QUESTION.. I TOOK A CLASS OF COOKIES LIKE THAT BUT WENT I TRY TO DECORATE I DON'T KNOW BUT THEY WENT SOFT LIKE IF THEY WAS PAST DUE, OLD YOU KNOW WHAT I MEAN. WHY DID THAT HAPPEN?




You mean the cookies got soft? This will happen if you keep the cookies in airtight containers. If you leave them out for a while, they firm up again.

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